It really is fun and remarkably easy to create your own sugar-free easter treats. The hardest part is choosing your favorite flavor. Do you want keto peanut butter eggs that taste like Reese’s? Or are Keto Easter Creme Eggs more your style?
Of course, if you love coconut the mostest, then these Almond Joy Easter Eggs are perfect for you. Chewy and coconutty and enrobed in rich sugar-free chocolate, they meet the moment and so much more. They are my healthier answer to all the candy constantly on display in the stores.
I am no longer particularly tempted by holiday candy anymore. I’ve been doing this low carb thing for so long and I prefer my own homemade versions. I really just use it as an excuse to create delicious keto desserts that delight my family and friends. And my readers too, of course!
Be sure to check out my full Keto Easter Menu Plan for more delicious ideas.
Why you will love these keto candies
Readers love my Keto Almond Joy Brownies, and these Easter eggs are a surefire hit too!
- Easy recipe: The coconut filling takes only a few minutes to make. Then you simply freeze them and dip them in chocolate!
- Chewy texture: Shredded coconut is naturally chewy, and these treats have the same wonderful chewy consistency as the original Almond Joy.
- Adaptable: Not an almond fan? Leave it off and enjoy Mounds Easter eggs! You can also make these dairy-free.
- Make ahead: You can easily make them in advance and freeze for when Easter rolls around!
- Low carb: Each Easter egg has only 6 grams of carbs.
Reader’s Thoughts
“We made these yesterday and they were a BIG hit! My husband is diabetic and I am pre-diabetic so our kids don’t have good genetics in that regard! We want to teach them now how to eat right so they don’t have to walk this same road as they grow older. What a blessing to provide them with some healthy treats that taste good! Thanks so much for posting your recipes and helping our family to make good choices.” — CJ
Ingredients you need
- Heavy cream: This is the binder for the coconut filling inside each egg. You can also use coconut cream for a non-dairy option.
- Sweetener: You will need powdered sweetener. I like using allulose for because it makes the filling a little gooier. But erythritol works as well.
- Almond extract: You can use coconut or vanilla extract instead.
- Shredded coconut: Be sure to use unsweetened shredded coconut.
- Almonds: I top each chocolate egg with a whole almond.
- Sugar free chocolate: You can use dark or sugar free milk chocolate. Any brand should work as long as it melts well.
- Cocoa butter: A little cocoa butter thins out the chocolate coating so that the eggs are easier to dip. If you don’t have it, you can try 1 tablespoon of coconut oil but the coating will be much meltier at room temperature.
Step by Step Directions
- Heat the cream: Bring the cream to a simmer over medium heat for 2 minutes. Remove from heat and stir in sweetener and almond extract.
- Add the coconut: Stir in the shredded coconut. Let mixture cool 5 to 10 minutes to thicken.
- Form the eggs: Scoop out onto a baking sheet lined with parchment or waxed paper, making 12 even mounds. Using your spoon, shape the mounds into ovals or egg shapes. Place on almond on top of each, pressing lightly to adhere. Freeze until firm, about 2 hours.
- Melt the chocolate: In a heatproof bowl set over a pan of barely simmering water, melt chocolate and cocoa butter together until smooth.
- Dip in chocolate: Dip the frozen mounds into the chocolate coating with a fork and tap fork firmly against the side of the bowl to remove excess chocolate. Place back on waxed paper and let set, 10 to 20 minutes.
Tips for Success
It’s very important to melt sugar-free chocolate carefully, as it can seize even more easily than regular chocolate. Make sure you set up a double boiler, as directed in the recipe, as it provides much more gentle heat than simply melting in a pan.
A little cocoa butter helps thin the out the chocolate to make it easier to dip the eggs. Since cocoa butter is solid at room temperature, it makes them less melty than coconut oil. But you can use coconut oil in a pinch.
I recommend a powdered sweetener in this recipe, to avoid grittiness. You can use either allulose or erythritol. The allulose may cause the coconut filling to take longer to freeze solid.
Frequently Asked Questions
Shredded and flaked coconut is a great keto-friendly ingredient, as long as it is unsweetened. Make sure you read the labels, because much of the shredded coconut in the baking aisle is made with sugar. Look specifically for unsweetened varieties.
You can store these keto almond joy eggs in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months. You can also leave the eggs unzipped and freeze those for several months, and then dip them in chocolate closer to when you plan to serve.
More Keto Ideas for Easter
Keto Almond Joy Easter Eggs
Ingredients
- 1/2 cup (118.29 ml) heavy cream
- 1/3 cup (63.33 g) powdered sweetener
- 1/4 tsp almond extract, or coconut extract
- 1 1/2 cups (120 g) shredded coconut
- 12 whole almonds
- 3 ounces (85.05 g) sugar-free chocolate, (dark or milk, your choice) chopped
- 1/2 ounce (14.17 g) cocoa butter
Instructions
- Line a baking sheet with parchment or waxed paper.
- In a medium saucepan over medium heat, bring the cream to a simmer and cook 2 minutes. Remove from heat and stir in sweetener and extract.
- Stir in the shredded coconut. Let mixture cool 5 to 10 minutes to thicken.
- Scoop out onto the prepared baking sheet, making 12 even mounds. Using your spoon, shape the mounds into ovals or egg shapes. Place on almond on top of each, pressing lightly to adhere.
- Freeze until firm, about 2 hours.
- In a heatproof bowl set over a pan of barely simmering water, melt chocolate and cocoa butter together until smooth.
- Dip the frozen mounds into the chocolate coating with a fork and tap fork firmly against the side of the bowl to remove excess chocolate. Place back on waxed paper and let set, 10 to 20 minutes.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I was always a mounds girl, over almond joy. I made mine without almond and used dark chocolate. they were fantastic!
These are incredible! They will definitely be made more often than just for holidays. I was concerned about making the mounds solid enough to coat so I put slivered almonds in the bottom of my candy egg molds, tightly pressed the coconut filling on top and froze them. That made them so easy to remove and coat. We were somehow able to eat only 1 a day but that was a challenge.
Thank you for such a delightful recipe!
How interesting! 2 different Anita’s within 2 comments. I think I will add my last initial…lol!
I made these last night, ahead of time for Easter & we had to try a couple today. They were amazing and taste just like the real thing! They are pretty big so I may add 2 almonds to each next time. My 27 year old son said they are his new favorite dessert and asked that I make them for his birthday in May.
Great to hear!
These are delicious!!! I accidentally used coconut flakes instead of shredded coconut. I didn’t realize the difference until the eggs I formed were messy and falling apart. So I used my immersion blender to blend it all up, and then they turned out perfect.
My husband absolutely LOVED these! He said they taste like the real thing!! I did have a problem getting the coconut mixture to hold together in order to shape them. I used bocha sweet as the sweetener. Is there something I can add to the coconut mixture to help with that the next time?
Question, can I use 100% monk fruit powdered sweetener.
Do you mean powdered monk fruit extract? If so, you will need to experiment as it is highly concentrated and you only need a tiny bit to sweeten things. It may mean the filling doesn’t firm up very well…
It’s getting impossible to read your recipes because of the constant ad pop-ups. It cause the page to jump up and back and it is never still. I have given up trying to read your recipes. It’s a shame because I’ve loved these recipes. Maybe you can somehow reduce these constant ads as I’ve just stopped trying to read.
Try going to “print” recipe instead of “recipe” There aren’t ads in the print.
Do you use toasted almonds or raw?
Oh my goodness! These are spectacular!!! The only change that I made was adding 2 tbs more of swerve because I wanted them a little sweeter and I did not use the almond extract which is optional. My adult son and I agree that you can not tell that they are sugar free. Thank you sooooo much for this recipe!
Another awesome recipe. I did some as eggs but ran out of molds (had 4 sets in the freezer) so made bars out of the rest. These are so sweet and decadent…you feel like you are cheating eating these. The kids loved them. I had some leftover (I made a batch or more of all the other egg recipes as well) so I froze in batches of 2 treats each after Easter when I had quite a few left. Just for others info, I would not freeze these or the cream filled eggs. For some reason the swerve recrystallized in both these but not in the peanut butter or cookie dough. It was not horrible but it was noticeable. I would recommend making just what you know will get eaten in a week or so. I just finished the last of these a couple weeks ago.
I made a double batch and got 21 large eggs out of it. Next time I’d make them half the size; they’re very filling. I used coconut cream instead of heavy cream for dairy-free, used the optional almond extract, and I toasted 60g of almonds, chopped them up, and mixed them in with the dough to distribute them better. Really good! Tastes just like an almond joy.
These are even better than the original candy. I made a few into eggs but had been doing different filled eggs so I did the remaining recipe as bars. It is so hard not to eat too many…they are so delicious! I will be making these again and again!
Those are adorable and look delicious!