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.
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Is there another sugar free confectioner’s sugar brand or could you use a granular sugar substitute? I could only find the granular Swerve and not confectioner’s. Thanks!
I think any powdered sweetener should work.
Powdered erythritol or swerve can be made by pulsing the granular in a coffee grinder until desired consistency. Takes very little time, other than cleaning the coffee out of the mill before grinding. Make sure grinder is totally dry!
How do you measure 1/2 ounce cocoa butter without a scale? 1 tablespoon? 1 teaspoon? I can’t wait to make these. They look delish! Thanks!
It would be one tablespoon if you can chop it up finely enough. A little more or less won’t really affect the recipe.
Hi I love using Lily’s too. Do you use unsweetened coconut in these?
Yes, unsweetened.
How does the coconut “filling” compare to the coconut in your BETTER-THAN-MOUNDS CHOCOLATE COCONUT CUPS recipe from April 2014?
I want to make an almond joy type fat bomb and I’m hoping to choose the most authentic recipe. The other recipe would be easy to adapt by just adding an almond and using Lily’s milk chocolate. This recipe looks good, too.
Do you have any comments to help me choose?
The coconut cups are hard. These are soft and a little chewy.
I am so excited for this recipe b/c I absolutely love Almond Joys! Pinning to make for Easter!
Love this idea. Little miss is going to help me make a DF-batch tomorrow- subbing in a mixture of coconut cream/coconut milk for the HWC.
I LOVE Lily’s chocolate – was just baking with it today! These look like the perfect Easter treat!
I followed the recipe and they didnt stick together like the picture.
What sweetener were you using?
Lacanto powered
Well, it’s 2x as sweet as Swerve so you could probably have used only 1/2 the amount, which would be too little. It doesn’t have the same fibre in it, since Swerve has oligosaccharides (pre-biotic fiber). So I guess that’s the likely issue.
I made these this afternoon. I substituted full fat canned coconut milk for the cream. They turned out totally amazing! No sugary treats can tempt me now! Thanks for posting this recipe.
So glad to hear it!
Was it an equal switch? The coco milk for the HWC? Wanting to try these, but wanted to use my cream for something else and I have the coconut milk on hand!!
Thank you for your comment as I am about to make them and wanted to use a can of coconut milk.
Awesome I was scrolling thru replies to see if I saw a substitute for heavy cream. I love the keto concept but I can’t do all the heavy dairy so I substitute where I can!
My mouth is watering! Any candy in egg shape is so much better 😉
Could you sub the confectioners swerve for xylitol?
Not sure, but probably.
These look amazing I look forward to trying them! Do you think you could come up with a recipe for the coconut cream eggs? They are usually sold at wallgreens. Sometimes they have sugar free ones but not usually! 🙁
Will definitely think about that!
Gurrrrrrrl! These look Crazy Good. Not waiting until Easter to make these – nope. =)) Love this, “…I thinned it out with a bit of cocoa butter.” Who really says that? Hahaha! You Rock! Almost feel sorry for those not low carbing it … they have to “fake” their fats and food just isn’t as tasty. This lifestyle isn’t restrictive – it’s more luxurious and satisfying. You are a HUGE factor in keeping the lc/paleo/primal community on board – bringing us these awesome recipes – keeping it fresh and delicious and WORTH it. =))
I feel the same way, it’s definitely not a restricted diet!
I love Almond Joy but I’ve never tried making them myself. Awesome idea!
I can’t tell you, Carolyn, what great Easter basket memories this post has brought me on this grey and drizzly (tho much needed), wet day! And easy enough for this candy handicapped person to make! 🙂
Oh good, I am so glad to hear it. They are easy…we like easy!
Can you sub cocoa butter for butter
It is not recommended for the chocolate coating, as it will make it super thick and hard to coat the eggs. Try 1 tbsp of coconut oil instead.
These sound so perfect for Easter baskets this year!
Is there a substitute for the cocoa butter?
You could do a bit of coconut oil (1 tbsp). It will make the coating a bit softer but still be tasty!