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Low Carb Easter Eggs

Delicious Low Carb Easter Eggs filled with creamy goodness and coated with chocolate.

Three decorated Low Carb Easter Eggs on a plate, surrounded by spring flowers.

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Hello 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…

Why it works

  1. These yummy Easter treats have a super creamy center that is coated with a crisp chocolate shell.
  2. So cute! It’s fun to decorate these eggs, making them a fun activity for kids.
  3. Sugar free! Enjoy this Easter dessert, completely guilt free!
Three Low Carb Easter Eggs decorated with pink, blue and yellow.

Low Carb Easter Eggs Ingredients

There are two layers plus an optional icing for decoration. This is what you will need:

Creamy Center

  • heavy whipping cream
  • butter
  • cream cheese
  • powdered erythritol / monk fruit sweetener
  • clear vanilla extract

Chocolate Shell

  • sugar free chocolate
  • coconut oil
  • sea salt
  • powdered monk fruit/ erythritol sweetener

Optional Decorating

  • butter
  • heavy whipping cream
  • powdered monk fruit / erythritol sweetener
  • clean vanilla extract
  • food colour of your choice

Powdered Monk Fruit / Erythritol Sweetener – 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 is the erythritol monk fruit blend. ‘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, clean 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.

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.

Bowl of whipped cream.

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.

Cream cheese mixture, ready to be formed into eggs.

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.

Low Carb Easter Eggs, ready to be refrigerated.

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? Coconut 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.

Low Carb Easter Eggs dipped in chocolate and placed back onto the wax paper to set.

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!

Low Carb Easter Eggs all decorated with pink, yellow and blue icing, on a marble serving plater.

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!

Stack of low carb easter eggs with a bite taken from one to expose the white center.

Love this recipe? Try these other low carb desserts next:

Peanut Butter Cookies

Keto Blueberry Cheesecake

No Bake Chocolate Peanut Butter Freezer Cookies

Strawberry Swirl Cheesecake Bars

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Three decorated Low Carb Easter Eggs on a plate, surrounded by spring flowers.

Low Carb Easter Eggs

These adorable and delicious Low Carb Easter Eggs are coated with chocolate and filled with creamy goodness for a perfect seasonal no bake dessert. 
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 45 minutes
Setting Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 20 eggs
Author: Aleta

Ingredients

Inside Layer

Chocolate Coating

Optional Decorating

Instructions

Equipment Needed

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. This could take 5 minutes if you butter is very yellow.
    • 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

    *If the eggs aren’t firm enough to easily dip into the chocolate, freeze for an additional 30 minutes.
    *If you do not want a hint of coconut flavour, make sure to buy a refined coconut oil.
    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.

    Nutrition

    Serving: 1egg | Calories: 134kcal | Carbohydrates: 8.6g | Protein: 1.4g | Fat: 15.5g | Sodium: 83mg | Fiber: 0.8g

    2 Comments

    1. 5 stars
      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!

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