KETO COCONUT CREAM EASTER EGGS
GLUTEN-FREE
100% KETO
HIGHLIGHTS
3.1G NET CARBS
180⭐⭐⭐⭐⭐ REVIEWS
20 MINUTES PREP
30 EASTER EGGS
INGREDIENTS
– 2 cups Desiccated Coconut – 1/2 cup Canned Coconut Cream – 1/3 cup Erythritol – 1/3 cup Coconut Oil – 4-5 drops Food Coloring CHOCOLATE COATING – 6 ounces Dark Chocolate – 2 teaspoons Coconut Oil
Combine Ingredients
In a food processor, add melted coconut oil, desiccated coconut, erythritol, and cream cheese (or canned coconut cream, shake can before measuring!).
1
Process
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.
2
Add Coloring
If you want to add food coloring, do it now and process again to spread the color through the batter.
3
Fill Molds
Fill each Easter egg mold with the coconut batter. Make sure you press firmly with your fingers to compact the batter.
4
Freeze
Freeze the eggs 10-15 minutes or until they firm up - this makes it easier to dip them into melted chocolate next.
5
Remove from Freezer
Remove the coconut egg silicone mold from the freezer and release each frozen eggs carefully. Melt the chocolate in the microwave.
6
Dip in Chocolate
Dip each egg into the melted chocolate. Wait for a few seconds above the bowl to drain the extra melted chocolate.
7
Repeat
Repeat until all the eggs have been dipped into chocolate.
8
NET CARBS FAT PROTEIN
3.1 grams
9.3 grams
0.6 grams
SERVINGS
TIME
Serving: 1 Egg Makes: 30 Eggs
Prep: 20 Minutes Cook: 0 Minutes
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