Low Carb Easter Cookies

These Easter Cookies were soooo easy! Iced with our Low Carb Icing, which makes them even yummier!

By Joanne  , , Print

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  • Prep 10 MINS
  • Cook 15 MINS
  • Yields 24 cookies


 1/2 packet (160g) of Low Carb Cookie Base Mix

 40g (2TB) PBCo. Almond Flour

 40g desiccated coconut

 Teaspoon sweetener of choice.

 70g melted butter

 125ml milk of choice

 Egg shaped cookie cutter or a round cutter that you can bend a little.

ingredients for the Icing

 1/3 cup (75g) of Low Carb Icing Mix

 Food colouring for icing in Easter Pastel colours

 Icing writing tubes.


1Preheat oven at 160ºC (320ªF) and line two baking trays with baking paper.

2Combine dry mix (Cookie mix, sweetener, almond meal and coconut) into a bowl.

3Combine the melted butter and milk, and add to the dry mixture.

4In between 2 sheets of baking paper roll out the cookie dough to approx 5mm thin and cut out your cookies, peel from baking paper and place on lined tray.

5Bake for 12-15 minutes or until golden and allow to cool on a rack. Allow to cool completely, then ice with a spoonful of icing and easter patterns.


1Once iced, Store in the fridge for up to 5 days. Un-iced, the cookies can be frozen for up to 3 months.

Fun idea for kids and adults: The Icing of the cookies would be a super fun activity to do with kids (or adults) - They can ice their own cookies

Note: Cookies can be pre-made a day or so in advance (store in fridge)


Serving size28g
Energy107 Cal (448 Kj)
Fat, total9g
- Saturated fat5g
Carbohydrate, total2g
- Sugar1g

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