50+ Mouthwatering Easter Keto Paleo Recipes to Try This Holiday

Easter is a time to gather with loved ones, celebrate new beginnings, and indulge in delicious food.

However, for those following keto or paleo diets, finding festive recipes that are both satisfying and in line with dietary preferences can feel like a challenge.

But don’t worry—this Easter, you don’t have to sacrifice flavor or tradition.

We’ve curated a collection of 50+ Easter keto paleo recipes that will allow you to enjoy the holiday to the fullest, without compromising your health goals.

Whether you’re planning a decadent Easter brunch, a wholesome dinner, or a sweet treat for dessert, these recipes are designed to keep you in ketosis or align with your paleo lifestyle while still enjoying the flavors of the season.

From savory mains to indulgent desserts, there’s something for everyone to savor—guilt-free.

50+ Mouthwatering Easter Keto Paleo Recipes to Try This Holiday

This Easter, embracing a keto or paleo lifestyle doesn’t mean you have to miss out on the joy of a festive meal.

With over 50 delicious recipes, ranging from savory dishes to mouthwatering desserts, you can create a memorable celebration that stays true to your health goals.

These 50+ Easter keto paleo recipes prove that holiday feasts can be both flavorful and nourishing.

So, gather your ingredients, get creative in the kitchen, and make this Easter one to remember—with meals that will leave everyone asking for the recipe!

Keto Paleo Deviled Eggs

Deviled eggs are a classic Easter dish, and this version fits both keto and paleo diets. They’re creamy, flavorful, and satisfyingly low in carbs. The richness of the avocado adds a buttery texture while the mustard and paprika bring in a zesty bite.

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh parsley, chopped (optional)

Instructions:

1. Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 9–10 minutes.
2. Once the eggs are cooked, remove them from the hot water and place them in ice water to cool down. Peel the eggs once they are cool.
3. Cut each egg in half and remove the yolks. Place the yolks in a bowl and set the egg whites aside.
4. Mash the yolks with the ripe avocado, mustard, apple cider vinegar, salt, and pepper until smooth.
5. Spoon or pipe the avocado mixture back into the egg whites.
6. Garnish with a sprinkle of paprika and chopped parsley for extra flavor and color.

This creamy, savory deviled egg recipe is ideal for Easter gatherings. The avocado enhances the traditional filling, making them richer without compromising on flavor. The recipe is quick, visually appealing, and works perfectly as an appetizer or snack. Plus, it’s a great way to enjoy a keto-friendly and paleo-friendly dish at any springtime gathering.

Keto Paleo Carrot Casserole

This keto and paleo-friendly carrot casserole brings the flavors of Easter together in a comforting dish. The natural sweetness of carrots, combined with the creamy coconut milk and savory spices, creates a satisfying side that fits perfectly with any Easter main course.

Ingredients:

• 4 medium carrots, peeled and chopped
• 1/2 cup coconut milk
• 2 tbsp coconut flour
• 1 tbsp grass-fed butter (or coconut oil)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Fresh thyme or rosemary, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the carrots in water for about 10 minutes, or until tender.
3. Drain the carrots and transfer them to a baking dish.
4. In a separate saucepan, melt the butter or coconut oil over medium heat. Stir in the coconut flour and cook for 1–2 minutes until it forms a roux.
5. Slowly whisk in the coconut milk, garlic powder, onion powder, salt, and pepper. Continue whisking until the sauce thickens, about 3-4 minutes.
6. Pour the creamy sauce over the carrots in the baking dish and mix to coat.
7. Bake in the preheated oven for 15–20 minutes, or until the top is golden brown and bubbly.
8. Garnish with fresh thyme or rosemary before serving.

This carrot casserole is an excellent way to enjoy a comforting, creamy dish that’s both keto and paleo-friendly. The coconut milk offers a dairy-free richness, while the fresh herbs elevate the flavor. It’s a great side dish for any Easter meal, bringing a bit of sweetness without adding sugar or unnecessary carbs. The casserole also offers a warm and inviting appearance that will surely impress your guests.

Keto Paleo Chocolate Coconut Eggs

If you’re craving something sweet this Easter, these chocolate coconut eggs are a perfect treat. They’re low in carbs, paleo-friendly, and rich in healthy fats. The combination of unsweetened cocoa and shredded coconut gives them a delicious, indulgent flavor, without the guilt.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut flour
• 1/4 cup unsweetened almond butter
• 2 tbsp coconut oil, melted
• 2 tbsp raw honey (optional for a touch of sweetness)
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• A pinch of sea salt
• 1/4 cup dark chocolate chips (optional, for coating)

Instructions:

1. In a large bowl, combine the shredded coconut, coconut flour, almond butter, coconut oil, honey (if using), cocoa powder, vanilla extract, and a pinch of sea salt. Mix well until the dough sticks together.
2. Scoop out tablespoon-sized portions and roll them into oval shapes to resemble eggs. Place them on a parchment-lined baking sheet.
3. Freeze the coconut eggs for 30–45 minutes until firm.
4. If desired, melt the dark chocolate chips and dip each coconut egg into the melted chocolate. Place the chocolate-covered eggs back on the parchment-lined sheet.
5. Freeze the eggs for an additional 10 minutes until the chocolate hardens.

These chocolate coconut eggs are the perfect sweet treat for Easter while staying aligned with keto and paleo guidelines. The texture is chewy and satisfying, with a rich chocolate coating that adds an extra level of indulgence. This recipe provides the perfect balance of healthy fats and a touch of sweetness to make your Easter celebration special, without sacrificing your dietary goals.

Keto Paleo Spinach and Artichoke Stuffed Mushrooms

These stuffed mushrooms are a great appetizer or side dish for your Easter feast. They’re packed with a creamy spinach and artichoke filling that is both keto and paleo-friendly. The mushrooms provide an earthy base while the filling brings all the rich, savory flavors you crave.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and caps cleaned
• 1 cup fresh spinach, chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 2 tbsp coconut cream (or full-fat coconut milk)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the chopped artichokes, coconut cream, nutritional yeast, salt, and pepper. Cook for another 2 minutes, then remove from heat.
4. Spoon the filling into each mushroom cap, pressing gently to ensure they are well-stuffed.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
6. Garnish with fresh parsley before serving.

These spinach and artichoke stuffed mushrooms are a fantastic low-carb option for Easter. The creamy filling combines perfectly with the earthy mushrooms, creating a savory bite that everyone will enjoy. The nutritional yeast gives the dish a cheesy flavor, without any dairy, making them perfect for both paleo and keto diets.

Keto Paleo Roasted Lamb Chops with Garlic Herb Butter

Roast lamb is a traditional Easter dish, and this keto and paleo recipe elevates it with a garlic herb butter. The tender, juicy lamb chops are roasted to perfection and topped with a buttery herb mixture that enhances the natural flavors of the meat.

Ingredients:

• 8 lamb chops
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp grass-fed butter, softened
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the lamb chops with olive oil, salt, and pepper on both sides.
3. Heat a large oven-safe skillet over medium-high heat. Once hot, sear the lamb chops for 2-3 minutes per side, until browned.
4. Transfer the skillet to the oven and roast the lamb chops for 7-10 minutes, depending on your desired level of doneness.
5. While the lamb is roasting, prepare the garlic herb butter. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, and lemon zest. Mix until well combined.
6. Once the lamb chops are done, remove them from the oven and top each chop with a dollop of the garlic herb butter.
7. Let the lamb chops rest for 5 minutes before serving.

The roasted lamb chops with garlic herb butter are an elegant and flavorful main course for Easter. The seared lamb paired with the rich, herb-infused butter makes this dish stand out. It’s a satisfying, nutrient-dense choice for those following both keto and paleo diets and pairs wonderfully with a variety of vegetable sides.

Keto Paleo Strawberry Coconut Tart

For a sweet and refreshing Easter dessert, this strawberry coconut tart hits all the right notes. The crust is made with coconut flour and shredded coconut for a rich, slightly sweet base, while the creamy coconut filling and fresh strawberries complete the dish.

Ingredients:

• For the crust:
  • 1 1/2 cups shredded coconut
  • 1/4 cup coconut flour
  • 2 tbsp coconut oil, melted
  • 1 tbsp raw honey (optional for sweetness)
  • 1/4 tsp vanilla extract
  • A pinch of sea salt
• For the filling:
  • 1 can (14 oz) full-fat coconut milk
  • 1/4 cup coconut flour
  • 1/4 cup raw honey or maple syrup (optional)
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, sliced

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the shredded coconut, coconut flour, melted coconut oil, honey, vanilla extract, and a pinch of salt. Press the mixture into the bottom of a tart pan, covering the bottom evenly.
3. Bake the crust for 10-12 minutes, or until it turns golden brown. Remove from the oven and let it cool.
4. To make the filling, combine the coconut milk and coconut flour in a saucepan over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes.
5. Once thickened, remove the pan from the heat and stir in the honey and vanilla extract. Let the filling cool slightly before pouring it into the cooled tart crust.
6. Refrigerate the tart for at least 2 hours to allow the filling to set.
7. Before serving, top the tart with fresh strawberry slices for a burst of color and freshness.

This strawberry coconut tart is a perfect keto and paleo-friendly dessert for Easter. The creamy, slightly sweet coconut filling pairs beautifully with the tart, and the fresh strawberries add a refreshing touch. It’s an indulgent yet healthy dessert option that will satisfy your sweet tooth without any refined sugars or gluten.

Keto Paleo Asparagus with Lemon Garlic Almonds

Asparagus is a springtime favorite, and when paired with zesty lemon, garlic, and crunchy almonds, it becomes an irresistible side dish. This keto and paleo-friendly recipe is easy to prepare and adds a burst of color to your Easter table.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup sliced almonds
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the asparagus for 12-15 minutes, or until tender and slightly browned.
4. While the asparagus is roasting, heat a small skillet over medium heat. Add the sliced almonds and toast them for 2-3 minutes until golden brown and fragrant. Add the minced garlic and cook for another 1 minute until fragrant.
5. Remove from heat and stir in the lemon zest and juice.
6. Once the asparagus is done roasting, drizzle the lemon garlic almond mixture over the top and garnish with fresh parsley.

This roasted asparagus with lemon garlic almonds is a delightful, low-carb side dish that complements any Easter meal. The roasted asparagus has a tender bite, while the garlic and toasted almonds bring in rich, savory flavors. The lemon zest adds a refreshing brightness, making this dish a perfect balance of flavors for a festive occasion.

Keto Paleo Baked Chicken Thighs with Rosemary and Lemon

These baked chicken thighs are juicy, tender, and bursting with the flavors of rosemary and lemon. The combination of fresh herbs and zesty lemon creates an aromatic and flavorful dish that pairs wonderfully with other keto and paleo sides for Easter.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Zest and juice of 1 lemon
• 4 garlic cloves, minced
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the olive oil, rosemary, lemon zest, lemon juice, garlic, salt, and pepper.
3. Rub the mixture all over the chicken thighs, making sure to coat them evenly.
4. Place the chicken thighs on a baking sheet, skin-side up.
5. Roast in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
6. Serve with lemon wedges on the side for extra zest.

These baked chicken thighs with rosemary and lemon are a flavorful and satisfying main dish for Easter. The crispy skin and tender meat, infused with fresh herbs and lemon, create a mouthwatering meal that everyone will love. Plus, they’re incredibly easy to make and require minimal prep time, making them a perfect option for a stress-free holiday dinner.

Keto Paleo Cucumber and Avocado Salad

This refreshing cucumber and avocado salad is a light and vibrant side dish, perfect for pairing with heartier Easter meals. The creamy avocado pairs beautifully with the crisp cucumbers, and the lemon dressing adds a tangy touch that elevates the flavors.

Ingredients:

• 2 large cucumbers, sliced
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers, diced avocado, red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill in the refrigerator for 15 minutes before serving.

This cucumber and avocado salad is a crisp, refreshing dish that is perfect for Easter. The creamy avocado balances out the crunchy cucumbers, while the fresh cilantro and lime dressing add a zesty, vibrant kick. This salad is an ideal complement to heavier Easter dishes, providing a light and refreshing contrast.

Keto Paleo Broccoli and Bacon Salad

This broccoli and bacon salad is a savory, crunchy side dish that’s both keto and paleo-friendly. The crisp broccoli, paired with smoky bacon and a tangy dressing, creates an irresistible combination that will complement any Easter meal.

Ingredients:

• 4 cups broccoli florets, blanched
• 6 slices of bacon, cooked and crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup sunflower seeds
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of water to a boil and blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain and immediately place the broccoli in an ice bath to stop the cooking process. Set aside to drain completely.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
3. In a large bowl, combine the blanched broccoli, crumbled bacon, red onion, sunflower seeds, and parsley.
4. Drizzle the dressing over the salad and toss everything together gently.
5. Serve chilled or at room temperature.

This broccoli and bacon salad is a perfect keto and paleo side dish for Easter. The smoky, salty bacon pairs beautifully with the fresh crunch of broccoli, while the sunflower seeds add a nice crunch. The tangy Dijon mustard dressing ties it all together, making it a satisfying and flavorful addition to your holiday spread.

Keto Paleo Herb-Crusted Salmon

This herb-crusted salmon is a light and flavorful dish that’s perfect for Easter. The fresh herbs give the salmon a savory, aromatic crust, while the fish remains tender and juicy on the inside. It’s an easy yet elegant main dish that will impress your guests.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, parsley, dill, lemon zest, garlic, salt, and pepper.
3. Rub the herb mixture over the top of each salmon fillet.
4. Place the salmon fillets on a baking sheet, skin-side down.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve with lemon wedges for extra brightness.

This herb-crusted salmon is a flavorful and elegant main course for Easter. The fresh herbs and lemon zest create a fragrant and zesty crust that enhances the natural flavor of the salmon. It’s a light, nutritious, and low-carb meal that will make a perfect addition to your holiday table.

Keto Paleo Chocolate Dipped Almond Butter Eggs

These chocolate-dipped almond butter eggs are a decadent yet healthy Easter treat. They combine creamy almond butter with rich dark chocolate for a satisfying sweet bite, without the added sugars or carbs.

Ingredients:

• 1 cup almond butter (unsweetened)
• 2 tbsp coconut flour
• 1 tbsp raw honey (optional for sweetness)
• 1/2 tsp vanilla extract
• 1/2 cup dark chocolate (85% cocoa or higher)
• 1 tbsp coconut oil

Instructions:

1. In a bowl, combine the almond butter, coconut flour, honey (if using), and vanilla extract. Stir until well combined and the mixture holds together.
2. Shape the almond butter mixture into small egg-shaped balls or ovals and place them on a parchment-lined baking sheet.
3. Freeze the almond butter eggs for 30 minutes to firm them up.
4. Meanwhile, melt the dark chocolate and coconut oil together in a double boiler or microwave, stirring until smooth.
5. Once the almond butter eggs are firm, dip each one into the melted chocolate, coating them completely. Place them back on the parchment-lined sheet.
6. Freeze the chocolate-dipped eggs for another 10-15 minutes to harden the chocolate.

These chocolate-dipped almond butter eggs are the perfect paleo and keto-friendly treat for Easter. The creamy almond butter filling pairs perfectly with the rich, dark chocolate coating, making these eggs indulgent yet healthy. They’re a delightful way to satisfy your sweet tooth without breaking your diet.

Keto Paleo Cauliflower Gratin

This cauliflower gratin is a comforting and creamy side dish that rivals traditional cheesy gratins but without the carbs. The rich texture comes from cauliflower, while a luscious coconut milk and almond flour sauce creates a satisfying, cheesy-like experience.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 tbsp olive oil
• 1/2 cup canned coconut milk (full-fat)
• 2 tbsp almond flour
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 2 garlic cloves, minced
• 1/2 tsp turmeric (optional, for color)
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well and set aside.
3. In a saucepan, heat olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant.
4. Add the coconut milk, almond flour, nutritional yeast, turmeric, salt, and pepper. Stir and cook for 3-5 minutes until the sauce thickens.
5. Combine the cauliflower florets with the sauce and stir gently to coat.
6. Transfer the cauliflower mixture to a baking dish and bake for 15-20 minutes, or until the top is golden brown.
7. Garnish with fresh parsley before serving.

This cauliflower gratin is a keto and paleo-friendly alternative to traditional potato gratin. The coconut milk and almond flour sauce create a creamy texture that pairs beautifully with the roasted cauliflower. It’s a rich, savory dish that will impress your guests and perfectly complement any Easter main course.

Keto Paleo Zucchini Noodles with Pesto

Zucchini noodles, also known as zoodles, are a fantastic low-carb and paleo-friendly alternative to pasta. This dish is tossed with a fresh, homemade pesto sauce made with basil, garlic, and olive oil, making it a flavorful, vibrant addition to your Easter menu.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Parmesan cheese (optional for topping)

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis. Set aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth, scraping down the sides as needed.
3. Toss the zucchini noodles with the pesto sauce until evenly coated.
4. Serve the zucchini noodles cold or lightly sautéed for 1-2 minutes in olive oil for a warm dish.
5. Garnish with optional parmesan cheese or more fresh basil before serving.

This keto and paleo-friendly zucchini noodles with pesto is a refreshing and healthy pasta alternative. The pesto adds vibrant, herbaceous flavors, while the zucchini noodles give the dish a satisfying texture without the carbs. It’s a great side or main dish that will appeal to both keto and paleo eaters.

Keto Paleo Lemon Coconut Cheesecake Bites

These lemon coconut cheesecake bites are a sweet, tangy, and creamy treat perfect for Easter. The coconut and lemon flavors make them feel light and refreshing, and their bite-sized nature makes them easy to serve as a fun, no-bake dessert.

Ingredients:

• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/4 cup coconut cream (or full-fat coconut milk)
• 2 tbsp coconut flour
• 1/4 cup raw honey or maple syrup (optional for sweetness)
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut (for rolling)

Instructions:

1. Drain and rinse the soaked cashews, then place them in a food processor.
2. Add the coconut cream, coconut flour, honey, lemon zest, lemon juice, and vanilla extract to the food processor. Process until smooth and creamy.
3. Scoop out small portions of the mixture and roll them into bite-sized balls.
4. Roll each cheesecake bite in shredded coconut to coat.
5. Place the bites on a parchment-lined baking sheet and freeze for 1-2 hours until firm.
6. Serve chilled.

These lemon coconut cheesecake bites are a keto and paleo-friendly dessert that offers a tangy and creamy flavor combination. The coconut flour and cashews create a rich, smooth filling, while the lemon zest and juice give them a refreshing citrus twist. The shredded coconut coating adds a pleasant texture, making them a perfect, bite-sized treat for your Easter celebration.

Note: More recipes​ are coming soon!