A luscious, make-ahead Mother’s Day Brunch menu that no one will believe is low carb. Elegant, easy entertaining that keeps everyone happy, healthy, and feeling special.
Almond Flour Scones with Lemon Curd
Oven Omelet with Bacon, Spinach, Mushrooms & Gruyere
Cannoli Cream with Fresh Strawberries or Raspberries
Fresh Strawberry Cocktails
Does this sound like a low carb menu to you? I’ll bet it doesn’t! That’s my favorite kind of entertaining these days — a menu that is mostly (or entirely) low carb so that I don’t feel like the odd-woman out while every one else enjoys a fabulous meal. Easy peasy, and no one feeling deprived. One of the fun parts for me is that my guests won’t even know it’s low carb unless I tell them!
The great thing about menus that are make-ahead is that they keep entertaining easy and stress-free so that everyone can relax and have a good time. Here’s the timeline:
- the Almond Flour Scones and Lemon Curd can be made 3 to 10 days ahead;
- the Cannoli Cream is prepared 1 to 3 days ahead;
- the Oven Omelet can be assembled a day ahead and baked off an hour before brunch is served;
- the strawberry puree for the cocktails can be done the day before;
- the strawberries or raspberries to accompany the cannoli cream should be prepped on the morning of brunch; and
- the cocktails/mocktails can be finished to order as your guests arrive.
If possible, set your table the day before and collect your serving dishes, along with whatever table decorations you might be using. On the day of the brunch, you’ll be able to focus on assembling the food, cocktails, and brewing coffee or tea. You’ll want to decide if you’ll serve the food buffet-style or plated (restaurant-style). Either way is lovely. Choose whichever you and your guests will be most comfortable with.
The recipes make enough to serve 8, with scones, lemon curd, and cannoli cream to spare. You’ll need a pint of strawberries or raspberries to accompany the cannoli cream, plus a pint of strawberries for the cockails.
It’s pretty to offer the cannoli cream and berries in individual glasses or bowls, but you could certainly serve it family-style and let people help themselves.
When I’m preparing to entertain and have a menu chosen, I print off all the recipes so that I can make notes, develop my shopping list, and jot down my prep list steps in order of when they need to be done. My years as a caterer taught me to not rely on my memory — it simply cannot be trusted! Working off lists helps me keep my head clear so that I can enjoy the process.
If you’re preparing this meal for your mom or grandma, I guarantee that they will feel so pampered! If you’re the mom (as I am), you can view this as “work,” but it can be so fun to put something like this together. When you sit down, look around at your guests enjoying their meal, and savor your first few bites, it will be a very special moment for you. That is the joy of easy entertaining!
If you have any questions about entertaining, be sure to let me know in the comments section. I’m happy to help!
- 1 pint fresh strawberries
- chilled prosecco, champagne, and/or sparkling water
- liquid stevia
- Place champagne flutes or martini glasses in refrigerator or freezer to chill.
- Rinse strawberries, drain, and pat dry.
- Reserve 8-10 small berries for garnish. Slice each berry from the bottom about half-way up. Lay on a paper towel-lined plate, cover loosely, and keep refrigerated until ready to use.
- Stem and core remaining strawberries. Place in blender, food processor, or nutribullet, and puree. Transfer to covered container and keep refrigerated until ready to use.
- When ready to serve, place about 1 to 2 tablespoons of puree in each glass and add 4 to 6 ounces of prosecco, champagne, or sparkling water. Stir to blend. If extra sweetness is desired, stir in a few drops of liquid stevia, to taste.
- Slide a berry garnish on to the rim of the glass and serve.