Keto Chocolate Easter Eggs
Can you believe that Easter is right around the corner? It seems like it was just Christmas yesterday! Now, the weather is warming up and chocolate Easter eggs are lining the store shelves. The old me would have been grabbing those chocolate grocery store treats and eating them up but the new me is creating my own, better, keto chocolate Easter eggs. Interested? Well, let me show you how it’s done!
The first thing you need to make your own low-carb chocolate Easter eggs is good, keto-approved chocolate. I am always a big fan of The Lily’s brand of chocolate. It melts really well, bakes into recipes perfectly and it tastes great. Plus, you can find Lily’s in a lot of grocery stores in the baking aisle or in the “specialty diet” section.
Lily’s is actually sweetened chocolate too, made sweet using stevia. It is still totally low carb but it also tastes sweet. ChocZero is another really good low-carb chocolate that is made with monk fruit sweetener. You do have some great keto chocolate options!
Some of those other, unsweetened keto chocolates can be a little bitter. When you are using chocolate to make an entire candy, you really want something that tastes fantastic. You can opt for very dark chocolate, like Lindt 90% cocoa or Ghirardelli Intense Dark, both of which are also naturally low in carbs. Pick your chocolate wisely as it will make or break the success of your low-carb Easter eggs!
Now, let’s talk about our Easter egg filling. Coconut is always a popular flavor around Easter time. I’m not exactly sure why coconut is associated with Easter (and google wasn’t so sure either!) but I kind of love it. Coconut is such a fresh, tropical flavor and it makes me really feel like the weather is finally warming up. Goodbye, cold winter! Hello, keto coconut cream egg.
To make my low-carb coconut cream egg centers, I beat cream cheese, butter, powdered erythritol, shredded coconut, vanilla, and salt together. I like to use powdered erythritol because it dissolves quickly, leaving no gritty texture in my perfectly smooth filling.
Once the filling is all combined, I scoop about 1 ½ tablespoon of the mix into my hands and shape it into an easter egg shape. You can choose to just make little round balls if you’d like but, if you want a festive Easter dessert, the egg shape is key.
Once the coconut cream fillings have hardened in the fridge, I dip each one in my melted low-carb chocolate. The chocolate hardens pretty quickly on the cold coconut filling and the eggs are ready to enjoy almost instantly! Which is a good thing because I really can’t resist these for too long.
Now that you can make your own low-carb chocolate coconut eggs, you are totally ready for Easter! So bring on the warm, spring weather and get out your Easter baskets and bunny decorations. I can’t believe that it is already April but I am not complaining. My keto Coconut Easter eggs and I are ready! Enjoy.
| Servings: eggs |
- 8 ounces cream cheese, softened
- 1 tbsp butter, softened
- 3/4 cup So Nourished Allulose
- 2 cups unsweetened shredded coconut
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp coconut oil
- 2 cups Lily's dark chocolate chips
- Cream the butter, cream cheese, and powdered sugar together until smooth and fluffy.
- Stir in the shredded coconut, vanilla extract, and salt. Mix until fully incorporated.
- Scoop the mix into 24 balls, about 2 tablespoons in size. Roll the balls with your hands and shape them slightly into longer, oval, egg shapes. Place the coconut eggs on a sheet tray and put into the freezer to chill and get firm for about 30 minutes.
- In a double boiler, melt the keto chocolate and coconut oil together, stirring until all the chocolate is melted and the oil is fully incorporated.
- Dip the chilled eggs into the melted chocolate, coating the egg completely in chocolate. Tap the eggs on the side of the bowl to get any excess chocolate off and then place the dipped egg back on the sheet tray. Dip all the eggs.
- Let the chocolate cool and dry then enjoy! Store the chocolate eggs in an airtight container in the fridge until you are ready to enjoy them.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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