Keto Coconut Cream Easter Eggs with dairy-free option

These keto coconut cream Easter eggs are creamy coconut-filled chocolate Easter eggs as delicious as store-bought ones but with only 3 grams of net carbs per serving!

Bonus, the recipe has a dairy-free option, and it’s fully gluten-free.

How To Make Keto Coconut Cream Easter Eggs

It is very easy to make creamy dairy-free coconut cream Easter eggs.

All you need are 5 simple ingredients and an Easter Egg silicone mold to create lovely egg shapes.

Ingredients

So all you need to make these beautiful keto Easter eggs dairy-free are 5 natural ingredients:

• Unsweetened desiccated coconut  – you can also use shredded coconut, but it takes longer to process into a paste.
• Cream cheese or canned coconut cream, if you are dairy-free, perfect for keto vegan Easter treats. Cream Cheese is one of the good keto-friendly dairy products!
• Erythritol – it’s a sugar-free keto-friendly sweetener, perfect for sweetening keto treats without carbs or calories. Other options are xylitol or Monk fruit erythritol extract.
• Coconut oil – you must use melted coconut oil for this recipe, or the eggs won’t firm up. If you don’t like the flavor of coconut oil, you can use refined coconut oil or cocoa butter. Both have no coconut flavor.
• Dark sugar-free chocolate chips – or 85% dark chocolate.
• Plant-based food coloring – this is optional, only use this to add some color to your eggs.

Equipment Required

For this Keto Easter Egg recipe, you need:

• A food processor – this recipe won’t work in a blender.
• An Easter Egg silicone mold – the batter won’t hold very well if you don’t press it into a silicone mold. I recommend using a 15-cavity silicone mold with 1.3-inch x 1-inch eggs.

Creating The Coconut Egg Batter

In a food processor, add all the ingredients except the food coloring and process until the batter comes together.

You may have to process in 30-second bursts, stop, scrape the sides of the bowl and repeat until the batter comes together.

Filling The Mold

You must use an egg silicone mold to give an egg shape to the filling. In fact, the batter is fragile and won’t hold into an egg shape if compacted in your hands.

First, fill the silicone mold with the coconut filling, and firmly press with your fingers to avoid air. Freeze for 10 minutes to set – that is why coconut oil is important!

The coconut oil firmed up under 76°F (23°C), giving the creamy coconut texture to the eggs.

Chocolate Shell

Next, cover a baking sheet with some lightly-oiled parchment paper.

Melt the chocolate in a microwave-safe bowl with coconut oil until it forms a smooth, shiny chocolate mixture.

Next, use two forks to dip the frozen coconut egg into the chocolate mixture. Cool down on the baking sheet covered with parchment paper.

Freeze again for 10-12 minutes to harden the chocolate shell. Repeat until you form 30 Easter candy eggs.

Storage Instructions

You can store these chocolate eggs for up to 3 weeks in an airtight container in the fridge.

Don’t store them at room temperature as they soften fast.

Frequently Asked Questions

How Many Carbs Per Serving?

One egg contains 3 grams of net carbs for a 1.3-inch x 1-inch egg.

Can I Make This Recipe Without An Egg Mold?

Yes, you can use silicone molds of any other shape, but you must use a silicone mold, or the batter won’t hold together very well.

Can I Use Cream Cheese?

Sure, you can replace the canned coconut cream with cream cheese. This recipe intends to be dairy-free. That’s why it’s made with a dairy-free option.

However, cream cheese would also work very well.

How Can I Color My Eggs?

Split the batch of coconut batter into 3 different bowls.

Next, stir 2-3 drops of natural food coloring in each bowl – I used blue, pink, and green.

Then, fill the eggs with a combination of each color to form layers and a unicorn style.

Enjoy the recipe and leave me a comment or review if you make this healthy recipe! Happy Easter.