30 Delicious Low Carb Keto Recipes for Your Perfect Easter Dinner Menu

Looking to keep your Easter celebration low carb? Dive into our collection of favorite full low carb keto dinner menus featuring 30 delicious recipes for mains, sides, and desserts that everyone will love. Each recipe includes a full ingredients list, step-by-step instructions, and nutrient values to help you stay on track while indulging in festive flavors. Plus, we’ve thrown in some pro tips to elevate your cooking game!

Creamy Spinach Artichoke Dip

If you’re looking for a delightful appetizer for your low carb Easter dinner ideas, this creamy spinach artichoke dip is a fantastic choice. It’s rich, savory, and has a wonderful blend of flavors that everyone will enjoy. Plus, it’s super simple to make, making it a stress-free addition to your Easter menu.

This dip is perfect for serving alongside crunchy vegetables or low carb crackers, making it a great option for anyone following keto or low carb diets. With its creamy texture and satisfying taste, it’s bound to be a hit at your gathering!

Ingredients

1 cup frozen spinach, thawed and drained
1 cup canned artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon onion powder
Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the cream cheese, sour cream, and garlic. Mix until smooth.
Add the drained spinach, chopped artichokes, Parmesan, mozzarella, onion powder, salt, and pepper. Stir until well combined.
Transfer the dip into a baking dish and spread evenly.
Bake for 25-30 minutes, or until the dip is bubbly and golden on top.
Serve warm with vegetables or low carb crackers.

Nutrient Values (per serving, about 1/4 cup)

Calories: 150, Carbs: 6g, Protein: 6g, Fat: 12g, Fiber: 2g, Net Carbs: 4g

Pro Tips

For added flavor, consider mixing in some cooked bacon or crumbled feta cheese. You can also experiment with different cheese blends to suit your taste.

Herb Roasted Turkey Breast

This Herb Roasted Turkey Breast is a delightful option for your low carb Easter dinner ideas. Infused with fresh herbs and a touch of seasoning, it offers a juicy and flavorful main course that everyone will enjoy. Not only is it simple to prepare, but it also fills your table with an inviting aroma that reflects the spirit of the holiday.

Perfect for those following keto or low carb diets, this turkey breast pairs beautifully with various sides or can stand alone as a centerpiece. Whether you’re preparing a full Easter menu or just looking for a standout dish, this recipe is one to keep in your rotation.

Ingredients

1 (4-5 pounds) turkey breast, boneless and skinless
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried sage
Salt and pepper to taste
Fresh herbs for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a small bowl, mix together the olive oil, garlic powder, onion powder, rosemary, thyme, sage, salt, and pepper.
Rub the herb mixture all over the turkey breast, ensuring it is evenly coated.
Place the turkey breast in a roasting pan and cover with aluminum foil.
Roast for about 1 hour, then remove the foil and continue roasting for another 30 minutes, or until the internal temperature reaches 165°F (75°C).
Let the turkey rest for 10-15 minutes before slicing. Garnish with fresh herbs, if desired.

Nutritional Values (per serving, based on 8 servings):Calories: 220, Carbs: 1g, Protein: 32g, Fat: 10g, Fiber: 0g, Net Carbs: 1g.

Pro Tips:For extra flavor, marinate the turkey overnight in the herb mixture. Serve with keto-friendly sides like roasted vegetables or a fresh salad for a complete low carb Easter dinner.

Grilled Vegetable Medley

Grilled Vegetable Medley is a colorful and flavorful dish that perfectly complements your keto Easter dinner ideas. This easy-to-make recipe highlights a variety of fresh vegetables, grilled to perfection, enhancing their natural sweetness while adding a smoky flavor. Not only does it look appealing on your Easter table, but it’s also low in carbs, making it a great choice for anyone following a low carb Easter dinner plan.

The medley can be customized with your favorite veggies, making it a versatile side dish for any main course. Whether you’re serving it alongside roasted meats or enjoying it on its own, this dish is sure to please. Plus, it’s simple enough for even the busiest chef to whip up in no time!

Ingredients

1 zucchini, sliced
1 yellow squash, sliced
1 bell pepper, chopped
1 red onion, cut into wedges
1 cup cherry tomatoes
1 cup mushrooms, halved
1 ear of corn, cut into rounds
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Prep the Vegetables: Wash and slice all the vegetables as indicated.
Toss with Seasoning: In a large bowl, combine the vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
Grill: Preheat your grill to medium heat. Place the vegetables in a grill basket or directly on the grill. Cook for about 10-15 minutes, turning occasionally, until they are tender and have grill marks.
Serve: Remove from the grill and serve immediately as a colorful side dish.

Nutritional Information (per serving):

Calories: 150, Carbs: 12g, Protein: 3g, Fat: 10g, Fiber: 4g, Net Carbs: 8g

Pro Tips: For added flavor, consider marinating the vegetables for 30 minutes before grilling. You can also sprinkle some fresh herbs like basil or parsley right before serving for an extra burst of flavor.

Cheesy Broccoli Bake

This cheesy broccoli bake is a delightful addition to your Easter menu ideas. It combines tender broccoli with a creamy cheese sauce, creating a comforting dish that both kids and adults will enjoy. It’s simple to make, allowing you to focus on other dishes while still serving something delicious and satisfying.

With the perfect balance of flavors, this low carb dish fits right into your keto Easter dinner ideas. It’s rich, cheesy, and packed with nutrients, making it a great choice for those looking to enjoy a hearty side without derailing their dietary goals. Plus, it’s quick to prepare and can be enjoyed warm from the oven or as leftovers!

Ingredients

4 cups broccoli florets
2 cups shredded cheddar cheese
1 cup cream cheese, softened
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 teaspoon olive oil (for greasing the baking dish)

Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish with olive oil.
In a large pot, bring water to a boil and add the broccoli florets. Blanch for 2-3 minutes until vibrant green, then drain and set aside.
In a mixing bowl, combine the cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir in 1 1/2 cups of cheddar cheese and the Parmesan cheese until smooth.
Add the blanched broccoli to the cheese mixture and stir until well coated.
Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden.
Let it cool for a few minutes before serving. Enjoy your cheesy broccoli bake!

Nutritional Values (per serving):Calories: 250, Carbs: 6g, Protein: 15g, Fat: 20g, Fiber: 3g, Net Carbs: 3g.

Pro Tips: For an extra crunch, consider adding crushed pork rinds on top before baking. You can also mix in cooked chicken or bacon for added protein.

Keto Coconut Cream Pie

This Keto Coconut Cream Pie is a delightful addition to your low carb Easter dinner ideas. Creamy and rich, it features a luscious coconut filling nestled in a buttery crust that satisfies any dessert craving without the carbs. Plus, it’s surprisingly easy to whip up, making it a go-to for your Easter menu ideas.

The combination of coconut cream and a hint of vanilla creates a light yet satisfying dessert that pairs perfectly with the festive atmosphere of Easter. Serve it chilled for a refreshing treat that everyone will love.

Ingredients

1 ½ cups almond flour
1/4 cup unsweetened shredded coconut
1/4 cup granulated erythritol
1/4 teaspoon salt
1/4 cup unsalted butter, melted
3 large eggs
1 can (13.5 oz) coconut milk
1/2 cup heavy cream
1/4 cup granulated erythritol (for the filling)
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
1/4 cup unsweetened shredded coconut (for garnish)

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, shredded coconut, erythritol, and salt. Stir in melted butter until the mixture resembles wet sand. Press the mixture firmly into a 9-inch pie pan to form the crust.
Bake the Crust: Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and let cool completely.
Make the Filling: In a saucepan over medium heat, combine coconut milk, heavy cream, and erythritol. Stir until combined and bring to a gentle simmer. In a separate bowl, whisk the eggs, then slowly add a bit of the warm coconut mixture to temper the eggs. Gradually stir the egg mixture back into the saucepan.
Thicken the Filling: Continue to cook the filling on low heat, stirring constantly until it thickens (about 5-7 minutes). Remove from heat and stir in vanilla and coconut extracts.
Assemble the Pie: Pour the coconut filling into the cooled crust. Chill in the refrigerator for at least 2 hours or until set.
Garnish: Before serving, top with whipped cream and sprinkle with additional shredded coconut.

Nutrient Values (per slice, makes 8 slices)

Calories: 220, Carbs: 7g, Protein: 4g, Fat: 18g, Fiber: 3g, Net Carbs: 4g

Pro Tips

For added flavor, toast the shredded coconut before garnishing. If you prefer a sweeter pie, adjust the erythritol to taste. Make sure to chill the pie long enough for the filling to set properly!

Flourless Chocolate Cake

This flourless chocolate cake is a delightful option for your Easter dinner ideas, especially if you’re looking to keep things keto and low carb. Rich, fudgy, and intensely chocolatey, this dessert is sure to satisfy your sweet tooth without the guilt. It’s surprisingly simple to make, requiring just a handful of ingredients, and can be whipped up in no time.

Perfect for your Easter menu ideas, this cake is not only delicious but also gluten-free, making it a great choice for guests with dietary restrictions. Its decadent texture will have everyone asking for seconds, and when paired with fresh berries or a dollop of whipped cream, it becomes an irresistible treat.

Ingredients

8 oz. bittersweet or dark chocolate, chopped
1/2 cup unsalted butter
3/4 cup granulated erythritol or sweetener of choice
1/4 teaspoon salt
1 teaspoon vanilla extract
4 large eggs
1/2 cup unsweetened cocoa powder

Instructions

Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium saucepan over low heat, melt the chocolate and butter together, stirring until smooth. Remove from heat and stir in the erythritol, salt, and vanilla.
Allow the mixture to cool slightly before whisking in the eggs, one at a time, until fully incorporated.
Gently fold in the cocoa powder until just combined. Be careful not to over-mix.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until the center is set but still slightly soft. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Serve warm or at room temperature, optionally topped with fresh berries and whipped cream.

Nutrient Values per Serving: Calories: 180, Carbs: 15g, Protein: 4g, Fat: 13g, Fiber: 5g, Net Carbs: 10g.

Pro Tips: For an extra touch, try adding a sprinkle of sea salt on top before serving or a drizzle of sugar-free chocolate sauce. This cake can also be made a day in advance and stored in the refrigerator for even more delicious flavor.

Lemon Garlic Butter Shrimp

If you’re looking for a delightful dish that’s both zesty and satisfying, Lemon Garlic Butter Shrimp is a great choice for your Easter dinner ideas. This dish features tender shrimp cooked in a rich garlic butter sauce with a refreshing hint of lemon, making it a light yet flavorful option for your low carb Easter dinner ideas.

Not only is it quick and straightforward to prepare, but it’s also a fantastic way to impress your guests without spending hours in the kitchen. Pair it with your favorite veggies or serve it over spiralized zucchini for a keto-friendly twist. Here’s how to make it:

Ingredients

1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 lemon, juiced and zested
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
Red pepper flakes (optional, for heat)

Instructions

In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Increase the heat to medium-high and add the shrimp. Season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
Stir in the lemon juice and zest, then remove from heat.
Garnish with fresh parsley and serve immediately.

Nutrient values per serving (based on 4 servings):Calories: 220, Carbs: 2g, Protein: 24g, Fat: 12g, Fiber: 0g, Net Carbs: 2g.

Pro Tips: For a richer flavor, consider adding a splash of white wine after sautéing the garlic. Also, make sure not to overcook the shrimp to maintain their juiciness!

Cauliflower Mash with Garlic

Cauliflower mash with garlic is a delightful low-carb alternative to traditional mashed potatoes. Creamy, buttery, and infused with the rich flavor of garlic, this dish is a perfect addition to your Easter dinner ideas. It’s simple to prepare and a crowd-pleaser, making it one of the go-to keto Easter dinner ideas.

This easy recipe combines steamed cauliflower with garlic and butter for a comforting side dish that fits seamlessly into any low carb Easter dinner ideas. With its smooth texture and savory taste, it pairs beautifully with roasted meats or as a base for your favorite sauces.

Ingredients

1 large head of cauliflower, cut into florets
3 cloves of garlic, minced
4 tablespoons unsalted butter
1/4 cup heavy cream
Salt and pepper to taste
Chopped chives for garnish

Instructions

Steam the Cauliflower: In a large pot, steam the cauliflower florets for about 8-10 minutes until tender.
Cook the Garlic: In a small skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Blend: Transfer the steamed cauliflower to a food processor. Add the sautéed garlic, remaining butter, and heavy cream. Blend until smooth and creamy.
Season: Taste and season with salt and pepper as desired.
Garnish: Serve warm, garnished with chopped chives.

Nutritional Values (per serving):Calories: 120, Carbs: 5g, Protein: 3g, Fat: 10g, Fiber: 2g, Net Carbs: 3g.

Pro Tips:For added flavor, consider mixing in some grated Parmesan cheese or a sprinkle of paprika before serving. Make sure to blend until completely smooth for the best texture.

Zucchini Noodles with Pesto

Zucchini noodles, also known as zoodles, are a delightful and low-carb twist on traditional pasta. They have a subtle crunch and easily absorb the flavors of any sauce, making them a perfect base for a fresh, herbaceous pesto. This dish offers a vibrant taste that combines the nuttiness of pine nuts, the freshness of basil, and the rich depth of parmesan. Plus, it’s incredibly simple to whip up, making it an ideal option for your keto Easter dinner ideas.

This recipe not only satisfies your pasta cravings but also keeps your meal plan aligned with low carb Easter dinner ideas. With just a few fresh ingredients, you can create a delicious dish that feels indulgent without the guilt. Pair it with grilled chicken or shrimp for a complete meal or serve it as a side dish at your Easter gathering!

Ingredients

2 medium zucchinis
1 cup fresh basil leaves
1/3 cup pine nuts
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 cup extra virgin olive oil
Salt and pepper to taste
Cherry tomatoes, halved (for garnish)

Instructions

Spiralize the Zucchini: Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, a vegetable peeler can also work to create thin strips.
Prepare the Pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped. Slowly add the olive oil while blending until smooth. Season with salt and pepper to taste.
Sauté the Zoodles: In a large skillet over medium heat, add a splash of olive oil. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still slightly crispy.
Combine: Remove the skillet from heat and mix in the prepared pesto until the zoodles are well-coated.
Serve: Top with halved cherry tomatoes for a pop of color and freshness. Enjoy warm!

Nutritional Values (per serving):

Calories: 310
Carbs: 8g
Protein: 10g
Fat: 28g
Fiber: 3g
Net Carbs: 5g

Pro Tips:For added flavor, consider adding a squeeze of lemon juice to the pesto or a sprinkle of red pepper flakes for heat. You can also substitute walnuts or almonds for the pine nuts in the pesto if desired.

Keto Stuffed Peppers

Keto stuffed peppers are a delightful option for your low carb Easter dinner ideas. Bursting with flavor, these vibrant peppers are filled with a savory mixture of ground meat, cheese, and spices, making them satisfying to eat while keeping your carbs in check. This dish is not only delicious but also simple to prepare, allowing you to focus on enjoying your time with family and friends during the holiday.

These stuffed peppers add a colorful touch to your Easter menu ideas and can be customized with your favorite ingredients. Whether you’re hosting a gathering or enjoying a cozy dinner at home, they are sure to impress. Plus, they are easy to make ahead of time, making them a practical choice for busy holiday schedules.

Ingredients

4 large bell peppers (any color)
1 pound ground beef (or turkey)
1 cup cauliflower rice
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup diced onion
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly drizzle the peppers with olive oil and place them in a baking dish.
Cook the Filling: In a skillet over medium heat, add the olive oil, onion, and garlic. Sauté until softened. Add the ground beef, salt, pepper, and Italian seasoning. Cook until the meat is browned. Stir in the cauliflower rice and half of the cheese, mixing well.
Stuff the Peppers: Spoon the meat mixture into each prepared pepper, packing it down slightly. Top each stuffed pepper with the remaining cheese.
Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
Serve: Garnish with fresh parsley before serving. Enjoy your flavorful and satisfying keto stuffed peppers!

Nutritional Values (per stuffed pepper):
Calories: 300
Carbs: 8g
Protein: 25g
Fat: 18g
Fiber: 3g
Net Carbs: 5g

Pro Tips:For added flavor, consider mixing in some diced tomatoes or olives into the meat filling. You can also use different types of meat or vegetarian options like lentils for variety.

Stuffed Chicken Breast with Spinach and Cheese

If you’re looking for a dish that brings flavor and satisfaction without the carbs, this stuffed chicken breast with spinach and cheese fits the bill. With a juicy chicken exterior and a creamy, cheesy filling, it’s a delightful addition to your low carb Easter dinner ideas.

This recipe is simple to make, perfect for both novice cooks and seasoned chefs. The combination of fresh spinach and rich cheese wrapped in tender chicken creates a comforting meal that feels special yet doesn’t require hours in the kitchen. Pair it with some roasted veggies, and you’ve got a lovely Easter menu idea!

Ingredients

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 cup cream cheese, softened
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Olive oil for cooking

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, mix together the chopped spinach, cream cheese, mozzarella, minced garlic, onion powder, paprika, salt, and pepper until well combined.
Butterfly each chicken breast by slicing it horizontally, being careful not to cut all the way through. Open it like a book.
Stuff each chicken breast with the spinach and cheese mixture, then secure it with toothpicks or kitchen twine.
In a skillet, heat a bit of olive oil over medium heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
Transfer the chicken to a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove from the oven, let rest for a few minutes, then slice and serve.

Nutritional Values (per serving):

Calories: 360
Carbs: 5g
Protein: 40g
Fat: 20g
Fiber: 1g
Net Carbs: 4g

Pro Tips: For extra flavor, marinate the chicken in lemon juice and herbs for an hour before stuffing. You can also add sun-dried tomatoes or olives to the spinach filling for a Mediterranean twist.

Herb-Crusted Rack of Lamb

This Herb-Crusted Rack of Lamb is a delightful centerpiece for your Easter dinner. The tender lamb, coated with a mixture of fresh herbs and spices, offers a burst of flavor that pairs beautifully with your favorite low-carb sides. Not only is it a treat for the taste buds, but it’s also surprisingly simple to prepare, making it a great choice for anyone looking for keto Easter dinner ideas.

The combination of rosemary, thyme, and garlic creates an aromatic crust that elevates the dish while keeping it low in carbs. Serve it alongside some roasted vegetables or a fresh salad, and you’ve got a memorable meal that fits perfectly into your low carb Easter dinner ideas.

Ingredients

1 rack of lamb (about 1.5 to 2 pounds), frenched
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup almond flour (optional, for extra crust)

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix together the olive oil, Dijon mustard, minced garlic, chopped rosemary, thyme, salt, and pepper.
Rub this mixture all over the rack of lamb, ensuring it’s evenly coated. If using, sprinkle almond flour on top for added texture.
Place the lamb on a roasting pan and roast in the preheated oven for about 25-30 minutes for medium-rare. Use a meat thermometer for best results; the internal temperature should reach 130°F (54°C).
Remove the lamb from the oven and allow it to rest for 5-10 minutes before slicing.
Serve with your choice of low-carb sides like green beans or a fresh salad.

Nutrient Values (per serving, serves 4)

Pro Tips

For extra flavor, marinate the lamb in the herb mixture for a few hours or overnight. This will deepen the flavors. Additionally, using a meat thermometer helps ensure your lamb is cooked to the desired doneness without guessing.

Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa is a delightful dish that perfectly balances rich flavors and fresh ingredients. The salmon is tender and flaky, complemented by a zesty avocado salsa that adds a burst of freshness. This recipe is simple to prepare, making it an excellent choice for your Easter menu ideas, especially if you’re looking for low carb Easter dinner ideas.

This dish is not only delicious but also healthy, making it a great option for those following keto Easter dinner ideas. The combination of healthy fats from the salmon and avocado provides nourishment while keeping your meal light and satisfying. Plus, it can be ready in under 30 minutes!

Ingredients

4 salmon fillets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 ripe avocados, diced
1 lime, juiced
1/2 cup diced tomatoes
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced (optional)

Instructions

Prepare the Salmon: Preheat your grill to medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush the mixture over both sides of the salmon fillets.
Grill the Salmon: Place the salmon on the grill and cook for about 6-8 minutes on each side, or until the salmon flakes easily with a fork.
Make the Avocado Salsa: In a separate bowl, combine diced avocados, lime juice, diced tomatoes, red onion, cilantro, and jalapeño (if using). Gently toss to mix.
Serve: Once the salmon is cooked, plate it and top with the avocado salsa. Enjoy warm!

Nutritional Information (per serving)

Calories: 400
Carbs: 12g
Protein: 29g
Fat: 28g
Fiber: 7g
Net Carbs: 5g

Pro Tips:

Make sure to use ripe avocados for the best flavor and creaminess.
If you don’t have a grill, you can also cook the salmon in a skillet over medium heat.
Feel free to adjust the spice level in the salsa by adding more or less jalapeño.

Roasted Asparagus with Parmesan

Looking for a simple yet flavorful side dish for your Easter dinner? Roasted asparagus with Parmesan is a delightful option that pairs well with a variety of mains. The combination of tender, bright green asparagus and savory Parmesan cheese creates a dish that’s both satisfying and visually appealing. Plus, it’s super easy to make, making it a great addition to your low carb Easter dinner ideas.

This recipe highlights the natural flavors of asparagus while adding a tasty twist with a sprinkle of cheese. It’s a light and refreshing option that complements richer dishes perfectly and fits seamlessly into any Easter menu ideas. Let’s dive into how you can whip this up!

Ingredients

1 lb fresh asparagus, trimmed
2 tablespoons olive oil
1/4 teaspoon garlic powder
Salt and pepper to taste
1/3 cup grated Parmesan cheese
1 tablespoon lemon juice (optional)

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the asparagus with olive oil, garlic powder, salt, and pepper until well coated.
Arrange the asparagus in a single layer on a baking sheet.
Roast in the oven for 15-20 minutes, or until tender and slightly crispy.
Remove from the oven and sprinkle with Parmesan cheese and lemon juice if using. Return to the oven for an additional 2-3 minutes until the cheese is melted.
Serve warm as part of your Easter dinner spread.

Nutritional Values (per serving):Calories: 120, Carbs: 4g, Protein: 6g, Fat: 10g, Fiber: 2g, Net Carbs: 2g.

Pro Tips:For extra flavor, consider adding a pinch of red pepper flakes for a bit of heat. Also, feel free to substitute Parmesan with your favorite hard cheese if you prefer.

Bacon-Wrapped Brussels Sprouts

Bacon-wrapped Brussels sprouts are a delightful combination of savory and crunchy that everyone can enjoy. The crispy bacon adds a smoky flavor while the Brussels sprouts bring a tender bite, making this dish a hit at any dinner table, especially during Easter. Plus, they’re easy to prepare, making them a perfect addition to your low carb Easter dinner ideas.

These tasty bites are not only satisfying but also fit perfectly into keto Easter dinner ideas. With just a few ingredients and simple steps, you can whip up a dish that will impress your guests and have them coming back for more. Let’s dive into how you can make these delicious hors d’oeuvres!

Ingredients

1 lb Brussels sprouts, trimmed
8 oz bacon, cut into halves or thirds
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Optional: your favorite dipping sauce

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
Prepare the Brussels Sprouts: In a mixing bowl, toss the trimmed Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper until well coated.
Wrap in Bacon: Take each Brussels sprout and wrap it with a piece of bacon, securing it with a toothpick if necessary.
Arrange on a Baking Sheet: Place the wrapped sprouts on a baking sheet lined with parchment paper, ensuring they are in a single layer.
Bake: Bake for 25-30 minutes or until the bacon is crispy and the Brussels sprouts are tender.
Serve: Allow to cool slightly, then serve warm with your favorite dipping sauce, if desired.

Nutrient Values (per serving of 5 pieces)

Calories: 250
Carbs: 6 g
Protein: 12 g
Fat: 22 g
Fiber: 2 g
Net Carbs: 4 g

Pro Tips

For extra crispy bacon, consider broiling the sprouts for the last few minutes of cooking.
Feel free to experiment with seasonings by adding a pinch of cayenne for heat or some herbs for freshness.
These bites can be made ahead of time and reheated in the oven just before serving.

Keto Deviled Eggs

Keto deviled eggs are a delicious and elegant addition to any Easter menu. They are creamy, tangy, and packed with flavor, making them a hit at any gathering. The best part? They are simple to prepare, requiring just a few ingredients and minimal time in the kitchen.

This low-carb treat is perfect for those following keto or looking for low carb Easter dinner ideas. With their vibrant yellow filling and a sprinkle of paprika on top, these deviled eggs are not only tasty but also visually appealing, making them a great option for holiday celebrations.

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Salt and pepper, to taste
Paprika, for garnish
Fresh herbs (like chives or parsley), for garnish

Instructions

Hard Boil the Eggs: Place eggs in a pot and cover them with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12-14 minutes. Transfer the eggs to an ice bath to cool.
Peel and Prepare: Once cooled, peel the eggs and slice them in half lengthwise. Scoop out the yolks and place them in a bowl.
Make the Filling: To the bowl with yolks, add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mash together until smooth and creamy.
Fill the Eggs: Use a piping bag or a spoon to fill the egg whites with the yolk mixture.
Garnish: Sprinkle with paprika and add fresh herbs on top for a pop of color and flavor.

Nutritional Values (per egg half):Calories: 80, Protein: 4g, Fat: 7g, Carbs: 1g, Fiber: 0g, Net Carbs: 1g.

Pro Tips:For extra flavor, consider adding a touch of hot sauce to the yolk mixture or experimenting with different spices. These deviled eggs can be made a day in advance; just store them covered in the refrigerator to keep them fresh.

Cauliflower Rice Pilaf

Cauliflower Rice Pilaf is a delightful, low-carb alternative that fits perfectly into your Easter dinner ideas. This dish is light and fluffy, combining the mild flavor of cauliflower with the vibrant crunch of fresh vegetables. It’s an easy recipe that doesn’t require long hours in the kitchen, making it ideal for busy holiday preparations.

Flavorful and nutritious, this pilaf offers a satisfying base for your keto Easter dinner ideas. You can customize it with your favorite herbs and spices, ensuring it complements any main dish. Plus, it’s a wonderful way to incorporate more veggies into your meal!

Ingredients

1 medium head of cauliflower, riced
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 carrot, diced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Cauliflower: Remove the leaves and stem from the cauliflower and cut it into florets. Use a food processor or box grater to rice the cauliflower until it resembles grains of rice.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
Add the Remaining Ingredients: Stir in the diced bell pepper, carrot, and riced cauliflower. Season with thyme, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Garnish and Serve: Remove from heat and garnish with fresh parsley before serving. Enjoy this tasty low-carb side dish at your Easter gathering!

Nutritional Values (per serving):Calories: 85, Carbs: 7g, Protein: 3g, Fat: 5g, Fiber: 3g, Net Carbs: 4g.

Pro Tips:For added flavor, consider incorporating some toasted nuts or seeds. You can also experiment with different herbs, like basil or dill, to match your main dish.

Eggplant Parmesan

Eggplant Parmesan is a delightful and hearty dish that’s perfect for your low carb Easter dinner ideas. With layers of tender eggplant, rich marinara sauce, and gooey cheese, this recipe offers a comforting taste that will appeal to everyone at the table. Plus, it’s surprisingly simple to make, allowing you to focus on enjoying the holiday with loved ones.

This keto-friendly dish is a great alternative to traditional pasta-based meals. The eggplant serves as a satisfying base while keeping the carb count low, making it a wonderful addition to your Easter menu ideas. Serve it alongside a fresh salad or some sautéed greens for a complete meal!

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds
1 teaspoon salt
2 cups marinara sauce (sugar-free)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon black pepper
Fresh basil leaves, for garnish

Instructions

Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture.
Rinse the eggplant slices under cold water and pat them dry with paper towels. This helps to remove excess salt.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices, followed by half of the marinara sauce, and then half of the mozzarella cheese. Repeat the layers with the remaining ingredients, finishing with mozzarella and Parmesan cheese on top.
Sprinkle the dried oregano, garlic powder, and black pepper over the top layer of cheese.
Bake for 30-35 minutes, or until the cheese is bubbly and golden brown. Let it cool slightly before serving.
Garnish with fresh basil leaves just before serving.

Nutritional Values (per serving)

Calories: 250
Carbs: 10g
Protein: 15g
Fat: 18g
Fiber: 5g
Net Carbs: 5g

Pro Tips

For extra flavor, try adding some crushed red pepper flakes to the marinara sauce.
Choose firm, fresh eggplants for the best texture.
Letting the dish sit for a few minutes after baking allows it to set, making it easier to serve.

Keto Chocolate Mousse

If you’re looking for a delightful dessert that fits perfectly into your low carb Easter dinner ideas, this Keto Chocolate Mousse is just the ticket. With its rich, creamy texture and deep chocolate flavor, this mousse will satisfy your sweet cravings without the carbs. Plus, it’s surprisingly simple to make, making it an ideal choice for your Easter menu ideas.

Using just a few ingredients, you can whip up this indulgent treat in no time. Whether enjoyed on its own or dressed up with some whipped cream and chocolate shavings, it’s a dessert that everyone will love, regardless of their dietary preferences. Give it a try this Easter!

Ingredients

1 cup heavy cream
1/2 cup unsweetened cocoa powder
1/2 cup powdered erythritol (or preferred sweetener)
1 teaspoon vanilla extract
Pinch of salt

Instructions

In a mixing bowl, combine the heavy cream, cocoa powder, erythritol, vanilla extract, and a pinch of salt.
Using an electric mixer, whip the mixture on medium speed until soft peaks form.
Continue whipping until you reach a fluffy, mousse-like consistency, being careful not to overmix.
Spoon the mousse into serving dishes and chill in the refrigerator for at least 30 minutes before serving.
Garnish with additional whipped cream and chocolate shavings if desired.

Nutritional Information (per serving)

Pro Tips

For an even richer flavor, consider adding a tablespoon of instant coffee granules to the mixture.
Make sure to chill your serving dishes beforehand for a refreshing touch.
Feel free to experiment with different toppings like fresh berries or unsweetened coconut flakes!

Chia Seed Pudding with Berries

Chia seed pudding is a delightful and nutritious option for your low carb Easter dinner ideas. It’s creamy, slightly sweet, and packed with flavor from fresh berries. This recipe is not only simple to prepare but also allows you to customize it with your favorite toppings, making it a fun addition to any Easter menu ideas.

The pudding has a delightful texture and a mild taste that pairs perfectly with the tartness of the berries. Plus, it fits right into your low carb Easter dinner ideas, making it a guilt-free dessert that everyone can enjoy!

Ingredients

1/4 cup chia seeds
1 cup unsweetened almond milk (or coconut milk)
2 tablespoons erythritol or your preferred low carb sweetener
1 teaspoon vanilla extract
1/2 cup mixed berries (strawberries, blueberries, blackberries)
Fresh mint leaves for garnish (optional)

Instructions

In a medium bowl, combine chia seeds, almond milk, erythritol, and vanilla extract. Stir well to combine.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, until the mixture thickens to a pudding-like consistency.
Once set, give the pudding a stir and divide it into serving bowls.
Top with mixed berries and garnish with fresh mint leaves if desired.

Nutritional Values (per serving)

Calories: 150
Carbs: 13g
Protein: 5g
Fat: 8g
Fiber: 10g
Net Carbs: 3g

Pro Tips

For added flavor, consider adding a pinch of cinnamon or cocoa powder to the mixture.
You can substitute almond milk with coconut milk for a creamier texture.
Feel free to experiment with different berries or even nuts for toppings!

Zucchini Pizza Bites

Zucchini Pizza Bites are a delightful low-carb twist on traditional pizza that everyone will enjoy. With a crunchy zucchini base topped with flavorful sauce, melted cheese, and your favorite toppings, these bites deliver a satisfying taste without the carbs. They’re perfect for a festive gathering or as a fun appetizer at your next keto Easter dinner.

Not only are they easy to prepare, but they also serve as a great way to incorporate veggies into your meal. In just a few steps, you can create a colorful and tasty dish that feels indulgent yet fits perfectly into your low carb Easter dinner ideas. Let’s dive into how to whip these up!

Ingredients

2 medium zucchinis
1 cup marinara sauce (sugar-free)
1 cup shredded mozzarella cheese
1/2 cup sliced pepperoni (or your choice of toppings)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the zucchinis into rounds, about 1/2 inch thick. Place them on the baking sheet.
Sprinkle a little salt over the zucchini rounds and let them sit for 5-10 minutes to draw out excess moisture.
Pat the zucchinis dry with a paper towel. Spread a spoonful of marinara sauce on each round, then top with shredded mozzarella cheese.
Add your pepperoni or other favorites, and sprinkle with Parmesan cheese and Italian seasoning.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden.
Allow to cool slightly before serving. Enjoy your delicious Zucchini Pizza Bites!

Nutrient values per serving (2 Zucchini Pizza Bites):

Calories: 180, Carbs: 6g, Protein: 10g, Fat: 12g, Fiber: 2g, Net Carbs: 4g.

Pro Tips:For extra flavor, try adding fresh basil or a sprinkle of red pepper flakes on top before baking. You can also experiment with different cheeses or veggies to customize your pizza bites!

Crispy Chicken Thighs with Herbs

Crispy Chicken Thighs with Herbs is a flavorful dish that brings a delightful crunch and aromatic herbs together. This recipe is simple to prepare, making it a great addition to your low carb Easter dinner ideas. The combination of juicy chicken and savory herbs creates a meal that’s both satisfying and delicious.

Whether you’re planning an Easter family gathering or just a cozy dinner, these chicken thighs are sure to impress. Pair them with your favorite sides for an irresistible Easter menu idea that keeps you on track with your keto Easter dinner ideas.

Ingredients

4 chicken thighs, skin-on
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 lemon, juiced

Instructions

Preheat the oven to 425°F (220°C).
In a bowl, mix together olive oil, salt, pepper, garlic powder, onion powder, rosemary, thyme, parsley, and lemon juice.
Pat the chicken thighs dry with paper towels and place them in a baking dish.
Rub the herb mixture generously over the chicken thighs, ensuring they are well coated.
Bake in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Nutritional Values (per serving)

Calories: 320
Carbs: 1g
Protein: 24g
Fat: 24g
Fiber: 0g
Net Carbs: 1g

Pro Tips

For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
Feel free to swap the herbs for others you enjoy, like oregano or basil.
Serve with a low carb veggie side, like roasted asparagus or a fresh salad.

Almond Flour Chocolate Chip Cookies

If you’re looking for a delightful treat that fits into your low carb lifestyle, almond flour chocolate chip cookies are a fantastic option. These cookies are chewy, chocolatey, and satisfy that sweet tooth without the guilt. Plus, they’re simple to make and perfect for any Easter menu ideas!

The combination of almond flour and sugar-free chocolate chips creates a delicious cookie that everyone will love, whether they’re following keto or not. These cookies are sure to be a hit among your keto Easter dinner ideas, making them a perfect addition to your dessert table.

Ingredients

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated erythritol or sweetener of choice
1 large egg
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix the almond flour, baking soda, and salt until well combined.
In another bowl, cream together the softened butter and erythritol until light and fluffy. Add in the egg and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional values per cookie: Calories: 120, Carbs: 3g, Protein: 3g, Fat: 10g, Fiber: 1g, Net Carbs: 2g.

Pro Tips: For an extra flavor twist, try adding a pinch of cinnamon or some chopped nuts. Ensure you store the cookies in an airtight container to keep them fresh!

Sugar-Free Cheesecake

This sugar-free cheesecake is a delightful end to any Easter meal, combining creamy texture with a hint of sweetness without the carbs. It’s simple to make, requiring just a few steps, making it an excellent option for those looking for keto Easter dinner ideas.

The dessert is rich and satisfying, with a flavor that’s indulgent yet guilt-free. With a buttery crust and a smooth filling, it’s sure to please everyone at your table. Top it with a berry sauce for an added touch of flavor, and you have a dessert that fits right into your low carb Easter dinner ideas.

Ingredients

1 ½ cups almond flour
¼ cup unsalted butter, melted
2 tablespoons erythritol or another sugar substitute
2 (8 oz) packages cream cheese, softened
½ cup sour cream
½ cup erythritol
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice

Instructions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine almond flour, melted butter, and 2 tablespoons of erythritol. Press the mixture into the bottom of the springform pan to create the crust.
In a large bowl, beat the softened cream cheese and ½ cup erythritol until creamy. Add sour cream, eggs, vanilla extract, and lemon juice, mixing until smooth.
Pour the cream cheese mixture over the crust in the springform pan. Bake for 40-45 minutes or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool inside for an hour. Refrigerate for at least 4 hours, preferably overnight, before serving.

Nutritional Values (per slice, 1/12 of cheesecake):Calories: 210, Carbs: 4g, Protein: 6g, Fat: 19g, Fiber: 2g, Net Carbs: 2g

Pro Tips: For a smoother filling, ensure all ingredients are at room temperature before mixing. Letting the cheesecake cool gradually in the oven helps prevent cracking. Consider topping it with fresh berries or a sugar-free berry sauce for extra flavor.

Stuffed Portobello Mushrooms

Stuffed portobello mushrooms are a delightful addition to any Easter dinner menu, especially for those looking for low carb Easter dinner ideas. These hearty mushrooms serve as a flavorful vessel, holding a rich mixture that’s both satisfying and nutritious. The combination of creamy cheese, savory herbs, and your choice of protein creates a dish that is both comforting and elegant.

Not only are these mushrooms easy to prepare, but they also present beautifully on the table. Whether you’re hosting a holiday gathering or simply want to impress your family, stuffed portobello mushrooms are a must-try. Plus, they fit perfectly into your keto Easter dinner ideas without sacrificing taste or satisfaction.

Ingredients

4 large portobello mushrooms
1 cup cooked chicken, shredded
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Clean the portobello mushrooms by gently removing the stems and scraping out the gills with a spoon.
In a bowl, mix together the shredded chicken, cream cheese, mozzarella, Parmesan, garlic, oregano, basil, salt, and pepper until well combined.
Stuff each mushroom cap generously with the chicken mixture, pressing down gently to pack it in.
Place the stuffed mushrooms in the prepared baking dish and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Once baked, remove from the oven and garnish with fresh parsley before serving.

Nutritional Values (per mushroom):

Calories: 220, Carbs: 6g, Protein: 20g, Fat: 12g, Fiber: 2g, Net Carbs: 4g.

Pro Tips:For added flavor, consider adding chopped spinach or sun-dried tomatoes to the filling. You can also experiment with different cheeses to customize the taste to your liking.

Spaghetti Squash Alfredo

Spaghetti Squash Alfredo offers a delightful twist on the traditional pasta dish, making it a fantastic choice for those seeking low carb Easter dinner ideas. This dish features tender strands of spaghetti squash topped with a creamy, rich Alfredo sauce that’s both satisfying and comforting. Perfect for those on a keto diet, it brings all the flavor without the carbs.

Making this dish is simple and quick, allowing you to whip up a scrumptious meal without much fuss. It’s a delicious option that will have everyone at your table raving, making it a great addition to your Easter menu ideas.

Ingredients

1 medium spaghetti squash
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes until tender.
Make the Alfredo Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
Combine and Serve: Once the squash is cooked, use a fork to scrape out the strands. Place the spaghetti squash on plates, top with the Alfredo sauce, and garnish with fresh parsley. Serve warm and enjoy!

Nutritional Values (per serving)

Calories: 450, Carbs: 12g, Protein: 10g, Fat: 40g, Fiber: 2g, Net Carbs: 10g

Pro Tips

For added flavor, consider mixing in cooked chicken or shrimp.
Adjust the thickness of the sauce by adding more or less cream.
Experiment with different cheeses for a unique twist on the classic Alfredo flavor.

Savory Herb Biscuits

These savory herb biscuits are a delightful addition to your low carb Easter dinner ideas. With a fluffy texture and a burst of aromatic herbs, they complement any main dish perfectly. Plus, they are easy to whip up, making them an ideal choice for busy holiday preparations.

These biscuits are not just a side; they can be a flavorful base for toppings or served alongside soups and stews. Their buttery richness combined with the freshness of herbs creates a satisfying bite that everyone will enjoy.

Ingredients

2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup cold butter, cubed
2 large eggs
1/4 cup shredded cheese (optional)
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, baking powder, salt, and garlic powder. Mix well.
Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
In a separate bowl, whisk the eggs and then add them to the flour mixture along with the chopped herbs and cheese if using. Stir until just combined.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15-20 minutes or until the biscuits are golden brown on top.
Remove from the oven and let cool slightly before serving.

Nutritional Values per Biscuit:

Pro Tips:For an extra kick, try adding some crushed red pepper flakes to the dough. You can also experiment with different herbs according to your preference!

Keto Egg Salad

Keto egg salad is a delightful and creamy dish that’s both satisfying and packed with flavor. Perfect for an Easter menu, this recipe combines hard-boiled eggs with a rich dressing, making it a tasty addition to your keto Easter dinner ideas. It’s simple to whip up and can be served on its own or as a filling in lettuce wraps or low-carb bread.

The combination of fresh herbs and a hint of tanginess from the mustard elevates the taste, ensuring everyone at the table will enjoy it. This egg salad not only fits perfectly into low carb Easter dinner ideas but also makes a delightful lunch option during the holiday season.

Ingredients

6 large hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise (preferably avocado or olive oil based)
1 tablespoon Dijon mustard
2 tablespoons fresh dill, chopped
2 tablespoons green onions, chopped
Salt and pepper to taste
1/4 cup celery, finely chopped (optional)

Instructions

Combine Ingredients: In a large bowl, mix the chopped eggs, mayonnaise, Dijon mustard, dill, green onions, and celery if using.
Season: Add salt and pepper to taste, adjusting according to your preference for seasoning.
Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve: Enjoy on its own, or serve in lettuce wraps or low-carb bread slices for a delicious meal.

Nutritional Information (per serving, makes about 4 servings):
Calories: 220
Carbohydrates: 2g
Protein: 10g
Fat: 20g
Fiber: 0g
Net Carbs: 2g

Pro Tips:
For extra flavor, try adding a splash of lemon juice or some diced pickles. You can also switch up the herbs based on your preference, such as using parsley or chives.

Keto Pumpkin Pie

This Keto Pumpkin Pie is a delightful twist on a classic favorite, offering a creamy, spiced flavor without the carbs. It’s the perfect addition to your Easter dinner ideas, providing a sweet ending that everyone can enjoy, regardless of dietary preferences.

Simple to make and absolutely delicious, this pie is sure to impress your guests. With its rich pumpkin filling and a buttery low-carb crust, it offers a comforting taste of the season without the guilt. Let’s dive into how to create this low carb Easter dinner idea!

Ingredients

1 ½ cups almond flour
1/4 cup granulated erythritol
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg
1 can (15 oz) pumpkin puree
1 cup heavy cream
3 large eggs
3/4 cup granulated erythritol
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla extract

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, erythritol, and salt. Add melted butter and egg, mixing until fully combined. Press the mixture into a 9-inch pie pan evenly across the bottom and up the sides. Bake for 10-12 minutes until lightly golden.
Make the Filling: In another bowl, whisk together pumpkin puree, heavy cream, eggs, erythritol, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
Assemble the Pie: Pour the pumpkin filling into the pre-baked crust, spreading it evenly.
Bake: Return the pie to the oven and bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Allow it to cool before slicing.
Serve: Top with whipped cream if desired and enjoy your delicious low carb dessert!

Nutrient Values (per slice, based on 8 servings):

Calories: 235, Carbs: 5g, Protein: 4g, Fat: 22g, Fiber: 2g, Net Carbs: 3g

Pro Tips:For an extra flavor boost, consider adding a pinch of salt or a dash of allspice to the filling. Make sure to let the pie cool completely to set properly before serving.

Berry Salad with Keto Dressing

This berry salad is a delightful blend of fresh fruits that brings a burst of flavor to your Easter dinner table. With strawberries, blueberries, blackberries, and raspberries, each bite is juicy and refreshing. It’s an easy dish to prepare, making it a great choice for anyone looking for low carb Easter dinner ideas.

The creamy keto dressing adds a rich touch that complements the natural sweetness of the berries beautifully. Not only is it a healthy option for Easter menu ideas, but it’s also a colorful addition that everyone will love!

Ingredients

2 cups strawberries, hulled and quartered
1 cup blueberries
1 cup blackberries
1 cup raspberries
1/2 cup diced apples (optional)
1/4 cup fresh mint leaves for garnish

Keto Dressing

1/2 cup unsweetened Greek yogurt
2 tablespoons sugar-free maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon juice
Pinch of salt

Instructions

In a large bowl, combine the strawberries, blueberries, blackberries, raspberries, and diced apples if using. Toss gently to mix.
In a separate bowl, whisk together the Greek yogurt, sugar-free maple syrup, vanilla extract, lemon juice, and salt until smooth.
Pour the dressing over the berry mixture and toss gently until all the berries are coated.
Garnish with fresh mint leaves before serving. Enjoy as a refreshing side or dessert!

Nutrient Values (per serving, serves 6)

Calories: 120
Carbs: 15g
Protein: 4g
Fat: 6g
Fiber: 4g
Net Carbs: 11g

Pro Tips

Mix and match your favorite berries to customize this salad to your taste.
For extra crunch, consider adding chopped nuts like almonds or pecans.
Make the dressing ahead of time and store it in the fridge for up to 3 days.

Enjoy your low carb healthy Happy Easter!

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