Our Top 3 Sugar-Free & Keto Easter Dessert Recipes —You Won’t Be Able to Tell the Difference!

by Annie-Eliza Stevens April 12, 2022

Read Time: 5 minutes

It seems like we just celebrated all the fall and winter holidays yesterday, and here comes another sweets-packed day right around the corner.

Easter is chock-full of bunnies, colored eggs, and candy galore. However, if you are on a keto diet or can’t eat sugar, it can be hard to partake in the festivities if you can’t celebrate with all the yummy pastel treats.

That’s why we curated three shareable, sugar-free and keto dessert recipes that will delight every sweet tooth at your table. Enjoy and tag us in your food pics so we can see all your creations.

Keto Chocolate PB Eggs

Inspired by the iconic combination of peanut butter and chocolate, these indulgent eggs are keto with just around 7g of carbs, still sweet while remaining low in sugar, and can be made vegan. Just a few simple steps and you’ll be serving up a new favorite.

You’ll Need:

1 egg-shaped silicone mold

Peanut Butter Filling

4 tbsp unsalted butter or coconut butter

3/4 cup powdered erythritol allulose

1 cup unsweetened salted peanut butter (or other type of butter you prefer)

1 tbsp coconut oil

A pinch of kosher salt to taste

Chocolate Coating

1 cup dark chocolate

2-3 tsp coconut oil as needed

Makes: Approximately 20 eggs

Instructions:

Blend the first six ingredients with an electric mixer until smooth. Mix in coconut flour and stir chocolate chips in.
Press into Easter egg mold or shape by hand and lay on a parchment-lined baking sheet. Freeze for 30 minutes-1 hour.
Melt chocolate and butter, then stir (it should be smooth). Pour in about 2 tsp. of chocolate into Easter egg mold, then insert egg and cover with more chocolate. If you don’t have an egg mold, dip the eggs into melted chocolate. Remove with a fork, and place onto a parchment-lined baking sheet.
If you wish, you can also add sugar-free icing designs on the eggs after you take them out of the mold.
Refrigerate until chocolate is hardened. Serve straight out of the fridge!

Keto Lavender Lemon Shortbread Cookies

Shortbread cookies are a perfect treat year-round. Their crumbly, buttery texture is hard to beat, and they pair perfectly with tea or coffee after an Easter dinner feast. These cookies are keto with only about 2g of net carbs per cookie. We also added a little spring zest to the recipe with culinary lavender and lemon. Roll out, cut into traditional rectangles or circles, or use any shape cookie cutter—the possibilities are endless.

You’ll Need:

½ cup salted softened butter

¼ cup granulated sweetener of choice

¾ cup coconut flour

1 teaspoon vanilla extract

¼ cup dried culinary lavender

1 tbsp fresh lemon juice (we like Meyer lemons for an even sweeter taste)

Makes: Approximately 10-12 cookies

Instructions:

Blend butter and sweetener in a bowl until smooth. Stir in the flour and vanilla extract. Mix until combined well.
Let the dough rest on the counter for 5-10 minutes for the signature crumble and texture of shortbread.
Form the dough into a ball and cover. Chill the dough for 30 minutes.
Shape the dough into ¼” thick cookies by rolling the dough out between 2 pieces of parchment paper. Cut cookies with a cookie cutter or knife.
Place on a lined cookie sheet and bake for 8-10 minutes at 325°F. Let it cool and enjoy!

No-Bake Carrot Cake Bites with Cream Cheese Icing

A bite-sized dessert to make the Easter Bunny proud! Not only are they full of protein, but they are keto-friendly and have a sugar-free cream cheese coating. With around 2g net carbs per treat, how can you not be hoppy—we mean, happy—with such a delicious, satisfying twist on a classic carrot cake?

You’ll Need:

For Carrot Cake Bites

1 cup raw cashews (optional)

1 cup raw walnuts (optional)

3/4 cup pitted Medjool dates (about 8 large dates)

3/4 cup shredded carrots

1/2 tsp ground ginger

1/2 tsp allspice

2 - 3 tbsp coconut flour *

1 ½ tsp cinnamon

1/3 cup raisins (optional)

1/4 cup unsweetened shredded coconut for rolling after frosting

For Sugar-Free Frosting

2 tbsp light cream

1 tbsp softened cream cheese

1 tsp softened unsalted butter

1/4 cup powdered monk fruit or erythritol sweetener

Makes: ~10-12 bites

Instructions:

In a food processor, blend pitted Medjool dates, cashews and walnuts, until smooth.
Add 2 tbsp of coconut flour*, spices, and 1/2 cup of shredded carrots. Blend again until the mixture forms a gooey dough. If the dough is still very wet and not forming, add more coconut flour, 1 tablespoon at a time.
Add raisins and the rest of the shredded carrots, blend.
Place the mix in the fridge for 30 minutes to chill.
Wet hands to prevent the mix from sticking and roll the mix into balls (enough to bite into once or twice). Place on a parchment-lined baking sheet.
Make frosting with light cream, softened cream cheese, softened unsalted butter, and your choice of sweetener. Use a mixer and blend until smooth.
Pour shredded coconut onto a small plate.
Using two spoons, dip each ball into icing then roll in coconut. Place them back on a lined baking sheet.
Put back in the refrigerator for another 20-35 minutes (until icing is set). Serve and enjoy right out of the fridge!

Want More?

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Written by Annie-Eliza Stevens