Low Carb Easter Dinner Menu 2023

In 2023, staying true to a low carb lifestyle doesn’t mean you have to miss out on a delicious and festive Easter dinner. We’ve crafted a mouthwatering menu that combines appetizing flavors and healthy ingredients, making it perfect for a memorable Easter celebration with your family and friends. From a classic appetizer to a succulent main course, scrumptious side dishes, and a delightful dessert, this low carb Easter dinner menu has something for everyone to enjoy.

Appetizer

1. Deviled Eggs

Ingredients:

• 12 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• Paprika and chopped chives for garnish

Instructions:

1. Cut the hard-boiled eggs in half lengthwise and remove the yolks.
2. In a bowl, mix together egg yolks, mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.
3. Pipe or spoon the yolk mixture back into the egg whites.
4. Sprinkle with paprika and chopped chives for garnish.
5. Refrigerate until ready to serve.

Deviled Eggs Recipe Reference

Main Course

2. Herb-Roasted Leg of Lamb

Ingredients:

• 4-5 lb boneless leg of lamb
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (205°C).

2. Pat the leg of lamb dry with paper towels and place it in a roasting pan.
3. Rub the herb mixture all over the lamb, ensuring it’s evenly coated.
4. Roast the lamb for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Let the lamb rest for 15 minutes before carving and serving.

Side Dishes

3. Garlic and Parmesan Mashed Cauliflower

Ingredients:

• 1 large head cauliflower, cut into florets
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets until fork-tender, about 8-10 minutes.
2. In a small saucepan, melt the butter and cook the minced garlic until fragrant.
3. In a food processor or blender, combine the cooked cauliflower, garlic-butter mixture, and grated Parmesan cheese. Pulse until smooth.
4. Season with salt and pepper to taste.
5. Serve warm.

4. Green Bean Almondine

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp unsalted butter
• 1/3 cup slivered almonds
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Blanch the green beans in boiling water for 3-4 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain well.
2. In a large skillet, melt the butter over medium heat. Add the slivered almonds and cook, occasionally stirring, until they are lightly golden and fragrant.
3. Add the minced garlic to the skillet and cook for an additional minute.
4. Add the green beans to the skillet, season with salt and pepper, and sauté until heated through and coated in the almond-garlic mixture.
5. Remove from heat, stir in the lemon juice, and serve.

5. Asparagus Wrapped in Prosciutto

Ingredients:

• 24 asparagus spears, trimmed
• 12 slices of prosciutto, cut in half lengthwise
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (205°C).
2. Lightly coat the asparagus spears with olive oil and season with salt and pepper.
3. Wrap each asparagus spear with a half-slice of prosciutto, ensuring it’s snug but not too tight.
4. Place the wrapped asparagus spears on a baking sheet lined with parchment paper.
5. Bake for 10-15 minutes or until the asparagus is tender and the prosciutto is crispy.
6. Serve warm.

Dessert

6. Low Carb Lemon Cheesecake Bars

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated erythritol
• 16 oz cream cheese, softened
• 3/4 cup granulated erythritol
• 3 large eggs
• 1/4 cup heavy cream
• 1/4 cup fresh lemon juice
• 2 tsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix the almond flour, melted butter, and 1/4 cup granulated erythritol until well combined. Press the mixture into the bottom of the prepared baking pan to form a crust.
3. Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.

4. In a large mixing bowl, beat the cream cheese and 3/4 cup granulated erythritol until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition.
6. Mix in the heavy cream, lemon juice, lemon zest, and vanilla extract until well combined.
7. Pour the cheesecake filling over the cooled crust, spreading it evenly.
8. Bake for 25-30 minutes or until the edges are lightly golden and the center is just set.
9. Allow the cheesecake to cool completely before cutting it into bars. Refrigerate for at least 4 hours or overnight for best results.

This low carb Easter dinner menu offers a variety of delicious dishes for you and your loved ones to enjoy while keeping your carb intake in check. Have a wonderful Easter celebration!

If you’re interested in learning more about low carb and ketogenic diets, don’t forget to check out our comprehensive article: The Ultimate Guide to the Ketogenic Diet: Everything You Need to Know. This in-depth guide will provide you with valuable information and tips to help you achieve success on your low carb journey.