If you’re looking to satisfy your sweet tooth this Easter without the carb overload, you’re in the right place! Low carb desserts can be just as delightful, offering tasty alternatives that keep the holiday spirit alive while sticking to your dietary goals. Dive into this collection of festive treats that will leave you feeling light and happy, all while enjoying the flavors of the season.
1. Low Carb Berry Pavlova
Berry Pavlova is a delightful dessert that brings a light and airy touch to your low carb Easter celebration. With its crispy outer shell and soft, marshmallow-like center, this meringue-based treat is topped with fresh berries and whipped cream, making it a fruity, refreshing option for any occasion. It’s simple to make and perfect for those looking to enjoy low carb Easter desserts without sacrificing flavor.
The sweetness of the berries perfectly balances the delicate meringue, creating a dessert that looks as lovely as it tastes. Whether you’re serving it at a low carb Easter brunch or a casual family dinner, this treat is sure to impress!
Ingredients
- 4 large egg whites
- 1 cup granulated erythritol (or preferred low carb sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- Mint leaves for garnish (optional)
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the erythritol, beating until the mixture is glossy and stiff peaks form. Mix in the vanilla extract and vinegar.
- Spread the meringue onto the prepared baking sheet, shaping it into a round cake-like structure with a slight dip in the center.
- Bake for 1 hour, then turn off the oven and let it cool completely inside to avoid cracks.
- Once cooled, whip the heavy cream until soft peaks form. Spoon the whipped cream over the meringue and top with fresh berries.
- Garnish with mint leaves if desired and serve immediately.
Serving Size: 1 slice
Calories: 150 | Carbs: 7g | Protein: 3g | Fat: 12g | Fiber: 2g | Net Carbs: 5g
2. Almond Flour Chocolate Cake
This almond flour chocolate cake is a delightful treat for anyone looking to enjoy a low carb Easter celebration. It’s rich, moist, and has a deep chocolate flavor that satisfies your sweet tooth without the guilt. Plus, it’s easy to make and doesn’t require any fancy baking skills, making it perfect for your low carb Easter brunch or dessert table.
The cake is topped with a creamy frosting that adds a luxurious touch, while the use of almond flour keeps the carbs in check. Whether you’re serving it at a low carb Easter dinner or just enjoying a slice with your afternoon coffee, this cake is sure to impress.
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup granular erythritol or preferred sweetener
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and then mix in the erythritol, almond milk, melted coconut oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth batter.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Serving Size: 1 slice (1/12 of the cake) | Calories: 150 | Carbs: 6g | Protein: 5g | Fat: 12g | Fiber: 3g | Net Carbs: 3g
3. No-Bake Berry Tart
This no-bake berry tart is a delightful addition to your low carb Easter celebration. It’s light, fresh, and bursting with flavor, making it a perfect dessert for those looking to enjoy low carb Easter recipes without the fuss of baking.
The tart features a nutty crust filled with a creamy, rich filling, topped off with an array of colorful berries. Not only is it visually appealing, but it’s also simple to whip up, making it ideal for low carb Easter brunch or dinner. With its refreshing taste and ease of preparation, this dessert is sure to impress your guests.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 2 tablespoons erythritol or preferred sweetener
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered erythritol
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, erythritol, and salt. Mix well until it forms a crumbly texture. Press the mixture firmly into the bottom and sides of a tart pan.
- Make the Filling: In another bowl, whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese, vanilla extract, and powdered erythritol until smooth. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Tart: Spread the filling evenly into the crust. Top with your choice of fresh berries, arranging them nicely for a beautiful presentation.
- Chill and Serve: Refrigerate the tart for at least 2 hours to set. Slice and enjoy this flavorful low carb Easter dessert!
One serving of this No-Bake Berry Tart is 1/8th of the total recipe.
Calories: 304.1 | Carbs: 12.0g | Fiber: 3.5g | Net Carbs: 8.5g | Protein: 5.3g | Fat: 30.4g
4. Mint Chocolate Chip Ice Cream
This Mint Chocolate Chip Ice Cream is a delightful twist on a classic treat, perfectly suited for your low carb Easter celebration. With its refreshing mint flavor and rich chocolate chips, it brings a satisfying coolness that everyone will love. Plus, it’s simple to whip up, making it an ideal dessert for a low carb Easter dinner or brunch.
Using sugar substitutes and a creamy base, this recipe allows you to enjoy a sweet indulgence without the guilt. It’s a fun way to celebrate the season while sticking to your low carb goals. Now, let’s dive into the recipe!
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup erythritol (or preferred sweetener)
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Combine Ingredients: In a mixing bowl, whisk together the heavy cream, almond milk, erythritol, peppermint extract, and vanilla extract until well combined.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for about 2 hours to let the flavors meld.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy consistency.
- Add Chocolate Chips: In the last few minutes of churning, add the sugar-free chocolate chips and let them mix in.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
Serving Size: 1/2 cup
Nutritional Values: Calories: 290, Carbs: 6g, Protein: 3g, Fat: 28g, Fiber: 0g, Net Carbs: 6g
5. Chocolate Coconut Truffles
Chocolate Coconut Truffles are a delightful treat perfect for a low carb Easter celebration. These bite-sized goodies bring together rich chocolate and the tropical flavor of coconut, creating a sweet yet guilt-free indulgence. They are surprisingly easy to whip together, making them an ideal option for your low carb Easter brunch or dinner.
With a smooth and creamy filling coated in chocolate, these truffles have just the right balance of sweetness and texture. Whether enjoyed with family or gifted as a treat, they are sure to satisfy those chocolate cravings while keeping your carb count low. Give these a try and bring a touch of joy to your low carb Easter desserts!
Ingredients
- 1 cup unsweetened shredded coconut
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar-free sweetener (like erythritol)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup sugar-free dark chocolate chips
- 1 tbsp coconut oil (for melting chocolate)
Instructions
- In a mixing bowl, combine shredded coconut, coconut flour, cocoa powder, sweetener, melted coconut oil, and vanilla extract. Mix until well combined.
- Form the mixture into small balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
- Next, melt the dark chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl, heating in 30-second intervals until smooth.
- Dip the chilled coconut balls in the melted chocolate, allowing any excess to drip off. Return to the baking sheet and sprinkle extra shredded coconut on top if desired.
- Refrigerate for at least 30 minutes to set the chocolate. Enjoy your delicious low carb Easter treats!
Nutritional Information (per truffle): Calories: 90, Carbs: 5g, Protein: 1g, Fat: 8g, Fiber: 2g, Net Carbs: 3g
6. Keto Strawberry Shortcake
This Keto Strawberry Shortcake is a delightful twist on a classic dessert, perfect for a low carb Easter celebration. It’s light, airy, and bursting with fresh strawberry flavor, making it an ideal sweet treat without the guilt. Plus, it’s simple to whip up, ensuring you can spend more time enjoying the festivities with family and friends.
With fluffy cake layers and creamy filling, this dessert is sure to impress everyone at your low carb Easter brunch. The strawberries add a refreshing touch, perfectly complementing the sweet and rich layers. Enjoy the taste of spring while sticking to your low carb easter recipes!
Ingredients
- 1 cup almond flour
- 1/4 cup granulated erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered erythritol (for whipping cream)
- 2 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
- In a bowl, mix almond flour, erythritol, baking powder, and salt. In another bowl, beat the eggs, almond milk, and vanilla extract together.
- Combine the wet and dry ingredients, stirring until smooth. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the cake cool completely in the pan before removing it.
- While the cake cools, whip the heavy cream with powdered erythritol until soft peaks form.
- Once the cake is cooled, slice it horizontally into two layers. Spread a layer of whipped cream and sliced strawberries between the layers, then top with more whipped cream and strawberries.
- Serve chilled and enjoy your low carb easter dessert!
- One serving of this Strawberry Shortcake is 1/8th of the total recipe. Here’s the nutrition breakdown per serving
One serving of this Strawberry Shortcake is 1/8th of the total recipe. Here’s the nutrition breakdown per serving:
Calories: 239.4 | Carbs: 11.6g | Fiber: 2.7g | Net Carbs: 8.9g | Protein: 7.1g | Fat: 20.6g
7. Raspberry Chia Seed Pudding
If you’re looking for a delightful dessert that keeps carbs in check, raspberry chia seed pudding is a fantastic choice. This creamy, fruity treat is not only low in carbs, making it suitable for a low carb Easter celebration, but it’s also incredibly simple to whip up. The combination of fresh raspberries and chia seeds creates a unique texture that is both satisfying and refreshing.
The subtle sweetness of the raspberries pairs perfectly with the nutty flavor of the chia seeds, making each spoonful a delightful experience. Plus, it can easily fit into your low carb Easter brunch or dinner, offering a sweet finish without the guilt. Get ready to impress your guests with this easy-to-make dessert!
Ingredients
- 1 cup unsweetened almond milk
- 1/4 cup chia seeds
- 1 cup fresh raspberries
- 2 tablespoons erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt (optional for creaminess)
Instructions
- Combine Ingredients: In a bowl, mix almond milk, chia seeds, erythritol, and vanilla extract. Stir well to combine.
- Set: Cover the mixture and refrigerate for at least 2 hours, or overnight, allowing the chia seeds to expand and thicken.
- Prepare Raspberry Layer: In a blender, puree the fresh raspberries until smooth. You can strain the seeds if desired for a smoother texture.
- Layer: In serving cups, alternate layers of chia pudding and raspberry puree. If using, add a layer of Greek yogurt for extra creaminess.
- Serve: Top with fresh raspberries and a mint leaf for garnish. Enjoy your low carb Easter dessert!
Nutritional Information (per serving):Calories: 150, Carbs: 12g, Protein: 5g, Fat: 8g, Fiber: 8g, Net Carbs: 4g.
8. Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are a delightful addition to any low carb Easter brunch or celebration. Bursting with zesty lemon flavor and a subtle crunch from the poppy seeds, they offer a refreshing treat that feels indulgent without the carbs. Plus, they’re simple to make, so you can whip up a batch quickly and impress your guests at your low carb Easter dinner.
With each bite, you’ll enjoy the tangy sweetness of lemon paired with the nutty notes of poppy seeds. These muffins are not only low in carbs, making them a great choice for those watching their intake, but they also provide a bright and cheerful option for your low carb Easter desserts table. Serve them warm or at room temperature for a tasty treat everyone will love!
Ingredients
- 1 ½ cups almond flour
- ¼ cup erythritol (or preferred low carb sweetener)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, lemon juice, and lemon zest until well mixed.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the poppy seeds.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Serving Size: 1 muffin
Calories: 150 | Carbs: 6g | Protein: 6g | Fat: 12g | Fiber: 3g | Net Carbs: 3g
9. Chocolate Avocado Mousse
This chocolate avocado mousse is a delightful blend of creamy richness and chocolaty goodness. It’s smooth, velvety, and boasts a deep chocolate flavor that will satisfy your sweet tooth without the extra carbs. Plus, it’s super easy to whip up, making it a perfect choice for your low carb Easter celebration.
Using ripe avocados as the base gives this dessert a unique twist, adding healthy fats and a silky texture. It’s a fantastic option for those looking for low carb Easter desserts that impress. You can enjoy it on its own or dolloped with whipped cream for an extra treat!
Ingredients
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond milk
- 1/4 cup low-carb sweetener (like erythritol or stevia)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blend Ingredients: In a food processor, combine the avocado flesh, cocoa powder, almond milk, sweetener, vanilla extract, and salt. Blend until smooth and creamy.
- Taste and Adjust: Taste the mousse and adjust the sweetness if needed by adding more sweetener.
- Chill the Mousse: Transfer the mousse into serving bowls and refrigerate for at least 30 minutes to allow it to set.
- Serve: Garnish with your favorite toppings, like whipped cream or berries, before serving.
Serving Size: Approximately 1/2 cup
Nutritional Information per serving: Calories: 200, Carbs: 12g, Protein: 3g, Fat: 15g, Fiber: 7g, Net Carbs: 5g
10. Keto Cheesecake Bites
Keto cheesecake bites are a delightful treat, perfect for your low carb Easter celebration. These creamy, rich bites offer a satisfying sweetness without the carbs, making them an excellent choice for those following a keto diet. Easy to prepare, they can be ready in no time and are sure to impress your guests.
The combination of a smooth cheesecake filling topped with vibrant berries creates a refreshing taste that’s ideal for any low carb Easter brunch or dinner. With their bite-sized portions, they allow everyone to indulge without overdoing it!
Ingredients
- 1 ½ cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sweetener of choice (erythritol or similar)
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sweetener of choice
- 2 large eggs
- 1 tablespoon lemon juice
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup berry sauce (sugar-free)
Instructions
- Prepare the Crust: In a bowl, mix almond flour, cocoa powder, sweetener, and melted butter until combined. Press the mixture firmly into the bottom of a greased 9×9 inch baking dish.
- Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for about 10 minutes, then remove it and let it cool.
- Make the Filling: In another bowl, beat together the cream cheese, sour cream, and sweetener until smooth. Add in the eggs one at a time, mixing well after each addition, followed by vanilla extract and lemon juice.
- Combine and Bake: Pour the cheesecake filling over the cooled crust and smooth it out. Bake for 25-30 minutes or until set. Let it cool at room temperature, then refrigerate for at least 4 hours.
- Prepare the Topping: Before serving, top the cheesecake with mixed berries and drizzle with sugar-free berry sauce for added flavor.
Serving Size:1 bite (1 inch square)
Nutritional Values per Serving: Calories: 150, Carbs: 5g, Protein: 4g, Fat: 14g, Fiber: 2g, Net Carbs: 3g
11. Coconut Macaroons
Coconut macaroons are a delightful treat perfect for your low carb Easter celebration. These chewy, sweet bites are made primarily from shredded coconut, giving them a tropical flavor that pairs beautifully with the lightness of spring. If you’re looking for an easy dessert that satisfies a sweet tooth without the carbs, these macaroons fit the bill!
The texture is wonderfully chewy on the inside, with a slightly crispy outer layer. Drizzled with sugar-free chocolate, they become an indulgent yet guilt-free addition to any low carb Easter brunch or dinner. Enjoy making them as a fun activity with family, and watch how quickly they disappear!
Ingredients
- 3 cups unsweetened shredded coconut
- 2/3 cup granulated erythritol or another low carb sweetener
- 1/4 cup unsweetened cocoa powder (optional, for a chocolate twist)
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips, melted (for drizzling)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, erythritol, cocoa powder (if using), egg whites, vanilla extract, and salt. Mix well until all ingredients are evenly combined.
- Using a tablespoon or cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheet, leaving some space between each.
- Bake for 20-25 minutes or until the macaroons are lightly golden brown. Remove from the oven and let them cool completely on the baking sheet.
- Once cooled, drizzle the melted sugar-free chocolate over the macaroons. Allow the chocolate to set before serving.
Serving Size:1 macaroon
Nutritional Information: Calories: 100 | Carbs: 5g | Protein: 2g | Fat: 7g | Fiber: 3g | Net Carbs: 2g
12. Creamy Coconut Pudding
This creamy coconut pudding is a delightful addition to any low carb Easter celebration. With its rich and velvety texture, it offers a refreshing taste that’s both satisfying and indulgent without the extra carbs. Made with simple ingredients, it’s easy to whip up and is sure to impress your guests at your low carb Easter brunch or dinner.
The combination of coconut and cream creates a tropical experience, making it a perfect dessert for the spring season. Plus, you can enjoy this pudding guilt-free, knowing it fits right into your low carb Easter recipes. Let’s dive into how to make this delicious treat!
Ingredients
- 1 can (13.5 oz) coconut milk
- 1/4 cup unsweetened shredded coconut
- 3 tablespoons low carb sweetener (like erythritol or stevia)
- 2 tablespoons cornstarch or xanthan gum
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh mint leaves for garnish (optional)
Instructions
- In a saucepan, combine the coconut milk, shredded coconut, sweetener, and a pinch of salt. Heat over medium heat, stirring occasionally until it begins to simmer.
- In a small bowl, whisk together the cornstarch or xanthan gum with a bit of cold water to create a slurry. Gradually add this to the warm coconut mixture, stirring continuously until the pudding thickens, about 3-5 minutes.
- Remove from heat and stir in the vanilla extract. Allow the pudding to cool slightly before transferring it to dessert cups.
- Chill in the refrigerator for at least an hour before serving. Top with additional shredded coconut and mint leaves for a fresh touch.
Nutritional Information (per serving, makes 4 servings):Calories: 180, Carbs: 4g, Protein: 2g, Fat: 18g, Fiber: 1g, Net Carbs: 3g
13. Peanut Butter Chocolate Fat Bombs
If you’re looking for a simple yet satisfying treat for your low carb Easter celebration, these Peanut Butter Chocolate Fat Bombs are a delightful option. They offer a rich, creamy peanut butter flavor wrapped in a chocolate shell, making them a perfect sweet treat without the carbs. Plus, they’re super easy to whip up, requiring just a few ingredients and minimal prep time.
These fat bombs are not only delicious but also fill you up, making them ideal for a low carb Easter brunch or dinner. Each bite provides the perfect balance of sweetness and nuttiness, helping to curb those dessert cravings without any guilt. Enjoy these as a snack or dessert during your low carb Easter festivities!
Ingredients
- 1 cup natural peanut butter (creamy or chunky)
- 1/4 cup coconut oil, melted
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 teaspoon vanilla extract
- 1 cup sugar-free chocolate chips
- Pinch of salt
Instructions
- Mix the Base: In a mixing bowl, combine peanut butter, melted coconut oil, erythritol, vanilla extract, and salt. Stir until smooth and well combined.
- Shape the Bombs: Using a small cookie scoop, portion the mixture into bite-sized balls and place them on a parchment-lined baking sheet. Freeze for about 30 minutes until firm.
- Melt the Chocolate: While the peanut butter bombs are setting, melt the sugar-free chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth.
- Coat the Bombs: Remove the peanut butter balls from the freezer. Dip each ball into the melted chocolate, ensuring it’s fully coated, and return to the baking sheet.
- Chill and Serve: Once all the bombs are coated, refrigerate them for an additional 15-20 minutes until the chocolate hardens. Enjoy as a sweet low carb dessert!
Nutritional Information (per bomb, recipe yields 12 bombs):Calories: 130, Carbs: 3g, Protein: 3g, Fat: 11g, Fiber: 1g, Net Carbs: 2g.
14. Chocolate Peanut Butter Mug Cake
Indulging in a sweet treat doesn’t have to mean compromising your low carb goals, especially during the festive season. This Chocolate Peanut Butter Mug Cake is a delightful way to satisfy your cravings while keeping it low carb. It’s rich, fudgy, and packed with the beloved flavors of chocolate and peanut butter. Plus, it’s incredibly simple to whip up in just a few minutes!
Perfect for a low carb Easter celebration, this mug cake is not only quick to prepare but also a fun dessert for brunch or dinner. You can enjoy it warm, topped with your favorite low carb whipped cream or nuts for added texture. Treat yourself to this scrumptious dessert that fits right into your low carb Easter recipes!
Ingredients
- 2 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon erythritol (or your preferred sweetener)
- 1/4 teaspoon baking powder
- 1 tablespoon peanut butter
- 1 large egg
- 1 tablespoon unsweetened almond milk
- 1/4 teaspoon vanilla extract
Instructions
- In a microwave-safe mug, mix the almond flour, cocoa powder, erythritol, and baking powder until well combined.
- Add the peanut butter, egg, almond milk, and vanilla extract to the dry ingredients. Stir until you have a smooth batter.
- Microwave on high for about 60-90 seconds, or until the cake has risen and is set in the middle. Cooking times may vary depending on your microwave.
- Let the mug cake cool slightly before enjoying it. Top with low carb whipped cream or additional peanut butter if desired.
Serving Size: 1 mug cake
Calories: 230
Carbs: 9g
Protein: 10g
Fat: 18g
Fiber: 4g
Net Carbs: 5g
15. Cinnamon Roll Casserole
Indulge in a delightful twist on a classic favorite with this low carb cinnamon roll casserole. Combining the warm, comforting flavors of cinnamon and sweet cream cheese, this dish is not just an enjoyable dessert but also an excellent option for a low carb Easter brunch. The best part? It’s simple to whip up, making it a perfect addition to your low carb Easter celebration.
This casserole is soft, gooey, and oh-so-satisfying. The layers of tender cinnamon rolls smothered in a creamy frosting create a sweet experience without the guilt of traditional recipes. With just a few steps, you can have a festive treat ready to impress your guests!
Ingredients
- 1 package low carb cinnamon roll dough
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup artificial sweetener (like erythritol)
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered erythritol (for frosting)
- 1 tablespoon unsweetened almond milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Roll out the low carb cinnamon roll dough and cut it into bite-sized pieces.
- In a large bowl, whisk together eggs, almond milk, sweetener, cinnamon, and vanilla.
- Add the cinnamon roll pieces to the bowl and gently mix to coat.
- Pour the mixture into the prepared baking dish and bake for 25-30 minutes until golden brown.
- While the casserole bakes, mix cream cheese, powdered erythritol, and almond milk for the frosting.
- Once the casserole is done, drizzle the frosting over the warm dish before serving.
Serving Size: 1/8 of the casserole
Calories: 180
Carbs: 5g
Protein: 6g
Fat: 15g
Fiber: 2g
Net Carbs: 3g
16. Pumpkin Pie Mousse
This Pumpkin Pie Mousse is a delightful treat that captures the comforting flavors of fall in a light and airy dessert. With its creamy texture and spiced pumpkin flavor, it’s a perfect option for those looking to enjoy low carb Easter desserts. Plus, it’s super easy to whip up, making it a fantastic addition to your low carb Easter brunch or dinner.
Not only is this mousse delicious, but it’s also a healthier choice for your Easter celebration. Each spoonful is filled with the warmth of cinnamon and nutmeg, paired with the natural sweetness of pumpkin. Serve it in individual cups for a festive presentation and garnish with whipped cream for that extra touch. Your guests will love it!
Ingredients
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- In a medium bowl, combine the pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the pumpkin mixture until well combined.
- Divide the mousse into serving dishes and refrigerate for at least 2 hours to set.
- Before serving, top with additional whipped cream and a sprinkle of cinnamon, if desired.
Serving Size:1/2 cup
Nutritional Information (per serving):Calories: 150, Carbs: 6g, Protein: 2g, Fat: 14g, Fiber: 2g, Net Carbs: 4g
17. Chocolate Covered Strawberries
Chocolate covered strawberries are a delightful treat that perfectly balances sweetness and freshness. They’re not just delicious; they’re also simple to make, making them an ideal choice for your low carb Easter celebration. With each bite, you get the juicy burst of a ripe strawberry enveloped in rich chocolate, creating a satisfying dessert that feels indulgent yet fits into a low carb Easter brunch.
This recipe not only satisfies your sweet tooth but also aligns with low carb Easter desserts. They are great for sharing and add a festive touch to your Easter table.
Ingredients
- 1 cup fresh strawberries (about 8-10 strawberries)
- 1 cup sugar-free dark chocolate chips
- 1 teaspoon coconut oil (optional)
Instructions
- Prepare the Strawberries: Rinse the strawberries and pat them dry with a paper towel. Make sure they are completely dry to help the chocolate stick.
- Melt the Chocolate: In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Dip the Strawberries: Hold each strawberry by the stem and dip it into the melted chocolate, ensuring it’s evenly coated. Let any excess chocolate drip off before placing it on a parchment-lined baking sheet.
- Chill: Once all strawberries are dipped, place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate has set.
Serving Size: 1 chocolate-covered strawberry
Nutritional Values per Serving: Calories: 50, Carbs: 5g, Protein: 1g, Fat: 4g, Fiber: 2g, Net Carbs: 3g.
18. Sugar-Free Lemon Mousse
This Sugar-Free Lemon Mousse is a delightful way to celebrate Easter without the added carbs. It’s light, creamy, and bursting with refreshing lemon flavor, making it an ideal dessert for a low carb Easter celebration. Plus, it’s incredibly simple to whip up, requiring just a few ingredients and minimal effort.
The smooth texture and zesty taste make this mousse a standout among low carb Easter desserts. Whether you’re serving it at a low carb Easter brunch or as a sweet ending to a low carb Easter dinner, it’s sure to impress. Enjoy this guilt-free treat that lets you indulge without compromising your dietary goals!
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup cream cheese, softened
- 1/4 cup powdered erythritol (or your preferred sweetener)
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, beat the heavy cream until soft peaks form.
- In another bowl, combine the softened cream cheese, powdered erythritol, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Gently fold the whipped cream into the lemon mixture until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve chilled, garnished with additional lemon zest or mint leaves if desired.
Nutritional Information (per serving, serves 4):
Calories: 150 | Carbs: 3g | Protein: 3g | Fat: 14g | Fiber: 0g | Net Carbs: 3g
19. Lemon Ricotta Cookies
Lemon Ricotta Cookies are a delightful treat that perfectly combines the creamy texture of ricotta cheese with the bright, zesty flavor of fresh lemons. These cookies are not only low in carbs, making them a lovely option for your low carb Easter celebration, but they are also incredibly simple to whip up. Their light and airy texture, paired with a subtle sweetness, makes them a refreshing addition to any Easter brunch or dinner.
These cookies are a fantastic way to enjoy dessert without feeling guilty. With every bite, the refreshing lemon flavor shines through, making them a delightful choice for spring gatherings. Plus, they come together quickly, so you can spend more time enjoying the holiday with family and friends. Below is the straightforward recipe to make your own Lemon Ricotta Cookies!
Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sweetener (erythritol or similar)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered erythritol for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the ricotta cheese, granulated sweetener, and softened butter. Mix until well blended.
- Add the egg, vanilla extract, lemon zest, and lemon juice. Stir until fully incorporated.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving a bit of space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool before dusting with powdered erythritol, if desired.
Serving Size: 1 cookie
Calories: 90 | Carbs: 2g | Protein: 3g | Fat: 7g | Fiber: 1g | Net Carbs: 1g
20. Vanilla Chia Seed Pudding
Vanilla Chia Seed Pudding is a delightful treat that’s not only delicious but also fits perfectly into your low carb Easter celebration. With its creamy texture and gentle sweetness, this pudding is both satisfying and guilt-free. It’s super simple to whip up, requiring just a few ingredients and minimal prep time, making it a great addition to your low carb Easter recipes.
Each spoonful of this chia seed pudding is a burst of flavor, with the vanilla enhancing the natural nuttiness of the seeds. Top it off with fresh berries for a pop of color and extra nutrition. It’s an ideal choice for low carb Easter brunch or as a dessert after your Easter dinner!
Ingredients
- 1 cup unsweetened almond milk
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol or your preferred low carb sweetener
- Fresh berries for topping (strawberries, blueberries, raspberries)
Instructions
- Combine Ingredients: In a bowl, whisk together the almond milk, chia seeds, vanilla extract, and erythritol until well mixed.
- Refrigerate: Cover the bowl and place it in the refrigerator for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency.
- Serve: Once set, give the pudding a good stir. Spoon it into serving dishes and top with fresh berries before enjoying.
One serving of this ingredient combination is half of the total recipe (1/2 of the batch).
Calories: 126.1 | Carbs: 7.3g | Fiber: 7.9g | Net Carbs: 0g | Protein: 3.2g | Fat: 5.0g
21. Almond Joy Cupcakes
These Almond Joy Cupcakes are a delightful treat for anyone looking to enjoy low carb Easter desserts. With the rich flavor of chocolate, the creaminess of coconut, and a hint of almond, they offer the classic taste of the beloved candy bar in a healthier version. Plus, they are simple to whip up, making them an excellent addition to your low carb Easter celebration.
Enjoy these cupcakes as a sweet ending to your low carb Easter brunch or dinner. They’re not only indulgent but also satisfy those sweet cravings without the extra carbs. Let’s dive into this easy recipe that will impress your friends and family during the holiday!
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup erythritol or preferred low-carb sweetener
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/4 cup sugar-free chocolate chips
- 1/4 cup cream cheese, softened
- 1/4 cup heavy cream
- 1 tablespoon powdered erythritol (for frosting)
- Whole almonds for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix eggs, erythritol, almond milk, and vanilla until combined. Gradually add the dry ingredients until well blended.
- Fold in shredded coconut and sugar-free chocolate chips into the batter.
- Fill the cupcake liners with the batter, about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- While the cupcakes are cooling, whip together the cream cheese, heavy cream, and powdered erythritol until smooth and fluffy.
- Frost the cooled cupcakes with the cream cheese mixture and top with whole almonds.
Serving size: 1 cupcake
Nutritional values per serving: Calories: 150 | Carbs: 6g | Protein: 6g | Fat: 12g | Fiber: 3g | Net Carbs: 3g
Have fun baking and enjoy these healthy, low carb, keto, sugar free, diabetic friendly Easter Desserts!
