Our top 5 Easter recipes

With Easter just around the corner we want to make sure you are supplied with all the best low carb Easter recipes! These are perfect for an Easter treat without overdoing it on the carbs.

Chocolate Easter Nests (v)

Prep time 15 minutes
Setting time 30 minutes
Makes 12

Ingredients
30g Pecans
75g Flaked Almonds
35g Pumpkin Seeds
60g Coconut Flakes
35g Sunflower Seeds
100g 85%+ Dark Chocolate
1 tbsp Coconut Oil
1 tsp Vanilla Essence

Preparation method

1. Line a baking tray with 12 cupcake cases and then set aside.

2. Roughly chop the pecans and then add to a bowl along with the flaked almonds, pumpkin seeds, coconut flakes and sunflower seeds. Mix to combine.

3. Break the chocolate into pieces and then add to a glass bowl. Place the bowl over a pan of barely simmering water along with the coconut oil.

4. Stir regularly until the chocolate has melted then remove from the heat and stir in the vanilla essence.

5. Pour the chocolate mixture onto the dry ingredients and then stir until well coated.

6. Divide the mixture between the 12 cases and then leave to set in the fridge for at least 30 minutes.

Nutritional Information per serving
Calories 190 kcal |Carbohydrates 4g |Total Fat 18g |Protein 4g

Low Carb Shortbread Bunnies (v)

Prep time 15 minutes
Cook time 12 minutes
Makes 14

Ingredients
90g Butter
3 tsp Stevia
1 tsp Vanilla Extract
Zest of 1 Orange
280g Ground Almonds
50g 85%+ Dark Chocolate

Preparation method
1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line a baking tray with greaseproof paper.

2. In a bowl, beat together the butter and stevia until light and fluffy. Then, mix in the vanilla extract, the orange zest and half the ground almonds at a time. The mixture should begin to form a dough.

3. Place the dough in between two sheets of greaseproof paper and roll out until it is about 1cm thick. Place the rolled out dough in the fridge to chill for 30 minutes.

4. Remove the dough from the fridge and cut out bunny shapes using a cookie cutter. Place each biscuit on a baking tray.

5. Bake for 10-12 minutes until golden brown. Then remove from the oven and leave to cool.

6. In the meantime, place the chocolate in a bowl and melt in the microwave in 30 second intervals. Use a spoon to drizzle the chocolate over the shortbread then leave to set.

Nutritional values per biscuit

Calories 194kcal|Carbohydrates 2g|Total Fat 18g|Protein 5g|

Carrot Cake Cupcakes (v)

Prep time 15 minutes
Cook time 20 minutes
Makes 12

Ingredients
3 Medium Carrots
65g Walnuts
200g Unsalted Butter
5 Eggs
1-2 tbsp Stevia (adjust to taste)
2 tsp Vanilla Essence
50g Desiccated Coconut
150g Ground Almonds
1 tsp Ground Cinnamon
1 tsp Ground Ginger
2 tsp Baking Powder
200g Soft Cheese
2 tsp Stevia

Preparation Method

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line a baking tray with 12 cupcake cases.
  2. Prepare the ingredients by grating the carrots and roughly chopping the walnuts. Place the butter in a bowl and then heat in the microwave until melted.
  3. Crack the eggs into a large bowl and then add the melted butter, 1-2 tbsp stevia and vanilla essence. Beat until well incorporated.
  4. Next, mix in the grated carrot, 50g of walnuts, desiccated coconut, ground almonds, cinnamon, ginger and baking powder.
  5. Divide the mixture between the 12 cupcake bases and then bake for 20-25 minutes until golden brown.
  6. In the meantime, prepare the topping by beating the 2 tsp of stevia with the soft cheese.
  7. Leave the cupcakes to cool before icing and then top with the remaining chopped walnuts.

Nutritional values per cupcake

Calories 346 kcal|Carbohydrates 4g|Total Fat 33g|Protein 8g|

Hot Cross Bun Loaf (v)

Prep time 10 minutes
Cook time 45 minutes
Serves 12

Ingredients
7 Eggs
115g Butter
2 tbsp Olive Oil
200g Ground Almonds
20g Chia Seeds
40g Pumpkin Seeds
35g Sunflower Seeds
1 tsp Baking Powder
2 tsp Cinnamon
1 tsp Ground Ginger
1 tsp Ground Cloves
Zest of 1 Orange
75g 85% Dark Chocolate
1 tbsp Coconut Flour
3 tbsp Whole Milk
3 tbsp Water

Preparation method

1. Preheat the oven to 180°C/160°C fan (350°F/320°F fan) and line a loaf tin with baking paper.

2. Crack the eggs into a bowl and beat for 1-2 minutes using an electric mixer.

3. Melt the butter in a pan or in the microwave. Add the melted butter and olive oil to the eggs and continue beating.

4. Add the ground almonds, chia seeds, pumpkin seeds, sunflower seeds, baking powder, spices and orange zest, and mix well to combine.

5. Chop the dark chocolate into small chunks and stir through the mixture.

6. Pour the mixture into the loaf tin, then bake in the oven for 40 minutes.

7. Meanwhile, mix the coconut flour, milk and water together to make a thick paste. Take the loaf out of the oven and pipe a cross with the coconut flour mixture on the top of the loaf.

8. Place the loaf back into the oven for 5 minutes. Leave the loaf to cool before slicing and serving.

Nutritional Information per serving

Calories 323 kcal |Carbohydrates 4g |Total Fat 29g |Protein 10g

Peanut Butter Cream Eggs

Prep time 10 minutes
Cook time 5 minutes
Chill time 40 minutes
Serves 3

Ingredients
100g 85% Dark Chocolate
150ml Double Cream
40g Mascarpone
3 tbsp Smooth Peanut Butter

Preparation method

1. Roughly chop 50g of the dark chocolate and melt in a glass bowl over a pan of simmering water.

2. Spoon the melted chocolate into six medium Easter egg moulds and use a pastry brush to spread the chocolate out in the mould.

3. Place the eggs somewhere cool to set for about 20 minutes, until fully set and hard.

4. While the chocolate eggs are setting, make the peanut cream filling. Place the double cream and mascarpone in a large bowl. Using an electric whisk, whip until thick.

5. Gently fold in the peanut butter.

6. Melt 45g of the remaining dark chocolate and do a second coat of chocolate on the egg shells, using the pastry brush. Leave to set for a further 20 minutes until fully set.

7. Once the eggs are set, carefully remove them from the moulds. Spoon the peanut cream filling into the egg halves, smooth over, and grate the remaining dark chocolate over the top.

8. Take two of the filled egg shells and press them together to make a whole egg. The filling will help to stick the two halves together.

9. Make sure to store these in the fridge if not serving immediately.

Nutritional Information per serving

Calories 599 kcal |Carbohydrates 11g |Total Fat 57g |Protein 9g

Which recipes are you going to give a try this Easter? For more tasty low carb treat recipes and cookalong videos to show you exactly how to make them, join the Low Carb Program today!