50+ Delicious Easter Keto Egg Recipes for a Low-Carb Celebration

Easter is a time for celebrating with family, friends, and of course, food.

But if you’re following a keto lifestyle, you might find yourself wondering how to enjoy the festive treats without breaking your low-carb routine.

Fortunately, eggs are the perfect food for a keto diet—packed with protein, healthy fats, and virtually no carbs.

Whether you’re hosting a brunch, preparing for an Easter egg hunt, or simply looking to add a bit of creativity to your holiday spread, there’s no shortage of delicious keto-friendly egg recipes to enjoy.

In this article, we’ve rounded up 50+ mouthwatering Easter keto egg recipes that will not only satisfy your taste buds but also keep you on track with your low-carb goals.

From savory deviled eggs to sweet and creamy keto-friendly egg desserts, you’ll find a variety of recipes to make your Easter celebration a delicious success.

Let’s dive into these keto egg creations that are as festive as they are flavorful!

50+ Delicious Easter Keto Egg Recipes for a Low-Carb Celebration

This collection of 50+ Easter keto egg recipes proves that you don’t have to compromise on flavor or creativity when following a low-carb diet.

From appetizers and main dishes to snacks and even desserts, these recipes will help you celebrate Easter in the tastiest, healthiest way possible.

With eggs as the star ingredient, you can rest assured that each dish is packed with nutrients while being deliciously satisfying.

So, whether you’re looking for a simple dish to bring to a gathering or want to impress your guests with something special, these Easter keto egg recipes will have you covered from start to finish.

Keto Deviled Eggs with Bacon

These Keto Deviled Eggs with Bacon are a low-carb, high-flavor twist on the classic recipe. The rich yolks are combined with creamy mayonnaise and tangy mustard, then topped with crispy bacon for an added crunch. Perfect for Easter, they’re bite-sized, indulgent, and sure to be a crowd-pleaser.

Ingredients:

• 6 large eggs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 4 strips of bacon, cooked and crumbled
• Fresh chives, chopped for garnish

Instructions:

1. Hard-boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and cool under cold running water.
2. Peel the eggs, slice them in half lengthwise, and remove the yolks. Place the yolks in a small bowl.
3. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Top with crumbled bacon and a sprinkle of chopped chives.
6. Chill for 30 minutes before serving for the best flavor.

These Keto Deviled Eggs with Bacon offer a savory bite that’s perfect for Easter celebrations. The creamy yolk mixture blends seamlessly with the crunch of bacon, making them a flavorful appetizer or snack. Whether you’re serving a crowd or just enjoying a few for yourself, these eggs are guaranteed to be a hit.

Keto Chocolate-Covered Easter Eggs

For those with a sweet tooth, these Keto Chocolate-Covered Easter Eggs are a delightful treat. With a creamy coconut filling and a rich, sugar-free chocolate coating, they satisfy your cravings without the carbs. These homemade Easter eggs are a great way to indulge in chocolate while staying on track with your keto diet.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup powdered erythritol
• 2 tbsp coconut oil, melted
• 1/4 tsp vanilla extract
• 4 oz sugar-free dark chocolate, melted
• 1 tbsp unsweetened almond milk

Instructions:

1. In a bowl, combine shredded coconut, erythritol, melted coconut oil, and vanilla extract. Stir until the mixture comes together and forms a thick dough.
2. Shape the coconut mixture into small oval-shaped eggs with your hands.
3. Melt the dark chocolate in a microwave-safe bowl, adding almond milk to thin it out if needed.
4. Dip each coconut egg into the melted chocolate, coating them completely. Place them on parchment paper.
5. Refrigerate for at least 1 hour, or until the chocolate is set.
6. Store the eggs in an airtight container in the fridge.

These Keto Chocolate-Covered Easter Eggs are a fantastic way to enjoy a sugar-free, low-carb treat for the holiday. The combination of coconut filling and rich chocolate provides the perfect balance of sweetness and decadence without breaking your keto goals. Each bite is a delightful reminder that you can still enjoy delicious treats on a keto diet.

Keto Egg Salad Stuffed Avocados

Keto Egg Salad Stuffed Avocados are a refreshing and nutritious twist on traditional egg salad. The creamy avocado serves as the perfect vessel to hold a rich, tangy egg salad, making it an ideal option for a light Easter lunch or side dish. Full of healthy fats and protein, this dish is both satisfying and delicious.

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 ripe avocados, halved and pitted
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup diced celery
• Salt and pepper, to taste
• Paprika for garnish

Instructions:

1. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, diced celery, salt, and pepper. Mix until well combined and creamy.
2. Scoop out some of the flesh from the avocado halves to create a small well for the egg salad.
3. Fill each avocado half with the egg salad mixture.
4. Sprinkle with paprika for added flavor and garnish.
5. Serve immediately or refrigerate until ready to serve.

Keto Egg Salad Stuffed Avocados bring a satisfying and creamy combination of flavors, all while keeping things low-carb. The rich avocado pairs perfectly with the hearty egg salad, creating a dish that’s both filling and nutritious. It’s a wonderful, light Easter option for anyone looking to stay on track with their keto lifestyle while still enjoying festive flavors.

Keto Cheddar and Chive Deviled Eggs

These Keto Cheddar and Chive Deviled Eggs offer a creamy, cheesy twist on the classic deviled egg. The sharp cheddar and fresh chives create a flavorful filling that’s perfect for Easter celebrations. This low-carb, keto-friendly appetizer is sure to impress your guests without compromising on taste.

Ingredients:

• 6 large eggs
• 3 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1/4 cup shredded cheddar cheese
• 2 tbsp fresh chives, chopped
• Salt and pepper, to taste
• Additional chives for garnish

Instructions:

1. Hard-boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Once boiling, reduce to a simmer for 10 minutes. Remove from heat and cool under cold running water.
2. Peel the eggs, cut them in half lengthwise, and remove the yolks. Place the yolks in a bowl.
3. Mash the yolks with mayonnaise, Dijon mustard, shredded cheddar cheese, salt, and pepper until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with chopped fresh chives.
6. Chill for 30 minutes before serving for the best flavor.

These Keto Cheddar and Chive Deviled Eggs offer a delicious balance of creamy and cheesy goodness, with the sharpness of cheddar and freshness of chives. They make a perfect addition to any Easter spread, providing a savory, satisfying bite while staying keto-friendly.

Keto Easter Egg Meatballs

Keto Easter Egg Meatballs are a savory and hearty way to celebrate the holiday without the carbs. These tender meatballs, shaped into egg-like forms, are flavored with garlic, herbs, and Parmesan cheese. They’re perfect for an Easter dinner or as an appetizer, offering a satisfying bite that’s full of protein and flavor.

Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp almond flour
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the ground beef or turkey, grated Parmesan, egg, almond flour, minced garlic, oregano, basil, salt, and pepper. Mix well until the mixture is fully combined.
3. Shape the mixture into egg-shaped meatballs.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5 minutes.
5. Transfer the meatballs to a baking sheet and bake in the preheated oven for 10–12 minutes, or until fully cooked through.
6. Garnish with fresh parsley before serving.

These Keto Easter Egg Meatballs are a fun and savory dish that brings a new take on traditional meatballs. The unique egg-shaped presentation makes them a playful addition to your Easter menu. Paired with a zesty marinara or served alone, these meatballs are a great way to stay keto while celebrating the season.

Keto Eggplant Parmesan Easter Bake

For a filling and flavorful Easter meal, this Keto Eggplant Parmesan Easter Bake is the perfect choice. The dish layers slices of eggplant with marinara sauce, melted mozzarella, and Parmesan cheese, creating a low-carb version of the classic Italian favorite. It’s hearty, cheesy, and absolutely delicious.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 cups marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, oregano, salt, and pepper. Roast for 20 minutes, flipping halfway through, until the eggplant is tender.
3. In a baking dish, spread a layer of marinara sauce, then place a layer of roasted eggplant slices on top.
4. Sprinkle with mozzarella and Parmesan cheese, then repeat the layers until all ingredients are used.
5. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Keto Eggplant Parmesan Easter Bake is a fantastic way to enjoy a hearty, cheesy dish without the carbs. The roasted eggplant takes the place of breadcrumbs, creating a satisfying texture that pairs perfectly with the rich marinara and melted cheese. This dish is a perfect Easter main course for anyone following a keto diet, bringing comfort and flavor to your table.

Keto Spinach and Artichoke Deviled Eggs

These Keto Spinach and Artichoke Deviled Eggs are a savory twist on the classic deviled egg. The creamy mixture of spinach, artichokes, and a blend of cheeses makes each bite a burst of flavor. They’re an ideal keto-friendly appetizer for your Easter table, offering a rich, indulgent flavor without the carbs.

Ingredients:

• 6 large eggs
• 1/2 cup spinach, cooked and chopped
• 1/2 cup marinated artichoke hearts, chopped
• 2 tbsp mayonnaise
• 1 tbsp cream cheese, softened
• 1 tbsp Dijon mustard
• 1/4 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Hard-boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Once boiling, reduce to a simmer for 10 minutes. Remove from heat and cool under cold running water.
2. Peel the eggs, slice them in half lengthwise, and remove the yolks. Place the yolks in a small bowl.
3. In a separate bowl, combine the chopped spinach, artichoke hearts, mayonnaise, cream cheese, Dijon mustard, shredded mozzarella, salt, and pepper.
4. Mash the yolks with the spinach-artichoke mixture until smooth.
5. Spoon or pipe the mixture back into the egg whites.
6. Garnish with fresh parsley and chill for 30 minutes before serving.

These Keto Spinach and Artichoke Deviled Eggs are perfect for those who love a creamy, cheesy appetizer with a fresh, savory taste. The combination of spinach and artichokes offers a delightful contrast to the richness of the egg yolks, making these eggs a delicious and nutritious addition to your Easter menu.

Keto Bacon-Wrapped Avocado Eggs

Keto Bacon-Wrapped Avocado Eggs are an indulgent combination of creamy avocado and protein-packed eggs, all wrapped in crispy bacon. This dish offers a hearty, flavorful way to celebrate Easter without breaking your keto lifestyle, making it an excellent choice for a brunch or Easter breakfast.

Ingredients:

• 4 large eggs
• 2 ripe avocados, halved and pitted
• 8 slices of bacon
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits. Scoop out a little bit of the avocado flesh to create space for the egg.
3. Place the avocado halves on a baking sheet and crack an egg into each half, being careful not to break the yolk.
4. Wrap each avocado half with 2 slices of bacon, securing the bacon with toothpicks if needed.
5. Bake for 12–15 minutes, or until the egg whites are set and the bacon is crispy.
6. Sprinkle with salt, pepper, and fresh cilantro before serving.

Keto Bacon-Wrapped Avocado Eggs are a hearty and satisfying dish that combines healthy fats with protein for a fulfilling Easter breakfast. The creamy avocado and rich egg pair beautifully with the crispy bacon, creating a perfect low-carb, keto-friendly meal that will keep you energized all day.

Keto Easter Egg Chia Pudding Cups

For a sweet and refreshing Easter dessert, these Keto Easter Egg Chia Pudding Cups are a creative and healthy treat. The chia pudding is made with unsweetened almond milk, sweetened with stevia or erythritol, and topped with colorful berries for a festive touch. These individual cups are perfect for a light, keto-friendly Easter dessert.

Ingredients:

• 2 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 tbsp erythritol or stevia (adjust to taste)
• A handful of fresh berries (blueberries, raspberries, or strawberries)
• A few mint leaves for garnish

Instructions:

1. In a bowl, combine the chia seeds, almond milk, vanilla extract, and sweetener. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
3. Once the chia pudding has thickened, spoon it into small cups or bowls, and top with fresh berries.
4. Garnish with a few mint leaves and serve chilled.

These Keto Easter Egg Chia Pudding Cups are a perfect, refreshing way to end your Easter meal. With the creamy texture of the chia pudding and the burst of sweetness from the berries, they provide a guilt-free dessert that aligns with your keto diet. Plus, they’re easy to prepare in advance, making them a hassle-free treat for any celebration.

Keto Chicken Salad-Stuffed Eggs

These Keto Chicken Salad-Stuffed Eggs are a savory and protein-packed variation of the classic deviled eggs. The creamy chicken salad filling made with mayonnaise, celery, and a touch of mustard adds a deliciously fresh, satisfying flavor to each bite. A perfect appetizer for Easter, these eggs are low-carb and full of savory goodness.

Ingredients:

• 6 large eggs
• 1 cup cooked chicken breast, shredded
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp celery, finely chopped
• 1 tbsp red onion, finely chopped
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Hard-boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Once boiling, reduce to a simmer for 10 minutes. Remove from heat and cool under cold running water.
2. Peel the eggs, cut them in half lengthwise, and remove the yolks. Set aside.
3. In a mixing bowl, combine the shredded chicken, mayonnaise, Dijon mustard, celery, red onion, salt, and pepper.
4. Mash the yolks and mix them into the chicken salad for added creaminess.
5. Spoon or pipe the chicken salad mixture into the hollowed-out egg whites.
6. Garnish with fresh parsley and refrigerate before serving.

These Keto Chicken Salad-Stuffed Eggs offer a satisfying combination of protein and creaminess in every bite. The fresh crunch from the celery and the tangy mustard bring a refreshing contrast to the richness of the eggs. They’re an ideal Easter appetizer that will impress your guests and keep you in line with your keto diet.

Keto Ham and Cheese Egg Cups

Keto Ham and Cheese Egg Cups are a great way to enjoy a savory, protein-packed meal this Easter. These little egg cups are filled with a combination of ham, cheese, and eggs, baked together until golden and bubbly. They’re a perfect grab-and-go option for a keto-friendly breakfast or brunch, providing the right balance of fats and protein to keep you energized.

Ingredients:

• 6 large eggs
• 1/2 cup cooked ham, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with butter or cooking spray.
2. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
3. Divide the diced ham evenly among the muffin cups.
4. Pour the egg mixture over the ham, filling each cup about 3/4 full.
5. Top with shredded cheddar cheese.
6. Bake in the oven for 15–20 minutes or until the egg cups are set and the cheese is melted and golden.
7. Garnish with fresh thyme or parsley before serving.

Keto Ham and Cheese Egg Cups are a convenient, low-carb breakfast or snack option that’s perfect for busy mornings or an Easter brunch. The combination of savory ham, rich cheese, and eggs creates a satisfying, filling dish that fits perfectly into a keto lifestyle. These bite-sized egg cups are easy to make and even easier to enjoy!

Keto Broccoli and Cheese Egg Muffins

These Keto Broccoli and Cheese Egg Muffins are a savory, veggie-packed option for Easter brunch or a light breakfast. With a mix of fresh broccoli, melted cheese, and eggs, they’re a low-carb and keto-friendly dish that’s perfect for any time of the day. They’re easy to make and full of flavor!

Ingredients:

• 4 large eggs
• 1 cup broccoli florets, steamed and chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1/2 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
2. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until smooth.
3. Stir in the chopped broccoli and shredded cheddar cheese.
4. Pour the egg mixture evenly into the muffin cups.
5. Bake for 15–18 minutes, or until the egg muffins are set and lightly golden on top.
6. Garnish with fresh parsley before serving.

These Keto Broccoli and Cheese Egg Muffins are an excellent way to enjoy a low-carb, nutrient-dense meal that’s both satisfying and delicious. The rich, cheesy flavor pairs perfectly with the slight crunch of broccoli, making these muffins an enjoyable and healthy option for your Easter spread. Perfect for meal prep, they can be made ahead and enjoyed throughout the week!

Keto Salmon and Cream Cheese Deviled Eggs

Keto Salmon and Cream Cheese Deviled Eggs are a luxurious twist on the traditional deviled eggs. The creamy combination of cream cheese, smoked salmon, and fresh dill creates a rich, flavorful filling that’s perfect for an elegant Easter brunch. These eggs are low-carb, high in healthy fats, and packed with protein, making them an ideal keto-friendly appetizer.

Ingredients:

• 6 large eggs
• 4 oz smoked salmon, finely chopped
• 2 tbsp cream cheese, softened
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• Salt and pepper, to taste
• Lemon wedges for garnish

Instructions:

1. Hard-boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Once boiling, reduce to a simmer for 10 minutes. Remove from heat and cool under cold running water.
2. Peel the eggs, slice them in half lengthwise, and remove the yolks. Place the yolks in a bowl.
3. In the same bowl, combine the yolks with cream cheese, mayonnaise, Dijon mustard, smoked salmon, dill, salt, and pepper. Mash until smooth and creamy.
4. Spoon or pipe the filling back into the egg whites.
5. Garnish with extra dill and serve with a wedge of lemon on the side.

These Keto Salmon and Cream Cheese Deviled Eggs offer a rich and flavorful filling with the perfect balance of smoky, creamy, and fresh notes. The addition of dill and lemon elevates the flavor profile, making them a perfect upscale appetizer for Easter gatherings. They’re a great way to enjoy a low-carb, luxurious treat while sticking to your keto diet.

Keto Parmesan-Crusted Eggplant Fries

Keto Parmesan-Crusted Eggplant Fries are a crispy, savory snack or side dish perfect for Easter. The eggplant is coated in a mixture of Parmesan cheese, almond flour, and herbs, then baked to golden perfection. These fries are low in carbs and packed with flavor, making them an ideal addition to your Easter spread.

Ingredients:

• 2 medium eggplants, sliced into fries
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Dip the eggplant slices into the beaten eggs, then coat them with the almond flour mixture.
4. Arrange the coated eggplant fries on the baking sheet in a single layer. Drizzle with olive oil.
5. Bake for 20–25 minutes, flipping halfway through, until the fries are golden and crispy.
6. Serve immediately with a side of keto-friendly dipping sauce, if desired.

Keto Parmesan-Crusted Eggplant Fries are a perfect, crunchy snack or side dish for your Easter meal. The Parmesan coating provides a deliciously crispy exterior, while the eggplant inside remains tender and flavorful. This low-carb alternative to traditional fries will satisfy your cravings without derailing your keto diet.

Keto Shrimp and Avocado Salad

Keto Shrimp and Avocado Salad is a refreshing, light, and flavorful dish that’s perfect for Easter lunch or a side dish. The combination of succulent shrimp, creamy avocado, and a zesty lemon dressing provides a burst of flavor while keeping things low-carb and keto-friendly. This salad is full of healthy fats and protein, making it both satisfying and nutritious.

Ingredients:

• 12 large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside to cool slightly.
2. In a large mixing bowl, combine the diced avocado, sliced red onion, sliced cucumber, and chopped cilantro.
3. Add the cooked shrimp to the bowl with the vegetables.
4. Drizzle with lemon juice and the remaining 1 tbsp olive oil. Toss gently to combine.
5. Season with salt and pepper to taste and serve immediately.

Keto Shrimp and Avocado Salad is a light and flavorful dish that combines creamy avocado with juicy shrimp for a satisfying, low-carb meal. The lemon dressing adds a bright, zesty kick, making this salad the perfect choice for Easter. It’s an easy and refreshing dish that’s both keto-friendly and packed with nutrients.

Note: More recipes​ are coming soon!