The Best 50+ Mediterranean-Keto Hybrid Easter Recipes: Easy

Easter food doesn’t have to be a carb-heavy feast to feel special. This roundup pulls together 50+ Mediterranean-keto hybrid Easter recipes that keep the table bright, savory, and satisfying.

A Mediterranean-keto hybrid simply means you’ll see Mediterranean staples like olive oil, lemon, garlic, herbs, seafood, lamb, and lots of vegetables, while keeping carbs lower and healthy fats higher. In other words, it’s the kind of cooking that tastes fresh and rich at the same time, without relying on bread, sugar, or starchy sides.

Inside, you’ll find low-carb Easter mains, sides, and appetizers with ingredients you can actually shop for. Each idea includes clear steps, plus macro estimates when available, so it’s easier to plan your day and stay on track.

These recipes can work well if you’re eating diabetic-friendly, bariatric-friendly, or GLP-1 friendly, especially if you’re aiming for higher protein and steadier blood sugar. Keep in mind, macros are estimates and can change based on brands, portion size, and any swaps you make.

How to use this Easter recipe roundup (and keep it keto without losing the Mediterranean vibe)

This roundup works best when you treat it like a simple menu builder, not a long scroll of options. Start by choosing a few “anchors” that feel Easter-worthy, then fill in the rest with bright, crunchy vegetables and a punchy sauce.

A dependable formula is: 1 dip, 2 starters, 1 main, and 2 sides. That’s enough variety without turning your kitchen into a restaurant. Keep the Mediterranean feel with lemon, herbs, olives, and olive oil, then keep it keto by skipping bread, potatoes, and sugary glazes.

Here’s a quick keto Mediterranean pantry to make the swaps easy: olive oil, lemons, garlic, oregano, dill, parsley, feta, Greek yogurt, capers, olives, almond flour, psyllium, Parmesan.

If you’re unsure, choose the main first, then build everything else to support it.

Quick macro targets for an Easter plate (simple guide)

Build your plate like you’re stacking blocks. Protein first, then non-starchy veggies, then fat for flavor. This keeps you full and helps carbs stay low without feeling deprived.

A realistic per-meal target for many keto eaters looks like this:

Protein: 30 to 50g (lamb, chicken, salmon, shrimp, eggs)
Net carbs: 10 to 15g (mostly from vegetables, herbs, lemon, yogurt)
Fat: to satisfaction (olive oil, feta, olives, tzatziki)

Keep simple swap rules in your back pocket: use cauliflower for potatoes, zucchini ribbons for pasta, and egg-based or almond flour binders instead of breadcrumbs. For this Easter-style Mediterranean spread, you usually don’t need sweeteners at all.

If you use a GLP-1 med, go smaller and eat protein first. Also, go easy on very rich dips if reflux is an issue.

Make-ahead plan and cook order so everything hits the table hot

A little timing makes the whole meal feel calm. Use this flow so the last-minute cooking stays light, especially for fish.

1 to 2 days before
- Make dips and sauces (tzatziki, lemon-herb yogurt, olive tapenade).
- Chop salad veggies and store them dry.
- Mix dry blends (Greek-style seasoning, almond flour coating).
Morning of
- Prep lamb or chicken (trim, salt, add garlic, lemon, herbs).
- Marinate in the fridge, covered.
- Roast or steam cauliflower for mash, then reheat later with olive oil.
Last 30 minutes
- Warm casseroles and roasted veggies.
- Toss salads and finish with lemon and olive oil.
- Cook fish and scallops last, so they stay tender.

Food safety note: keep dairy dips chilled, and don’t let marinated meats sit out. Bring proteins to a safe temp, then rest before slicing.

Ingredient swaps that protect both flavor and carbs

Smart swaps keep the vibe right, because you’re not just cutting carbs, you’re keeping the meal recognizable.

Greek yogurt instead of mayo for tangy dips and salads (add lemon zest and dill).
Almond flour instead of breadcrumbs for meatballs, cutlets, and casserole toppings.
Crushed pork rinds for crunch on “breaded” fish or baked feta bites.
Cauliflower mash instead of potatoes, finished with olive oil and Parmesan.
Roasted radishes instead of new potatoes, especially with garlic and oregano.
Tomatoes in moderation (use for freshness, not bulk).
Measure onions (they add carbs fast, so use them like seasoning).

Need dairy-free? Use coconut cream in creamy dips, or go with extra olive oil, herbs, lemon, and capers for a bold finish.

Appetizers and starters (15): dips, eggs, skewers, and small bites people finish fast

These starters are built for Easter grazing. You get creamy dips, bright herbs, briny olives, and handheld bites that disappear before the main hits the table. Everything stays low-carb, Mediterranean-forward, and easy to scale for a crowd.

Crowd-pleasing dips and spreads (feta, yogurt, salmon, crab)

Whipped Feta Dip with roasted tomatoes

Creamy, salty, and tangy, this dip tastes like a Greek salad met cheesecake. Roasted tomatoes add sweetness without needing sugar.

Ingredients

6 oz feta cheese, crumbled
1/2 cup plain Greek yogurt (5% if possible)
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 small garlic clove, grated
1/2 tsp dried oregano
1 cup cherry tomatoes
1 tsp extra-virgin olive oil (for tomatoes)
1/4 tsp kosher salt (for tomatoes)
Black pepper, to taste

Directions

Heat oven to 425°F, toss tomatoes with 1 tsp olive oil, salt, and pepper, then roast 12 to 15 minutes until blistered.
Blend feta, yogurt, 2 tbsp olive oil, lemon, garlic, and oregano until fluffy.
Spoon into a bowl, top with warm roasted tomatoes and their juices.
Finish with black pepper.

Serve with: cucumber rounds, endive leaves, bell pepper strips.
Macro estimate (per 2 tbsp): ~70 calories, 3g protein, 6g fat, 2g total carbs, 0g fiber, 2g net carbs (carbs mainly from yogurt and tomatoes).

Smoked Salmon Pate (with keto blinis)

This is brunch energy in a bowl. It’s rich, smoky, and brightened with lemon and dill, and the blinis make it feel like a real spread.

Ingredients (pate)

6 oz smoked salmon
4 oz cream cheese, softened
2 tbsp Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp capers, drained
1 tbsp chopped fresh dill
1/4 tsp black pepper

Ingredients (keto blinis)

2 large eggs
2 oz cream cheese, softened
2 tbsp almond flour
1/2 tsp baking powder
1/4 tsp kosher salt
1 tbsp chopped fresh herbs (dill or chives)
1 tsp olive oil (for the pan)

Directions

Pulse pate ingredients until mostly smooth, then chill 20 minutes for best texture.
Whisk blini batter (eggs, cream cheese, almond flour, baking powder, salt, herbs) until smooth.
Warm a nonstick skillet on medium-low, brush with olive oil, then cook 1 tbsp batter per blini, 1 to 2 minutes per side.
Serve pate topped with extra dill and capers.

Serve with: keto blinis, cucumber rounds, endive leaves.
Macro estimate (per 2 tbsp pate, without blinis): ~90 calories, 5g protein, 8g fat, 2g total carbs, 0g fiber, 2g net carbs (carbs mainly from yogurt and lemon).

Baked Artichoke Crab Dip

Warm, bubbly, and a little fancy, this dip has steakhouse vibes with Mediterranean ingredients. It holds well on a buffet table, which matters on a holiday.

Ingredients

8 oz lump crab meat, picked over
1 cup chopped artichoke hearts (canned in water), well-drained
1/2 cup mayonnaise (avocado oil or olive oil based)
1/2 cup plain Greek yogurt
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tbsp lemon juice
1 small garlic clove, grated
1/2 tsp smoked paprika
1/4 tsp kosher salt
Black pepper, to taste

Directions

Heat oven to 375°F, lightly oil a small baking dish.
Stir everything together gently, then spread into the dish.
Bake 18 to 22 minutes until hot and bubbling, then broil 1 to 2 minutes for color.
Rest 5 minutes so it scoops cleanly.

Serve with: bell pepper strips, cucumber rounds, endive leaves.
Macro estimate (per 1/4 cup): ~220 calories, 13g protein, 18g fat, 4g total carbs, 1g fiber, 3g net carbs (carbs mainly from artichokes and dairy).

Marinated Olives with feta and fresh herbs

This is the easiest “put it out and watch it vanish” starter. The oil turns into a salty herb dressing you’ll want to spoon over everything.

Ingredients

2 cups mixed olives, drained
4 oz feta cheese, cut into small cubes
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 small garlic clove, sliced thin
1/2 tsp dried oregano
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1/4 tsp red pepper flakes (optional)

Directions

Stir olive oil, lemon juice, zest, garlic, oregano, and pepper flakes in a bowl.
Add olives, feta, and herbs, then toss gently.
Marinate 30 minutes at room temp, or chill up to 3 days.
Bring to cool room temp before serving.

Macro estimate (per 1/4 cup): ~160 calories, 3g protein, 15g fat, 3g total carbs, 1g fiber, 2g net carbs.

Cucumber Yogurt Salad (tzatziki style) with mint and garlic

Think of this as tzatziki’s lighter cousin, more salad than sauce. It wakes up rich foods like lamb, eggs, and salmon.

Ingredients

2 cups cucumber, diced small
3/4 cup plain Greek yogurt
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 small garlic clove, grated
2 tbsp chopped fresh mint
1 tbsp chopped fresh dill
1/2 tsp kosher salt
Black pepper, to taste

Directions

Salt cucumbers lightly, then let sit 10 minutes and pat dry.
Stir yogurt, olive oil, lemon, garlic, mint, dill, salt, and pepper.
Fold in cucumbers, then chill 15 minutes.
Taste and add more lemon or salt if needed.

Macro estimate (per 1/2 cup): ~90 calories, 6g protein, 6g fat, 4g total carbs, 1g fiber, 3g net carbs (carbs mainly from yogurt and cucumber).

Deviled eggs and crunchy handheld bites (fast wins)

Avocado Deviled Eggs with lemon and dill

These taste fresh and rich at the same time. The avocado makes the filling silky, and dill keeps it bright.

Ingredients

6 large eggs
1 ripe avocado
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp chopped fresh dill
1/2 tsp kosher salt
Black pepper, to taste

Directions

Boil eggs, chill in ice water 10 minutes, then peel.
Halve eggs, move yolks to a bowl, and mash with avocado, mayo, lemon, zest, dill, salt, and pepper.
Pipe or spoon filling into whites.
Chill 15 minutes before serving.

Macro estimate (per 2 halves): ~170 calories, 8g protein, 14g fat, 2g total carbs, 1g fiber, 1g net carbs.

Tuna Deviled Eggs

These are like a tuna salad sandwich without the bread. They’re also higher-protein, which helps balance a dip-heavy table.

Ingredients

6 large eggs
1 (5 oz) can tuna in water, drained well
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp chopped parsley
1 tbsp minced celery (optional)
1/2 tsp kosher salt
Black pepper, to taste

Directions

Hard-boil, chill, peel, and halve eggs.
Mash yolks with tuna, mayo, mustard, lemon, parsley, celery, salt, and pepper.
Fill whites, then chill 15 minutes.
Finish with extra parsley.

Macro estimate (per 2 halves): ~150 calories, 12g protein, 10g fat, 1g total carbs, 0g fiber, 1g net carbs.

Stuffed Celery with cream cheese and everything bagel seasoning

Crunchy, creamy, salty, and fast. These feel like snacks from a nice hotel bar, except they’re keto.

Ingredients

6 celery stalks, cut into 3-inch pieces
6 oz cream cheese, softened
1 tbsp extra-virgin olive oil
2 tbsp chopped chives
2 tbsp everything bagel seasoning

Directions

Stir cream cheese, olive oil, and chives until smooth.
Spoon mixture into celery grooves.
Sprinkle with everything bagel seasoning.
Chill 10 minutes to firm up.

Macro estimate (per 2 pieces): ~140 calories, 3g protein, 13g fat, 3g total carbs, 1g fiber, 2g net carbs.

Clean peel and neat filling tip: crack boiled eggs gently all over, then peel under a thin stream of water. For piping, snip the corner off a zip-top bag and use it like a pastry bag.

Skewers, kebabs, and small savory starters with big Mediterranean flavor

Mini Caprese Skewers with balsamic glaze (keto drizzle)

These are bright, juicy, and gone in minutes. A tiny balsamic drizzle gives that “restaurant bite” finish without loading on sugar.

Ingredients

24 mini mozzarella balls (bocconcini)
24 cherry tomatoes
24 fresh basil leaves
2 tsp extra-virgin olive oil
1 tsp balsamic glaze (use a very light drizzle)
1/4 tsp kosher salt
Black pepper, to taste

Directions

Thread tomato, basil, and mozzarella onto small skewers.
Arrange on a platter, then sprinkle with salt and pepper.
Drizzle olive oil, then add a small balsamic glaze drizzle.
Serve right away.

Balsamic swap: use a sugar-free balsamic reduction, or skip and add extra lemon zest.
Macro estimate (per 2 skewers): ~140 calories, 8g protein, 11g fat, 4g total carbs, 1g fiber, 3g net carbs (carbs mainly from tomatoes and balsamic).

Greek Salad Skewers

All the best Greek salad bites, no bowl required. The trick is to keep pieces similar in size so every skewer eats clean.

Ingredients

1 large cucumber, thick-sliced
20 cherry tomatoes
1 green bell pepper, cut into 1-inch squares
1/2 small red onion, thick-sliced (optional)
20 kalamata olives
6 oz feta cheese, cut into 20 cubes
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp kosher salt
Black pepper, to taste

Directions

Whisk olive oil, vinegar, oregano, salt, and pepper.
Thread cucumber, tomato, pepper, olive, and feta onto skewers.
Drizzle with dressing right before serving.
Serve chilled or cool room temp.

Macro estimate (per 2 skewers): ~180 calories, 6g protein, 16g fat, 5g total carbs, 1g fiber, 4g net carbs (carbs mainly from vegetables).

Kofta Kebabs with garlic yogurt dipping sauce

These taste like your favorite Mediterranean grill spot. They’re juicy from the onion and herbs, and they cook fast, so keep an eye on them.

Ingredients (kofta)

1 lb ground lamb or ground beef (80 to 85% lean)
1/4 cup grated onion, squeezed dry
2 tbsp chopped parsley
1 tbsp chopped mint
2 garlic cloves, grated
1 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp extra-virgin olive oil (for grill or pan)

Ingredients (garlic yogurt sauce)

3/4 cup plain Greek yogurt
1 tbsp lemon juice
1 garlic clove, grated
1 tbsp chopped dill
1 tbsp extra-virgin olive oil
1/4 tsp kosher salt

Directions

Mix kofta ingredients, then form 12 small logs and skewer if you want.
Heat grill or skillet to medium-high, oil lightly, then cook 8 to 10 minutes, turning often.
Cook to 160°F internal temp for ground meat, then rest 3 minutes.
Stir sauce ingredients and serve alongside.

Macro estimate (per 2 mini kebabs with 2 tbsp sauce): ~260 calories, 18g protein, 20g fat, 3g total carbs, 0g fiber, 3g net carbs (carbs mainly from yogurt and onion).

Warm starters that feel special (scallops, spanakopita muffins, endives, radishes)

Air Fryer Bacon Wrapped Scallops

These bring the “special occasion” feel with almost no effort. The key is simple: don’t overcook the scallops, because they turn rubbery fast.

Ingredients

12 large sea scallops, patted very dry
6 slices bacon, cut in half
1 tbsp extra-virgin olive oil
1/2 tsp smoked paprika
1/2 tsp kosher salt
Black pepper, to taste
Lemon wedges, for serving

Directions

Preheat air fryer to 400°F for 3 minutes.
Toss scallops with olive oil, paprika, salt, and pepper, then wrap each with bacon.
Air fry 6 minutes, flip, then cook 2 to 4 minutes until bacon browns and scallops turn opaque.
Serve right away with lemon.

Timing note: pull them as soon as scallops are opaque and springy.
Macro estimate (per 3 pieces): ~220 calories, 18g protein, 15g fat, 1g total carbs, 0g fiber, 1g net carbs.

Spanakopita Muffins (flourless)

These taste like the center of spanakopita, minus the phyllo. They’re also sturdy enough to hold in a napkin, which makes hosting easier.

Ingredients

10 oz frozen chopped spinach, thawed and squeezed very dry
6 large eggs
4 oz feta cheese, crumbled
1/2 cup shredded mozzarella
2 tbsp extra-virgin olive oil
2 tbsp chopped dill
2 green onions, thin-sliced
1/2 tsp garlic powder
1/2 tsp kosher salt
Black pepper, to taste

Directions

Heat oven to 375°F, grease a 12-cup muffin tin with olive oil.
Whisk eggs with olive oil, then stir in spinach, cheeses, dill, onions, and seasoning.
Divide into 12 cups, then bake 18 to 22 minutes until set.
Cool 10 minutes before removing.

Macro estimate (per 1 muffin): ~120 calories, 8g protein, 9g fat, 2g total carbs, 1g fiber, 1g net carbs.

Spanish Stuffed Endives with salmon

Crisp endive leaves act like edible spoons. The smoky paprika and lemon make this taste bold, not “diet food.”

Ingredients

2 large endives, leaves separated
6 oz cooked salmon, flaked (or canned salmon, drained)
1/3 cup mayonnaise
2 tbsp diced roasted red peppers (jarred, drained)
1 tbsp lemon juice
1 tsp smoked paprika
1 tbsp chopped parsley
1/2 tsp kosher salt
Black pepper, to taste

Directions

Mix salmon, mayo, roasted peppers, lemon, paprika, parsley, salt, and pepper.
Spoon about 1 tbsp filling into each endive leaf.
Chill 15 minutes so flavors meld.
Dust lightly with extra paprika.

Macro estimate (per 3 stuffed leaves): ~190 calories, 12g protein, 16g fat, 2g total carbs, 1g fiber, 1g net carbs.

Garlic Roasted Radishes

Roasted radishes are the sneaky “new potato” stand-in. High heat turns them sweet and mellow, and you want those browned edges.

Ingredients

1 lb radishes, halved
2 tbsp extra-virgin olive oil
3 garlic cloves, smashed
1 tsp dried oregano
1/2 tsp kosher salt
Black pepper, to taste
1 tbsp chopped parsley (optional)

Directions

Heat oven to 425°F and preheat the sheet pan for 5 minutes.
Toss radishes with olive oil, garlic, oregano, salt, and pepper.
Roast 20 to 25 minutes, stirring once, until caramelized and fork-tender.
Sprinkle with parsley and serve hot.

Macro estimate (per 1/2 cup): ~90 calories, 1g protein, 7g fat, 5g total carbs, 2g fiber, 3g net carbs (carbs mainly from radishes and garlic).

Main courses (15): lamb, seafood, and chicken that fit a Mediterranean-keto Easter

For a Mediterranean-keto Easter main, think simple proteins, bold herbs, and clean sauces. Lamb brings tradition, seafood keeps things light and special, and chicken or beef covers the family table without extra work. These mains stay low-carb by skipping breading, sugar glazes, and starchy fillers, while still tasting holiday-worthy.

Lamb as the Easter centerpiece (roast leg and quick lamb chops)

Herb-garlic paste (use for both lamb recipes)
In a small bowl, mash together 4 garlic cloves (grated), 1 tbsp lemon zest, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped parsley, 1 tsp kosher salt, 1/2 tsp black pepper.

roast-leg-of-lamb-lemon-garlic-recipe-0e0a0f00 - Keto Sugar Free

Roast Leg of Lamb with olive oil, lemon, and garlic

Ingredients

4 to 5 lb bone-in leg of lamb
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tbsp lemon zest
5 garlic cloves, grated
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley
1 1/2 tsp kosher salt
1 tsp black pepper
1 cup chicken broth (for the pan)

Directions

Heat oven to 425°F, pat lamb very dry, then score fat lightly in a crosshatch.
Mix olive oil, lemon, zest, garlic, herbs, salt, and pepper, then rub all over lamb.
Place on a rack in a roasting pan, pour broth into the pan, then roast 20 minutes.
Reduce heat to 350°F and roast until 135°F for medium-rare or 145°F for medium.
Rest 15 to 25 minutes before slicing, because juices need time to settle.

Optional lemon pan sauce

Pour pan drippings into a small pan, add 1/2 cup broth and 1 tbsp lemon juice, simmer 2 minutes, then whisk in 1 tbsp butter (optional).

Macro estimate (per serving, 8 servings): ~380 calories, 34g protein, 27g fat, 1g total carbs, 0g fiber, 1g net carbs.

Garlic Herb Lamb Chops with pan-seared vegetables

Ingredients

8 lamb rib chops (about 1 1/2 lb)
2 tbsp extra-virgin olive oil
3 garlic cloves, grated
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp chopped rosemary
1 tbsp chopped parsley
1 tsp kosher salt
1/2 tsp black pepper
2 cups zucchini, sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced

Directions

Toss chops with olive oil, garlic, lemon, herbs, salt, and pepper, then let sit 15 minutes.
Heat a large skillet on medium-high, sear chops 2 to 4 minutes per side.
Cook to 135°F for medium-rare or 145°F for medium, then rest 5 to 10 minutes.
In the same pan, sear zucchini, pepper, and mushrooms until browned and tender, about 6 to 8 minutes.

Optional lemon pan sauce

Add 1/4 cup broth and 1 tbsp lemon juice to the hot pan, scrape browned bits, then swirl in 1 tbsp butter (optional).

Macro estimate (per serving, 4 servings): ~520 calories, 38g protein, 40g fat, 6g total carbs, 2g fiber, 4g net carbs.

Seafood mains that cook fast but feel fancy (cod, salmon, sea bass, scallops, octopus)

Buy seafood based on your schedule. Frozen fish is often a smart choice because it’s frozen quickly at sea. Either way, thaw safely in the fridge and pat fish very dry before seasoning so it roasts instead of steaming.

Baked Cod with lemon, capers, and fresh herbs

Ingredients

1 1/2 lb cod fillets
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp capers, drained
2 garlic cloves, sliced thin
2 tbsp chopped parsley
1 tbsp chopped dill
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Heat oven to 400°F, place cod in a baking dish, then pat dry.
Top with olive oil, lemon, zest, capers, garlic, herbs, salt, and pepper.
Bake 10 to 14 minutes until it flakes easily (often 125°F to 135°F).
Rest 2 minutes, then spoon pan juices over the fish.

Macro estimate (per serving, 4 servings): ~220 calories, 34g protein, 8g fat, 2g total carbs, 0g fiber, 2g net carbs.

Crab Stuffed Salmon

Ingredients

4 salmon fillets (6 oz each)
8 oz lump crab meat, picked over
2 tbsp mayonnaise (avocado oil or olive oil based)
2 tbsp Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp chopped parsley
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Heat oven to 400°F, cut a pocket into each salmon fillet.
Mix crab, mayo, yogurt, Dijon, lemon, zest, parsley, salt, and pepper.
Stuff salmon, place on a sheet pan, then bake 12 to 16 minutes.
Salmon is done when it flakes and hits about 125°F to 140°F, depending on your preference.

Macro estimate (per serving, 4 servings): ~480 calories, 45g protein, 31g fat, 3g total carbs, 0g fiber, 3g net carbs.

Mediterranean Baked White Fish with tomatoes and olives

Ingredients

1 1/2 lb white fish (halibut, haddock, or cod)
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, sliced
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tsp dried oregano
2 garlic cloves, minced
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Heat oven to 400°F, add tomatoes and olives to a baking dish.
Nestle fish into the dish, then drizzle with olive oil and lemon.
Sprinkle oregano, garlic, salt, and pepper over top.
Bake 12 to 16 minutes until the fish flakes easily.

Macro estimate (per serving, 4 servings): ~260 calories, 33g protein, 12g fat, 5g total carbs, 1g fiber, 4g net carbs.

Roasted Sea Bass with fennel and lemon

Ingredients

4 sea bass fillets (about 6 oz each)
1 large fennel bulb, thin-sliced
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Heat oven to 425°F, toss fennel with olive oil, salt, and pepper on a sheet pan.
Roast fennel 10 minutes, then add sea bass on top.
Finish with lemon juice, zest, and oregano, then roast 8 to 12 minutes.
Fish is done when it flakes easily and looks opaque.

Macro estimate (per serving, 4 servings): ~330 calories, 36g protein, 18g fat, 6g total carbs, 2g fiber, 4g net carbs.

Pan-fried Scallops with hand-chopped pesto

Ingredients

1 1/2 lb large sea scallops, patted very dry
1 tbsp avocado oil (or olive oil)
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup fresh basil
1 garlic clove
3 tbsp pine nuts (or walnuts)
1/4 cup grated Parmesan
5 tbsp extra-virgin olive oil
1 tbsp lemon juice

Directions

Hand-chop basil, garlic, and nuts, then stir in Parmesan, olive oil, and lemon.
Season scallops with salt and pepper right before cooking.
Heat a skillet on high, add oil, then sear scallops 1 1/2 to 2 minutes per side.
Pull when opaque and springy, then spoon pesto over top.

Macro estimate (per serving, 4 servings): ~430 calories, 30g protein, 32g fat, 5g total carbs, 1g fiber, 4g net carbs.

Grilled Octopus with lemon-olive oil dressing

Ingredients

2 lb cooked octopus (pre-cooked is easiest)
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 garlic clove, grated
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped parsley

Directions

Pat octopus dry, then brush lightly with olive oil.
Grill on medium-high 3 to 4 minutes per side until charred at the edges.
Whisk olive oil, lemon, zest, garlic, oregano, salt, and pepper.
Slice octopus, toss with dressing, then finish with parsley.

Macro estimate (per serving, 4 servings): ~260 calories, 33g protein, 12g fat, 2g total carbs, 0g fiber, 2g net carbs.

Chicken and beef mains for a family table (harissa thighs, stew, hens, souvlaki, roast chicken)

These are the “everyone eats” mains. Most work as a sheet-pan dinner, so you can roast vegetables right next to the protein and keep cleanup under control.

Harissa Chicken Thighs (moderate heat, easy sheet-pan)

Ingredients

2 lb bone-in, skin-on chicken thighs
2 tbsp harissa paste
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 garlic cloves, grated
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper

Directions

Heat oven to 425°F, pat chicken dry, then place on a sheet pan.
Stir harissa, olive oil, lemon, garlic, paprika, salt, and pepper.
Rub over thighs, then roast 30 to 40 minutes until 165°F.
Rest 5 to 10 minutes, then spoon pan juices over the top.

Heat option: add 1/4 tsp cayenne or an extra 1 tbsp harissa.

Macro estimate (per serving, 4 servings): ~520 calories, 35g protein, 40g fat, 3g total carbs, 0g fiber, 3g net carbs.

Anatolian Chicken Stew with capers and olives

Ingredients

2 lb boneless, skinless chicken thighs, cut bite-size
2 tbsp extra-virgin olive oil
1 small onion, diced
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, no sugar added
1 1/2 cups chicken broth
1/2 cup green olives, sliced
2 tbsp capers, drained
1 tsp dried oregano
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper

Directions

Brown chicken in olive oil in a pot, 5 to 6 minutes, then remove to a plate.
Cook onion 4 minutes, add garlic 30 seconds, then stir in tomatoes and broth.
Add olives, capers, oregano, paprika, salt, and pepper, then return chicken.
Simmer gently, covered, 35 to 45 minutes until tender, then uncover 5 minutes to thicken.

Macro estimate (per serving, 6 servings): ~330 calories, 32g protein, 19g fat, 7g total carbs, 1g fiber, 6g net carbs.

Lemon Herb Roasted Cornish Game Hens

Ingredients

2 Cornish hens (about 1 1/4 lb each)
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tbsp lemon zest
4 garlic cloves, grated
2 tbsp chopped rosemary
2 tbsp chopped parsley
1 1/2 tsp kosher salt
1/2 tsp black pepper

Directions

Heat oven to 425°F, pat hens dry, then split or keep whole.
Rub with olive oil, lemon, zest, garlic, herbs, salt, and pepper.
Roast 40 to 50 minutes until the thickest part hits 165°F.
Rest 10 minutes, then serve with extra lemon.

Macro estimate (per half hen, 4 servings): ~430 calories, 38g protein, 30g fat, 2g total carbs, 0g fiber, 2g net carbs.

Beef Souvlaki Skewers with tzatziki

Ingredients

1 1/2 lb sirloin, cut into 1-inch cubes
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
3 garlic cloves, grated
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 cup tzatziki (store-bought or homemade)

Directions

Marinate beef with olive oil, lemon, garlic, oregano, salt, and pepper for 30 minutes (or up to overnight).
Thread onto skewers, then grill or broil 2 to 4 minutes per side.
Rest 5 minutes, then serve with tzatziki.

Macro estimate (per serving, 4 servings, includes 1/4 cup tzatziki): ~520 calories, 44g protein, 36g fat, 5g total carbs, 0g fiber, 5g net carbs.

Lemon Garlic Roast Chicken with rosemary (sheet-pan friendly)

Ingredients

1 whole chicken (4 to 5 lb)
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tbsp lemon zest
5 garlic cloves, smashed
2 tbsp chopped rosemary
2 tsp kosher salt
1 tsp black pepper

Directions

Heat oven to 425°F, pat chicken dry, then season inside and out.
Rub with olive oil, lemon, zest, garlic, rosemary, salt, and pepper.
Roast 15 minutes, reduce heat to 375°F, then roast until 165°F in the breast.
Rest 15 minutes before carving so it stays juicy.

Macro estimate (per serving, 6 servings): ~450 calories, 45g protein, 30g fat, 1g total carbs, 0g fiber, 1g net carbs.

Comfort-food mains without the carbs (moussaka and cheesy asparagus casserole)

These are the “cozy classics” that still fit a low-carb Easter table. You get the same rich, layered feel, just without potatoes, flour, or watery sauces.

Low-Carb Moussaka (eggplant, no béchamel)

Ingredients

2 large eggplants, sliced 1/2-inch thick
3 tbsp extra-virgin olive oil
1 tsp kosher salt
1 lb ground lamb or ground beef
1 small onion, diced
3 garlic cloves, minced
1 (14.5 oz) can crushed tomatoes
1 tsp dried oregano
1 tsp ground cinnamon (optional)
1/2 tsp black pepper
2 large eggs
1 cup crumbled feta (or 3/4 cup Greek yogurt)
2 tbsp grated Parmesan

Directions

Heat oven to 425°F, brush eggplant with olive oil, salt lightly, then roast 20 minutes, flipping once.
Brown meat in a skillet, add onion 4 minutes, add garlic 30 seconds.
Stir in tomatoes, oregano, cinnamon (optional), salt, and pepper, then simmer 10 minutes.
Whisk eggs with feta (or yogurt) and Parmesan.
Layer eggplant and meat sauce in a baking dish, top with egg mixture.
Bake at 375°F for 25 to 30 minutes until set, then rest 10 minutes before slicing.

Macro estimate (per serving, 8 servings): ~330 calories, 22g protein, 22g fat, 10g total carbs, 4g fiber, 6g net carbs.

Chicken Cheesy Asparagus Casserole (thick sauce, no starch)

Ingredients

1 1/2 lb cooked chicken, shredded
1 lb asparagus, cut into 2-inch pieces
4 oz cream cheese, softened
1/2 cup heavy cream
1 cup shredded mozzarella
1/2 cup grated Parmesan
2 tbsp extra-virgin olive oil
2 garlic cloves, grated
1 tsp kosher salt
1/2 tsp black pepper

Directions

Heat oven to 375°F, grease a casserole dish with olive oil.
Steam asparagus 2 to 3 minutes, then pat dry so the casserole stays thick.
Warm cream cheese and heavy cream in a pan, whisk smooth, then stir in garlic, salt, pepper, and half the cheeses.
Combine chicken, asparagus, and sauce, spread in the dish, then top with remaining cheese.
Bake 20 to 25 minutes until bubbly, then rest 5 minutes before serving.

Macro estimate (per serving, 6 servings): ~520 calories, 43g protein, 37g fat, 6g total carbs, 2g fiber, 4g net carbs.

Top Mediterranean-keto Easter sides (20): veggies, salads, and baked casseroles that replace starches

Rich Easter mains (lamb, roast chicken, salmon) beg for sides that feel fresh, salty, and a little tangy. The easiest way to keep it Mediterranean-keto is simple: build around vegetables, then add olive oil, lemon, herbs, and a hit of cheese.

Below are crowd-friendly sides that swap out potatoes, rolls, and pasta without making the table feel “diet.” Keep a few cold options for balance, then add one bubbly casserole for comfort.

Fresh salads and fast veggie sides that balance rich mains

Low-Carb Tomato Salad with pine nuts and feta

Ingredients

3 cups cherry tomatoes, halved
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 cup pine nuts, toasted
3 oz feta, crumbled
2 tbsp chopped parsley

Directions

Toss tomatoes with olive oil, lemon, salt, and pepper.
Fold in pine nuts, feta, and parsley, then rest 10 minutes.

Macro estimate (per 1/2 cup): ~120 calories, 4g protein, 10g fat, 5g total carbs, 1g fiber, 4g net carbs.

Kale and Brussels Sprout Salad with simple vinaigrette

Ingredients

3 cups shredded kale
2 cups shredded Brussels sprouts
3 tbsp extra-virgin olive oil
1 1/2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup shaved Parmesan (optional)

Directions

Whisk olive oil, lemon, Dijon, salt, and pepper.
Toss with kale and Brussels, then massage 30 seconds to soften.

Macro estimate (with Parmesan): ~170 calories, 5g protein, 15g fat, 7g total carbs, 3g fiber, 4g net carbs.

Roasted Cauliflower Salad (potato salad vibe)

Ingredients

1 large cauliflower, cut small florets (about 6 cups)
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp chopped dill

Directions

Roast cauliflower at 425°F for 20 to 25 minutes, cool 10 minutes.
Stir mayo, lemon, and dill, then fold in cauliflower and chill.

Macro estimate (per 1/2 cup): ~180 calories, 3g protein, 17g fat, 6g total carbs, 2g fiber, 4g net carbs.

Asparagus with Mediterranean Salsa (lemon and herbs)

Ingredients

1 lb asparagus, trimmed
1 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup diced cucumber
1/4 cup chopped parsley
1 tbsp chopped mint (optional)
2 tbsp lemon juice

Directions

Roast asparagus at 425°F for 8 to 10 minutes (or sauté 5 minutes).
Mix cucumber, herbs, lemon, then spoon over warm asparagus.

Macro estimate: ~70 calories, 2g protein, 5g fat, 6g total carbs, 3g fiber, 3g net carbs.

Sautéed Garlic Mushrooms

Ingredients

1 lb cremini mushrooms, sliced
2 tbsp extra-virgin olive oil
3 garlic cloves, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp chopped parsley

Directions

Sauté mushrooms in olive oil over medium-high, 7 to 9 minutes.
Stir in garlic for 30 seconds, season, then finish with parsley.

Macro estimate (per 1/2 cup): ~110 calories, 3g protein, 9g fat, 6g total carbs, 2g fiber, 4g net carbs.

Sautéed Spinach with lemon and pine nuts

Ingredients

10 oz spinach
1 1/2 tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
2 tbsp pine nuts, toasted
1/2 tsp kosher salt
Black pepper, to taste

Directions

Wilt spinach in olive oil, 2 to 3 minutes, then add garlic for 20 seconds.
Off heat, add lemon, pine nuts, salt, and pepper.

Macro estimate: ~140 calories, 3g protein, 13g fat, 4g total carbs, 2g fiber, 2g net carbs.

Roasted and grilled sides with crispy edges (best for lamb and chicken)

Lemon-Garlic Roasted Broccolini (nutritional yeast and Parmesan)

Ingredients

1 lb broccolini
2 tbsp extra-virgin olive oil
2 garlic cloves, grated
1 tbsp lemon juice
2 tbsp nutritional yeast
2 tbsp grated Parmesan
1/2 tsp kosher salt
Black pepper, to taste

Directions

Roast at 425°F for 12 to 15 minutes, tossing once.
Finish with lemon, nutritional yeast, and Parmesan.

Macro estimate: ~120 calories, 6g protein, 8g fat, 8g total carbs, 3g fiber, 5g net carbs.

Smashed Brussels Sprouts (crispy with Parmesan)

Ingredients

1 lb Brussels sprouts, halved
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup grated Parmesan

Directions

Roast at 425°F for 15 minutes, then smash flat on the pan.
Sprinkle Parmesan, roast 10 to 12 minutes more until crisp.

Macro estimate: ~160 calories, 6g protein, 12g fat, 10g total carbs, 4g fiber, 6g net carbs.

Grilled Halloumi and Vegetable Skewers (eggplant, peppers, zucchini)

Ingredients

8 oz halloumi, cubed
1 small zucchini, thick-sliced
1 red bell pepper, chunked
1 small eggplant, chunked
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp kosher salt

Directions

Toss with oil, lemon, oregano, and salt, then skewer.
Grill medium-high, 2 to 3 minutes per side, until charred.

Macro estimate: ~260 calories, 14g protein, 20g fat, 10g total carbs, 4g fiber, 6g net carbs.

Roasted Fennel with olive oil and lemon

Ingredients

2 fennel bulbs, sliced
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp kosher salt
Black pepper, to taste

Directions

Roast at 425°F for 20 to 25 minutes, flipping once.
Finish with lemon and pepper, serve hot or warm.

Macro estimate: ~110 calories, 2g protein, 9g fat, 8g total carbs, 3g fiber, 5g net carbs.

Garlic Roasted Artichoke Hearts

Ingredients

2 (14 oz) cans artichoke hearts in water, drained and patted dry
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp lemon juice

Directions

Roast at 425°F for 18 to 22 minutes until edges brown.
Toss with lemon, serve warm.

Macro estimate: ~120 calories, 3g protein, 9g fat, 9g total carbs, 5g fiber, 4g net carbs.

Prosciutto Wrapped Asparagus

Ingredients

1 lb asparagus
6 slices prosciutto, halved lengthwise
1 tbsp olive oil
Black pepper, to taste

Directions

Wrap bundles of 3 to 4 spears, brush with oil.
Roast at 425°F for 10 to 12 minutes (or broil 3 to 5 minutes).

Macro estimate: ~140 calories, 9g protein, 10g fat, 3g total carbs, 2g fiber, 1g net carbs.

Cheesy Parmesan Broccoli

Ingredients

1 1/2 lb broccoli florets
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup grated Parmesan

Directions

Roast at 425°F for 16 to 20 minutes.
Add Parmesan, roast 3 minutes more until melty.

Macro estimate: ~160 calories, 7g protein, 12g fat, 10g total carbs, 4g fiber, 6g net carbs.

Roasted Radishes

Ingredients

1 lb radishes, halved
2 tbsp olive oil
1/2 tsp kosher salt
Black pepper, to taste

Directions

Roast at 425°F for 20 to 25 minutes, stirring once.
Serve hot, they taste like “new potatoes” with a peppery twist.

Macro estimate: ~90 calories, 1g protein, 7g fat, 5g total carbs, 2g fiber, 3g net carbs.

Creamy, cheesy, and baked sides that still stay low carb

Drain spinach and cauliflower well before mixing, because extra water turns casseroles soupy.

Creamed Spinach (cream cheese and garlic)

Ingredients

10 oz frozen chopped spinach, thawed and squeezed very dry
2 tbsp butter
2 garlic cloves, minced
4 oz cream cheese
1/4 cup heavy cream
1/2 tsp kosher salt
Black pepper, to taste

Directions

Warm butter and garlic 30 seconds, then melt in cream cheese and cream.
Stir in spinach, season, and heat 2 minutes.

Macro estimate: ~190 calories, 5g protein, 17g fat, 6g total carbs, 3g fiber, 3g net carbs.

Cheesy Zucchini Casserole

Ingredients

4 medium zucchini, grated (about 4 cups), squeezed dry
2 large eggs
1 cup shredded mozzarella
1/2 cup grated Parmesan
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Mix everything, spread in a greased dish.
Bake at 375°F for 25 to 30 minutes until set and golden.

Macro estimate: ~220 calories, 14g protein, 16g fat, 8g total carbs, 2g fiber, 6g net carbs.

Cauliflower Gratin (Gruyère and cream)

Ingredients

1 large cauliflower, florets (about 6 cups)
1 cup heavy cream
1 cup shredded Gruyère
1 garlic clove, grated
1/2 tsp kosher salt
Black pepper, to taste

Directions

Steam cauliflower until just tender, drain very well.
Pour cream over cauliflower, top with Gruyère, bake 400°F for 18 to 22 minutes.

Macro estimate: ~320 calories, 10g protein, 28g fat, 9g total carbs, 3g fiber, 6g net carbs.

Cauliflower Colcannon

Ingredients

1 large cauliflower, chopped (about 6 cups)
2 cups chopped green cabbage
3 tbsp butter
1/4 cup heavy cream
1/2 tsp kosher salt
Black pepper, to taste

Directions

Steam cauliflower and cabbage until soft, drain well, then mash.
Stir in butter, cream, salt, and pepper, then warm 2 minutes.

Macro estimate: ~180 calories, 4g protein, 16g fat, 9g total carbs, 4g fiber, 5g net carbs.

Mediterranean Eggplant Bake (tomato and feta)

Ingredients

2 eggplants, sliced 1/2-inch
3 tbsp olive oil
1 (14.5 oz) can crushed tomatoes, no sugar added
1 tsp dried oregano
1/2 tsp kosher salt
4 oz feta, crumbled

Directions

Roast eggplant at 425°F for 18 minutes, flipping once.
Layer with tomatoes, oregano, salt, and feta, bake 375°F for 20 minutes.

Macro estimate: ~240 calories, 7g protein, 18g fat, 14g total carbs, 6g fiber, 8g net carbs.

Extra party dips and snacky bites (great while the main rests)

Spinach Artichoke Dip (mild, optional heat)

Ingredients

8 oz cream cheese
1/2 cup Greek yogurt
1 cup chopped artichoke hearts, drained
1 cup spinach, chopped and squeezed dry
1 cup shredded mozzarella
1 garlic clove, grated
1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)

Directions

Mix, spread in a small dish.
Bake at 375°F for 18 to 22 minutes until bubbly.

Macro estimate (per 1/4 cup): ~210 calories, 9g protein, 18g fat, 5g total carbs, 2g fiber, 3g net carbs.

Caprese Dip (tomatoes, basil, garlic herb cheese)

Ingredients

1 1/2 cups cherry tomatoes, halved
6 oz garlic herb cheese (Boursin-style)
1 tbsp olive oil
1 tbsp chopped basil
1 small garlic clove, grated
Black pepper, to taste

Directions

Spread cheese in a dish, top with tomatoes, oil, garlic, pepper.
Bake at 400°F for 12 to 15 minutes, then finish with basil.

Macro estimate: ~170 calories, 6g protein, 15g fat, 6g total carbs, 1g fiber, 5g net carbs.

Baked Feta with Olives (mild, optional heat)

Ingredients

6 oz block feta
1/2 cup mixed olives, drained
2 tbsp olive oil
1 tsp dried oregano
1 tbsp lemon juice
1/4 tsp red pepper flakes (optional)

Directions

Bake at 400°F for 12 to 15 minutes until soft.
Spoon olive oil over top, finish with lemon.

Macro estimate: ~220 calories, 8g protein, 20g fat, 3g total carbs, 1g fiber, 2g net carbs.

Boursin Stuffed Mini Peppers

Ingredients

1 lb mini sweet peppers, halved and seeded
6 oz garlic herb cheese (Boursin-style)
1 tbsp chopped chives (optional)

Directions

Fill each pepper with cheese.
Chill 20 minutes, then sprinkle with chives.

Macro estimate: ~90 calories, 3g protein, 7g fat, 4g total carbs, 1g fiber, 3g net carbs (per 2 halves).

Greek Egg Salad (avocado and herbs)

Ingredients

6 hard-boiled eggs, chopped
1 ripe avocado, mashed
2 tbsp Greek yogurt
1 tbsp lemon juice
2 tbsp chopped dill or parsley
1/2 tsp kosher salt
Black pepper, to taste

Directions

Stir avocado, yogurt, lemon, herbs, salt, and pepper.
Fold in eggs, then chill 15 minutes.

Macro estimate: ~240 calories, 13g protein, 20g fat, 4g total carbs, 3g fiber, 1g net carbs (per serving, 4 servings).

Cucumber Hummus Bites (tzatziki-based, thick)

Ingredients

1 large cucumber, thick-sliced
1 cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, grated
2 tbsp grated cucumber, squeezed dry
1 tbsp chopped dill
1/2 tsp kosher salt

Directions

Mix yogurt, oil, lemon, garlic, grated cucumber, dill, and salt (keep it thick).
Dollop onto cucumber slices, serve cold.

Macro estimate: ~45 calories, 3g protein, 3g fat, 2g total carbs, 0g fiber, 2g net carbs (per bite).

Jalapeño Popper Deviled Eggs (mild version included)

Ingredients

6 large eggs, hard-boiled
3 tbsp mayonnaise
2 tbsp cream cheese, softened
1 tbsp diced pickled jalapeños (optional, mild: use diced roasted red pepper)
1/2 tsp kosher salt
Paprika, to top

Directions

Mash yolks with mayo, cream cheese, salt, and jalapeños (or red pepper).
Fill whites, dust with paprika, then chill 15 minutes.

Macro estimate: ~150 calories, 7g protein, 13g fat, 1g total carbs, 0g fiber, 1g net carbs (per 2 halves).

Stuffed Mushrooms with crab and cream cheese

Ingredients

16 cremini mushrooms, stems removed
4 oz cream cheese
6 oz lump crab, picked over
1 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp chopped parsley
1/2 tsp kosher salt
Black pepper, to taste

Directions

Mix filling, stuff mushrooms.
Bake at 400°F for 16 to 20 minutes until hot and browned.

Macro estimate: ~110 calories, 7g protein, 8g fat, 2g total carbs, 0g fiber, 2g net carbs (per 2 mushrooms).

Enjoy!

This Mediterranean-keto hybrid Easter recipe list makes holiday cooking feel simple again, because you can build a full spread around protein, vegetables, and bold sauces. Keep the table exciting by mixing textures, think creamy dip, crunchy salad, and a roasted veggie with browned edges. Right before serving, taste and adjust salt, then add a final squeeze of lemon to wake everything up.

Sample menu	Main dish	Side 1	Side 2	Dip or salad
1	Roast leg of lamb	Lemon-garlic roasted broccolini	Roasted cauliflower salad	Whipped feta dip
2	Baked cod with capers	Asparagus with Mediterranean salsa	Marinated olives with feta	Cucumber yogurt salad
3	Harissa chicken thighs	Smashed Brussels sprouts	Cheesy zucchini casserole	Avocado deviled eggs

Save this post so you can mix and match next year, or any time you want a low-carb, Mediterranean-style dinner that still feels like a celebration. If you track closely, calculate macros with your exact brands and portions, since small swaps add up fast.