Healthy Easter Dessert Recipes: Delicious and Nutritious Ideas for Your Easter Holiday

12/16/20236 min read


Easter is a time for family reunions, celebration, and, of course, excellent food and dessert. But if you're trying to follow a low calorie and low carb diet, it can be challenging to find recipes that fit your needs without compromising on taste, especially when it comes to desserts.

In this post, we've curated a collection of healthy Easter dessert recipes that you can use to make healthy nutritious desserts bursting with flavor.

We will go through several healthy low carb dessert recipes, so that you are covered for your Easter holidays without having to sacrifice your weight loss and fitness goals.

So let's dive in and discover healthy easter dessert recipes that will help you have a guilt-free and enjoyable Easter holiday!

Healthy Easter Dessert Recipes

No Easter celebration is complete without some sweet treats. But that doesn't mean you have to load up on sugar and unhealthy ingredients. Try these healthy dessert recipes to satisfy your cravings for sweetness without jeopardizing your fitness goals:

1. Coconut Flour Carrot Cake


For the cake:

  • 1 cup coconut flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 4 large eggs

  • 1/2 cup coconut oil, melted

  • 1/2 cup maple syrup (or honey)

  • 1 teaspoon vanilla extract

  • Two cups of grated carrots (about 3 medium carrots)

  • 1/2 cup crushed pineapple, drained

  • 1/2 cup shredded unsweetened coconut

  • Optional: 1/2 cup walnuts (chopped) or pecans

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • 1/4 cup Greek yogurt

  • 1/4 cup liquid sugar free sweetener of your choice

  • 1 teaspoon vanilla extract


For the Cake:

  • Set the oven to become heated (350 degrees Fahrenheit or 175 degrees Celsius). Cover your cake pan with the parchment paper you have greased beforehand.

  • Mix together coconut flour, baking soda and baking powder, salt and cinnamon. If you are using nutmeg, add that too.

  • In a separate mixing dish, combine the eggs, coconut oil (melted), maple syrup (or honey), and vanilla extract.

  • Now it's time to mix the ingredients of the first and second bowls together. Stir until completely blended.

  • Then add the grated carrots, crushed pineapple, shredded coconut, and (if using) chopped nuts.

  • Place the batter into the cake pan you prepared beforehand and smooth the top.

  • Bake until a toothpick you insert into the center comes out clean. It should take about 30 minutes.

  • For the Cream Cheese Frosting:

  • Use a mixing bowl to beat the softened cream cheese until smooth.

  • Add Greek yogurt, vanilla extract and maple syrup (or honey). Beat until well combined and creamy.

  • Spread the cream cheese frosting after the cake is cooled over its top.

  • Optionally, garnish with additional shredded coconut or chopped nuts.

  • Slice and enjoy your healthy Coconut Flour Carrot Cake!

2. Healthy Low-Calorie Easter Fudge with Sugar-Free Sweetener


  • 1 cup almond butter (unsweetened)

  • 1/4 cup coconut oil, melted

  • 1/4 cup unsweetened cocoa powder

  • 1/4 cup sugar-free sweetener (such as erythritol, stevia, or monk fruit), adjust to taste

  • 1 teaspoon vanilla extract

  • A pinch of salt

  • Optional add-ins: chopped nuts, shredded coconut, or dried fruit


  • Line a small baking dish (better to use a square or rectangular one) with parchment paper, leaving some overhang for easy removal.

  • In a microwave-safe bowl or using a stovetop, melt the coconut oil.

  • Use a convenient bowl to combine the almond butter, coconut oil you have melted before, cocoa powder, sugar-free sweetener, vanilla extract, and a pinch of salt. Adjust the sweetness to your liking.

  • If desired, fold in optional add-ins such as chopped nuts, shredded coconut, or dried fruit.

  • Place the mixed ingredients into the prepared baking dish and spread it evenly.

  • Place the dish in the refrigerator for at least 2 hours or until the fudge is set.

  • Once set, Place the fudge on a cutting board.

  • Cut the fudge into small squares or rectangles.

  • Store the sugar-free Easter fudge in the refrigerator until ready to serve.

3. Blueberry Oatmeal Bars


  • 2 cups old-fashioned rolled oats

  • 1 cup whole wheat flour (or a gluten free flour of your choice)

  • 1/2 cup almond flour

  • 1/2 cup coconut oil, melted

  • 1/2 cup pure sweetener of your choice (liquid)

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 1/2 cups blueberries (either fresh or frozen)

  • Zest of one lemon (optional for extra flavor)


  • Start with setting the oven to 350°F (175°C). Grease or line a baking dish (about 9x9 inches) with parchment paper.

  • Use a large mixing bowl to combine the rolled oats, whole wheat flour, almond flour, baking powder, and salt. If you're using lemon zest, add it to the dry ingredients and mix well.

  • Whisk and blend the coconut oil you had melted beforehand with maple syrup (or honey), egg, and vanilla extract in a separate mixing container until well combined.

  • Then add them to the ingredients you had mixed before and stir until everything is well combined. The mixture should be moist but crumbly.

  • Take about 1 cup of the mixture and set it aside. This will be used as the crumbly topping.

  • Place the remaining mixture firmly into the bottom of the prepared baking dish to create an even layer.

  • Spread the blueberries evenly over the oat mixture in the baking dish.

  • Sprinkle the reserved oat mixture over the blueberries, creating a crumbly topping.

  • Bake in the oven (previously heated) for 25-30 minutes or until the top is golden brown and the blueberries are bubbling.

  • Let the bars remain in the baking dish to cool completely. Then slice them into squares or bars.

  • After that lift the bars out of the dish using the parchment paper, and cut them into your desired size.

  • You can drizzle a simple lemon glaze on top by combining powdered sugar with lemon juice until you achieve your desired consistency.

4. Dark Chocolate-Dipped Strawberries


  • Dark chocolate chips 1 cup (70% cocoa or higher)

  • 1 pound fresh strawberries, washed and dried


  • Line a baking sheet with parchment paper.

  • Use a heatproof bowl and a double boiler to melt the dark chocolate chips. You can also use the microwave in short intervals, stirring between each interval.

  • Dip the strawberries into the chocolate one at a time, holding them by the stem, covering about two-thirds of the strawberry.

  • Place the dipped strawberries on the prepared baking sheet.

  • Allow the chocolate to set by placing the strawberries in the refrigerator for at least 30 minutes before serving.

5. Lemon Blueberry Chia Seed Pudding


  • 1 cup unsweetened almond milk

  • 1/4 cup chia seeds

  • 1 tablespoon maple syrup or honey

  • 1 teaspoon vanilla extract

  • Zest and juice of one lemon

  • 1/2 cup fresh blueberries


  • Blend almond milk, chia seeds, maple syrup or any liquid sweetener of your choice, vanilla extract, lemon zest, and lemon juice.

  • Let the mixture sit for 5 minutes, then whisk again to prevent clumping.

  • Let the mixture cool in the refrigerator for at least 2 hours (better to be overnight), stirring occasionally.

  • Before serving, layer the chia pudding with fresh blueberries in serving glasses or bowls.

  • Optionally, garnish with additional lemon zest or a drizzle of honey.

6. Healthy Dark Chocolate Avocado Mousse with Sugar-Free Sweetener


  • 2 ripe avocados, peeled and pitted

  • 1/3 cup unsweetened cocoa powder

  • 1/4 cup sugar-free sweetener (such as erythritol, stevia, or monk fruit), adjust to taste

  • 1 teaspoon vanilla extract

  • A pinch of salt

  • 1/4 cup almond milk (unsweetened)

  • 4 oz dark chocolate (70% cocoa or higher), melted and slightly cooled

  • Optional toppings: fresh berries, chopped nuts, or a dollop of Greek yogurt


  • Using a food processor or blender, mix and blend the ripe avocados, cocoa powder and sugar-free sweetener. Now add salt and vanilla extract and mix again until the ingredients are smooth and creamy, scraping down the sides as needed.

  • As the blender or food processor is running, gradually add the almond milk until the mousse reaches your desired consistency.

  • In another container, melt the dark chocolate using a double boiler or in the microwave in short intervals, stirring between each interval. Allow it to cool slightly.

  • Add the melted dark chocolate to the avocado mixture and blend until well combined.

  • Taste and add more sugar-free sweetener if needed.

  • Transfer the mousse to serving glasses or bowls and refrigerate for at least 2 hours to allow it to set.

  • Before serving, garnish with fresh berries, chopped nuts, or a dollop of Greek yogurt, if desired.

These desserts are made with natural sweeteners and nutrient-rich ingredients, so you can enjoy them guilt-free.


Eating healthy during Easter doesn't mean you have to sacrifice taste or enjoyment. With these delicious and nutritious recipes, you can have a memorable and guilt-free holiday celebration.

Whether you're looking for low-carb dinner options or clean eating desserts, there's something here for everyone. So go ahead and try out these recipes, and have a happy and healthy Easter!