KETO COCONUT CREAM EASTER EGGS
3.1G NET CARBS
20 MINUTES PREP
30 EASTER EGGS
– 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
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.
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.
Remove from Freezer
Remove the coconut egg silicone mold from the freezer and release each frozen eggs carefully. Melt the chocolate in the microwave.
Dip in Chocolate
Dip each egg into the melted chocolate. Wait for a few seconds above the bowl to drain the extra melted chocolate.
Repeat until all the eggs have been dipped into chocolate.
NET CARBS FAT PROTEIN
Serving: 1 Egg Makes: 30 Eggs
Prep: 20 Minutes Cook: 0 Minutes
SWIPE UP FOR PRINTABLE RECIPE
KETO ALMOND FLOUR BISCOTTI