Get ready to whip up some decorated low carb Easter cookies that are not only fun to make but also fit perfectly into your low-carb lifestyle. These delightful treats come with all the flavor you’d expect from a traditional cookie, minus the sugar and extra carbs. Whether you’re sharing them at a holiday gathering or enjoying them at home, these cookies will satisfy your sweet tooth without the guilt!
1. Vanilla Bean Easter Egg Cookies
These Vanilla Bean Easter Egg Cookies are a delightful twist on traditional treats, perfect for celebrating the holiday without the extra carbs. The cookies are soft, subtly sweet, and flavored with real vanilla bean, making them a delicious choice for any gathering. Plus, they’re decorated to look like colorful Easter eggs, bringing festive cheer to your table.
Making these cookies is straightforward, allowing you to create beautiful low carb Easter snacks that everyone can enjoy. They are sugar-free, making them suitable for those watching their sugar intake, including those looking for diabetic-friendly options. With just a few simple ingredients, you can whip up these low carb Easter dessert recipes in no time!
Ingredients
- 2 cups almond flour
- 1/4 cup powdered erythritol (or your preferred sugar substitute)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- Low carb, sugar-free icing for decorating
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, erythritol, baking powder, and salt. Mix well.
- Add the softened butter, egg, vanilla extract, and vanilla bean paste. Stir until a dough forms.
- Roll the dough into egg shapes and place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool completely.
- Once cooled, decorate with low carb sugar-free icing in festive colors and patterns.
Serving Size: 1 cookie
Calories: 100
Carbs: 3g
Protein: 4g
Fat: 9g
Fiber: 2g
Net Carbs: 1g
Pro Tips:For a fun twist, try adding a few drops of food coloring to your icing. Experiment with different designs to make each cookie unique!
2. Lemon Zest Butter Cookies
These lemon zest butter cookies are a delightful treat that combines the buttery richness with a zesty lemon kick. They are not just delicious; they are also a healthy option for those looking to indulge without the guilt, making them suitable for low carb Easter recipes. The bright lemon flavor adds a refreshing twist that’s perfect for spring celebrations.
What’s great about this recipe is its simplicity. With just a few ingredients and easy steps, you can whip up a batch of these charming cookies in no time. They make an excellent addition to any festive gathering or as a sweet gift for loved ones. Plus, they fit right into your collection of low carb Easter dessert recipes!
Ingredients
- 2 cups almond flour
- 1/4 cup unsalted butter, softened
- 1/4 cup erythritol (or your preferred sugar substitute)
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the egg, lemon zest, and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
- Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack.
Serving Size: 1 cookie
Nutritional Information (per cookie): Calories: 100, Carbs: 3g, Protein: 3g, Fat: 9g, Fiber: 2g, Net Carbs: 1g
Pro Tips: For added flavor, mix in a few drops of lemon extract or top with a sugar-free glaze. These cookies can also be decorated for Easter using sugar-free icing for a festive touch.
3. Nut Butter Easter Bunny Cookies
These Nut Butter Easter Bunny Cookies are a delightful treat that combine a rich nutty flavor with a fun, festive design. They’re a low carb option, making them perfect for anyone looking for healthy Easter snacks, whether you’re following a keto diet or just want a sugar-free treat. With a crispy exterior and a soft interior, these cookies are not only tasty but also simple to make with a few wholesome ingredients.
Perfect for decorating with the kids or for a fun spring gathering, these cookies can be customized with different nut butters and toppings. They’re a fantastic addition to your low carb Easter recipes collection, ensuring that everyone can enjoy some sweet fun without the added sugars. Just whip up the dough, shape the bunnies, bake, and decorate!
Ingredients
- 1 cup almond butter (or any nut butter of your choice)
- 1/4 cup erythritol (or your preferred sugar substitute)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Decorating items: sugar-free icing, sugar-free candies, and edible glitter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dough: In a mixing bowl, combine the almond butter, erythritol, egg, vanilla extract, baking soda, and salt. Stir until a smooth dough forms.
- Shape the Bunnies: Take a small amount of dough and shape it into bunny figures. You can also use cookie cutters if you prefer.
- Bake the Cookies: Place the shaped bunnies on the prepared baking sheet and bake for about 10-12 minutes or until lightly golden.
- Cool and Decorate: Allow the cookies to cool completely before decorating with sugar-free icing and your choice of toppings.
Serving Size:1 cookie
Nutritional Information (per cookie):Calories: 130, Carbs: 4g, Protein: 4g, Fat: 11g, Fiber: 2g, Net Carbs: 2g.
Pro Tips:To make the cookies extra festive, use a variety of colors for your icing and toppings. You can also experiment with different nut butters for varied flavors. Store any leftovers in an airtight container for up to a week.
4. Chocolate-Dipped Raspberry Cookies
Chocolate-dipped raspberry cookies are a delightful treat that combines the sweetness of cookie dough with the rich flavor of chocolate and the tartness of fresh raspberries. They are not only delicious but also fit well into many low carb Easter dessert recipes, making them a perfect choice for those looking to enjoy a sweet without the guilt.
This recipe is simple to make and can be enjoyed by everyone, including those following diabetic or low carb diets. With just a few ingredients, you can whip up a batch that impresses family and friends while keeping your Easter celebration healthy and delicious!
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol or your preferred sugar substitute
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup sugar-free chocolate chips
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine almond flour, erythritol, cocoa powder, baking powder, and salt. Mix well.
- Add softened butter, vanilla extract, and the egg to the dry ingredients. Stir until a dough forms.
- Fold in the fresh raspberries gently to avoid smushing them.
- Using a tablespoon, drop the dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are slightly firm. Let them cool completely on a wire rack.
- Melt the sugar-free chocolate chips in a microwave or double boiler. Dip half of each cookie into the melted chocolate and place back on the baking sheet.
- Allow the chocolate to set before serving.
Serving size: 2 cookies
Calories: 150
Carbohydrates: 9g
Protein: 4g
Fat: 12g
Fiber: 3g
Net Carbs: 6g
Pro Tips: For an extra touch, consider adding a sprinkle of sea salt on top of the chocolate before it sets. You can also substitute raspberries with other berries, such as strawberries or blueberries.
5. Coconut Macaroon Nests
Coconut Macaroon Nests are a delightful twist on traditional Easter treats. These sweet, chewy nests are made primarily from shredded coconut, offering a light and airy texture that perfectly complements their sugary sweetness. They are not only low in carbs but also sugar-free, making them suitable for diabetic diets while fitting seamlessly into the category of low carb Easter dessert recipes.
Making these nests is simple and enjoyable, perfect for involving family in the festive spirit. Once baked, they are ready to be filled with colorful chocolate eggs or other candies, making them a visual treat as well as a tasty low carb Easter snack recipe. Here’s how to prepare these delicious nests that will surely impress your holiday guests!
Ingredients
- 2 1/2 cups shredded unsweetened coconut
- 2 large egg whites
- 1/4 cup granulated erythritol (or preferred sugar substitute)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate eggs or sugar-free candies, for filling
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded coconut, egg whites, erythritol, vanilla extract, and salt. Stir until well mixed.
- Form small nests by placing a tablespoon of the coconut mixture onto the baking sheet. Use your fingers to shape each mound into a nest, creating a small indentation in the center.
- Bake for 20-25 minutes or until the edges are golden brown. Allow to cool completely on the baking sheet.
- Once cooled, fill each nest with chocolate eggs or your choice of sugar-free candies.
Serving Size: 1 nest
Nutrient Quantities per serving:
Calories: 120
Carbs: 5g
Protein: 2g
Fat: 9g
Fiber: 3g
Net Carbs: 2g
Pro Tips: For added flavor, consider mixing in a dash of almond extract. You can also use colored coconut for extra festivity. Keep an eye on the nests while baking to prevent over-browning!
6. Carrot Cake Cookies with Cream Cheese Frosting
These carrot cake cookies are a delightful twist on a classic dessert, making them a tasty option for low carb Easter recipes. They offer a sweet and spiced flavor profile, reminiscent of traditional carrot cake, but without the added sugar. The creamy frosting on top adds a rich touch, making each bite enjoyable while keeping things healthy.
Not only are these cookies simple to make, but they also fit well into diabetic diets, allowing you to indulge without guilt. Perfect as low carb Easter snacks recipes, they’re sure to impress family and friends during the holiday season!
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol (or preferred sugar substitute)
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 4 ounces cream cheese, softened
- 1/4 cup powdered erythritol
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, baking powder, cinnamon, nutmeg, salt, and erythritol.
- In another bowl, combine applesauce, eggs, and vanilla until well mixed. Stir in grated carrots.
- Combine the wet and dry mixtures, mixing until a dough forms.
- Using a cookie scoop, place dough onto the baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are slightly golden. Let them cool completely.
- In a small mixing bowl, beat the cream cheese, powdered erythritol, and lemon juice until smooth.
- Frost each cooled cookie with the cream cheese mixture and enjoy!
Serving Size: 1 cookie
Calories: 150
Carbs: 8g
Protein: 4g
Fat: 12g
Fiber: 3g
Net Carbs: 5g
Pro Tip: For added texture, sprinkle some chopped pecans on top of the frosting or fold them into the cookie dough before baking.
7. Almond Flour Sugar Cookies with Royal Icing
These almond flour sugar cookies are a delightful low carb option for your Easter celebrations. With a subtle nutty flavor and a melt-in-your-mouth texture, they provide a sweet treat without the excess carbs. Plus, decorating them with royal icing gives them a festive flair that everyone will love.
Simple to make, these cookies are perfect for both baking novices and seasoned pros. They fit perfectly into low carb Easter dessert recipes, ensuring you can enjoy the holiday without straying from your healthy eating goals. Whether you’re looking for low carb Easter snacks recipes or just something sweet yet sugar-free, these cookies are a delightful choice!
Ingredients
- 2 cups almond flour
- 1/4 cup powdered erythritol (or other sugar substitutes)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Royal icing: 1 egg white, 1 1/2 cups powdered erythritol, and food coloring (optional)
Instructions
- Make the Dough: In a bowl, mix almond flour, erythritol, baking powder, and salt. In another bowl, whisk the egg, vanilla extract, and almond extract. Combine both mixtures and stir until a dough forms.
- Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
- Roll and Cut: Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to 1/4 inch thick. Use cookie cutters to create shapes, and place them on a baking sheet lined with parchment paper.
- Bake: Bake for 10-12 minutes until the edges are lightly golden. Let them cool on a wire rack.
- Prepare Royal Icing: Beat the egg white until frothy, then gradually mix in powdered erythritol until smooth. Add food coloring if desired. Decorate the cooled cookies with the icing.
Serving Size:1 cookie
Nutritional Information (per cookie):
Calories: 90
Carbs: 3g
Protein: 3g
Fat: 7g
Fiber: 2g
Net Carbs: 1g
Pro Tips:For better shaping, keep your dough chilled. Use different extracts for varied flavors. Experiment with different colors for icing to make your cookies more festive!
8. Matcha Green Tea Cookies with White Chocolate
These Matcha Green Tea Cookies with White Chocolate are a delightful twist on traditional Easter treats. They offer a subtle earthy flavor from the matcha, perfectly balanced by the sweetness of white chocolate. This recipe is not only simple to make but also fits into a low-carb lifestyle, making it ideal for those looking for healthy and diabetic-friendly options.
Whether you’re planning a festive gathering or just want a tasty snack, these cookies are sure to impress. They look beautiful on any table and are a fun addition to your low carb Easter dessert recipes.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or your favorite sugar substitute)
- 2 teaspoons matcha green tea powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free white chocolate chips
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, erythritol, matcha powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, cream together softened butter, egg, and vanilla extract until smooth.
- Blend Mixtures: Gradually add the dry mixture to the wet mixture, mixing until well combined. Fold in white chocolate chips.
- Shape Cookies: Using a spoon, scoop out dough and form small balls. Place them on the prepared baking sheet, flattening slightly.
- Bake: Bake for 10-12 minutes until the edges are golden. Allow them to cool on the sheet for a few minutes before transferring to a wire rack.
Nutritional Information (per cookie, makes about 12 cookies):
Calories: 95
Carbs: 5g
Protein: 3g
Fat: 8g
Fiber: 2g
Net Carbs: 3g
Pro Tips:For a more vibrant green color, ensure you use high-quality matcha. If you prefer a sweeter cookie, adjust the erythritol to your taste.
9. Egg-Shaped Cheesecake Cookies
These delightful Egg-Shaped Cheesecake Cookies are a fun and tasty addition to your low carb Easter celebrations. With a rich, creamy filling and a buttery cookie base, they balance sweetness and a hint of tanginess perfectly. Plus, they are easy to make, making them a fantastic project for both novice and experienced bakers!
Ideal for anyone looking for healthy dessert options, these cookies are sugar-free and low in carbs, ensuring that even those following diabetic or low carb diets can indulge. The whimsical shape and decorations make them a hit with kids and adults alike!
Ingredients
- 1 cup almond flour
- 1/4 cup granulated erythritol (sugar substitute)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1/2 tsp lemon juice
- 1/2 tsp vanilla extract
- Edible flowers for decoration (optional)
Instructions
- Make the Cookie Base: In a mixing bowl, combine almond flour, granulated erythritol, softened butter, egg, and vanilla extract. Mix until a dough forms.
- Shape and Bake: Preheat your oven to 350°F (175°C). Roll the dough into egg shapes and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until lightly golden.
- Prepare the Cheesecake Filling: In another bowl, beat together the softened cream cheese, powdered erythritol, lemon juice, and vanilla extract until smooth.
- Assemble the Cookies: Once the cookies have cooled, spread a generous layer of the cheesecake filling on top of each cookie.
- Decorate: Finish by placing edible flowers on top of the cheesecake filling for a festive touch.
Yield: 12 cookies
Nutritional Information per cookie: Calories: 130, Carbs: 3g, Protein: 3g, Fat: 12g, Fiber: 2g, Net Carbs: 1g.
Pro tips: For extra flavor, consider adding a bit of lemon zest to the cheesecake filling. Use different shapes for a variety of festive cookies!
10. Cinnamon Roll Easter Cookies
These Cinnamon Roll Easter Cookies are a delightful twist on traditional cookies that you can enjoy guilt-free. With a warm, spicy flavor from cinnamon and a creamy frosting on top, they taste just like a classic cinnamon roll but with a healthy, low-carb spin. Plus, they’re simple to make, making them a fun project for the whole family this Easter!
Perfect for those watching their sugar intake, these cookies are sugar-free and suitable for diabetic diets. They fit right into the category of low carb Easter recipes, making them an excellent choice for anyone looking for tasty low carb Easter snacks recipes.
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol (sugar substitute)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free cream cheese, softened
- 1/4 cup powdered erythritol (for frosting)
- 1 tablespoon almond milk (or more as needed)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, erythritol, baking powder, cinnamon, and salt. Mix well.
- Add the egg, melted butter, and vanilla extract to the dry ingredients. Stir until a dough forms.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes, or until the edges are golden. Let cool on a wire rack.
- In a separate bowl, mix the softened cream cheese, powdered erythritol, and almond milk until smooth. Adjust the thickness by adding more almond milk if necessary.
- Once the cookies have cooled, drizzle the cream cheese frosting over the top.
Serving Size:1 cookie
Nutritional Information (per cookie):Calories: 150, Carbs: 6g, Protein: 4g, Fat: 13g, Fiber: 2g, Net Carbs: 4g.
Pro Tips:Make sure your butter is melted but not hot to avoid cooking the egg. If you want a little extra flavor, consider adding a dash of nutmeg or vanilla to the frosting mixture. These cookies can be stored in an airtight container in the fridge for up to a week.
11. Zucchini Chocolate Chip Cookies
These zucchini chocolate chip cookies are a delightful way to enjoy a sweet treat while keeping things low carb and sugar free. The subtle flavor of zucchini blends perfectly with rich chocolate chips, creating a cookie that’s moist and chewy. Plus, they’re simple to whip up, making them a great choice for your low carb Easter snacks recipes.
If you’re looking for a healthy alternative to traditional cookies that won’t derail your diet, these cookies fit the bill. They’re perfect for anyone looking for diabetic-friendly options. Before you know it, you’ll have a batch of delicious low carb Easter dessert recipes ready to share with family and friends!
Ingredients
- 1 cup grated zucchini (squeezed dry)
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup sugar-free chocolate chips
- 1/4 cup erythritol (or any sugar substitute)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, combine the melted butter, eggs, vanilla extract, and grated zucchini. Stir until well mixed.
- Combine the wet and dry ingredients, then fold in the sugar-free chocolate chips until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Size: 1 cookie
Calories: 90
Carbs: 6g
Protein: 3g
Fat: 7g
Fiber: 2g
Net Carbs: 4g
Pro Tips: Make sure to squeeze the grated zucchini well to remove excess moisture, which helps keep the cookies from becoming too mushy.
12. Pistachio and Coconut Cookies
Pistachio and coconut cookies are a delightful treat, especially for those looking for low carb Easter recipes. These cookies combine the rich, nutty flavor of pistachios with the sweetness of coconut, creating a deliciously satisfying snack. They are not only sugar-free but also easy to whip up, making them a perfect choice for your Easter celebrations.
With their bright colors and fun toppings, these cookies are a hit among kids and adults alike. Whether you’re preparing for a festive gathering or just treating yourself, these low carb Easter dessert recipes will keep you feeling healthy and indulgent at the same time. Here’s how to make them!
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/3 cup erythritol (or your choice of sugar-free sweetener)
- 1/2 cup unsalted butter, softened
- 1/2 cup chopped pistachios
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon coconut extract (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the vanilla and coconut extract, mixing until combined.
- In a separate bowl, whisk together the almond flour, shredded coconut, baking powder, and salt.
- Gradually combine the dry ingredients with the wet ingredients, stirring until a dough forms. Fold in the chopped pistachios.
- Using a spoon, scoop out the dough and form small balls. Place them on the prepared baking sheet, flattening them slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serving Size: 1 cookie
Calories: 100, Carbs: 5g, Protein: 3g, Fat: 9g, Fiber: 2g, Net Carbs: 3g
Pro Tips: For added flavor, try using lightly salted pistachios. You can also drizzle melted sugar-free chocolate on top for an extra special treat!
13. Peanut Butter Blossom Cookies
Peanut Butter Blossom Cookies are a delightful twist on a classic treat, offering a perfect balance of nutty flavor and sweetness. These low carb Easter snacks are simple to make and are sure to please both kids and adults alike during your holiday celebrations.
With their rich peanut butter base and a chocolate kiss on top, these cookies are a satisfying choice for anyone looking for healthy dessert options. Plus, they can easily fit into low carb Easter dessert recipes, making them a diabetic-friendly option that everyone can enjoy!
Ingredients
- 1 cup natural peanut butter (sugar-free)
- 1/2 cup erythritol or other sugar substitute
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Chocolate kisses (sugar-free if preferred)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Mix until well combined.
- Roll the dough into small balls, about one inch in diameter, and place them on the prepared baking sheet.
- Flatten each ball gently with a fork, creating a crisscross pattern.
- Bake for 10-12 minutes until the edges are slightly golden. Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving size: 1 cookie
Calories: 90
Carbs: 4g
Protein: 3g
Fat: 6g
Fiber: 1g
Net Carbs: 3g
Pro Tips: For a little extra crunch, consider adding chopped nuts into the dough. Also, chill the dough for 30 minutes before rolling for easier shaping!
14. Miniature Easter Basket Cookies
Miniature Easter Basket Cookies are a delightful treat that bring the spirit of Easter into your kitchen. These charming cookies are not only visually appealing, but they also offer a tasty, sweet crunch while being healthier than traditional options. Made with low-carb ingredients, they are perfect for those watching their sugar intake.
This recipe is simple to follow, making it a fun activity for the whole family. With a few basic ingredients, you can whip up these cute little baskets filled with colorful candies. They are excellent for sharing during holiday gatherings or as a fun snack for kids and adults alike!
Ingredients
- 1 ½ cups almond flour
- ¼ cup erythritol or your favorite sugar substitute
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 cup sugar-free chocolate chips (optional)
- Assorted sugar-free candy or chocolate eggs for filling
Instructions
- Mix the Dough: In a large bowl, combine the almond flour, erythritol, baking powder, and salt. In a separate bowl, whisk together the eggs, melted butter, and vanilla extract. Slowly stir the wet ingredients into the dry ingredients until a dough forms.
- Shape the Baskets: Preheat your oven to 350°F (175°C). Divide the dough into small portions and shape them into tiny baskets. Use your fingers to create a hollow center and make small handles with additional dough. Place them on a parchment-lined baking sheet.
- Bake: Bake for about 10-12 minutes or until golden brown. Remove from the oven and let them cool completely.
- Fill with Candy: Once the cookies are cool, fill each basket with your choice of sugar-free candy or chocolate eggs.
Each serving (1 basket) contains approximately:
- Calories: 120
- Carbs: 6g
- Protein: 5g
- Fat: 10g
- Fiber: 3g
- Net Carbs: 3g
Pro Tips:To make the baskets even more festive, consider adding a sprinkle of unsweetened cocoa powder or cinnamon before baking. You can also experiment with different flavors by incorporating almond or coconut extracts into the dough for a unique twist.
15. Choco-Coconut Easter Cookies
These Choco-Coconut Easter Cookies are a delightful addition to your springtime celebrations. With their rich chocolate flavor and chewy coconut texture, they are not only tasty but also fit into low carb lifestyles. They are designed to be simple to make, ensuring you can whip them up quickly for any gathering or as a sweet treat for yourself.
Perfect for those looking for low carb Easter snacks recipes, these cookies offer a sugar-free option that is suitable for diabetic diets. The combination of chocolate and coconut creates a satisfying flavor profile that will please everyone at the table. Plus, they can be decorated to fit the festive spirit of Easter!
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol (or preferred sweetener)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, shredded coconut, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, combine the melted butter, egg, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Using your hands, shape the dough into small balls and place them on the prepared baking sheet, flattening them slightly.
- Bake for 10-12 minutes or until the edges are firm. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie, makes about 12 cookies):
Calories: 120 | Carbs: 5g | Protein: 4g | Fat: 10g | Fiber: 2g | Net Carbs: 3g
Pro Tips:For an extra touch, drizzle melted sugar-free chocolate over the cooled cookies and sprinkle with additional shredded coconut. Store in an airtight container for up to a week.
16. Lavender Infused Sugar Cookies
These lavender infused sugar cookies are a delightful twist on traditional cookies, combining the subtle floral notes of lavender with a classic sweet flavor. They’re not only light and tasty, but they also fit perfectly into the category of low carb easter dessert recipes, making them a wonderful option for those looking for healthier treats.
Simple to make, these cookies require just a few ingredients and can be enjoyed by anyone, including those on a diabetic-friendly diet. The infusion of lavender adds a unique flavor profile that will have your guests asking for the recipe!
Ingredients
- 2 cups almond flour
- 1/4 cup powdered erythritol (sugar-free sweetener)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon culinary lavender (dried)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, erythritol, salt, and baking powder.
- In another bowl, beat the softened butter until creamy, then add the egg, lavender, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet, flattening each slightly.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving size: 1 cookie. Nutritional Information per cookie: Calories: 100, Carbs: 4g, Protein: 3g, Fat: 9g, Fiber: 2g, Net Carbs: 2g.
Pro Tips: For added flavor, consider drizzling sugar-free icing over the cooled cookies. Also, ensure the lavender you use is culinary grade to enhance the taste without any unwanted chemicals.
17. Nut-Free Low Carb Cookies
If you’re looking for a delightful treat that aligns with your low carb lifestyle, these nut-free low carb cookies are a fantastic choice. They offer a sweet and satisfying flavor without the guilt, making them perfect for any occasion. Plus, they are simple to whip up, making them a great option for those busy days when you still want to indulge in something sweet.
These cookies are not only diabetic-friendly but also fit beautifully into your collection of low carb Easter snack recipes. Decorated with colorful icing, they add a festive touch to any gathering while remaining a healthy option for your guests. You’ll love how easy they are to make, and just how delicious they taste!
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol (or other sugar substitute)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sugar-free royal icing for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, erythritol, baking soda, and salt.
- In another bowl, cream the softened butter, then add the egg and vanilla extract. Combine until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls and flatten them slightly on the baking sheet, spacing them apart.
- Bake for 10-12 minutes until lightly golden around the edges. Let them cool completely before decorating with sugar-free icing, if desired.
Serving Size:1 cookie
Nutritional Information per cookie:Calories: 100, Carbs: 4g, Protein: 3g, Fat: 9g, Fiber: 2g, Net Carbs: 2g
Pro Tips:For best results, chill the dough before baking for a firmer texture. You can also customize the icing colors to match your Easter theme!
18. Frosted Strawberry Shortcake Cookies
These Frosted Strawberry Shortcake Cookies are a delightful treat that captures the essence of spring. With a light and tender cookie base topped with creamy frosting and fresh strawberries, they offer a sweet balance of flavors. Plus, they are low in carbs, making them a fantastic option for those looking for low carb Easter recipes or diabetic-friendly snacks.
The process of making these cookies is straightforward, allowing even novice bakers to whip them up with ease. The combination of creaminess from the frosting and the juiciness of the strawberries creates a refreshing snack that everyone will love. Enjoy them as a low carb Easter dessert or simply as a healthy treat any day!
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ cup erythritol or other sugar substitute
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup sugar-free strawberry jam
- 1 cup heavy cream
- 1 tablespoon powdered erythritol (for sweetening the cream)
- Fresh strawberries for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt until well combined.
- In another bowl, beat the eggs, softened butter, and vanilla extract together until smooth. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, flattening them slightly. Bake for 10-12 minutes or until lightly golden.
- Once cooled, spread a layer of sugar-free strawberry jam on each cookie, then whip the heavy cream with powdered erythritol until soft peaks form. Top the jam layer with whipped cream and finish with fresh strawberry slices.
Serving Size: 1 cookie
Nutritional Information (per cookie): Calories: 150, Carbs: 5g, Protein: 3g, Fat: 14g, Fiber: 3g, Net Carbs: 2g.
Pro Tips: For a fluffier whipped cream, chill your mixing bowl and beaters beforehand. You can also experiment with other fruit toppings or sugar-free sauces for a twist on flavors!
19. Matcha Almond Joy Cookies
These Matcha Almond Joy Cookies are a delightful twist on traditional Easter cookies, combining the rich flavors of almond and matcha for a unique taste experience. With a chewy texture and a hint of sweetness, these cookies make for a satisfying treat that fits well within low carb Easter recipes.
Not only are they easy to whip up, but they also cater to those looking for healthy, sugar-free options. Enjoy them as a special dessert or a delicious low carb Easter snack.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol (or your preferred sugar substitute)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 large egg
- 1/4 cup unsweetened almond milk
- 1 tablespoon matcha green tea powder
- 1/4 cup unsweetened shredded coconut
- 1/4 cup sugar-free chocolate chips (optional)
- White chocolate or yogurt-covered almonds for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, cocoa powder, erythritol, salt, and baking powder until well combined.
- In a separate bowl, whisk together the egg, almond milk, and matcha powder. Pour this mixture into the dry ingredients and stir until a dough forms.
- Fold in the shredded coconut and chocolate chips if using.
- Using a tablespoon, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, decorate with white chocolate or yogurt-covered almonds and drizzle with melted sugar-free chocolate, if desired.
Serving Size: 1 cookie
Calories: 90
Carbs: 5g
Protein: 3g
Fat: 7g
Fiber: 2g
Net Carbs: 3g
Pro Tips: For an extra flavor boost, add a splash of vanilla extract to the wet ingredients. Adjust the sweetness by adding more erythritol if desired.
20. Orange Almond Biscotti
These Orange Almond Biscotti are a delightful treat, perfect for anyone looking to enjoy a sweet snack without the extra carbs. Infused with the bright flavor of orange and the nutty crunch of almonds, these cookies offer a satisfying crunch that pairs beautifully with coffee or tea. Plus, they are simple to make, making them an easy addition to your low carb Easter snacks recipes.
Ideal for those following low carb or diabetic diets, these biscotti can be enjoyed guilt-free. With their sugar-free ingredients, they serve as a tasty option for low carb Easter dessert recipes, ensuring everyone at your gathering can indulge in a sweet bite.
Ingredients
- 1 cup almond flour
- 1/4 cup granulated erythritol (or another sugar substitute)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon orange zest
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, salt, and baking powder. Mix well.
- Add the eggs, vanilla extract, almond extract, and orange zest to the dry ingredients. Mix until a dough forms.
- Fold in the sliced almonds.
- Shape the dough into a log about 2 inches wide and place it on the prepared baking sheet. Flatten it slightly.
- Bake for 25-30 minutes until golden brown. Remove from the oven and let it cool for about 10 minutes.
- Slice the log into biscotti shapes and place them cut side down on the baking sheet. Bake again for another 10-15 minutes until they are crisp.
- Allow to cool completely before serving.
Serving Size: 1 biscotti
Nutritional Information (per biscotti): Calories: 90, Carbs: 3g, Protein: 3g, Fat: 7g, Fiber: 1g, Net Carbs: 2g
Pro Tips: For added flavor, try using a bit of orange extract in addition to the zest. Store in an airtight container to keep them fresh for longer.
21. Caramel Pecan Cookies
These Caramel Pecan Cookies are a delightful treat that balances rich flavors with a low-carb twist. The combination of caramel and pecans gives each bite a satisfying crunch and sweetness that is hard to resist. Plus, they fit perfectly into your healthy dessert options, making them a great choice for Easter festivities or any time you crave something sweet.
Making these cookies is straightforward, requiring simple ingredients that you probably already have in your pantry. They are not only low in carbs but also sugar-free, making them suitable for those following diabetic diets or anyone looking for low carb Easter snacks recipes. Enjoy them with a cup of tea or as a fun addition to your Easter dessert table!
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup sugar-free sweetener (like erythritol)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, baking soda, and salt until well combined.
- In another bowl, cream together the softened butter and sugar-free sweetener until fluffy. Add the egg and vanilla extract, mixing until smooth.
- Gradually incorporate the dry ingredients into the wet mixture. Stir in the chopped pecans and half of the sugar-free caramel sauce.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
- Once cooled, drizzle the remaining caramel sauce over the cookies for an extra touch of sweetness.
Serving Size:1 cookie
Nutritional Information (per cookie):Calories: 150 | Carbs: 5g | Protein: 3g | Fat: 13g | Fiber: 2g | Net Carbs: 3g
Pro Tips:For a richer flavor, toast the pecans lightly before adding them to the dough. If you want a more decadent treat, consider adding a sugar-free chocolate chip to the dough for a chocolatey twist!
22. Jelly Bean Surprise Cookies
Jelly Bean Surprise Cookies are a delightful twist on classic cookie recipes, making them perfect for any Easter celebration. These cookies offer a sweet and chewy texture that pairs surprisingly well with vibrant jelly beans hidden inside, creating an exciting treat that everyone will love. Plus, they are simple to make, so even beginner bakers can enjoy the fun!
These cookies bring a burst of color and flavor to your dessert table while being a healthier option. With a low-carb twist and sugar-free ingredients, they cater to those looking for diabetic-friendly snacks or low-carb Easter recipes. Everyone can join in on the festivities without feeling guilty!
Ingredients
- 2 ½ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup erythritol (or your favorite sugar substitute)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar-free jelly beans
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and erythritol until light and fluffy. Add the eggs and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in the sugar-free jelly beans gently.
- Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie, makes about 24 cookies):
Calories: 90 | Carbs: 3g | Protein: 3g | Fat: 7g | Fiber: 1g | Net Carbs: 2g
Pro Tips:For added flavor, consider mixing in some sugar-free chocolate chips or nuts. If you prefer a chewier cookie, slightly underbake them for a few minutes. Store any leftovers in an airtight container to keep them fresh!
23. Cinnamon Almond Joy Cookies
Cinnamon Almond Joy Cookies are a delightful treat that perfectly blend the flavors of cinnamon, almond, and a hint of chocolate. These cookies are not only delicious but also fit well in the low carb category, making them an ideal choice for anyone looking for healthy Easter snacks or low carb Easter dessert recipes. With a soft, chewy texture, they offer a satisfying bite without the guilt of traditional cookies.
What makes these cookies even better is how simple they are to make. With just a handful of ingredients, you can whip up a batch in no time, perfect for sharing during the Easter festivities or simply enjoying at home. They’re a great option for those following diabetic diets or anyone wanting to reduce their sugar intake while still enjoying a sweet treat.
Ingredients
- 1 cup almond flour
- 1/4 cup granulated erythritol (or preferred sugar substitute)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup almond butter
- 1/4 cup unsweetened shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, erythritol, cocoa powder, baking powder, cinnamon, and salt.
- In another bowl, whisk together the eggs, vanilla extract, and almond butter until smooth. Gradually mix this wet mixture into the dry ingredients.
- Add shredded coconut if using, and stir until everything is well combined.
- Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Size: 1 cookie
Nutrition Information (per cookie):
Calories: 110
Carbohydrates: 6g
Protein: 4g
Fat: 8g
Fiber: 2g
Net Carbs: 4g
Pro Tips: For added flavor, consider adding a sprinkle of chopped almonds on top before baking. These cookies also freeze well, so make a double batch and store some for later!
24. Cocoa Powder Cookies with Almonds
If you’re looking for a delightful treat that fits into your healthy eating plan, these cocoa powder cookies with almonds are a fantastic choice. They blend the rich taste of cocoa with the satisfying crunch of almonds, creating a cookie that’s both tasty and low in carbs. Plus, they’re super easy to make, making them a wonderful option for a fun baking session.
These cookies are not only sugar-free, but they also fit perfectly into the category of low carb Easter recipes. Ideal for everyone, including those who are diabetic or simply watching their sugar intake, they make for a great addition to your list of low carb Easter dessert recipes. Enjoy them as a snack or serve them at your holiday gatherings!
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol or any sugar substitute
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, combine almond flour, cocoa powder, erythritol, baking soda, and salt. Stir until well mixed.
- Combine Wet Ingredients: In another bowl, cream together the softened butter, egg, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the chopped almonds.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake: Bake for 10-12 minutes, until the edges are firm. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Size: 1 cookie
Nutritional Information (per cookie):
- Calories: 120
- Carbohydrates: 5g
- Protein: 3g
- Fat: 10g
- Fiber: 2g
- Net Carbs: 3g
Pro Tips: For an extra chocolatey flavor, you can add sugar-free chocolate chips to the dough. Also, feel free to experiment with different nuts like walnuts or pecans for a unique twist!
25. Lavender Lemonade Cookies
These Lavender Lemonade Cookies are a delightful treat that perfectly marries the bright, zesty flavor of lemon with the subtle floral notes of lavender. Ideal for those on a low carb diet, these cookies are sugar-free and fit seamlessly into any low carb Easter dessert recipes. They are not only delicious but also easy to make, making them a fantastic addition to your holiday festivities.
The cookies have a lovely, refreshing taste that evokes springtime, making them a great option for Easter gatherings. Their delicate lavender aroma paired with a refreshing lemon twist makes them a hit with both kids and adults. Enjoy them as a low carb Easter snack or dessert!
Ingredients
- 1 ½ cups almond flour
- ½ cup erythritol (sugar free sweetener)
- 1 large egg
- 1/4 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried culinary lavender
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, erythritol, baking powder, and salt together.
- In another bowl, cream together the softened butter, egg, lemon zest, lemon juice, vanilla extract, and dried lavender until smooth.
- Combine the wet and dry ingredients and mix until a dough forms.
- Use a tablespoon to scoop out the dough and roll into balls. Place them on the prepared baking sheet, flattening each ball slightly.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per cookie, makes about 12 cookies):
Calories: 90
Carbs: 3g
Protein: 3g
Fat: 8g
Fiber: 2g
Net Carbs: 1g
Pro Tips:
– Make sure to use culinary lavender for the best flavor.
– Adjust the sweetness according to your taste preference by varying the amount of erythritol.
26. Blueberry Lemon Poppy Seed Cookies
These Blueberry Lemon Poppy Seed Cookies are a delightful treat that perfectly balances tart lemons with sweet blueberries. The addition of poppy seeds gives them a unique texture and a bit of crunch, making every bite enjoyable. They are simple to make and are great for anyone looking for low carb Easter dessert recipes or sugar-free options.
With a zesty lemon flavor and juicy blueberries, these cookies are a healthy alternative to traditional Easter treats. Perfect for those following low carb or diabetic diets, they are a tasty way to celebrate the season without the guilt!
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup erythritol (or preferred sugar substitute)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup blueberries, fresh or frozen
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, baking soda, salt, and erythritol until well combined.
- In another bowl, cream the softened butter, then add the egg, lemon juice, and lemon zest, mixing well.
- Combine the dry ingredients with the wet ingredients, stirring until a dough forms. Gently fold in the blueberries and poppy seeds.
- Using a tablespoon, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack.
Serving Size: 1 cookie
Calories: 80
Carbs: 4g
Protein: 3g
Fat: 6g
Fiber: 2g
Net Carbs: 2g
Pro Tips:Use fresh blueberries for the best flavor, and make sure to not overmix the dough to keep the cookies tender.
27. Chocolate Hazelnut Cookies
These chocolate hazelnut cookies are a delightful treat for anyone looking to enjoy a sweet snack without the extra carbs. Combining rich chocolate flavor with the nutty essence of hazelnuts, they make for a delicious low carb Easter snack. Plus, they are quite simple to whip up, so you won’t spend all day in the kitchen!
The cookies are soft and chewy, with a subtle sweetness that comes from sugar-free alternatives. Perfect for those on diabetic diets or anyone interested in low carb Easter dessert recipes, these cookies are sure to satisfy your cravings without the guilt. Use them as a festive addition to your holiday celebrations or just to enjoy any day of the week!
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar-free sweetener (like erythritol)
- 1/4 cup hazelnut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, sweetener, baking powder, and salt.
- Add hazelnut butter, egg, and vanilla extract to the dry ingredients. Mix until a dough forms.
- Using a cookie scoop, place rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving size: 1 cookie.
Nutritional Information (per cookie):
- Calories: 90
- Carbs: 4g
- Protein: 3g
- Fat: 7g
- Fiber: 2g
- Net Carbs: 2g
Pro Tips: For an extra touch, consider drizzling melted sugar-free chocolate over the cookies once they are cooled. Also, feel free to experiment with different nut butters or add some chopped hazelnuts for added texture!
28. Mint Chocolate Chip Cookies
These low carb mint chocolate chip cookies are a delightful treat that brings together the refreshing flavor of mint with the rich taste of chocolate. They’re not only sugar-free but also perfect for anyone looking for healthy low carb Easter snack recipes. The combination of these flavors makes every bite a sweet indulgence.
Easy to whip up, this recipe is suitable for diabetic diets, allowing you to enjoy a festive dessert without the guilt. With just a few simple ingredients, you can create a batch of cookies that everyone will love, making them an ideal addition to your low carb Easter recipes.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup sugar-free chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol (or preferred sweetener)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon peppermint extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt.
- Add the melted butter, egg, and peppermint extract to the dry ingredients and mix until well combined.
- Fold in the sugar-free chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until the edges are lightly golden. Allow to cool before serving.
Serving Size: 1 cookie
Calories: 100
Carbs: 5g
Protein: 3g
Fat: 8g
Fiber: 2g
Net Carbs: 3g
Pro Tips: For a more intense mint flavor, feel free to add a few extra drops of peppermint extract. Also, ensure your chocolate chips are sugar-free for the best results!
29. Fluffy Coconut Cream Cookies
These Fluffy Coconut Cream Cookies are a delightful treat perfect for celebrating Easter with a low carb spin. With a light and airy texture, each cookie bursts with coconut flavor while keeping the sweetness in check, thanks to sugar-free ingredients. They are uncomplicated to make, making them a fun addition to your baking repertoire without all the fuss.
Not only do these cookies cater to those looking for low carb Easter recipes, but they’re also suitable for those seeking healthy, sugar-free, and diabetic-friendly options. Each bite is a blend of coconut richness and a hint of creaminess, making them a lovely choice for your Easter dessert table.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup erythritol sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened coconut cream
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix the almond flour, shredded coconut, erythritol, baking powder, and salt until well combined.
- In another bowl, whisk together the eggs, melted coconut oil, vanilla extract, and coconut cream until smooth.
- Combine the wet ingredients with the dry mixture, stirring until a dough forms.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them adequately apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Size: 1 cookie
Nutritional Information (per cookie): Calories: 120, Carbs: 4g, Protein: 3g, Fat: 10g, Fiber: 2g, Net Carbs: 2g
Pro Tips: For added flavor, consider mixing in some chopped nuts or a few sugar-free chocolate chips. This recipe can also be made ahead of time and stored in an airtight container for several days!
Enjoy baking our sugar free, low carb, keto cookies with your family or make up gift baskets to give to family and friends. They’ll surely love them! Enjoy!
