25+ Irresistible Easter Low-Carb Gluten-Free Recipes for Every Taste

Easter is a time for celebration, family, and delicious meals.

For those following a low-carb or gluten-free lifestyle, the holiday table can sometimes feel like a minefield of sugary desserts and carb-heavy sides.

But it doesn’t have to be! With thoughtful planning and creative recipes, you can enjoy all the flavors of Easter without compromising your dietary goals.

In this blog, we’ve curated over 25 delectable low-carb and gluten-free recipes that are perfect for your Easter feast.

From savory brunch dishes and hearty main courses to indulgent desserts, these recipes are designed to satisfy every craving while keeping carbs and gluten at bay.

Whether you’re hosting a crowd or preparing a quiet family meal, these dishes bring both health and joy to your holiday table.

25+ Irresistible Easter Low-Carb Gluten-Free Recipes for Every Taste

Easter is a time to connect with loved ones, enjoy the beauty of spring, and indulge in delicious food.

With these 25+ low-carb, gluten-free recipes, you don’t have to choose between staying true to your dietary needs and enjoying a flavorful feast.

These dishes are crafted to offer a balance of tradition, health, and indulgence, ensuring there’s something for everyone at your table.

Whether you’re preparing an elegant brunch, a hearty dinner, or sweet treats for dessert, this collection has you covered.

Celebrate the season of renewal with dishes that are as nourishing as they are festive.

Low-Carb Gluten-Free Deviled Eggs

These low-carb, gluten-free deviled eggs are the perfect Easter appetizer. Creamy, tangy, and topped with a sprinkle of paprika, they’re a delicious and nutritious choice for anyone following a low-carb or gluten-free diet. These deviled eggs are easy to make, and they’re sure to be a hit at your Easter gathering.

• Ingredients:
  • 12 large eggs
  • 3 tbsp mayonnaise (preferably avocado or olive oil-based)
  • 1 tbsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • Paprika for garnish
• Instructions:
  1. Boil the eggs: Place the eggs in a large saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes. Remove from heat and allow to cool.
  2. Peel and cut: Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
  3. Prepare the filling: Mash the yolks with mayonnaise, mustard, vinegar, garlic powder, salt, and pepper. Mix until smooth.
  4. Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites.
  5. Garnish and serve: Sprinkle paprika on top for garnish. Chill in the refrigerator for about 30 minutes before serving.

These low-carb, gluten-free deviled eggs are a flavorful and satisfying appetizer that complements any Easter spread. They are packed with protein, making them a healthy choice that guests can enjoy without compromising on taste. Whether you’re hosting a family gathering or bringing a dish to a potluck, these deviled eggs will be a crowd favorite!

Keto-Friendly Easter Carrot Cake Muffins

These keto-friendly, gluten-free carrot cake muffins are a fantastic Easter treat that stays true to the traditional carrot cake flavors but without the carbs. They are soft, moist, and perfectly spiced, with a delicious hint of cinnamon and nutmeg. Topped with a simple cream cheese frosting, these muffins are ideal for breakfast, dessert, or a mid-day snack.

• Ingredients:
  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup erythritol (or preferred sweetener)
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • 1/4 cup chopped walnuts (optional)
• For Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract
• Instructions:
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the almond flour, shredded coconut, cinnamon, nutmeg, baking soda, and baking powder.
  3. In another bowl, whisk the eggs, almond milk, erythritol, and vanilla extract. Combine wet and dry ingredients, mixing until smooth.
  4. Stir in the grated carrots and walnuts, if using.
  5. Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
  6. While the muffins cool, prepare the frosting by beating together cream cheese, butter, erythritol, and vanilla extract until smooth.
  7. Once the muffins have cooled, spread the cream cheese frosting on top.

These keto carrot cake muffins are a wonderful alternative for anyone seeking a gluten-free and low-carb treat this Easter. Packed with the comforting flavors of traditional carrot cake but without the sugar and refined flour, they are a healthy choice for your celebration. The rich cream cheese frosting adds a decadent touch that perfectly complements the spice-filled muffin base.

Low-Carb Zucchini Fritters with Herb Yogurt Dip

These crispy, low-carb zucchini fritters are a delicious and healthy side dish or appetizer that can easily fit into your Easter menu. Made with fresh zucchini, almond flour, and eggs, these fritters are low in carbs yet packed with flavor. Paired with a cooling herb yogurt dip, they make for an irresistible snack or a tasty side to complement your main course.

• Ingredients:
  • 2 medium zucchinis, grated
  • 1/2 cup almond flour
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Olive oil for frying
• For the Herb Yogurt Dip:
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
  • Salt and pepper to taste
• Instructions:
  1. Prepare the zucchini: Grate the zucchinis and place them in a clean towel to squeeze out excess moisture.
  2. Make the fritter batter: In a bowl, mix the zucchini, almond flour, eggs, Parmesan cheese, garlic powder, onion powder, salt, and pepper until combined.
  3. Fry the fritters: Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the fritter batter into the skillet, pressing down lightly to form patties. Fry for 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and drain on paper towels.
  4. Prepare the dip: In a small bowl, mix together the Greek yogurt, fresh herbs, lemon juice, salt, and pepper.
  5. Serve: Serve the warm fritters with the herb yogurt dip on the side.

These low-carb zucchini fritters with herb yogurt dip are a perfect Easter snack or side dish that’s both healthy and flavorful. The fritters are crispy on the outside, tender on the inside, and pair wonderfully with the creamy, tangy yogurt dip. They are easy to make, gluten-free, and low in carbs, making them a great addition to any Easter feast. They’re sure to be a hit with your guests, whether as an appetizer or a side dish!

Low-Carb Gluten-Free Spinach and Cheese Stuffed Chicken Breast

This low-carb, gluten-free stuffed chicken breast is a savory and satisfying dish perfect for your Easter dinner. Filled with a creamy mixture of spinach, cheese, and herbs, it’s juicy on the inside with a crispy golden crust on the outside. This dish is both flavorful and nutritious, offering a low-carb alternative to more traditional holiday meals.

• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 2 cups fresh spinach, chopped
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste
  • 1/4 cup almond flour (for breading)
  • 2 tbsp butter, melted
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Slice a pocket into each chicken breast, being careful not to cut all the way through.
  3. In a skillet, heat olive oil over medium heat. Add chopped spinach and sauté for 2-3 minutes until wilted.
  4. In a bowl, mix together cream cheese, mozzarella, Parmesan, garlic powder, onion powder, and the cooked spinach. Season with salt and pepper.
  5. Stuff each chicken breast with the spinach and cheese mixture, securing with toothpicks if necessary.
  6. Dredge each stuffed chicken breast in almond flour, ensuring it is evenly coated.
  7. Heat butter in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side.
  8. Transfer the chicken breasts to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  9. Let the chicken rest for 5 minutes before serving.

This low-carb, gluten-free spinach and cheese stuffed chicken breast is a perfect choice for a festive Easter dinner. The spinach and cheese filling keeps the chicken moist and flavorful, while the almond flour coating gives a satisfying crunch. It’s a crowd-pleasing dish that pairs wonderfully with a side of roasted vegetables or a fresh salad, making it an excellent option for anyone watching their carbs this holiday.

Keto Lemon Poppy Seed Bread

This keto lemon poppy seed bread is a delightful low-carb dessert that’s perfect for your Easter table. With a zesty lemon flavor and a satisfying crunch from the poppy seeds, this gluten-free bread is light, moist, and full of bright, citrusy flavor. It’s a great way to enjoy a sweet treat without the carbs, and it pairs wonderfully with a cup of tea or coffee.

• Ingredients:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup melted butter
  • 1/2 cup erythritol or preferred sweetener
  • 1/4 cup unsweetened almond milk
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 2 tbsp poppy seeds
  • 1 tsp vanilla extract
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
  3. In another bowl, whisk the eggs, melted butter, erythritol, almond milk, lemon zest, lemon juice, vanilla extract, and poppy seeds until combined.
  4. Slowly combine the wet and dry ingredients, stirring until smooth.
  5. Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This keto lemon poppy seed bread is a refreshing, low-carb treat that adds a citrusy twist to your Easter spread. With its light and moist texture, it’s perfect for breakfast or as a dessert. The lemon flavor shines through beautifully, complemented by the crunch of poppy seeds, making it a satisfying option for anyone on a gluten-free or low-carb diet. It’s a wonderful addition to your Easter brunch or afternoon tea!

Low-Carb Gluten-Free Cauliflower Potato Salad

This low-carb, gluten-free cauliflower potato salad offers all the comforting flavors of traditional potato salad but without the carbs. Using cauliflower as a base, this salad is packed with creamy dressing, crunchy vegetables, and hard-boiled eggs, making it a perfect side dish for your Easter meal. It’s easy to make and will be loved by everyone, even those who aren’t following a low-carb diet.

• Ingredients:
  • 1 medium cauliflower head, cut into florets
  • 4 hard-boiled eggs, chopped
  • 1/4 cup diced red onion
  • 1/4 cup diced celery
  • 1/2 cup mayonnaise (preferably avocado oil-based)
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • Paprika for garnish
• Instructions:
  1. Steam the cauliflower florets until tender, about 10 minutes. Drain and let them cool completely.
  2. Once cooled, chop the cauliflower into bite-sized pieces.
  3. In a large bowl, combine the cauliflower, hard-boiled eggs, red onion, and celery.
  4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  5. Pour the dressing over the cauliflower mixture and stir to combine.
  6. Garnish with paprika and chill in the refrigerator for at least 1 hour before serving.

This low-carb cauliflower potato salad is a great substitute for traditional potato salad and is perfect for Easter. The cauliflower mimics the texture of potatoes, while the creamy, tangy dressing ties everything together. It’s a delicious and satisfying side dish that fits perfectly into a gluten-free or low-carb diet, and it’s guaranteed to be a hit with your guests. Whether served alongside grilled meats or as part of a holiday spread, it’s a refreshing and light addition to your Easter table.

Low-Carb Deviled Egg Salad Lettuce Wraps

Deviled eggs are a classic Easter favorite, but this recipe transforms them into a delicious salad wrapped in crisp lettuce leaves. With the familiar creamy, tangy flavor of deviled eggs, these lettuce wraps are a low-carb, gluten-free option perfect for an appetizer or a light lunch. They’re easy to prepare, refreshing, and packed with protein.

• Ingredients:
  • 6 hard-boiled eggs, peeled and chopped
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 1/4 cup finely diced celery
  • 2 tbsp chopped green onions
  • Salt and pepper to taste
  • Butter or romaine lettuce leaves for wrapping
• Instructions:
  1. In a medium bowl, mash the chopped hard-boiled eggs with a fork.
  2. Add mayonnaise, Dijon mustard, paprika, celery, green onions, salt, and pepper. Mix until well combined.
  3. Spoon the egg salad onto lettuce leaves, folding them into wraps.
  4. Serve immediately or refrigerate until ready to enjoy.

These deviled egg salad lettuce wraps are a fun and healthy twist on a traditional Easter dish. They’re quick to assemble, low in carbs, and full of flavor. The crisp lettuce provides a refreshing contrast to the creamy egg salad, making it a satisfying and guilt-free addition to your Easter table.

Keto Coconut Cream Easter Cheesecake Cups

These keto coconut cream cheesecake cups are a decadent yet low-carb dessert that feels indulgent without breaking your diet. With a creamy coconut cheesecake filling and a nutty crust, these individual servings are perfect for Easter gatherings. Topped with toasted coconut, they’re a delightful treat to finish your meal.

• Ingredients:
  • For the crust:
    • 1/2 cup almond flour
    • 2 tbsp unsweetened shredded coconut
    • 2 tbsp melted butter
    • 1 tbsp erythritol or sweetener of choice
  • For the filling:
    • 8 oz cream cheese, softened
    • 1/4 cup powdered erythritol
    • 1/4 cup heavy cream
    • 2 tbsp unsweetened coconut cream
    • 1/2 tsp vanilla extract
    • 1/4 cup unsweetened shredded coconut (toasted, for topping)
• Instructions:
  1. Preheat your oven to 350°F (175°C). In a bowl, mix the crust ingredients until crumbly. Press the mixture into the bottom of silicone cupcake molds or ramekins.
  2. Bake the crusts for 8-10 minutes or until golden. Let cool completely.
  3. In a mixing bowl, beat the cream cheese, powdered erythritol, heavy cream, coconut cream, and vanilla extract until smooth.
  4. Spoon the cheesecake filling onto the cooled crusts. Smooth the tops with a spatula.
  5. Chill in the refrigerator for at least 2 hours.
  6. Sprinkle toasted coconut on top before serving.

These keto coconut cream cheesecake cups are the ultimate low-carb Easter dessert. They’re creamy, flavorful, and perfectly portioned for individual servings. The nutty crust complements the light and fluffy coconut filling, while the toasted coconut adds a festive touch. It’s a dessert that will impress your guests and leave them craving more.

Low-Carb Herb and Garlic Cauliflower Mash

A great alternative to mashed potatoes, this low-carb herb and garlic cauliflower mash is creamy, flavorful, and the perfect side dish for your Easter main course. Infused with fresh herbs and roasted garlic, it’s a crowd-pleaser that pairs well with everything from roasted meats to vegetarian entrees.

• Ingredients:
  • 1 large head of cauliflower, cut into florets
  • 2 cloves garlic, roasted
  • 3 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 2 tbsp cream cheese
  • 2 tbsp chopped fresh parsley
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
• Instructions:
  1. Steam the cauliflower florets until tender, about 10-12 minutes. Drain well.
  2. In a food processor or blender, combine the steamed cauliflower, roasted garlic, butter, heavy cream, and cream cheese. Blend until smooth and creamy.
  3. Stir in parsley, thyme, salt, and pepper.
  4. Transfer the cauliflower mash to a serving dish and garnish with additional herbs, if desired.

This herb and garlic cauliflower mash is a wholesome, low-carb alternative to traditional mashed potatoes. It’s rich, creamy, and bursting with the flavors of roasted garlic and fresh herbs. Serve it alongside your Easter roast or grilled vegetables for a comforting and guilt-free side dish that everyone will enjoy.

Low-Carb Zucchini Noodle Primavera

This zucchini noodle primavera is a colorful, nutrient-rich dish perfect for Easter. Packed with fresh vegetables and tossed in a light garlic butter sauce, this gluten-free and low-carb recipe is a refreshing main or side dish for spring celebrations. It’s easy to prepare and brings a vibrant splash of color to your Easter table.

• Ingredients:
  • 4 medium zucchinis (spiralized into noodles)
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced bell peppers (assorted colors)
  • 1/2 cup thinly sliced red onion
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
• Instructions:
  1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
  2. Toss in the cherry tomatoes, bell peppers, and onion. Sauté for 3-4 minutes until the vegetables are slightly softened.
  3. Add the zucchini noodles to the skillet and sprinkle with Italian seasoning, salt, and pepper. Cook for 2-3 minutes, tossing gently, until the noodles are tender but not mushy.
  4. Remove from heat and garnish with Parmesan cheese and fresh basil leaves before serving.

This zucchini noodle primavera is a healthy, low-carb alternative to traditional pasta dishes, perfect for Easter. The combination of fresh vegetables and light seasoning makes it a refreshing, guilt-free option that complements any holiday spread. Serve it as a light main course or alongside your favorite Easter entrees.

Keto Asparagus and Ham Egg Muffins

These keto asparagus and ham egg muffins are a savory, portable option ideal for Easter brunch. They’re low-carb, gluten-free, and packed with protein. Featuring tender asparagus, smoky ham, and fluffy eggs, these muffins are easy to prepare and perfect for feeding a crowd.

• Ingredients:
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/2 cup diced ham
  • 1/2 cup chopped asparagus (lightly steamed)
  • 1/4 cup shredded cheddar cheese
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • Non-stick spray for muffin tin
• Instructions:
  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick spray.
  2. In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
  3. Divide the diced ham and asparagus evenly among the muffin cups. Sprinkle with cheddar cheese.
  4. Pour the egg mixture into each muffin cup until nearly full.
  5. Bake for 18-20 minutes, or until the egg muffins are set and golden on top.
  6. Allow to cool for 5 minutes before removing from the tin.

These keto asparagus and ham egg muffins are a simple yet flavorful addition to your Easter brunch. Their individual portions make them perfect for serving to guests, while their savory flavors pair beautifully with other breakfast or brunch items. Enjoy a filling and low-carb start to your Easter celebrations!

Low-Carb Carrot Cake Cookies

Carrot cake is a traditional Easter dessert, and these low-carb carrot cake cookies are a delightful gluten-free twist. Soft, chewy, and spiced with cinnamon and nutmeg, these cookies offer all the flavors of carrot cake in a portable form. A luscious cream cheese frosting makes them extra indulgent.

• Ingredients:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup unsalted butter, softened
  • 1/4 cup erythritol or sweetener of choice
  • 1 large egg
  • 1/2 cup grated carrots
  • 1/4 cup chopped walnuts (optional)
  • For the frosting:
    • 4 oz cream cheese, softened
    • 2 tbsp powdered erythritol
    • 1/2 tsp vanilla extract
• Instructions:
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, and nutmeg.
  3. In another bowl, beat the butter and sweetener until fluffy. Add the egg and mix until combined.
  4. Gradually incorporate the dry ingredients into the wet mixture. Fold in the grated carrots and walnuts.
  5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
  6. Bake for 12-15 minutes, or until golden brown. Cool completely.
  7. For the frosting, beat the cream cheese, powdered sweetener, and vanilla until smooth. Spread over cooled cookies.

These low-carb carrot cake cookies are a sweet and satisfying Easter treat without the guilt. Soft and spiced to perfection, they’re easy to make and loved by all. The cream cheese frosting adds the perfect finishing touch, making these cookies a must-have for your Easter dessert spread.

Low-Carb Spinach and Feta Stuffed Portobello Mushrooms

Stuffed portobello mushrooms are a delicious and elegant addition to any Easter spread. This low-carb version features a creamy spinach and feta filling, baked to perfection for a savory and satisfying appetizer or side dish. Packed with nutrients and flavor, these mushrooms are a showstopper that everyone will enjoy.

• Ingredients:
  • 4 large portobello mushroom caps, cleaned and stems removed
  • 2 cups fresh spinach, chopped
  • 1/3 cup crumbled feta cheese
  • 1/4 cup cream cheese, softened
  • 2 tbsp grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Brush the mushroom caps with olive oil and season with salt and pepper. Place them on the baking sheet, gill side up.
  3. Heat a skillet over medium heat and sauté the garlic in a drizzle of olive oil until fragrant. Add spinach and cook until wilted.
  4. In a bowl, combine the cooked spinach, feta, cream cheese, and Parmesan. Mix until smooth.
  5. Spoon the filling evenly into the mushroom caps.
  6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
  7. Serve warm, garnished with additional Parmesan if desired.

These spinach and feta stuffed portobello mushrooms are rich, creamy, and full of flavor, making them a standout dish for Easter. Their beautiful presentation and hearty taste make them ideal as an appetizer or side. Perfect for low-carb eaters, they’re a crowd-pleasing choice for your holiday table.

Keto Lemon Herb Roasted Chicken Thighs

Tender, juicy, and bursting with bright flavors, these keto lemon herb roasted chicken thighs are the perfect centerpiece for your Easter feast. The combination of fresh herbs and zesty lemon creates a fragrant and flavorful dish that pairs beautifully with low-carb sides. It’s simple to make yet impressively delicious.

• Ingredients:
  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • Juice and zest of 1 lemon
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C). Line a baking dish with foil or parchment paper.
  2. In a small bowl, mix olive oil, lemon juice and zest, garlic, rosemary, thyme, paprika, salt, and pepper.
  3. Pat the chicken thighs dry with paper towels and rub the seasoning mixture under the skin and all over the thighs.
  4. Place the chicken thighs skin-side up in the baking dish.
  5. Roast for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
  6. Serve garnished with fresh herbs and lemon slices.

This keto lemon herb roasted chicken is a perfect choice for Easter. It’s aromatic, flavorful, and easy to prepare, making it a stress-free yet impressive main course. Pair it with low-carb sides like roasted vegetables or cauliflower mash for a wholesome holiday meal.

Low-Carb Almond Flour Hot Cross Buns

Hot cross buns are a traditional Easter treat, and this low-carb, gluten-free version ensures that everyone can enjoy them. Made with almond flour and spiced with cinnamon, nutmeg, and allspice, these buns are soft, slightly sweet, and topped with a classic icing cross for that festive touch.

• Ingredients:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 3 large eggs
  • 3 tbsp melted butter
  • 2 tbsp erythritol or sweetener of choice
  • 1/4 cup unsweetened almond milk
  • 1/4 cup dried unsweetened cranberries (optional)
  • For the icing:
    • 2 tbsp powdered erythritol
    • 1 tbsp cream cheese
    • 1 tsp almond milk
• Instructions:
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, and allspice.
  3. In another bowl, whisk together eggs, melted butter, sweetener, and almond milk. Gradually fold the dry ingredients into the wet mixture. Add cranberries if using.
  4. Divide the dough into 8 portions and roll into balls. Place them on the baking sheet.
  5. Bake for 18-20 minutes, or until golden brown. Cool completely.
  6. For the icing, mix powdered erythritol, cream cheese, and almond milk until smooth. Pipe a cross onto each bun.

These almond flour hot cross buns are a delightful and festive way to celebrate Easter while keeping things low-carb. Soft, spiced, and slightly sweet, they’re a perfect addition to your holiday table. Serve them with tea or coffee for a cozy and nostalgic treat that everyone will love.

Note: More recipes are coming soon!