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Keto Coconut Cream Easter Eggs with dairy-free option

4.94 from 87 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Table of contents

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.

Equipment Required

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.

Creating 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 in 30-second bursts, stop, scrape the sides of the bowl and repeat until the batter comes together.

How to make keto coconut cream easter eggs

Filling The Mold

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, and firmly press with your fingers to avoid air. Freeze for 10 minutes to set – that is why coconut oil is important!

The coconut oil firmed up under 76°F (23°C), giving the creamy coconut texture to the eggs.

Chocolate Shell

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.

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Storage Instructions

You can store these chocolate eggs for up to 3 weeks in an airtight container in the fridge.

Don’t store them at room temperature as they soften fast.

Coconut easter eggs

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Frequently Asked Questions

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 Can I 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 Desserts

I have plenty of other keto Easter dessert 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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Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Coconut easter eggs

Keto Coconut Cream Easter Eggs

3.1gNet Carbs
Coconut Easter Eggs a healthy homemade easter egg recipe without dairy, cream cheese, or sugar and simple natural ingredients. 100% Paleo, gluten-free, and vegan. 
Prep: 20 minutes
Total: 20 minutes
Yield: 30 easter eggs
Serving Size: 1 egg (1.3″x1″)
4.94 from 87 votes


Chocolate coating

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 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 recipe makes 30 easter eggs. The nutrition panel is for one egg. 
Canned coconut cream swap –  if you don’t mind the dairy, replace the coconut cream with the same amount of cream cheese.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 egg (1.3″x1″)
Yield: 30 easter eggs


Serving: 1 egg (1.3″x1″)Calories: 100.8 kcal (5%)Carbohydrates: 6.4 g (2%)Fiber: 3.3 g (14%)Net Carbs: 3.1 gProtein: 0.6 g (1%)Fat: 9.3 g (14%)Saturated Fat: 7.3 g (46%)Cholesterol: 4.2 mg (1%)Sodium: 14.3 mg (1%)Potassium: 36 mg (1%)Sugar: 2.8 g (3%)Vitamin A: 50.8 IU (1%)Vitamin C: 0.1 mgCalcium: 5.2 mg (1%)Iron: 0.2 mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    6 Thoughts On Keto Coconut Cream Easter Eggs with dairy-free option
    • I am eating sugar-free dark chocolate, it is chocolate sweetened with stevia! It is sweet in flavor without the sugar or carbs. Unsweetened chocolate is very bitter indeed and I don’t appreciate more than 85% cocoa chocolate. Enjoy ! XOXO Carine.

  1. Im excited to make these with my daughters for easter, they look so fun and yummy! However, it is very hard to navigate your page as ads are always scrolling the page up as I am scrolling down, very frustrating.

    • Sorry for that! Are you navigating on phone or computer? The ad is what keeps the blog alive and we run as small as we can to cover the cost of food, site management. Let me know ! Happy easter! Enjoy the recipe. XOXO. Carine.

  2. 5 stars
    Hey Carine!

    I am having trouble finding cacao that does not have SOY. Can I use cocoa powder and coconut oil to achieve the same results.

    I am so glad I found you!


    • Yes sure you can make your own chocolate using a combo of cocoa powder and coconut oil. The color is usually darker but should work ! Enjoy the blog my friend. I am so glad to have your here! XOXO Carine.


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.

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