Delicious Low Carb Easter Eggs filled with creamy goodness and coated with chocolate.
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Jump to RecipeHello spring!
The air is filled with the scent of hyacinth and everywhere I look daffodils are emerging from their winter slumber. The last few mornings I’ve woken to the sound of birds chirping happily; all tell tale signs that the Easter Bunny is on it’s way!
This year I wanted to make some yummy sugar free easter eggs for Zoey and Addie so that they can have the excitement of receiving chocolate from the Easter Bunny.
No one wants to hang with my kids after they have sugar.
Especially not me.
I love these adorable Low Carb Easter Eggs because not only do my kids get a yummy treat this Easter, but I get to enjoy them too!
Packed with creamy goodness and coated with chocolate, dessert doesn’t get much better!
I just hope they make it until Easter! 😅
Good thing I have more supplies…
What you’ll need to make these Low Carb Easter Eggs
There are two layers plus an optional icing for decoration.
The creamy goodness: this yumminess is made with heavy whipping cream, butter, cream cheese, powdered erythritol monk fruit blend and clear vanilla extract.
Chocolate shell: you’ll need sugar free chocolate, coconut oil, salt and more powdered sweetener for this layer!
Optional Decorating: to make the icing for decorating, you will need butter, heavy whipping cream, powdered erythritol monk fruit blend, clear vanilla extract, and your food colour of choice.
How to make Low Carb Easter Eggs
These are so much fun to make! Have your kids join you, unless of course they are going to be from the Easter Bunny. 😄
Inner Layer
You’ll need to start with room temperature cream cheese and butter so that they are easier to work with.
Begin by whipping the heaving whipping cream into firm peaks using a stand mixer with whisk attachment, or a an electric beater. Scrape the whipped cream and set aside.
Change out the whisk attachment for the paddle and whip the butter until it becomes very white. This could take five minutes if your butter begins with a strong yellow colour.
Mix in the cream cheese and beat well, until fully combined. Beat in the powdered sweetener then stir in vanilla. Fold in the whipped cream.
Line a baking sheet with a piece of wax paper.
Use two spoons to shape eggs from the cream cheese mixture and place onto the baking sheet. You should get about 20 eggs.
Refrigerate for 2 hours or freeze for 30 minutes.
*If the eggs aren’t firm enough to easily dip into the chocolate, freeze for an additional 30 minutes.
Chocolate Layer
I think one of the things I have had the worst luck with is melting sugar free chocolate for dipping or drizzling. I don’t know what’s up with sugar free chocolate, but no matter the brand or quality, it always ends up burning and hardening into a disgusting ball of yuck.
The solution?
Oil.
Bring a medium pot of water to boil and chop the chocolate into smaller chunks.
Place a medium heat safe bowl on top of the pot and reduce the heat so that the water is simmering. Add coconut oil and once it just starts to melt, toss in the chocolate.
Whisk the chocolate around constantly until it has completely melted, then remove from the heat. Stir in sea salt and powdered sweetener.
*If you do not want a hint of coconut flavour, make sure to buy a refined coconut oil. Here’s a little extra info about coconut oil if you are interested.
Dip ’em
Remove the baking sheet from the freezer and place beside the bowl of melted chocolate.
Place an egg onto a fork and dip it into the melted chocolate. I find using a spoon to spoon extra chocolate over the egg works great, or you can just flip the egg around in the chocolate.
Remove the egg from the chocolate with a fork and hover over the bowl for a few moments to ensure all the extra chocolate drips off.
Place back onto the wax paper.
Repeat for all of the eggs, then double dip them until all of the chocolate has been used up.
Refrigerate until set; this should only take minutes.
Optional Decorating
Using a beater and a small bowl, whip butter until smooth then mix in a little bit of powdered sweetener. Beat in heavy whipping cream, vanilla and then the remaining powdered sweetener.
Stir in your food colouring of choice until you are happy with the colour, then scrape into a piping bag.
Decorate as you like!
How to store Low Carb Easter Eggs
You’re going to want to keep these Low Carb Easter Eggs in the fridge, stored in an air tight container. They will last about a week.
Want to keep them longer? You can freeze them no problem and will last 6-8 months in the freezer!
Powdered Erythritol Monk Fruit Blend
There are so many different low carb sweeteners on the market these days, it can be overwhelming to choose one.
Well, coming from someone who has tried A LOT of types and brands, I can honestly say my favourite so far is the erythritol monk fruit blend.
Although I like pure erythritol, it has a cooling affect that my husband isn’t the most fond of. When blended with monk fruit, the cooling affect is barely noticeable.
‘So Nourished’ has a powdered erythritol monk fruit blend that is excellent, or you can try ‘Lakanto’s’ erythritol monk fruit blend.
Lakanto’s doesn’t come in powdered form but only takes a minute to blend it into powdered form. I use an old coffee grinder and it works like a charm! I often blend a whole bunch and store it in an air tight bag for later use.
Erythritol monk fruit blend is just as sweet as sugar, so if you have another low carb sweetener you like, go ahead and try it out!
Love this recipe? Try these next:
No Bake Chocolate Peanut Butter Freezer Cookies
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Low Carb Easter Eggs
Ingredients
Inside Layer
- ½ cup heavy whipping cream
- ¼ cup butter room temperature
- 1 x 8 oz full fat cream cheese room temperature
- ½ cup powdered erythritol monk fruit sweetener
- 1 ½ tsp clear vanilla extract
Chocolate Coating
- 4 oz unsweetened baking chocolate
- 3 tbsp coconut oil
- 2 tbsp powdered erythritol monk fruit sweetener
- 1 pinch sea salt
Optional Decorating
- 2 tbsp butter room temperature
- ¼ cup powdered erythritol monk fruit sweetener
- 1 tsp heavy whipping cream
- ⅛ tsp clear vanilla extract
- food colouring of choice
Instructions
Equipment Needed
- Baking Sheet with Wax Paper
- Stand Mixer *optional
- 2 x Spoons
- Medium Sized Pot
- Medium Sized Heat Safe Bowl
- Whisk
- 2 x Forks
- Piping Bag *optional
Directions
Inside Layer
- Line a baking sheet with a piece of wax paper and set aside.
- Whip the heaving whipping cream into firm peaks using a stand mixer with whisk attachment, or an electric beater. Scrape out the whipped cream and set aside.
- Change out the whisk attachment for the paddle and whip the butter until it becomes very white.
- Mix in the cream cheese and beat well, until fully combined. Beat in the powdered sweetener then stir in the vanilla. Fold in the whipped cream.
- Use two spoons to shape eggs from the cream cheese mixture and place onto the baking sheet.
- Refrigerate for 2 hours or freeze for 30 minutes.
Chocolate Layer
- Bring a medium pot of water to boil and chop the chocolate into smaller chunks.
- Place a medium heat safe bowl on top of the pot and reduce the heat so that the water is simmering. Add the coconut oil and once it just starts to melt, toss in the chocolate.
- Whisk the chocolate around constantly until it has completely melted, then remove from the heat. Stir in sea salt and powdered sweetener.
Dip ’em
- Remove the baking sheet from the freezer.
- Place an egg on a fork and dip into the melted chocolate. Spoon extra chocolate over the egg or you just flip it around in the chocolate to fully coat.
- Remove the egg from the chocolate with a fork and hover over the bowl for a moment to ensure all the extra chocolate drips off.
- Place back onto the wax paper.
- Repeat for all of the eggs, then double dip them until all of the chocolate has been used up.
- Refrigerate until set, this should only take minutes.
Optional Decorating
- Whip butter until smooth with an electric beater, then beat in 1 tbsp powdered sweetener. Beat in heavy whipping cream, vanilla and then the remaining powdered sweetener.
- Stir in your food colouring of choice then scrape into a piping bag.
- Decorate as you like!
Notes
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre (0.8) and sugar alcohols (6) from the total carbs to get 1.8 g net carbs per egg.
This recipe sounds so nice. I find it hard to let go of real sugar as I really can’t find an alternative that suits my taste. Well, apart from honey. I love honey and could put it everywhere but I understand it does not work everywhere. Still, I think it’s so great that there are more and more sweetener choices on the market, as to many people cutting off sugar is not just an option but a necessity.
I totally agree. I love how many substitutes are now available for people who can’t have sugar. This honey sub is very exciting!