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.
How to make keto coconut cream Easter eggs
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:
- Unsweetened desiccated coconut – you can also use shredded coconut, but it takes longer to process into a paste.
- Cream cheese or canned coconut cream, if you are dairy-free, perfect for keto vegan Easter treats. Cream Cheese is one of the good keto-friendly dairy products!
- Erythritol – it’s a sugar-free keto-friendly sweetener, perfect for sweetening keto treats without carbs or calories. Other options are xylitol or Monk fruit erythritol extract.
- Coconut oil – you must use melted coconut oil for this recipe, or the eggs won’t firm up. If you don’t like the flavor of coconut oil, you can use refined coconut oil or cocoa butter. Both have no coconut flavor.
- Dark sugar-free chocolate chips – or 85% dark chocolate.
- Plant-based food coloring – this is optional, only use this to add some color to your eggs.
For this Keto Easter Egg recipe, you need:
- A food processor – this recipe won’t work in a blender.
- An Easter Egg silicone mold – the batter won’t hold very well if you don’t press it into a silicone mold. I recommend using a 15-cavity silicone mold with 1.3-inch x 1-inch eggs.
Create the coconut egg batter
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.
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Fill the silicone mold with the mixture
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.
How long can I store my 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.
How many carbs per serving?
One egg contains 3 grams of net carbs for a 1.3-inch x 1-inch egg.
Can I make this recipe without an egg mold?
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.
Can I use cream cheese?
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.
How to color my eggs?
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.
More keto Easter treat recipes
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.
Keto Coconut Cream Easter Eggs
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- Place the silicone Easter egg mold on a plate or flat board. I am using two molds of fifteen 1.3-inch x 1-inch egg cavities. Set aside.
- In a food processor, add melted coconut oil, desiccated coconut, erythritol, and cream cheese (or canned coconut cream, shake can before measuring!).
- Process for at least 1 minute at high-speed. You may have to process for 20 seconds, stop, scrape down the bowl and repeat until it comes together into a fine wet coconut batter.
- If you want to add food coloring, do it now and process again to spread the color through the batter. You can also divide the batter into 3 bowls and stir few drops of different food coloring in each bowl to create unicorns color eggs.
- Fill each Easter egg mold with the coconut batter. Make sure you press firmly with your fingers to compact the batter.
- Freeze the eggs 10-15 minutes or until they firm up - this makes it easier to dip them into melted chocolate next.
- Meanwhile, prepare a baking sheet covered with oiled parchment paper. It must fit your freezer, otherwise use a few plates that fit the freezer size. Set aside.
- Just before you remove the eggs from the freezer, melt the chocolate to create their chocolate shell. Place the sugar-free chocolate with coconut oil in a microwave-safe bowl. Microwave by 30-second bursts until fully melted, stirring in between.
- Remove the coconut egg silicone mold from the freezer and release each frozen eggs carefully.
- Then, using two forks, dip each egg into the melted chocolate. Wait for a few seconds above the bowl to drain the extra melted chocolate. Then, place each egg onto the baking sheet covered with parchment paper. Repeat until all the eggs have been dipped into chocolate.
- Place the baking sheet in the freezer to set the chocolate shell - it takes about 10 minutes.
- Store in an airtight container in the fridge for up to 3 weeks or freeze and thaw 3 hours before eating.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.