25+ Delicious Easter Low Sugar Dessert Recipes You’ll Love

Easter is a time for celebration, family gatherings, and of course, indulging in delicious desserts.

However, if you’re looking to enjoy the holiday without overloading on sugar, you’re in luck!

There are plenty of tasty Easter dessert recipes that are low in sugar, allowing you to savor the sweet moments without the sugar rush.

Whether you’re hosting an Easter brunch or just treating yourself to something special, these 25+ Easter low sugar dessert recipes are perfect for anyone watching their sugar intake or following a healthier lifestyle.

From fruit-packed treats to decadent sugar-free cakes, these recipes bring all the sweetness of Easter without the added sugars.

Plus, many of them are naturally gluten-free, dairy-free, or keto-friendly, making them suitable for a variety of dietary needs.

So, let’s dive into these delicious and guilt-free Easter desserts that will leave your taste buds satisfied and your health goals intact!

25+ Delicious Easter Low Sugar Dessert Recipes You’ll Love

This Easter, you don’t have to compromise on taste to enjoy a healthier dessert spread.

With these 25+ Easter low sugar dessert recipes, you can indulge in the flavors of the season while keeping things light and wholesome.

From fruity delights like sugar-free strawberry shortcakes to rich chocolate treats made with sugar substitutes, these recipes offer a wide variety of options for everyone.

So, whether you’re hosting a family gathering or enjoying a quiet Easter at home, these desserts will bring all the sweet joy without the guilt.

Embrace the joy of a healthier Easter dessert table and share the love with your family and friends.

Low Sugar Carrot Cake Cupcakes

These Low Sugar Carrot Cake Cupcakes are perfect for a healthier Easter treat. Packed with fresh carrots, cinnamon, and a hint of nutmeg, these mini cakes are both flavorful and moist. With a reduced sugar content, they still deliver all the classic carrot cake flavor but with a fraction of the sweetness. Topped with a light cream cheese frosting, they offer a delicious, guilt-free option for your Easter celebration.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsweetened applesauce
• 1/4 cup erythritol or stevia (or any low-sugar sweetener)
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/4 cup unsweetened almond milk (or any milk of choice)

For Frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol or stevia
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine applesauce, erythritol, eggs, and vanilla extract. Mix well.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in grated carrots and chopped walnuts if using.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely.
9. For the frosting, beat together cream cheese, powdered erythritol, and vanilla extract until smooth.
10. Frost the cooled cupcakes and serve.

These Low Sugar Carrot Cake Cupcakes are a healthier alternative to traditional Easter desserts. With their moist texture, subtle spice, and creamy frosting, they’re sure to impress guests without the added sugar. Perfect for those who are watching their sugar intake, these cupcakes bring all the flavor of classic carrot cake with a lighter touch.

Sugar-Free Lemon Cheesecake Bars

These Sugar-Free Lemon Cheesecake Bars combine the richness of a classic cheesecake with the tanginess of fresh lemon. With a sugar-free crust and filling, these bars are a great option for anyone looking for a refreshing and light dessert to serve during Easter. The zesty lemon adds a burst of flavor, while the creamy texture of the cheesecake balances perfectly with the almond flour crust, creating a treat that’s both satisfying and healthy.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 2 tablespoons melted butter
  • 1 tablespoon erythritol or stevia
  • 1/2 teaspoon vanilla extract
• For the filling:
  • 16 oz cream cheese, softened
  • 1/4 cup erythritol or stevia
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C). Grease an 8×8-inch baking pan or line with parchment paper.
2. In a small bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Stir until the mixture resembles wet sand.
3. Press the almond flour mixture into the bottom of the prepared pan to form an even layer. Bake for 10-12 minutes until lightly golden.
4. While the crust cools, beat the cream cheese and erythritol together until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract.
6. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
7. Bake for 25-30 minutes or until the edges are set, and the center is slightly jiggly.
8. Let the bars cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.
9. Serve chilled and enjoy!

These Sugar-Free Lemon Cheesecake Bars are the perfect balance of tart lemon and creamy cheesecake. Their refreshing flavor makes them ideal for Easter or any springtime celebration. With no added sugar, they’re a great option for those managing their blood sugar levels or anyone seeking a lighter dessert. The almond flour crust adds a subtle nutty flavor that complements the creamy filling, making each bite irresistible.

Sugar-Free Chocolate Avocado Mousse

Rich, creamy, and velvety smooth, this Sugar-Free Chocolate Avocado Mousse is a decadent yet healthy treat perfect for Easter. By blending ripe avocados with cocoa powder, sweeteners, and a touch of vanilla, this mousse achieves a rich chocolate flavor without the sugar. The creamy texture from the avocado mimics traditional mousse, offering a guilt-free dessert that’s as indulgent as it is nutritious.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or stevia (or to taste)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk
• Pinch of salt
• 1/2 teaspoon instant coffee (optional, to enhance the chocolate flavor)

Instructions:

1. In a blender or food processor, combine the avocado, cocoa powder, erythritol, vanilla extract, almond milk, salt, and instant coffee (if using).
2. Blend until smooth and creamy, scraping down the sides as necessary.
3. Taste the mousse and adjust the sweetness as needed, adding more sweetener if desired.
4. Once fully blended, transfer the mousse into serving dishes or bowls.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve cold, optionally garnished with fresh berries, a dollop of whipped cream, or a sprinkle of shaved dark chocolate.

This Sugar-Free Chocolate Avocado Mousse is a luxurious yet healthy dessert that satisfies chocolate cravings without the sugar. The avocado provides a silky texture and healthy fats, making this mousse rich and indulgent. Perfect for Easter, this dessert is quick to make and customizable to suit your taste. With its creamy texture and deep chocolate flavor, it’s sure to be a hit with guests, proving that healthy desserts can be just as delicious as their sugary counterparts.

Low Sugar Strawberry Shortcake Trifle

This Low Sugar Strawberry Shortcake Trifle is a delightful, light dessert that brings together layers of fresh strawberries, a fluffy low-sugar sponge cake, and a creamy whipped topping. Perfect for Easter, it’s a colorful and satisfying treat that balances sweetness with the natural tartness of strawberries. With a lightened-up version of the traditional shortcake, this dessert is a crowd-pleaser without the added sugar, making it an ideal choice for those seeking a healthier way to celebrate.

Ingredients:

• For the cake:
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup erythritol or stevia
  • 3 large eggs
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 1 tablespoon coconut oil, melted
• For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered erythritol or stevia
  • 1 teaspoon vanilla extract
• For the strawberries:
  • 2 cups fresh strawberries, sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon erythritol or stevia (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan.
2. In a bowl, mix almond flour, baking powder, and erythritol.
3. In another bowl, whisk the eggs, vanilla extract, almond milk, and melted coconut oil.
4. Combine the dry and wet ingredients, stirring until smooth.
5. Pour the batter into the prepared cake pan and bake for 18-20 minutes or until a toothpick comes out clean.
6. While the cake is baking, prepare the whipped cream by beating heavy cream, erythritol, and vanilla extract in a chilled bowl until stiff peaks form.
7. In a separate bowl, mix sliced strawberries with lemon juice and optional erythritol.
8. Once the cake has cooled, cut it into cubes and begin layering the trifle.
9. In a large trifle dish or individual glasses, layer cake cubes, whipped cream, and macerated strawberries.
10. Repeat the layers, finishing with whipped cream and a few strawberry slices on top.
11. Chill for at least 2 hours before serving.

This Low Sugar Strawberry Shortcake Trifle offers a healthier twist on a traditional favorite. The fluffy almond flour cake and whipped cream provide a light, satisfying base, while the fresh strawberries add brightness and flavor. This dessert is perfect for those wanting a sweet yet guilt-free Easter treat. Its layers of texture and sweetness, without the added sugar, make it both indulgent and nutritious.

Sugar-Free Coconut Macaroons

These Sugar-Free Coconut Macaroons are simple yet irresistible. Made with just a few ingredients—unsweetened shredded coconut, egg whites, and a sugar substitute—these macaroons are both gluten-free and low in sugar. With a golden, slightly crispy exterior and a chewy interior, they make for the perfect Easter treat when you’re craving something sweet without the added sugar. They’re also easy to customize by adding a little vanilla or dark chocolate drizzle on top.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup erythritol or stevia
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons coconut flour (optional, for binding)

Instructions:

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites with erythritol, vanilla extract, and salt until soft peaks form.
3. Fold in the shredded coconut and coconut flour (if using), making sure everything is well combined.
4. Using your hands or a spoon, form small mounds of the coconut mixture and place them on the prepared baking sheet.
5. Bake for 15-18 minutes, or until the macaroons are golden brown and firm to the touch.
6. Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Optionally, drizzle with melted dark chocolate for added flavor.

These Sugar-Free Coconut Macaroons are a delicious, naturally sweetened treat that makes the perfect Easter dessert. The combination of chewy coconut and a hint of sweetness from the erythritol makes them a satisfying option without the sugar overload. Their simple ingredients and low-sugar content make them an excellent choice for those following a low-carb or sugar-free lifestyle. With or without chocolate, these macaroons are sure to become a favorite in your Easter dessert spread.

Low Sugar Raspberry Almond Bars

These Low Sugar Raspberry Almond Bars are a delightful combination of fruity tartness and nutty sweetness. The almond flour crust offers a light, buttery base, while the sugar-free raspberry filling is tangy and satisfying. With a simple almond topping, these bars are not only low in sugar but also packed with flavor. Perfect for Easter, they offer a fresh, spring-like dessert that is light but still indulgent enough to satisfy your sweet cravings.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup erythritol or stevia
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
• For the raspberry filling:
  • 2 cups fresh raspberries (or frozen, thawed)
  • 1/4 cup erythritol or stevia
  • 1 tablespoon lemon juice
  • 1 tablespoon chia seeds (optional, for thickening)
• For the topping:
  • 1/4 cup slivered almonds
  • 2 tablespoons almond flour

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, combine almond flour, shredded coconut, erythritol, melted butter, and vanilla extract to make the crust.
3. Press the mixture evenly into the prepared baking dish and bake for 10-12 minutes until golden brown.
4. In a saucepan over medium heat, combine raspberries, erythritol, and lemon juice. Cook, stirring occasionally, until the raspberries break down and become a thick sauce. If using chia seeds, stir them in now and cook for an additional 2 minutes.
5. Pour the raspberry mixture over the cooled crust, spreading it evenly.
6. In a small bowl, mix almond flour with slivered almonds, then sprinkle over the raspberry filling.
7. Bake for 15-20 minutes, or until the topping is golden and the filling is bubbly.
8. Let cool completely before cutting into bars.

These Low Sugar Raspberry Almond Bars are a refreshing and satisfying dessert for Easter. The combination of a buttery almond crust, tart raspberry filling, and crunchy almond topping creates a well-balanced treat that is light yet flavorful. By using erythritol and fresh raspberries, this dessert maintains a natural sweetness without the added sugar. It’s the perfect option for those who want to enjoy a fruity dessert that doesn’t compromise on taste or nutrition.

Low Sugar Lemon Poppy Seed Cake

This Low Sugar Lemon Poppy Seed Cake is the perfect dessert for an Easter celebration. With a zesty lemon flavor, crunchy poppy seeds, and a moist texture, this cake is light yet satisfying. Made with almond flour and a sugar substitute, it’s gluten-free, low in carbs, and free from refined sugars. The fresh citrus flavor pairs beautifully with the nutty almond flour, making it a refreshing choice for anyone looking for a lighter treat without compromising on taste.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup melted coconut oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, and poppy seeds until combined.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick comes out clean from the center of the cake.
7. Let the cake cool completely before removing from the pan and serving.

This Low Sugar Lemon Poppy Seed Cake is a light and refreshing Easter dessert that combines the tartness of lemon with the crunchy texture of poppy seeds. By using almond flour and a sugar substitute, this cake remains low-carb and gluten-free while still being full of flavor. It’s a perfect treat for anyone looking for a sweet, yet healthy dessert to enjoy with family and friends during the Easter holiday.

Low Sugar Carrot Cake Energy Balls

These Low Sugar Carrot Cake Energy Balls are a quick, healthy, and fun way to enjoy the flavors of carrot cake without the sugar overload. They are packed with fiber from the carrots and oats and provide a natural sweetness from the carrots and a small amount of erythritol. These bite-sized snacks are perfect for Easter brunch or as a lighter dessert alternative. With the goodness of nuts and spices, they’ll leave you satisfied without the guilt.

Ingredients:

• 1 cup rolled oats
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup almond flour
• 1/4 cup walnuts, chopped
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons erythritol or stevia
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon chia seeds (optional)
• 1/4 cup unsweetened almond butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsweetened almond milk (or milk of choice)

Instructions:

1. In a large bowl, combine the oats, grated carrots, almond flour, walnuts, shredded coconut, erythritol, cinnamon, nutmeg, and chia seeds (if using).
2. Stir in the almond butter, vanilla extract, and almond milk until the mixture comes together and is sticky.
3. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet or plate.
4. Refrigerate for at least 1 hour to allow the energy balls to firm up.
5. Serve chilled or at room temperature.

These Low Sugar Carrot Cake Energy Balls are a convenient, healthy alternative to traditional carrot cake. They provide all the classic carrot cake flavors—cinnamon, nutmeg, and walnuts—in a portable, no-bake format. Perfect for an Easter brunch or a snack for those following a low-sugar or gluten-free lifestyle, these energy balls are satisfying, full of nutrients, and free from refined sugars. They offer a guilt-free way to indulge in a beloved Easter treat.

Sugar-Free Chocolate Avocado Mousse

This Sugar-Free Chocolate Avocado Mousse is a rich, velvety dessert that’s perfect for anyone craving chocolate on Easter without the added sugar. The avocado provides a creamy texture, while the cocoa powder gives the mousse its deep, rich flavor. Sweetened with a sugar substitute, it’s an indulgent treat that’s also packed with healthy fats, making it a great choice for a low-sugar, keto-friendly dessert. Whether served on its own or topped with fresh berries, it’s sure to be a hit.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or stevia (adjust to taste)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or milk of choice)
• Pinch of salt
• Fresh berries, for garnish (optional)

Instructions:

1. In a food processor or blender, combine the avocados, cocoa powder, erythritol, vanilla extract, almond milk, and salt.
2. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
3. Taste and adjust sweetness if necessary by adding more erythritol or stevia.
4. Transfer the mousse to small serving dishes and chill in the refrigerator for at least 1 hour.
5. Garnish with fresh berries before serving, if desired.

This Sugar-Free Chocolate Avocado Mousse is a creamy, chocolatey delight that satisfies your dessert cravings without the sugar. The avocado creates a luxurious texture, while the cocoa powder brings rich chocolate flavor, making this dessert both indulgent and healthy. It’s a great way to enjoy a decadent treat while keeping things low-sugar, and it’s perfect for an Easter dessert spread. The fresh berries on top provide a pop of color and a hint of tartness to balance the richness of the mousse.

Low Sugar Coconut Macaroons

These Low Sugar Coconut Macaroons are a simple yet satisfying treat that captures the rich flavor of coconut in a healthy, low-sugar form. Perfect for Easter or any occasion, these macaroons are naturally sweetened with a sugar substitute and are made with shredded coconut and egg whites. They’re crunchy on the outside, soft and chewy on the inside, and easy to make with only a handful of ingredients. These macaroons are gluten-free, keto-friendly, and are sure to be a hit with those who have a sweet tooth but want to avoid added sugars.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup erythritol or stevia (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the egg whites until stiff peaks form.
3. Gently fold the shredded coconut, erythritol, vanilla extract, and a pinch of salt into the whipped egg whites.
4. Using a spoon, scoop small portions of the mixture and form them into mounds on the prepared baking sheet.
5. Bake for 18-20 minutes or until the macaroons are golden brown on the edges.
6. Let them cool on the baking sheet before transferring to a wire rack to cool completely.

These Low Sugar Coconut Macaroons are a great alternative to traditional sugary cookies. They’re packed with coconut flavor and have a satisfying chewy texture that’s perfect for anyone looking for a lighter Easter treat. The best part is that they’re simple to make with just a few ingredients and are naturally gluten-free and keto-friendly. Whether served as an Easter dessert or as a snack, these macaroons are a delightful and healthier way to indulge in a sweet coconut treat.

Low Sugar Strawberry Chia Jam

This Low Sugar Strawberry Chia Jam is a refreshing, tangy, and naturally sweetened jam made with fresh strawberries and chia seeds. Unlike traditional jams, it’s free from added sugars and instead relies on the natural sweetness of the strawberries. The chia seeds help thicken the jam while adding a boost of fiber and omega-3s. Perfect for spreading on low-sugar bread or as a topping for your Easter dessert, this jam is not only delicious but also nutrient-packed and guilt-free.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1 tablespoon lemon juice
• 1/4 cup erythritol or stevia (adjust to taste)
• 2 tablespoons chia seeds
• 1/4 teaspoon vanilla extract (optional)

Instructions:

1. In a medium saucepan, combine the chopped strawberries and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries begin to break down.
2. Once the strawberries have softened, mash them with a fork or potato masher to your desired consistency.
3. Stir in the erythritol or stevia and continue cooking for another 2-3 minutes.
4. Remove the pan from the heat and stir in the chia seeds and vanilla extract (if using).
5. Allow the jam to cool for about 10-15 minutes, then transfer it to a jar or airtight container.
6. Refrigerate for at least 1 hour to allow the chia seeds to thicken the jam. The jam will continue to thicken as it cools.

This Low Sugar Strawberry Chia Jam is a fantastic alternative to store-bought jams, which are often loaded with sugar. The chia seeds not only help thicken the jam naturally but also provide a dose of healthy fats and fiber. The fresh, sweet taste of strawberries shines through, making it the perfect addition to your Easter breakfast, a topping for low-sugar cakes, or even as a simple spread for your favorite bread. It’s a great way to enjoy fruit and sweetness without the guilt.

Low Sugar Baked Cinnamon Apple Slices

These Low Sugar Baked Cinnamon Apple Slices are a warm and comforting dessert perfect for Easter, or any time you want a healthy, sweet treat. The apples are naturally sweetened and spiced with cinnamon, creating a flavor that’s both aromatic and satisfying. They’re baked until tender, making them the perfect warm dessert when paired with a dollop of whipped cream or a scoop of vanilla ice cream. This recipe is sugar-free, full of fiber, and an excellent way to enjoy a sweet treat without overindulging.

Ingredients:

• 4 medium apples, cored and sliced
• 1/4 cup erythritol or stevia (adjust to taste)
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon coconut oil (melted)
• 1/4 teaspoon vanilla extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, toss the apple slices with erythritol, cinnamon, lemon juice, melted coconut oil, and vanilla extract (if using) until the apples are evenly coated.
3. Arrange the apple slices in a single layer in the prepared baking dish.
4. Bake for 20-25 minutes, or until the apples are tender and slightly caramelized, stirring halfway through the cooking time.
5. Serve warm, optionally topped with a dollop of whipped cream or a scoop of low-sugar vanilla ice cream.

These Low Sugar Baked Cinnamon Apple Slices are a delicious and heartwarming dessert perfect for Easter or as a healthy alternative to traditional sugary sweets. The apples caramelize beautifully with the cinnamon and sweetener, creating a comforting and naturally sweet dish. Whether served on their own or as a topping for your favorite dessert, these apple slices offer a low-sugar, fiber-rich treat that’s perfect for those watching their sugar intake.

Low Sugar Almond Flour Shortbread Cookies

These Low Sugar Almond Flour Shortbread Cookies are a buttery, melt-in-your-mouth treat that’s perfect for Easter. Made with almond flour and sweetened with a sugar substitute, they offer a delicious and light dessert that’s both gluten-free and low in sugar. The subtle almond flavor pairs wonderfully with the richness of the butter, and the crumbly texture makes them irresistible. These cookies are an excellent choice for anyone looking for a healthier option that still delivers on flavor and satisfaction.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or stevia (adjust to taste)
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, cream the softened butter and erythritol together until light and fluffy.
3. Stir in the almond flour, vanilla extract, and salt until the dough comes together. It should be slightly crumbly but able to hold together when pressed.
4. Roll the dough into small balls, then flatten each ball with a fork or your fingers to form a round cookie shape.
5. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges turn golden brown.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Low Sugar Almond Flour Shortbread Cookies are a delicious and simple treat that makes for a perfect Easter dessert or snack. The buttery flavor, combined with the nutty almond flour, gives these cookies a rich taste that’s hard to resist. With minimal ingredients and easy-to-follow steps, they are a great option for anyone looking to enjoy a classic shortbread flavor without the added sugar. These cookies are perfect for sharing with friends and family or enjoying as a satisfying snack with a cup of tea.

Low Sugar Raspberry Chia Pudding

This Low Sugar Raspberry Chia Pudding is a light and refreshing dessert that’s naturally sweetened with fresh raspberries and a sugar substitute. The chia seeds create a creamy texture as they absorb the liquid, while the raspberry adds a touch of tartness that balances the sweetness. This pudding is not only delicious but also packed with nutrients, offering fiber, omega-3s, and antioxidants. It’s an easy make-ahead dessert that’s perfect for Easter brunch or as a healthy after-dinner treat.

Ingredients:

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup fresh raspberries
• 2 tablespoons chia seeds
• 1 tablespoon erythritol or stevia (adjust to taste)
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. In a blender, combine the almond milk, raspberries, erythritol, and vanilla extract (if using). Blend until smooth.
2. Pour the raspberry mixture into a medium bowl and stir in the chia seeds.
3. Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to expand and thicken the pudding.
4. Before serving, stir the pudding to ensure even distribution of the chia seeds.
5. Serve chilled, topped with additional fresh raspberries or a dollop of whipped cream if desired.

This Low Sugar Raspberry Chia Pudding is an easy and healthy dessert that can be enjoyed guilt-free. The creamy chia pudding, paired with the fresh raspberry flavor, makes for a light and satisfying treat that’s both low in sugar and packed with nutrients. Whether enjoyed as a sweet snack, a brunch dish, or a refreshing end to your Easter meal, this chia pudding is a nutritious and delicious option that the whole family can enjoy.

Low Sugar Baked Peach Crumble

This Low Sugar Baked Peach Crumble is a warm, comforting dessert that brings together the natural sweetness of peaches with a crunchy, nutty topping. Perfect for Easter, this dessert uses a sugar substitute and almond flour to create a healthier version of the classic peach crumble. The cinnamon and nutmeg add a warm spice that enhances the peaches’ natural flavors, while the almond flour topping provides a satisfying crunch. This dish is great for anyone looking for a light and wholesome dessert without the added sugars.

Ingredients:

• 4 medium peaches, peeled and sliced
• 1 tablespoon lemon juice
• 1 tablespoon erythritol or stevia (adjust to taste)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup almond flour
• 1/4 cup chopped almonds or walnuts
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons melted coconut oil
• 1 tablespoon ground flaxseed (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, toss the sliced peaches with lemon juice, erythritol, cinnamon, and nutmeg until evenly coated.
3. Transfer the peach mixture to the prepared baking dish.
4. In a separate bowl, mix together the almond flour, chopped nuts, shredded coconut, melted coconut oil, and ground flaxseed until combined.
5. Sprinkle the crumble topping evenly over the peaches.
6. Bake for 25-30 minutes, or until the topping is golden brown and the peaches are tender.
7. Let the crumble cool for a few minutes before serving.

This Low Sugar Baked Peach Crumble is a delicious, light dessert that makes the most of fresh, seasonal peaches. With its warm spices and crunchy topping, it’s the perfect way to enjoy a sweet treat without the added sugar. Whether served on its own or with a scoop of sugar-free ice cream or whipped cream, this crumble is a delightful dessert that will satisfy your sweet cravings in a healthier way. It’s the perfect addition to your Easter celebration or any occasion when you want a lighter, guilt-free dessert.

Note: More recipes are coming soon!