Keto Recipes: Easter Brunch!

Easter is coming up and in my family it is less about a big ham dinner and all about a yummy brunch. So I wanted to share some of my go-to recipes for a memorable brunch whether your family is large or small. My favorite thing about these recipes is that you don’t even have to be keto to enjoy them!

  • Lemon-Blueberry Pancake Cake with Fresh Thyme

  • Bacon Pecan Pancake Bites

  • Lemon-Raspberry Cream Cheese Cake

  • FatHead Cinnamon Rolls

Lemon-Blueberry Pancake Cake with Fresh Thyme

INGREDIENTS

  • 4 tablespoons butter or ghee

  • 4 large eggs

  • 4 ounces cream cheese, cut into cubes

  • 1∕₄ cup plus 1 tablespoon coconut flour

  • 11∕₂ teaspoons baking powder

  • 1 teaspoon liquid stevia

  • 1 teaspoon vanilla extract

  • 1∕₂ cup blueberries

  • 2 teaspoons fresh thyme leaves

  • 2 teaspoons grated lemon zest


For the whipped cream:

  • 1∕₄ cup heavy cream

  • 1∕₂ teaspoon liquid stevia

  • 1∕₄ teaspoon vanilla extract

DIRECTIONS

1. In a small microwave-safe dish, microwave 3 tablespoons of the butter for 30 seconds or until melted. Transfer to a blender or food processor and add the eggs, cream cheese, 1∕4 cup of the coconut flour, the baking powder, the 1 teaspoon stevia, and the 1 teaspoon vanilla. Process or blend until smooth.

2. In a medium bowl, combine the blueberries, thyme, lemon zest, and the remaining 1 tablespoon coconut flour and toss to coat. Add the batter to the bowl and fold to combine.

3. Grease a 7-inch round baking dish with the remaining 1 tablespoon butter. Transfer the batter to the prepared dish. Coat a piece of foil with cooking spray and tightly cover the baking dish.

4. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the baking dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 15 minutes. At the end of the cooking time, use a natural release to depressurize.

5. Meanwhile, make the whipped cream: In a medium bowl, with an electric mixer, beat together the cream and the 1∕2 teaspoon stevia and 1∕4 teaspoon vanilla. Beat on medium-high until soft peaks form (tips curl).

6. Cut the pancake cake into 4 wedges. Serve with whipped cream. If desired, garnish with additional blueberries, lemon zest, and fresh thyme leaves.


Bacon Pecan Pancake Bites

INGREDIENTS

  • Butter or ghee, for the egg bite mold

  • 4 slices uncured bacon, chopped

  • 2 tablespoons chopped pecans

  • 4 large eggs

  • 4 ounces cream cheese, at room temperature

  • 3 tablespoons butter or ghee, melted

  • 3 tablespoons coconut flour

  • 1 tablespoon ChocZero maple syrup (or sugar-free syrup of your choice), plus more for serving

  • 11∕₂ teaspoons baking powder

  • 1∕₈ teaspoon pumpkin pie spice

DIRECTIONS

1. Coat 6 cups of a silicone egg bite mold with butter. Set aside.

2. Coat the inside of the Instant Pot with cooking spray. Select SAUTÉ. Add the bacon and pecans. Cook and stir until the bacon is crisp, 4 to 6 minutes. Select CANCEL. Divide the bacon and pecans among the greased egg bite cups.

3. In a blender or food processor, combine the eggs, cream cheese, melted butter, coconut flour, ChocZero, baking powder, and pumpkin pie spice. Blend or process until smooth. Divide the mixture among the egg bite cups. Cover the mold with foil.

4. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the egg mold on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to STEAM for 8 minutes. At the end of the cooking time, use a natural release to depressurize for 10 minutes, then quick-release the remaining pressure. Open the pot and gently lift the trivet and egg mold out. Invert the mold onto a wire rack.

5. Serve with additional sugar-free maple syrup.


LEMON-RASPBERRY CREAM CHEESE CAKE

INGREDIENTS

  • 1/3 cup butter or ghee, at room temperature

  • 4 tablespoons cream cheese, at room temperature

  • 1/2 cup granular erythritol

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon fine Himalayan pink salt

  • 2 large eggs, at room temperature, lightly beaten

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated lemon zest

  • 2/3 cup almond flour

  • 1/2 cup raspberries

For the icing:

  • 2 tablespoons cream cheese

  • 1 teaspoon vanilla extract

  • 1 teaspoon fresh lemon juice

  • 1/2 cup powdered erythritol

Top with:

  • 1 to 2 tablespoons of toasted, sliced almonds

DIRECTIONS

  1. Generously coat a 3-cup Bundt pan with cooking spray. In a medium bowl, with an electric mixer, beat the butter on medium speed for 30 seconds. Add the cream cheese and beat 1 minute more. Add the erythritol, baking powder, and salt. Beat 1 minute or until well combined. Add the eggs and beat well. Beat in the vanilla and lemon zest. Beat in the almond flour just until combined. Gently fold the raspberries into the batter. Spoon the batter into the pan.

  2. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the pan on the trivet.

  3. Secure the lid on the pot and close the pressure-relief valve. Set the pot to HIGH pressure for 25 minutes. At the end of the cooking time, quick-release the pressure. Carefully remove the pan and trivet from the pot. Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the rack to cool completely.

  4. Meanwhile, make the icing: in a small bowl, with an electric mixer, beat the cream cheese on medium speed for 30 seconds. Beat in the vanilla and lemon juice. Gradually beat in the powdered erythritol until smooth. Beat in water, 1 teaspoon at a time, until the icing is of drizzling consistency. Drizzle the cake with the icing and sprinkle with almonds.

FatHead Cinnamon Rolls

Ingredients

  • ¾ cup of almond flour

  • ¾ cups of shredded mozzarella cheese

  • 2 tbsp. of cream cheese

  • 1 egg

  • 3 tbsp of erythritol

  • 2 tbsp of cinnamon

  • 3 tbsp of butter or ghee

Frosting

  • 4 tbsp of cream cheese

  • 1 tsp of cinnamon

  • 1 tbsp of heavy whipping cream

  • 1 tbsp of erythritol (optional)

Directions

  1. Preheat oven to 400 degrees.

  2. Make the fat head dough add shredded cheese and cream cheese to a microwavable bowl, microwave on high for 1 minute. Stir the mixture and microwave again for 30 more seconds.

  3. Add the egg, salt, and almond flour to the cheese mixture and mix everything together gently. If dough is sticky sprinkle it with a little extra almond flour.

  4. Get 2 pieces of parchment paper (I spray them on 1 side with non-stick spray) and place dough ball in the middle of them.

  5. Using a rolling pin (or wine bottle in a pinch!) roll dough into a rectangle that is about ½ - ¾” thick.

  6. Peel off top piece of parchment paper, place dough and bottom piece of parchment onto a cookie sheet. The cookie sheet will help catch the leaking melted butter from the next step. 

  7. Melt the butter in a saucepan over low heat. Mix erythritol and cinnamon together in a small bowl.

  8. Pour melted butter over the dough, then sprinkle erythritol/cinnamon mixture on top. Roll into a tight jelly roll and then cut even rolls, about ½”.

  9. Bake for 10-15 minutes or until golden brown.

  10. Mix frosting together with spoon or mixer. Add to warm rolls.

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischBreakfast, Instant Pot