These keto coconut cream Easter eggs are creamy coconut-filled chocolate Easter eggs as delicious as store-bought ones but with only 3 grams of net carbs per serving! Bonus, the recipe has a dairy-free option, and it’s fully gluten-free.
It is very easy to make creamy dairy-free coconut cream Easter eggs. All you need are 5 simple ingredients and an Easter Egg silicone mold to create lovely egg shapes.
So all you need to make these beautiful keto Easter eggs dairy-free are 5 natural ingredients:
For this Keto Easter Egg recipe, you need:
In a food processor, add all the ingredients except the food coloring and process until the batter comes together.
You may have to process by 30-second bursts, stop, scrape the sides of the bowl and repeat until the batter comes together.
You must use an egg silicone mold to give an egg shape to the filling. In fact, the batter is fragile and won’t hold into an egg shape if compacted in your hands.
First, fill the silicone mold with the coconut filling, firmly press with your fingers to avoid air. Freeze for 10 minutes to set – that is why coconut oil is important!
The coconut oil firm up under 23C/76F, giving the creamy coconut texture to the eggs.
Next, cover a baking sheet with some lightly-oiled parchment paper. Melt the chocolate in a microwave-safe bowl with coconut oil until it forms a smooth, shiny chocolate mixture.
Next, use two forks to dip the frozen coconut egg into the chocolate mixture. Cool down on the baking sheet covered with parchment paper.
Freeze again for 10-12 minutes to harden the chocolate shell. Repeat until you form 30 Easter candy eggs.
You can store these chocolate eggs for up to 3 weeks in an airtight container in the fridge. Don’t store at room temperature, or they soften too fast.
One egg contains 3 grams of net carbs for a 1.3-inch x 1-inch egg.
Yes, you can use silicone molds of any other shape, but you must use a silicone mold, or the batter won’t hold together very well.
Sure, you can replace the canned coconut cream with cream cheese. This recipe intends to be dairy-free. That’s why it’s made with a dairy-free option.
However, cream cheese would also work very well.
Split the batch of coconut batter into 3 different bowls.
Next, stir 2-3 drops of natural food coloring in each bowl – I used blue, pink, and green.
Then, fill the eggs with a combination of each color to form layers and a unicorn style.
I have plenty of other keto Easter treat recipes for you to try, including peanut butter recipes to replace the classic peanut butter Easter eggs.
Enjoy the recipe and leave me a comment or review if you make this healthy recipe! Happy Easter.
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