50+ Delicious Easter Keto Treat Recipes to Celebrate The Holiday

Easter is a time of joy, family gatherings, and, of course, delicious food.

But for those following a keto lifestyle, the traditional sugar-filled treats can pose a challenge. Fortunately, you don’t have to miss out on the holiday fun!

With these 50+ Easter keto treat recipes, you can indulge in all the flavors of Easter without straying from your low-carb, high-fat diet.

Whether you’re craving chocolate, fruity desserts, or rich creamy treats, these keto-friendly recipes will satisfy your sweet tooth and help you celebrate Easter without the guilt.

From decadent fat bombs to chocolate-covered strawberries and homemade peanut butter eggs, we’ve rounded up the best keto treats that are easy to make and perfect for your Easter table.

50+ Delicious Easter Keto Treat Recipes to Celebrate The Holiday

This Easter, there’s no need to compromise on flavor or fun when following a keto diet.

With over 50 recipes to choose from, you’ll have endless options for keto-friendly treats that everyone can enjoy.

Whether you’re hosting an Easter brunch, looking for a simple after-dinner dessert, or preparing sweet snacks for a picnic, these recipes will help you stick to your health goals while savoring every bite.

From rich chocolate delights to refreshing fruity confections, these keto Easter treats are sure to become a new holiday tradition.

Enjoy the holiday with good food, good company, and the confidence that your Easter treats are both delicious and keto-approved!

Keto Easter Chocolate Peanut Butter Eggs

A perfect treat for Easter, these chocolate peanut butter eggs combine the rich flavors of creamy peanut butter and decadent chocolate, all while staying within the keto diet’s low-carb constraints. The creamy peanut butter filling is rich and satisfying, while the chocolate coating adds a bit of indulgence to every bite. These eggs are easy to make and can be stored for a few days, making them a convenient, delicious treat for any Easter celebration.

Ingredients:

• 1 cup natural peanut butter (unsweetened)
• 3/4 cup powdered erythritol
• 1/4 cup coconut flour
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup unsweetened chocolate chips
• 2 tbsp coconut oil

Recipe:

1. In a mixing bowl, combine the peanut butter, powdered erythritol, coconut flour, vanilla extract, and salt. Mix until smooth and well combined.
2. Scoop out small portions of the mixture and shape them into egg shapes using your hands. Place them on a parchment-lined tray.
3. Freeze the shaped eggs for 30 minutes to firm them up.
4. In a small bowl, melt the chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.
5. Dip each peanut butter egg into the melted chocolate, covering it completely. Place back on the parchment-lined tray.
6. Freeze the eggs for another 30 minutes to allow the chocolate to harden.

These keto chocolate peanut butter eggs are a fun and indulgent treat for Easter, perfectly suited for those following a low-carb lifestyle. The combination of peanut butter and chocolate is a crowd-pleaser, and these eggs offer a guilt-free way to indulge. After freezing, they’re firm, smooth, and incredibly satisfying, making them a perfect alternative to traditional Easter candies.

Keto Easter Lemon Coconut Bites

These keto-friendly lemon coconut bites bring a refreshing citrus twist to Easter treats. The tartness of lemon combined with the creaminess of coconut creates a delightful balance of flavors that’s both refreshing and indulgent. With just a few ingredients and minimal prep, they make for a simple yet impressive dessert option for those on a keto diet. These bites are low in carbs but full of vibrant flavor, making them perfect for the holiday.

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut flour
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp powdered erythritol
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract

Recipe:

1. In a large bowl, combine the shredded coconut, coconut flour, erythritol, and lemon zest. Stir to mix.
2. Add the lemon juice, melted coconut oil, and vanilla extract. Mix until everything is combined and a dough forms.
3. Roll the dough into small bite-sized balls, about 1 inch in diameter.
4. Place the balls on a parchment-lined tray and freeze for about 30 minutes.
5. Once frozen, enjoy them as is or roll them in a little extra shredded coconut for added texture.

These lemon coconut bites are a great treat for those craving something sweet and refreshing without breaking their keto diet. The tangy lemon zest perfectly complements the creamy coconut, creating a light but satisfying treat. They’re easy to prepare and store well, making them a great option for making ahead of time for your Easter celebrations.

Keto Easter Carrot Cake Fat Bombs

If you love carrot cake but need a keto-friendly version, these carrot cake fat bombs are the perfect Easter treat. These fat bombs combine all the warm, spiced flavors of carrot cake with a creamy texture that’s perfect for satisfying sweet cravings without spiking blood sugar levels. Packed with healthy fats and a touch of sweetness, they make for an energizing and indulgent snack to enjoy during Easter.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/2 cup cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup finely grated carrots
• 1/4 tsp vanilla extract

Recipe:

1. In a large mixing bowl, combine the cream cheese, butter, erythritol, cinnamon, nutmeg, and vanilla extract. Use an electric mixer or whisk to blend until smooth and creamy.
2. Add the almond flour, shredded coconut, and grated carrots, mixing well until everything is combined.
3. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray.
4. Freeze for 30 minutes to allow the fat bombs to firm up.

These carrot cake fat bombs offer a delicious, low-carb twist on the classic Easter dessert. The warm cinnamon and nutmeg flavors combine beautifully with the creamy texture of the fat bombs, making them a perfect treat to enjoy guilt-free. They’re a great option for anyone looking to indulge without sacrificing their keto lifestyle, offering both satisfaction and nutrition in every bite.

Keto Easter Chocolate Mint Truffles

These keto-friendly chocolate mint truffles are the ultimate combination of rich, creamy chocolate and refreshing mint. Perfect for an Easter treat, they offer a rich texture and a satisfying minty flavor without the carbs. The truffles are easy to prepare and can be stored in the fridge for up to a week, making them a fantastic option for making ahead of time for your Easter festivities.

Ingredients:

• 1 cup unsweetened dark chocolate chips
• 2 tbsp coconut oil
• 1/4 cup heavy cream
• 1/4 tsp peppermint extract
• 2 tbsp powdered erythritol

Recipe:

1. In a heatproof bowl, melt the dark chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.
2. Once melted, add the heavy cream, peppermint extract, and powdered erythritol. Stir until the mixture is completely combined.
3. Allow the mixture to cool to room temperature, then refrigerate for about 1 hour, or until firm enough to scoop.
4. Once firm, scoop out small portions and roll them into balls using your hands.
5. Optionally, you can roll the truffles in a little extra powdered erythritol or cocoa powder for a finishing touch.
6. Store in the refrigerator and enjoy!

These chocolate mint truffles are a wonderfully indulgent Easter treat that satisfies your sweet tooth while keeping carbs in check. The combination of rich dark chocolate and cooling mint creates a perfect harmony of flavors. They’re simple to make, yet elegant enough to serve at any holiday gathering, making them a perfect keto dessert option for Easter.

Keto Easter Coconut Macaroons

These keto coconut macaroons are chewy, coconutty, and wonderfully sweet, making them an ideal Easter treat for anyone on a low-carb diet. With a delightful golden-brown exterior and a soft, coconut-filled center, these macaroons provide the perfect balance of texture and flavor. Plus, they’re quick to prepare and easy to make ahead, ensuring you have a sweet, satisfying treat ready for your Easter celebration.

Ingredients:

• 3 cups unsweetened shredded coconut
• 1/4 cup powdered erythritol
• 2 large egg whites
• 1 tsp vanilla extract
• Pinch of salt

Recipe:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, powdered erythritol, egg whites, vanilla extract, and salt. Stir until all the ingredients are well incorporated.
3. Scoop out tablespoon-sized portions of the coconut mixture and form them into small mounds on the prepared baking sheet.
4. Bake for 12-15 minutes, or until the macaroons are golden brown on top.
5. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut macaroons are simple to make but provide an indulgent treat that feels special. The chewy, coconut texture combined with the natural sweetness of erythritol makes them an excellent choice for anyone wanting a keto-friendly dessert that still feels like a traditional Easter treat. They can be made ahead and stored for a few days, making them an easy, no-fuss option for your holiday celebration.

Keto Easter Raspberry Cheesecake Bars

These keto-friendly raspberry cheesecake bars are a decadent dessert that brings together the creamy texture of cheesecake with the bright, fruity flavor of raspberries. They’re low in carbs but high in flavor, making them the perfect Easter dessert for anyone following a keto diet. With a buttery, almond flour crust and a velvety smooth cream cheese filling, these bars are sure to impress your guests.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup butter, melted
• 16 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup powdered erythritol
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup fresh raspberries

Recipe:

1. Preheat your oven to 325°F (165°C) and line a 9×9-inch baking pan with parchment paper.
2. In a small bowl, mix the almond flour, powdered erythritol, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form a crust.
3. Bake the crust for 8-10 minutes, or until golden, then remove it from the oven and let it cool.
4. In a separate bowl, beat the cream cheese, sour cream, powdered erythritol, egg, and vanilla extract until smooth and creamy.
5. Pour the cream cheese mixture over the cooled crust and smooth it out evenly.
6. Drop spoonfuls of the fresh raspberries onto the cheesecake layer and swirl them in gently with a toothpick or knife.
7. Bake for 25-30 minutes, or until the center is set. Let the bars cool to room temperature before refrigerating them for at least 2 hours to firm up.
8. Once chilled, slice into bars and serve.

These raspberry cheesecake bars are an exquisite way to enjoy a keto-friendly dessert on Easter. The tangy raspberries complement the rich, creamy cheesecake filling, while the almond flour crust provides the perfect base. These bars are not only delicious but also give you a decadent and satisfying treat without the guilt of traditional desserts, making them a perfect choice for Easter.

Keto Easter Chocolate Hazelnut Cups

These keto chocolate hazelnut cups are a delightful Easter treat, combining the rich flavors of smooth chocolate with the crunchy, nutty goodness of hazelnuts. Inspired by the classic chocolate hazelnut spread, these cups are a fun, low-carb alternative that satisfies your chocolate cravings while keeping things keto-friendly. They’re perfect for making ahead and storing in the fridge for a quick, indulgent treat throughout the holiday.

Ingredients:

• 1 cup unsweetened dark chocolate chips
• 1/4 cup coconut oil
• 1/2 cup hazelnut butter (or finely chopped hazelnuts)
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Recipe:

1. Line a muffin tin with paper cupcake liners.
2. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.
3. Spoon a small amount of the melted chocolate into each cupcake liner, just enough to coat the bottom. Place the muffin tin in the fridge for 15-20 minutes to set the chocolate.
4. In a separate bowl, mix the hazelnut butter, powdered erythritol, and vanilla extract until smooth and well combined.
5. Once the chocolate bottoms have hardened, spoon a small amount of the hazelnut mixture into each cup.
6. Top each cup with the remaining melted chocolate, spreading it evenly to cover the filling.
7. Place the muffin tin back in the fridge for 30 minutes to allow the cups to set completely.
8. Once firm, remove from the muffin tin and enjoy!

These chocolate hazelnut cups are a decadent and satisfying keto treat, offering a rich chocolate flavor with the added crunch of hazelnuts. The combination of creamy hazelnut butter and dark chocolate is indulgent but still low-carb, making it a perfect addition to your Easter dessert spread. They’re easy to make and store well in the fridge, so you can enjoy them whenever you need a chocolate fix.

Keto Easter Strawberry Cheesecake Fat Bombs

These strawberry cheesecake fat bombs are a creamy, fruity treat that captures the flavors of a classic cheesecake in a low-carb, keto-friendly form. With the tartness of fresh strawberries combined with the richness of cream cheese, they’re a refreshing Easter dessert. These fat bombs are packed with healthy fats, making them a filling snack or dessert while keeping you on track with your keto goals.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup fresh strawberries, pureed
• 1/4 cup powdered erythritol
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• Pinch of salt

Recipe:

1. In a mixing bowl, combine the cream cheese, pureed strawberries, powdered erythritol, coconut oil, vanilla extract, and a pinch of salt. Use an electric mixer to blend until smooth and creamy.
2. Spoon the mixture into silicone molds or mini muffin tins, filling each one about 3/4 full.
3. Freeze the fat bombs for 2-3 hours, or until firm.
4. Once set, pop the fat bombs out of the molds and store them in an airtight container in the freezer.
5. Enjoy them straight from the freezer for a cool, creamy, and satisfying treat.

These strawberry cheesecake fat bombs are a delicious way to enjoy a keto-friendly dessert during Easter. The creamy texture from the cream cheese combined with the fresh strawberry flavor creates a sweet, indulgent snack that is both refreshing and satisfying. They’re perfect for those who want a low-carb, high-fat treat to enjoy without any guilt.

Keto Easter Chocolate Almond Clusters

These keto chocolate almond clusters are a quick and easy Easter treat, combining crunchy almonds with rich, smooth dark chocolate. With a hint of sea salt to bring out the flavors, they’re an indulgent yet guilt-free dessert for anyone following a keto diet. These clusters are perfect for preparing in advance and storing in the fridge, making them a great addition to your Easter celebrations.

Ingredients:

• 1 cup unsweetened dark chocolate chips
• 1/2 cup whole almonds (or almond pieces)
• 2 tbsp coconut oil
• 1/4 tsp sea salt

Recipe:

1. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together, stirring every 30 seconds until completely smooth.
2. Once the chocolate is melted, fold in the almonds, ensuring they are evenly coated with the chocolate.
3. Drop spoonfuls of the chocolate-almond mixture onto a parchment-lined baking sheet, forming clusters.
4. Sprinkle a pinch of sea salt over each cluster for added flavor.
5. Refrigerate the clusters for 30-45 minutes, or until the chocolate has hardened completely.
6. Store in an airtight container in the fridge and enjoy!

These chocolate almond clusters are a delicious and simple keto treat for Easter. The combination of crunchy almonds and creamy chocolate, with a touch of sea salt, makes for a satisfying and indulgent dessert. They’re quick to prepare and store well, making them a great option for anyone looking for a low-carb treat to enjoy over the Easter weekend.

Keto Easter Raspberry Coconut Fat Bombs

These keto raspberry coconut fat bombs are a delicious combination of creamy coconut and tangy raspberries, perfect for an Easter treat that is both refreshing and satisfying. They’re loaded with healthy fats, making them a great choice for anyone on a keto diet looking for a low-carb, high-fat snack or dessert. These fat bombs are simple to make, and they offer a sweet, fruity burst of flavor that pairs beautifully with the richness of coconut.

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 4 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 cup fresh raspberries, mashed
• 1/2 tsp vanilla extract

Recipe:

1. In a mixing bowl, combine the shredded coconut, melted coconut oil, and softened cream cheese. Mix until smooth.
2. Add the powdered erythritol, mashed raspberries, and vanilla extract to the mixture, stirring until everything is fully incorporated.
3. Spoon the mixture into silicone molds or mini muffin tins, pressing the mixture down to form smooth, even layers.
4. Freeze the fat bombs for 2-3 hours, or until they are firm and solid.
5. Once set, pop them out of the molds and store them in an airtight container in the freezer.

These raspberry coconut fat bombs are the perfect treat for those who crave a combination of fruity and creamy flavors while keeping their carbs low. The raspberries bring a refreshing tang, while the coconut adds richness, creating a well-balanced fat bomb. They’re easy to make, and the freezer ensures they stay firm and perfect for a cool Easter dessert.

Keto Easter Lemon Poppy Seed Muffins

These keto lemon poppy seed muffins are light, fluffy, and bursting with fresh lemon flavor, making them a great Easter treat that’s low in carbs and high in flavor. They’re made with almond flour for a moist texture and are naturally sweetened with erythritol, keeping them keto-friendly without sacrificing taste. These muffins are perfect for breakfast, a snack, or even a light dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup butter, melted
• 1/4 cup unsweetened almond milk
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Recipe:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the poppy seeds.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These keto lemon poppy seed muffins are a delightful Easter treat that combines the tangy freshness of lemon with the subtle crunch of poppy seeds. They’re a great low-carb option for anyone on the keto diet looking for a light yet satisfying snack. These muffins are incredibly moist and flavorful, making them a perfect way to enjoy a sweet breakfast or dessert without breaking your keto goals.

Keto Easter Almond Joy Bark

Keto almond joy bark is a quick, easy, and delicious treat that combines the flavors of coconut, chocolate, and almonds—just like the classic candy bar—while keeping it low-carb and keto-friendly. This no-bake recipe is simple to prepare and provides a satisfying crunch and creamy texture. It’s perfect for making ahead and storing in the freezer for a quick, low-carb treat to enjoy during the Easter holiday.

Ingredients:

• 1 cup unsweetened dark chocolate chips
• 1/4 cup coconut oil
• 1/2 cup unsweetened shredded coconut
• 1/2 cup whole almonds
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of sea salt

Recipe:

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together, stirring every 30 seconds until smooth and fully melted.
3. In a small bowl, combine the shredded coconut, almonds, powdered erythritol, and vanilla extract.
4. Spread the coconut-almond mixture evenly onto the prepared baking sheet.
5. Pour the melted chocolate over the coconut-almond mixture, spreading it out evenly with a spatula.
6. Sprinkle a pinch of sea salt on top for added flavor.
7. Refrigerate the bark for about 1-2 hours, or until the chocolate has hardened completely.
8. Once set, break the bark into pieces and store in an airtight container in the fridge.

This keto almond joy bark is a perfect Easter treat for those who love the combination of chocolate, coconut, and almonds. It’s rich, crunchy, and satisfying, offering a wonderful texture contrast while keeping carbs low. The best part is that it’s incredibly easy to make, and the fridge does all the work to set it up, giving you a delightful treat to enjoy during your Easter celebrations.

Keto Easter Peanut Butter Eggs

These keto peanut butter eggs are a delicious combination of creamy peanut butter and rich dark chocolate, made with low-carb ingredients so you can indulge in this classic Easter treat without the guilt. They’re easy to make, and the combination of sweet and salty flavors makes them irresistible. Whether for yourself or as a gift, these peanut butter eggs are the perfect treat to enjoy on a keto diet during Easter.

Ingredients:

• 1 cup peanut butter (unsweetened and creamy)
• 1/4 cup powdered erythritol
• 1/4 cup coconut flour
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup unsweetened dark chocolate chips
• 2 tbsp coconut oil

Recipe:

1. In a medium bowl, mix the peanut butter, powdered erythritol, coconut flour, vanilla extract, and salt until well combined.
2. Roll the peanut butter mixture into egg-shaped balls and place them on a parchment-lined baking sheet.
3. Freeze the peanut butter eggs for 20-30 minutes, or until firm.
4. Meanwhile, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
5. Once the peanut butter eggs are firm, dip each one into the melted chocolate, ensuring they are fully coated.
6. Place the chocolate-covered peanut butter eggs back on the parchment paper and refrigerate them for about 30 minutes to allow the chocolate to set.
7. Enjoy these creamy, chocolatey, peanut buttery treats straight from the fridge!

These keto peanut butter eggs are the perfect Easter treat for those who love the combination of chocolate and peanut butter. With a rich, creamy center and a smooth chocolate coating, they’re every bit as satisfying as the classic version, but without the carbs. These eggs are easy to make, store well, and are a perfect low-carb option for Easter indulgence.

Keto Easter Chocolate-Covered Strawberries

Keto chocolate-covered strawberries are a simple, elegant, and delicious treat that’s perfect for Easter. Fresh strawberries are dipped in smooth, sugar-free dark chocolate for a combination of fruity sweetness and rich chocolate, all while keeping your carb count low. These are perfect as a light dessert or as part of an Easter dessert platter.

Ingredients:

• 1 pint fresh strawberries, washed and dried
• 1 cup unsweetened dark chocolate chips
• 1 tbsp coconut oil
• 1/2 tsp vanilla extract
• Pinch of sea salt (optional)

Recipe:

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together, stirring every 30 seconds until smooth.
3. Once the chocolate is melted, stir in the vanilla extract.
4. Dip each strawberry into the melted chocolate, covering about two-thirds of the strawberry. Allow any excess chocolate to drip off.
5. Place the chocolate-covered strawberries on the prepared baking sheet. Optionally, sprinkle a small pinch of sea salt over the chocolate for added flavor.
6. Refrigerate the strawberries for 30-45 minutes, or until the chocolate has completely set.
7. Serve and enjoy!

These keto chocolate-covered strawberries are an elegant and simple treat that combines the natural sweetness of strawberries with the rich depth of dark chocolate. Perfect for Easter celebrations, they’re easy to make and can be enjoyed as a light dessert or as a snack. They’re sure to be a hit with anyone following a keto lifestyle!

Keto Easter Carrot Cake Bites

These keto carrot cake bites are an ideal Easter treat, offering the warm spices and carrot cake flavors you love, all while staying low-carb. With a combination of almond flour, shredded carrots, and a delicious sugar-free cream cheese frosting, these carrot cake bites are a satisfying, guilt-free indulgence. They’re small, bite-sized, and perfect for anyone who wants a little taste of Easter without the carbs.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded carrots
• 1/4 cup powdered erythritol
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp nutmeg
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• Pinch of salt

For the Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract

Recipe:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, shredded carrots, erythritol, cinnamon, baking powder, nutmeg, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop the mixture into small bite-sized portions and form them into balls. Place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the carrot cake bites are cooling, prepare the frosting by beating together the softened cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
8. Once the carrot cake bites have cooled, top each one with a dollop of the cream cheese frosting.
9. Store in an airtight container in the fridge.

These keto carrot cake bites are a great way to enjoy all the flavors of carrot cake in a low-carb form. They are light, flavorful, and packed with spices that make them the perfect treat for Easter. The sugar-free cream cheese frosting adds the perfect finishing touch, making these bites a crowd-pleaser for anyone on a keto diet.

Note: More recipes​ are coming soon!