50+ Easy and Delightful Easter Keto Dessert Recipes You’ll Love

Easter is a time to celebrate with family, enjoy delicious food, and indulge in sweet treats.

But if you’re following a keto lifestyle, finding desserts that fit your low-carb, high-fat diet can be challenging.

Thankfully, we’ve compiled a list of over 50 amazing Easter keto dessert recipes that will keep your celebration delicious and guilt-free!

From rich chocolate cakes and creamy cheesecakes to light, fruity treats, this collection has something for everyone.

These recipes feature keto-friendly ingredients like almond flour, erythritol, and unsweetened cocoa, ensuring you can enjoy all the festive flavors of Easter without going off track with your carb intake.

Whether you’re hosting a holiday brunch or looking for the perfect after-dinner sweet, these 50+ keto Easter desserts are sure to be a hit!

50+ Easy and Delightful Easter Keto Dessert Recipes You’ll Love

With these 50+ Easter keto dessert recipes, you don’t have to choose between sticking to your keto lifestyle and enjoying a sweet, indulgent treat.

These recipes are not only low-carb but also bursting with flavor, making them perfect for sharing with loved ones during the Easter holiday.

Whether you crave rich chocolate, tangy citrus, or fresh berries, there’s a keto-friendly dessert here that will satisfy your sweet tooth without the sugar overload.

So, why not make your Easter extra special this year by trying a few (or all) of these amazing desserts?

Celebrate the season with delicious, keto-friendly treats that everyone will enjoy—no guilt, just pure enjoyment!

Chocolate Almond Keto Easter Eggs

A delightful twist on traditional Easter eggs, these keto-friendly chocolate almond eggs are rich, creamy, and low in carbs. They’re made with a decadent mixture of dark chocolate and almond butter, providing a satisfying treat without the sugar overload. These eggs are perfect for anyone following a keto lifestyle while still wanting to enjoy the festive spirit of Easter.

Ingredients

• 1 cup almond butter (smooth)
• 1/2 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/2 cup unsweetened dark chocolate (85% or higher), melted
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a large bowl, combine almond butter, cocoa powder, powdered erythritol, vanilla extract, and a pinch of sea salt. Mix until smooth.
2. Slowly add in the melted dark chocolate and heavy cream, stirring to combine. The mixture should be thick and cohesive.
3. Shape the mixture into small egg-like shapes using your hands. If the mixture is too sticky, refrigerate it for 10 minutes to make it easier to handle.
4. Once formed, place the eggs on a parchment-lined tray and refrigerate for at least an hour to set.
5. Store the chocolate almond eggs in an airtight container in the refrigerator for up to one week.

These chocolate almond eggs provide the rich flavors of chocolate and almond with the added benefit of being keto-friendly. They’re a perfect way to enjoy Easter without straying from your low-carb goals. The combination of almond butter and dark chocolate offers a satisfying texture and depth of flavor, making these eggs a truly indulgent treat.

Keto Lemon Cheesecake Bites

Tangy, creamy, and perfectly portioned, these keto lemon cheesecake bites are a refreshing treat for Easter. Made with a crust of almond flour and coconut flour, paired with a smooth lemony cheesecake filling, these bites are not only delicious but also incredibly easy to make. They offer the perfect balance of sweet and tart, and they’re an excellent choice for anyone craving a citrusy, low-carb dessert.

Ingredients
Crust:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp butter, melted
• 2 tbsp erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract

Filling:

• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol or monk fruit sweetener
• Zest and juice of 1 lemon
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2. For the crust, combine almond flour, coconut flour, melted butter, sweetener, and vanilla extract in a bowl. Stir until a dough forms.
3. Press the dough into the bottoms of the mini muffin cups, creating a flat, even base. Bake for 10-12 minutes, or until golden brown. Let cool.
4. For the filling, beat together cream cheese, heavy cream, powdered sweetener, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
5. Spoon the lemon cheesecake mixture on top of the cooled crusts.
6. Refrigerate for at least 2 hours to allow the cheesecake to set.
7. Serve chilled, garnished with additional lemon zest if desired.

These keto lemon cheesecake bites are a delightful combination of creamy, tangy, and sweet flavors. They are a perfect, bite-sized dessert that keeps you within your keto goals without missing out on the joy of indulging in a dessert. The almond and coconut flour crust gives them a great texture, while the creamy lemon filling makes each bite a refreshing and satisfying experience.

Keto Raspberry Coconut Macaroons

These keto-friendly raspberry coconut macaroons offer a burst of fresh fruit flavor combined with the richness of coconut. The chewy texture from the shredded coconut, paired with the tartness of raspberries, creates a delectable treat that is perfect for Easter. These macaroons are easy to make and are sure to be a crowd-pleaser at any gathering, especially for those on a low-carb or keto diet.

Ingredients

• 2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1/4 cup fresh raspberries, mashed

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, almond flour, and powdered sweetener.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture, then add vanilla and almond extract (if using).
5. Carefully fold in the mashed raspberries, ensuring they’re evenly distributed but not over-mixing, as you want some raspberry pieces to remain intact.
6. Scoop spoonfuls of the mixture and shape them into small mounds on the prepared baking sheet.
7. Bake for 18-20 minutes, or until the macaroons are golden brown.
8. Let cool on a wire rack before serving.

These raspberry coconut macaroons are a delightful treat, offering a satisfying chewy texture with a sweet-tart punch from the raspberries. Their simplicity and low-carb profile make them an ideal keto Easter dessert. These macaroons are light yet indulgent, and the burst of raspberry adds a lovely surprise in each bite. They’re perfect for those who love coconut but want a little extra flavor twist.

Keto Peanut Butter Chocolate Cups

A decadent, bite-sized treat perfect for Easter, these keto peanut butter chocolate cups combine the rich flavors of dark chocolate with creamy peanut butter. These cups are a simple, no-bake dessert that satisfies your chocolate cravings while keeping you on track with your keto goals. The creamy peanut butter filling, paired with a crunchy chocolate coating, is sure to be a hit at your Easter celebration.

Ingredients

• 1 cup peanut butter (unsweetened, smooth or crunchy)
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/2 cup unsweetened dark chocolate (85% or higher), chopped
• 2 tbsp coconut oil
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Line a muffin tin with paper liners.
2. In a small bowl, melt the chopped dark chocolate and coconut oil together, either in the microwave or on the stovetop, stirring until smooth. Set aside.
3. In another bowl, mix the peanut butter, powdered sweetener, and vanilla extract. Stir until smooth.
4. Spoon a small amount of the melted chocolate into the bottom of each muffin liner, then place the tin in the freezer for about 5 minutes to set.
5. Once the chocolate layer is firm, spoon a dollop of the peanut butter mixture on top of the chocolate. Use the back of the spoon to spread it evenly.
6. Cover the peanut butter layer with the remaining melted chocolate and sprinkle with a pinch of sea salt.
7. Freeze for at least 30 minutes or until fully set.
8. Store the peanut butter chocolate cups in an airtight container in the refrigerator or freezer.

These keto peanut butter chocolate cups are an irresistible dessert that offers a perfect balance of creamy and crunchy textures. The dark chocolate coating provides a rich and indulgent touch, while the smooth peanut butter filling makes them satisfying without the sugar. They are easy to make, require no baking, and are great for meal prep, making them an excellent choice for a keto-friendly Easter treat.

Keto Coconut Cream Eggs

These keto coconut cream eggs are the perfect blend of creamy, coconut-filled goodness inside a rich dark chocolate shell. The coconut filling is smooth and flavorful, while the dark chocolate coating adds a satisfying crunch. This is a festive and indulgent Easter dessert that delivers all the flavors you love, minus the carbs and sugar.

Ingredients
For the Coconut Filling:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut flour
• 3 tbsp coconut oil, melted
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• Pinch of sea salt

For the Chocolate Coating:

• 1/2 cup unsweetened dark chocolate (85% or higher), chopped
• 1 tbsp coconut oil

Instructions

1. In a bowl, combine the shredded coconut, coconut flour, melted coconut oil, powdered sweetener, vanilla extract, and sea salt. Mix until everything is evenly incorporated.
2. Shape the mixture into small egg shapes by rolling portions between your hands. Place them on a parchment-lined tray and freeze for 15-20 minutes to firm up.
3. While the coconut eggs are freezing, melt the dark chocolate and coconut oil in a small saucepan over low heat or in the microwave. Stir until smooth.
4. Once the coconut eggs have set, dip each one into the melted chocolate, ensuring it’s fully coated. Return the chocolate-covered eggs to the parchment-lined tray.
5. Freeze the coconut cream eggs for another 30 minutes, until the chocolate is set.
6. Store the eggs in an airtight container in the refrigerator.

These keto coconut cream eggs are a perfect low-carb alternative to the traditional Easter candy. The coconut filling is rich and creamy, while the dark chocolate coating adds a touch of decadence. These eggs make a beautiful, festive treat that will satisfy your sweet tooth while keeping your diet in check.

Keto Strawberry Mousse

Light, fluffy, and bursting with fresh strawberry flavor, this keto strawberry mousse is a dreamy dessert that’s easy to make and perfect for Easter. It’s made with only a few ingredients, including fresh strawberries and heavy cream, to create a smooth, velvety texture. The combination of sweetened strawberries and whipped cream makes this mousse a refreshing and indulgent option for any Easter gathering.

Ingredients

• 1 cup fresh strawberries, hulled and chopped
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract

Instructions

1. In a small saucepan, combine the chopped strawberries and powdered sweetener. Heat over medium-low heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes). Mash the strawberries slightly with a fork or potato masher, then remove from heat and let cool.
2. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
3. Gently fold the cooled strawberry mixture into the whipped cream, mixing until smooth and well combined.
4. Spoon the mousse into individual serving dishes or bowls and refrigerate for at least 2 hours to allow it to set.
5. Garnish with fresh strawberries or a dollop of whipped cream before serving.

This keto strawberry mousse is an elegant and refreshing dessert that captures the essence of Easter. Its light, airy texture and sweet strawberry flavor make it the perfect end to any holiday meal. The rich creaminess of the whipped cream balances out the tartness of the strawberries, creating a mousse that’s indulgent yet light enough to enjoy guilt-free on a keto diet.

Keto Chocolate Mint Bark

A refreshing, indulgent dessert, this keto chocolate mint bark combines the rich bitterness of dark chocolate with the cool, refreshing taste of mint. With minimal ingredients and no baking required, this treat is easy to make and perfect for Easter celebrations. The contrast of the smooth chocolate and crisp minty flavor is a delightful combination that will satisfy your sweet tooth without the carbs.

Ingredients

• 1 cup unsweetened dark chocolate (85% or higher), chopped
• 2 tbsp coconut oil
• 1/4 tsp peppermint extract
• 1 tbsp powdered erythritol or monk fruit sweetener
• 1/4 cup crushed unsweetened keto-friendly peppermint candies (optional, for garnish)

Instructions

1. In a small saucepan, melt the chopped dark chocolate and coconut oil over low heat, stirring constantly until smooth.
2. Remove from heat and stir in the peppermint extract and powdered sweetener.
3. Pour the chocolate mixture onto a parchment-lined baking sheet, spreading it evenly into a thin layer.
4. Sprinkle crushed peppermint candies over the top, if desired, for added texture and flavor.
5. Refrigerate the bark for about 1 hour, or until it hardens completely.
6. Break the bark into pieces and store in an airtight container in the refrigerator.

This keto chocolate mint bark is a perfect balance of rich chocolate and refreshing mint flavors. It’s a simple and easy dessert that can be prepared in advance and enjoyed throughout the week. The mint adds a burst of freshness that pairs beautifully with the dark chocolate, making it a satisfying treat for anyone on a keto diet this Easter.

Keto Raspberry Cheesecake Parfaits

These keto raspberry cheesecake parfaits are a refreshing and indulgent dessert that layers a rich, creamy cheesecake filling with the tangy sweetness of fresh raspberries. Served in individual glasses, they’re an elegant way to enjoy a keto-friendly treat without compromising on taste or texture. Perfect for Easter gatherings, these parfaits are as beautiful as they are delicious.

Ingredients
For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract

For the Raspberry Layer:

• 1 cup fresh raspberries
• 1 tbsp powdered erythritol or monk fruit sweetener
• 1 tsp lemon juice

Instructions

1. In a medium bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered sweetener, and vanilla extract, and continue to beat until fluffy and well-combined. Set aside.
2. In a small bowl, mash the raspberries with a fork or potato masher. Stir in the sweetener and lemon juice until evenly mixed.
3. To assemble the parfaits, layer a spoonful of the cheesecake filling into the bottom of each serving glass. Add a layer of mashed raspberries on top of the cheesecake. Repeat with another layer of cheesecake filling and raspberries.
4. Garnish with a few fresh raspberries on top.
5. Refrigerate for at least 2 hours before serving to allow the parfaits to set.

These keto raspberry cheesecake parfaits are a delightful dessert, offering a light, creamy texture balanced with the sweet-tart flavors of fresh raspberries. The layers of cheesecake and berries are simple yet sophisticated, making them perfect for an Easter gathering. This dessert combines richness with freshness, ensuring a satisfying experience for anyone on a keto diet.

Keto Carrot Cake Cupcakes

A perfect Easter dessert, these keto carrot cake cupcakes are made with almond flour and sweetened with erythritol, making them a delicious low-carb option. The warm spices, moist texture, and subtle sweetness of the carrot cake are complemented by a rich cream cheese frosting. These cupcakes bring the flavor and nostalgia of a classic carrot cake while keeping it keto-friendly.

Ingredients
For the Cupcakes:

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/2 cup grated carrots (about 1 medium carrot)
• 1/4 cup unsweetened shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk the eggs, almond milk, sweetener, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until smooth. Fold in the grated carrots and shredded coconut, if using.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat together cream cheese, butter, sweetener, and vanilla extract until smooth and creamy.
8. Frost the cooled cupcakes with the cream cheese frosting and refrigerate until ready to serve.

These keto carrot cake cupcakes are a perfect balance of sweetness and spice, with a light, moist texture that pairs beautifully with the creamy frosting. The use of almond flour and the absence of sugar make them a great low-carb alternative to traditional carrot cake. These cupcakes are not only festive for Easter but also a delightful treat to enjoy throughout the spring season.

Keto Chocolate Lava Cake

For those who crave a warm, gooey dessert on Easter, this keto chocolate lava cake is the perfect choice. With a rich, decadent center that oozes out when you cut into it, this cake is a true indulgence. It’s made with low-carb ingredients like almond flour and erythritol, so you can enjoy the comforting flavors of a traditional molten cake without the sugar and carbs.

Ingredients

• 1/4 cup unsweetened dark chocolate (85% or higher), chopped
• 1/4 cup unsalted butter
• 2 tbsp almond flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease two ramekins with butter or coconut oil.
2. In a small saucepan, melt the dark chocolate and butter over low heat, stirring until smooth.
3. In a bowl, whisk the eggs and erythritol together until well combined and frothy. Add the vanilla extract and salt.
4. Stir the melted chocolate mixture into the egg mixture, followed by the almond flour, mixing until smooth.
5. Pour the batter evenly into the prepared ramekins, filling them about three-quarters full.
6. Bake for 10-12 minutes, or until the edges are set but the center remains soft and jiggly.
7. Let the cakes cool for a minute before carefully inverting them onto plates. Serve immediately, and enjoy the molten chocolate center!

This keto chocolate lava cake offers an irresistible combination of rich chocolate flavor and warm, gooey texture. The use of dark chocolate provides a deep, intense taste that pairs perfectly with the slightly sweet almond flour-based batter. These individual-sized cakes are the perfect show-stopper for Easter, allowing you to indulge in a molten dessert without any of the carbs.

Keto Chia Seed Pudding with Berries

This keto chia seed pudding is a refreshing and creamy dessert that’s as nutritious as it is delicious. Made with coconut milk and chia seeds, it’s a perfect low-carb, dairy-free option. The pudding can be topped with fresh berries for added flavor and texture, making it a beautiful, light dessert to enjoy during Easter festivities.

Ingredients

• 1/2 cup chia seeds
• 1 1/2 cups unsweetened coconut milk (or almond milk)
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1/2 cup fresh berries (strawberries, raspberries, or blueberries)

Instructions

1. In a bowl, combine chia seeds, coconut milk, sweetener, and vanilla extract. Stir well to combine, making sure there are no clumps.
2. Cover the bowl and refrigerate for at least 3 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the pudding.
3. Once thickened, stir the pudding again to break up any clumps.
4. Divide the pudding evenly into serving dishes and top with fresh berries of your choice.
5. Serve chilled and enjoy!

This keto chia seed pudding is the perfect dessert for those looking for something light and satisfying. The chia seeds provide a nice texture, while the coconut milk gives the pudding a creamy, rich flavor. Topped with fresh berries, it becomes a beautiful, colorful dish that’s perfect for Easter brunch or as a light after-dinner treat.

Keto Strawberry Shortcake Cups

These keto strawberry shortcake cups are a delightful twist on the classic dessert, featuring a low-carb biscuit base topped with sweetened strawberries and whipped cream. Made with almond flour and sweetener, the biscuit provides a fluffy, tender texture that pairs perfectly with the juicy strawberries and rich whipped cream, making it an ideal Easter treat.

Ingredients
For the Biscuits:

• 2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract

For the Strawberries and Whipped Cream:

• 1 cup fresh strawberries, hulled and sliced
• 1 tbsp powdered erythritol or monk fruit sweetener
• 1 cup heavy cream
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter, sweetener, and vanilla extract together until smooth.
4. Stir the wet ingredients into the dry ingredients until combined. The dough will be slightly sticky.
5. Scoop spoonfuls of the dough onto the prepared baking sheet, shaping them into small, round biscuits. Bake for 12-15 minutes, or until golden brown on the edges.
6. While the biscuits are baking, mix the sliced strawberries with the powdered sweetener and set aside to macerate.
7. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
8. Once the biscuits are cooled, slice them in half and layer with the sweetened strawberries and whipped cream. Serve immediately.

These keto strawberry shortcake cups are a low-carb version of the classic dessert that doesn’t skimp on flavor or texture. The almond flour-based biscuits provide a light, fluffy base that’s perfectly complemented by the sweet strawberries and airy whipped cream. This dessert is a great way to enjoy the flavors of spring while staying on track with your keto diet this Easter.

Keto Lemon Poppy Seed Muffins

These keto lemon poppy seed muffins are a light, refreshing dessert that perfectly balances tangy lemon flavor with the subtle crunch of poppy seeds. Sweetened with erythritol and made with almond flour, these muffins are a great low-carb alternative to traditional lemon baked goods. They’re perfect for a light Easter treat or as a grab-and-go snack throughout the day.

Ingredients

• 2 cups almond flour
• 2 tbsp poppy seeds
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1/4 cup powdered erythritol or monk fruit sweetener
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, poppy seeds, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted butter, sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
6. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These keto lemon poppy seed muffins are incredibly light and flavorful, making them a refreshing choice for Easter or any springtime celebration. The tangy lemon zest and juice give them a fresh, zesty kick, while the poppy seeds add a unique texture. They’re easy to make and a great addition to a keto-friendly dessert table.

Keto Chocolate-Covered Almonds

These keto chocolate-covered almonds are a perfect snack or dessert for Easter, combining the satisfying crunch of roasted almonds with a rich, dark chocolate coating. Sweetened with erythritol, these almonds are low in carbs but full of flavor. With just a few ingredients and a quick prep time, these treats are ideal for anyone on a keto diet who loves chocolate and nuts.

Ingredients

• 1 cup whole almonds (roasted or raw)
• 1/2 cup unsweetened dark chocolate (85% or higher), chopped
• 2 tbsp coconut oil
• 1/4 tsp vanilla extract
• 1-2 tbsp powdered erythritol or monk fruit sweetener

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a small saucepan, melt the dark chocolate and coconut oil over low heat, stirring until smooth.
3. Remove the saucepan from heat and stir in vanilla extract and powdered sweetener until fully incorporated.
4. Add the almonds to the chocolate mixture and stir gently to coat each almond with the chocolate.
5. Use a spoon to transfer the chocolate-covered almonds to the prepared baking sheet, arranging them in a single layer.
6. Refrigerate the almonds for 30-40 minutes, or until the chocolate hardens.
7. Store the chocolate-covered almonds in an airtight container in the refrigerator.

These keto chocolate-covered almonds are a crunchy, satisfying dessert that is perfect for snacking or gifting. The rich dark chocolate pairs beautifully with the almonds’ natural flavor, and the sweetener ensures they remain low-carb while still tasting indulgent. They’re a great addition to your Easter treat selection and can be made ahead of time for convenience.

Keto Pumpkin Cheesecake Bars

These keto pumpkin cheesecake bars are a delightful dessert that combines the creamy, tangy richness of cheesecake with the warm, cozy flavor of pumpkin. With a low-carb almond flour crust and a smooth pumpkin filling sweetened with erythritol, these bars offer all the flavors of fall in a keto-friendly version that’s perfect for Easter or any special occasion.

Ingredients
For the Crust:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tbsp butter, melted
• 2 tbsp powdered erythritol or monk fruit sweetener
• 1/2 tsp cinnamon

For the Pumpkin Cheesecake Filling:

• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1/4 cup powdered erythritol or monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. To make the crust, combine almond flour, shredded coconut, melted butter, erythritol, and cinnamon in a bowl. Stir until well combined.
3. Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes, until golden.
4. While the crust is baking, prepare the pumpkin cheesecake filling. In a bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, erythritol, eggs, vanilla extract, and spices. Mix until smooth and creamy.
5. Pour the pumpkin cheesecake filling over the baked crust and spread it out evenly.
6. Bake for 25-30 minutes, or until the center is set and slightly firm to the touch.
7. Allow the bars to cool completely before cutting into squares. Refrigerate for at least 2 hours before serving.

These keto pumpkin cheesecake bars are a perfect dessert for Easter, offering the creamy richness of cheesecake combined with the comforting flavors of pumpkin and warm spices. The almond flour crust adds a slight crunch, while the filling is smooth and indulgent. These bars are a low-carb, festive option for anyone looking to enjoy the flavors of pumpkin without the sugar.

Note: More recipes​ are coming soon!