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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