30+ Flavorful Spring Egg Recipes to Celebrate the Season of Renewal

Spring is a time for renewal, and what better way to celebrate the season than with fresh, vibrant meals?

Eggs, versatile and packed with nutrients, are a perfect ingredient for spring dishes. Whether you’re hosting a brunch, looking for a light dinner, or just craving a tasty snack, eggs are the star of countless recipes that bring the flavors of spring to life.

From fluffy omelets to delicate frittatas, and creamy egg salads to unique egg-based dishes, the possibilities are endless.

In this blog post, we’ve curated over 30 egg recipes that will add a burst of color, flavor, and nutrition to your spring table.

Let’s crack into some springtime creativity with eggs as your ultimate culinary canvas!

30+ Flavorful Spring Egg Recipes to Celebrate the Season of Renewal

As the days get warmer and the sun shines brighter, spring offers the perfect opportunity to explore new flavors and get creative with your cooking.

Eggs, with their versatility and nutritional benefits, are an essential part of the season’s meals.

These 30+ recipes not only highlight eggs in various forms but also embrace the freshness and vibrant colors of spring.

Whether you’re cooking for a special occasion or simply enjoying a meal with loved ones, these egg recipes will bring a touch of seasonal magic to your table.

So, grab a carton of eggs, and let’s make this spring a delicious one!

Keto Spring Veggie Scramble

aThis light and satisfying scramble combines fresh spring vegetables with eggs, offering a delicious low-carb, keto-friendly lunch option. Packed with protein and healthy fats, it’s a perfect meal to enjoy while keeping your carb count low. The vibrant veggies not only add color but also essential nutrients, making this a wholesome spring dish.

Ingredients:

• 4 large eggs
• 1/2 cup spinach, chopped
• 1/4 cup bell peppers, diced
• 1/4 cup zucchini, diced
• 1/4 cup onions, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a pan over medium heat.
2. Add the diced onions, bell peppers, and zucchini, sautéing until softened (about 4 minutes).
3. Add the spinach and cook for an additional minute until wilted.
4. Crack the eggs into the pan, stirring gently to combine with the vegetables.
5. Cook until the eggs are fully set but still creamy, stirring occasionally.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This keto-friendly veggie scramble is a quick and flavorful way to embrace the freshness of spring. With an abundance of vitamins and minerals, this meal provides a satisfying and nutritious lunch, helping you stay energized throughout the day without the extra carbs. It’s a perfect choice for anyone looking to stick to a low-carb diet while enjoying the season’s best produce.

Spring Egg Salad with Avocado

A fresh and creamy twist on the classic egg salad, this spring version incorporates avocado for a richer texture and added healthy fats. This dish combines the richness of eggs with the creamy goodness of avocado, making it a perfect low-carb option for lunch. It’s light yet filling, full of flavors that scream spring, and takes just minutes to prepare.

Ingredients:

• 6 large eggs
• 1 ripe avocado, mashed
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup celery, finely chopped
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Boil the eggs for about 10-12 minutes until fully cooked. Once done, cool them in cold water, peel, and chop.
2. In a large bowl, mash the avocado and add the mayonnaise, mustard, and lemon juice.
3. Stir in the chopped eggs and celery, mixing gently.
4. Season with salt and pepper to taste.
5. Garnish with fresh dill and serve.

This keto-friendly egg salad with avocado brings together rich and creamy textures while keeping carbs to a minimum. It’s the perfect way to enjoy a spring lunch with healthy fats and protein. The freshness of lemon and dill enhances the overall taste, making this dish not only satisfying but also refreshingly light for the season. Enjoy it on its own or paired with leafy greens for an even heartier meal.

Keto Deviled Eggs with Asparagus

Deviled eggs get a keto makeover with the addition of roasted asparagus, giving this classic appetizer a seasonal twist. The creamy filling combined with the crisp asparagus adds both flavor and texture. This spring-inspired dish makes for an ideal low-carb lunch option, offering a balance of protein, healthy fats, and fiber.

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika
• 1/4 cup asparagus, roasted and chopped
• Salt and pepper, to taste

Instructions:

1. Boil the eggs for about 10-12 minutes. Cool them in cold water, peel, and slice in half.
2. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, and lemon juice.
3. Add smoked paprika, salt, and pepper to the mixture, stirring until smooth.
4. Spoon or pipe the filling back into the egg whites.
5. Top each deviled egg with roasted asparagus and a sprinkle of smoked paprika.
6. Serve chilled.

These keto deviled eggs with asparagus are a delightful and unique spring twist on a traditional favorite. Roasting the asparagus brings out its natural sweetness, which complements the creamy egg filling. Not only do these deviled eggs taste amazing, but they also provide a great balance of protein and fiber, keeping you full and satisfied with minimal carbs. It’s a great option for a low-carb lunch or a light snack that still feels indulgent.

keto Poached Eggs on Cauliflower Rice

dish is a fresh and low-carb take on the classic poached eggs, served on a bed of cauliflower rice. The delicate eggs, with their runny yolk, complement the light and fluffy cauliflower rice, making for a satisfying and nutritious spring lunch. This is a quick, simple meal that feels luxurious without the carbs.

Ingredients:

• 4 large eggs
• 2 cups cauliflower rice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant.
2. Add the cauliflower rice to the pan and sauté for about 5-7 minutes until tender. Season with salt and pepper.
3. In a separate pan, poach the eggs by gently simmering water with a splash of vinegar. Crack each egg into the water and cook for about 4 minutes for soft poached eggs.
4. To serve, place the cauliflower rice on plates and top with the poached eggs.
5. Garnish with fresh parsley and serve immediately.

This keto poached egg on cauliflower rice dish is a light yet satisfying spring lunch that’s bursting with flavor and texture. The cauliflower rice acts as a perfect low-carb base, while the poached eggs add a rich, creamy element. With just a few ingredients, this meal is both simple to prepare and delightfully indulgent, making it a fantastic choice for those following a keto diet.

Keto Egg & Bacon Salad

The combination of crispy bacon, hard-boiled eggs, and fresh greens makes this keto egg and bacon salad a perfect spring lunch option. It’s rich in protein and healthy fats, while being low in carbs, making it a filling and satisfying meal. This salad brings together the best of springtime freshness and savory bacon, offering a flavorful twist on traditional salads.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 4 slices bacon, cooked and crumbled
• 2 cups mixed leafy greens (arugula, spinach, lettuce)
• 1/4 cup cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the mixed greens, cucumber, and cherry tomatoes.
2. Add the hard-boiled eggs and crumbled bacon.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately.

This keto egg and bacon salad is a hearty, satisfying meal that perfectly blends the richness of eggs with the crispy, smoky flavor of bacon. The addition of fresh vegetables gives the salad a refreshing crunch, making it an ideal choice for a low-carb lunch. This dish is packed with nutrients and healthy fats, helping to keep you full and energized while sticking to your keto goals.

pring Eggplant & Egg Casserole

Eggplant is a fantastic low-carb vegetable that pairs beautifully with eggs, making this casserole a perfect keto-friendly spring lunch. With layers of roasted eggplant, rich eggs, and a touch of cheese, this dish is comforting, filling, and flavorful. It’s an easy make-ahead meal that you can enjoy throughout the week.

Ingredients:

• 2 medium eggplants, sliced
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle olive oil over the eggplant slices and roast them on a baking sheet for 20-25 minutes until tender.
3. In a separate bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. In a greased casserole dish, layer the roasted eggplant slices, then pour the egg mixture over the top.
5. Sprinkle with shredded mozzarella cheese and bake for another 15-20 minutes until the eggs are set and the cheese is melted.
6. Garnish with fresh basil and serve.

This keto eggplant and egg casserole is the perfect spring lunch, combining the earthy flavors of roasted eggplant with the richness of eggs and cheese. It’s a comforting, low-carb meal that feels indulgent without breaking your dietary goals. You can make it ahead and store it for quick, healthy lunches throughout the week, making it both a delicious and convenient choice for a busy lifestyle.

Keto Egg & Spinach Frittata

A frittata is an easy and versatile dish, and this keto egg and spinach version is packed with fresh spring flavors. The creamy eggs paired with the delicate spinach create a nutritious and satisfying meal that is both low-carb and full of protein. Perfect for a quick spring lunch or meal prep, this frittata is a delicious way to enjoy eggs in a lighter, healthier way.

Ingredients:

• 6 large eggs
• 2 cups fresh spinach, chopped
• 1/2 cup grated parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted.
3. In a bowl, whisk the eggs, heavy cream, parmesan cheese, salt, and pepper together.
4. Pour the egg mixture into the skillet over the cooked spinach.
5. Cook on the stove for 3-4 minutes, then transfer the skillet to the oven and bake for 10-12 minutes until the frittata is set and slightly golden.
6. Slice and serve immediately.

This keto egg and spinach frittata is an easy-to-make, filling lunch that brings the vibrant freshness of spring straight to your plate. It’s a versatile dish that can be enjoyed warm or cold, making it great for meal prep or a quick on-the-go lunch. Packed with protein and healthy fats, this frittata keeps you energized and satisfied while staying true to your low-carb, keto lifestyle.

Keto Egg & Mushroom Soup

This egg and mushroom soup is a light yet hearty low-carb dish, perfect for spring. The eggs are gently swirled into a savory broth with tender mushrooms, creating a comforting, protein-packed meal. This keto-friendly soup is perfect for when you’re craving something warm, satisfying, and full of umami flavors.

Ingredients:

• 4 large eggs
• 2 cups mushrooms, sliced
• 1/2 onion, diced
• 3 cups chicken broth
• 1 tbsp olive oil
• 1 tsp garlic, minced
• 1 tbsp soy sauce (or coconut aminos for keto)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until fragrant (about 2 minutes).
2. Add the sliced mushrooms and cook for an additional 5 minutes until softened.
3. Pour in the chicken broth and bring to a simmer. Add the soy sauce, salt, and pepper.
4. In a small bowl, crack the eggs and whisk them lightly. Slowly pour the eggs into the simmering broth while stirring gently to create silky ribbons of egg.
5. Allow the soup to simmer for an additional 5 minutes before serving.

This keto egg and mushroom soup is a rich, savory meal that’s perfect for a chilly spring day. The eggs add a comforting creaminess to the broth, while the mushrooms provide depth and umami flavors. This low-carb dish is packed with protein and nutrients, making it an excellent choice for a light yet filling spring lunch that won’t compromise your keto goals.

Keto Egg and Broccoli Casserole

This keto egg and broccoli casserole is a low-carb, hearty dish perfect for a spring lunch or brunch. Packed with protein and fiber, it’s a great way to incorporate nutritious vegetables while keeping your carbs in check. The combination of eggs and cheese creates a creamy texture, while the broccoli adds a delightful crunch and freshness to the casserole.

Ingredients:

• 6 large eggs
• 2 cups broccoli florets, steamed
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a casserole dish with olive oil.
3. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Arrange the steamed broccoli florets evenly in the casserole dish.
5. Pour the egg mixture over the broccoli and sprinkle shredded cheddar cheese on top.
6. Bake for 20-25 minutes, until the eggs are fully set and golden brown.
7. Serve warm and enjoy!

This keto egg and broccoli casserole is an excellent choice for a filling, low-carb lunch. The creamy eggs and cheese combined with the vibrant, crunchy broccoli make for a satisfying meal. It’s an easy-to-make dish that can be prepared ahead of time for meal prep, and it’s packed with protein, healthy fats, and fiber to keep you satisfied throughout the day.

keto Poached Eggs with Avocado and Bacon

This dish features perfectly poached eggs paired with creamy avocado and crispy bacon. It’s a delicious, low-carb lunch that brings together the richness of eggs and avocado with the smoky crunch of bacon. Packed with healthy fats and protein, this meal is perfect for those following a keto diet and looking to enjoy a flavorful and satisfying spring lunch.

Ingredients:

• 4 large eggs
• 2 ripe avocados, sliced
• 4 slices bacon, cooked and crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Poach the eggs in simmering water with a splash of vinegar until the whites are set but the yolks remain soft (about 4 minutes).
2. While the eggs cook, fry the bacon until crispy, then crumble it into pieces.
3. Arrange the sliced avocado on plates and drizzle with olive oil.
4. Top the avocado with the poached eggs, and sprinkle with crumbled bacon.
5. Season with salt and pepper and garnish with fresh cilantro.
6. Serve immediately.

This keto poached eggs with avocado and bacon dish is a delightful combination of rich flavors and textures. The creamy avocado and soft poached eggs are perfectly balanced by the crispy bacon, making for a satisfying and indulgent meal. It’s a quick, low-carb lunch that is both filling and nutritious, ideal for anyone following a keto lifestyle.

Keto Spinach and Egg Muffins

These keto spinach and egg muffins are the perfect make-ahead option for a low-carb, protein-packed lunch. Baked with fresh spinach and eggs, these muffins are portable and easy to customize. They’re a great way to enjoy a nutrient-dense meal without the carbs, and they’re ideal for meal prepping.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/4 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil.
2. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
3. Stir in the chopped spinach and shredded mozzarella cheese.
4. Pour the egg mixture evenly into the muffin tin.
5. Bake for 15-18 minutes until the eggs are set and the muffins are golden brown.
6. Let cool slightly before serving.

These keto spinach and egg muffins are an excellent option for anyone on the go. They’re easy to make, store well for meal prep, and are full of protein and healthy fats. The spinach adds a boost of vitamins and minerals, making this a nutrient-packed, low-carb lunch that will keep you energized and satisfied.

keto Eggplant and Egg Stir-Fry

This keto eggplant and egg stir-fry is a delicious, low-carb dish that combines the savory flavors of eggs with the earthy taste of eggplant. Stir-fried together with fresh spring vegetables, it’s a quick and healthy option for lunch that’s both satisfying and nutritious.

Ingredients:

• 2 medium eggplants, diced
• 4 large eggs
• 1 tbsp sesame oil
• 1/2 cup bell peppers, diced
• 1/4 cup green onions, chopped
• 1 tbsp soy sauce (or coconut aminos for keto)
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet over medium heat.
2. Add the diced eggplant and stir-fry for 5-7 minutes until tender.
3. Add the diced bell peppers and cook for another 3-4 minutes until softened.
4. Push the vegetables to the side of the skillet, and crack the eggs into the empty side. Scramble the eggs until fully cooked.
5. Stir everything together and season with soy sauce, salt, and pepper.
6. Garnish with chopped green onions and serve.

This keto eggplant and egg stir-fry is a light, satisfying meal that incorporates fresh, spring vegetables with the richness of eggs. The savory soy sauce and sesame oil enhance the dish’s flavor, making it a perfect option for a quick, low-carb lunch. Packed with protein and fiber, this stir-fry is an excellent choice for anyone following a keto diet.

Keto Egg and Bacon Avocado Bowl

This keto egg and bacon avocado bowl is a simple, hearty lunch that combines the richness of eggs and avocado with crispy bacon. The ingredients come together in a bowl for a quick, satisfying meal that’s full of healthy fats and protein. It’s a low-carb option that is easy to customize and perfect for a quick lunch.

Ingredients:

• 4 large eggs
• 2 ripe avocados, sliced
• 4 slices bacon, cooked and crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Cook the bacon until crispy, then crumble it into pieces.
2. In a separate pan, cook the eggs to your desired doneness (scrambled, sunny side up, or poached).
3. In a bowl, arrange the sliced avocado, cooked eggs, and crumbled bacon.
4. Drizzle with olive oil, and season with salt and pepper.
5. Garnish with fresh cilantro and serve.

This keto egg and bacon avocado bowl is a perfect low-carb, protein-packed lunch that’s both simple and indulgent. The creamy avocado and rich eggs pair perfectly with the crispy bacon, creating a balanced meal that’s satisfying and flavorful. It’s a great option for anyone looking to stay on track with their keto diet while enjoying a delicious, filling lunch.

Keto Zucchini Noodles with Eggs and Pesto

This dish features zucchini noodles, a fantastic low-carb substitute for pasta, paired with scrambled eggs and a homemade pesto. It’s a fresh and vibrant spring lunch option, packed with flavor and healthy fats. The eggs add protein, while the pesto brings a burst of fresh basil, garlic, and olive oil to the dish.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 4 large eggs
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the zucchini noodles and sauté for 2-3 minutes until tender.
3. In a separate pan, scramble the eggs until cooked through.
4. Toss the zucchini noodles with the scrambled eggs and pesto sauce.
5. Season with salt and pepper and garnish with fresh basil.
6. Serve warm.

This keto zucchini noodles with eggs and pesto dish is a light yet flavorful lunch that’s perfect for spring. The zucchini noodles provide a fresh, crunchy base, while the scrambled eggs add richness and protein. The pesto brings a delightful herbal kick, making this meal a delicious low-carb option that will leave you satisfied without the carbs.

Keto Egg and Avocado Lettuce Wraps

These keto egg and avocado lettuce wraps are a refreshing and light low-carb lunch option. The creamy avocado pairs perfectly with the rich scrambled eggs, and the crisp lettuce serves as a healthy, crunchy wrap. This simple yet flavorful dish is quick to prepare, making it an ideal choice for a keto-friendly meal that’s both satisfying and nutritious.

Ingredients:

• 4 large eggs
• 2 ripe avocados, sliced
• 8 large lettuce leaves (romaine or iceberg)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Crack the eggs into the skillet and scramble until fully cooked.
3. While the eggs cook, slice the avocados.
4. Lay the lettuce leaves flat on a plate and fill each one with scrambled eggs and sliced avocado.
5. Season with salt and pepper and garnish with fresh cilantro.
6. Serve immediately as wraps.

These keto egg and avocado lettuce wraps are a fresh and satisfying lunch that’s quick to make. The eggs provide a protein-packed base, while the creamy avocado enhances the texture and flavor. The lettuce wraps are a light, low-carb alternative to traditional sandwiches, making them a great option for those on a keto diet.

Keto Egg and Spinach Stuffed Mushrooms

These keto egg and spinach stuffed mushrooms are a delicious, bite-sized lunch or appetizer that’s perfect for spring. The tender mushrooms are stuffed with a savory spinach and egg filling, making them rich in protein and nutrients. They’re low in carbs but full of flavor, making them an ideal dish for anyone following a keto lifestyle.

Ingredients:

• 8 large mushroom caps
• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushroom caps and brush with olive oil.
3. In a skillet, sauté the chopped spinach until wilted (about 2-3 minutes).
4. Crack the eggs into a bowl and whisk together with salt and pepper.
5. Fill each mushroom cap with the spinach mixture and pour the eggs over the top.
6. Sprinkle shredded mozzarella cheese on top of each mushroom.
7. Bake for 12-15 minutes, until the eggs are set and the cheese is melted.
8. Serve warm.

These keto egg and spinach stuffed mushrooms are a great low-carb option that’s full of flavor and nutrients. The mushrooms provide a savory, earthy base, while the spinach and eggs add richness and protein. These stuffed mushrooms make for a perfect light lunch or a savory appetizer, and they’re sure to satisfy your cravings without compromising your keto goals.

Keto Egg Salad Lettuce Cups

This keto egg salad lettuce cup recipe is a delicious twist on the classic egg salad, served in crispy lettuce leaves instead of bread. With a creamy dressing, crunchy vegetables, and perfectly boiled eggs, these lettuce cups are a low-carb, nutrient-packed meal. Perfect for a light, refreshing lunch, this dish is full of healthy fats and protein to keep you satisfied.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 1/4 cup mayonnaise
• 1 tbsp mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• 8 large lettuce leaves (such as iceberg or romaine)

Instructions:

1. In a bowl, combine the chopped eggs, mayonnaise, mustard, celery, red onion, and fresh dill.
2. Season with salt and pepper to taste and mix well.
3. Lay out the lettuce leaves and spoon the egg salad mixture into each leaf.
4. Serve immediately, or chill until ready to eat.

These keto egg salad lettuce cups are a quick and delicious low-carb lunch option. The creamy egg salad is packed with healthy fats and protein, and the crisp lettuce provides the perfect crunch. These lettuce cups are light yet satisfying, making them a perfect keto-friendly meal that will keep you full and energized throughout the day.

Keto Eggplant Parmesan

This keto-friendly eggplant Parmesan is a delicious, low-carb take on the classic Italian dish. By replacing breadcrumbs with almond flour, you can enjoy the crispy, cheesy goodness of eggplant Parmesan without the carbs. This dish is rich in flavor and nutrients, making it a perfect spring lunch option that satisfies both your cravings and your keto diet.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1 egg, beaten
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and season with salt. Let them sit for 10 minutes to release moisture, then pat dry with a paper towel.
3. In a shallow bowl, combine the almond flour, Parmesan cheese, salt, and pepper. Dip each eggplant slice in the beaten egg, then coat with the almond flour mixture.
4. Place the coated eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway through.
5. In a baking dish, layer the baked eggplant slices with marinara sauce and shredded mozzarella cheese.
6. Bake for an additional 10 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

This keto eggplant Parmesan is a fantastic low-carb alternative to the traditional version. The almond flour coating provides the perfect crispy texture, while the melted mozzarella and savory marinara sauce make for a delicious, indulgent meal. This dish is perfect for anyone on a keto diet who still wants to enjoy the flavors of a classic Italian favorite without the carbs.

Keto Egg and Avocado Salad

This keto egg and avocado salad is a light, creamy, and flavorful spring lunch option. With boiled eggs, creamy avocado, and a tangy dressing, this salad is both satisfying and low in carbs. It’s a perfect meal for those following a keto diet, offering healthy fats, protein, and plenty of freshness.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 2 ripe avocados, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chopped eggs, avocado, and red onion.
2. In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
3. Pour the dressing over the egg and avocado mixture and gently toss to combine.
4. Serve immediately, or chill in the refrigerator for later.

This keto egg and avocado salad is a simple, yet delicious, lunch that’s packed with healthy fats and protein. The creamy avocado and eggs create a rich, satisfying texture, while the tangy dressing adds a burst of flavor. It’s a perfect, low-carb meal that’s quick to prepare and will keep you feeling full and energized throughout the day.

Keto Egg and Bacon Zoodle Bowl

This keto egg and bacon zoodle bowl is a light, flavorful dish that combines zucchini noodles with crispy bacon and scrambled eggs. The zucchini noodles serve as a healthy, low-carb substitute for pasta, while the bacon adds a smoky crunch. The eggs provide richness and protein, making this a satisfying and balanced spring lunch option.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 4 large eggs
• 4 slices bacon, cooked and crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until tender.
3. In a separate pan, scramble the eggs until fully cooked.
4. Combine the zoodles, scrambled eggs, and crumbled bacon in a bowl.
5. Season with salt and pepper and garnish with fresh parsley.
6. Serve immediately.

This keto egg and bacon zoodle bowl is a satisfying and flavorful low-carb lunch. The zucchini noodles provide a light and healthy base, while the eggs and bacon add richness and crunch. This dish is a great way to enjoy the flavors of spring while staying within your keto goals.

Note: More recipes are coming soon