Sugar Free 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.
Ingredients
Inner 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 refined 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
- Fork
- Piping Bag *optional
Directions
Inner 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. You should get about 18-20 eggs. Freeze for 30 minutes.
Chocolate Layer
- Bring a medium pot of water to boil and chop the chocolate into a fine crumble.
- Place a medium heat safe bowl on top of the pot and reduce the heat so that the water is simmering. Melt the coconut oil in the bowl and then 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 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 onto a baking sheet lined with fresh 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. Enjoy immediately or decorate!
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 you want your Low Carb Easter Eggs to have a more perfect, smooth egg shape, reshape them after 10-15 minutes of being in the freezer.
- Use refined coconut oil to be sure your Sugar Free Easter Eggs do not have a coconut flavour. Here's a little extra info about coconut oil.
- You want to be sure all of the extra chocolate to drips off each egg before placing onto the baking sheet. This will make the Sugar Free Easter Eggs look as clean as possible.
- Store these Low Carb Easter Eggs in an air tight container in the fridge for up to a week, or freeze them for up to 6 months.
Nutrition
Serving: 1eggCalories: 149kcalCarbohydrates: 9.6gProtein: 1.6gFat: 17.2gSodium: 92mgFiber: 0.9g
Tried this recipe?Let us know how it was!