These sweet sugar-free Easter eggs have a crisp chocolate shell filled with soft keto cookie dough. Kids and adults alike love these easy no-bake treats! This post is sponsored by ChocZero.
Hippity hop, friends! The Easter bunny is on his way and he wants you to make these delicious Cookie Dough Easter Eggs. And you won’t mind one little bit when you see how easy they are to make.
Who doesn’t love really good keto chocolate chip cookies? And who doesn’t love sneaking bits of the raw dough? Well this recipe is all about keto egg-free cookie dough enrobed in a sugar-free dark chocolate shell.
It’s a great way to fill up those Easter baskets more healthfully. And my full list of Keto Easter Recipes helps make your whole holiday feast a success.
Ingredients
For this keto cookie dough recipe you will need:
- Almond flour (see Frequently Asked Questions for substitutions)
- Powdered sweetener
- Grassfed collagen (see Frequently Asked Questions for substitutions)
- Salt
- Butter
- Vanilla extract
- Sugar-free chocolate chips
- Cocoa butter or coconut oil
- Sugar-free sprinkles (optional)
- Sugar-free white chocolate chips (optional)
About those chocolate chips…
Because these Easter treats are small, you want to choose chips that are on the small side. I love the ChocZero dark chocolate chips. They aren’t mini chips but they are small enough to work in a recipe like this.
And as always, ChocZero is offering my readers 10% off site wide with code FOODDREAMER.
Keep your eye on them because they often come out with some great Easter treats to round out those baskets. And have you seen the new Milk Chocolate Orange Squares? Oh my!
How to make Keto Cookie Dough Easter Eggs
These keto cookie dough truffles are so easy to make, you could even get your kids involved!
- Prepare the cookie dough: Whisk the dry ingredient together first, then stir in the melted butter and vanilla extract until the dough comes together. If you find your dough a bit too dry to roll into balls, you can add a bit of water.
- Stir in the chocolate chips: Make sure they are well distributed throughout the dough.
- Roll into balls: I like to make mine about 1 1/2 inches in diameter, to get 15 good-sized eggs.
- Form into egg shapes: Press them down a bit on the baking tray and mold them into ovals, with one end a little more pointed and one a little rounded.
- Freeze until firm.
- Melt the chocolate for the coating: Set up a double boiler with a heatproof bowl over a pan of barely simmering water. Use a little cocoa butter or coconut oil to thin out the coating, as otherwise it ends up too thick.
- Dip the eggs: Do this one at a time, keeping the other eggs in the freezer. I like to use two forks to toss the keto cookie dough in the chocolate to coat completely.
- Garnish with sprinkles: The chocolate hardens quickly since the eggs are frozen, so if you plan to use sugar-free sprinkles, add them right after dipping.
- Drizzle with white chocolate: Another great way to decorate your keto cookie dough eggs!
- Refrigerate until firm.
Frequently Asked Questions
No, coconut flour won’t work in this recipe. Try using some sunflower seed flour instead, as it’s a much better replacement for almond flour.
That’s easy! Use your favorite dairy-free butter substitute in place of the melted butter. Coconut oil makes things a bit more greasy so cut back by a tablespoon or so until you see the consistency.
Grassfed collagen helps this keto cookie dough become more cohesive and adds healthy proteins without adding carbs. But if you prefer not to used it, add another 1/4 cup of almond flour.
Nothing in these eggs will spoils so you can store them on the counter in an airtight container for up to a week.
If you live in a very hot environment, however, store them in the fridge to keep the chocolate from melting. They can last in the fridge for at least 2 weeks.
The eggs also freezer very well, both before and after dipping in chocolate. As always, keep them tightly wrapped up to avoid freezer burn.
More delicious keto desserts for Easter
- Keto Lemon Cake
- Easy Keto Peanut Butter Eggs
- The Best Keto Coconut Cream Pie
- Keto Carrot Cake Bars
- Easter Robin’s Egg Cake
- Keto Rhubarb Crisp
Keto Cookie Dough Easter Eggs
Ingredients
Eggs
- 1 3/4 cups (196 g) almond flour
- 1/2 cup (91 g) powdered Swerve Sweetener
- 1/3 cup (78.86 g) grassfed collagen, (unflavoured or salted caramel)
- 1/4 tsp (0.25 tsp) salt
- 6 tbsp butter, melted
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/3 cup (60 g) dark chocolate chips, sugar-free
Chocolate Coating
- 4 ounces (113.4 g) sugar-free dark chocolate
- 3/4 ounce (21.26 g) cocoa butter, (or 1 tbsp coconut oil)
- Sugar-free sprinkles
- 2 tbsp sugar-free white chocolate chips
Instructions
Eggs
- Line a baking sheet with parchment or waxed paper.
- In a large bowl, whisk together the almond flour, sweetener, collagen, and salt. Stir in the butter and vanilla extract until the dough comes together. Stir in the chocolate chips.
- Roll into 1 1/2 inch balls, then form into low egg-shaped ovals. If you find your dough a bit too crumbly to form, stir in 1 tablespoon of water.
- Place the eggs on the prepared baking sheet and freeze until firm, about 1 hour.
Chocolate Coating
- In a heatproof bowl set over a pan of barely simmering water, combine the dark chocolate and cocoa butter. Stir frequently until melted and smooth.
- Working with one egg at a time, dip each into the melted chocolate and toss to coat. Lift out with a fork and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet.
- If using sprinkles, sprinkle on the eggs right after dipping, before the chocolate sets. Then refrigerate until firm
- For white chocolate drizzle, place the white chocolate in another heat proof bowl and set over the warm pan to melt, stirring constantly.
- Place the melted chocolate in a ziploc baggie with the very corner snipped off to pipe it over the truffles. Then refrigerate until firm.
Video
Nutrition
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These chocolate Easter eggs are amazing! They are perfect for Easter, I really enjoyed them. I only had bakers unsweetened chocolate bars, so I just added powered swerve to taste. It worked really well. I just need to learn how to decorate with the white chocolate better.
The sugar free chocolate bar is that the same as using unsweetened chocolate baking bar?
I made these for Easter (along with other of your recipes for candy) and they were a hit. I had some left over and put them in the freezer. I just finished the last one a few weeks ago. Even though my head says they are keto, my taste buds and heart say I am cheating!
Could you use the ChocZero cookie butter to fill an egg? I wonder what I would need to add. Any thoughts?
If you have an egg shaped mold, you can brush it with chocolate, freeze it, and fill it with whatever you like! https://amzn.to/40ztSGr
Thanks!!!
These are amazing! I am not usually a fan of cookie dough anything but made these along with several other of your candy recipes for Easter. Man are they good! All of my non-keto family kept telling me that there was no way these treats were keto. Thank you for another amazing recipe
OMG these are so good! And so fun to make – my kids had a blast with these!
I could eat way more than I should!! These are delicious!! I mean, who doesn’t love cookie dough wrapped in chocolate?! Will be making these this week!
Just made these for an early Easter brunch and they were so so delicious! Both kid and adults loved them and that cookie dough in the middle was heavenly. Everyone was asking for the recipe!
Oh my gosh, these are scrumptious! I used chocolate collagen because I did not have any other variety. It imparted a light chocolatey flavor and medium brown color which was nice. I also used salted caramel chocolate chips to see if the different flavor enhanced the chocolate profile, and it did but not strongly. Next time I’ll use white chocolate chips so that they contrast in color from the brown chocolate “dough.” I shared these eggs with my family, and everyone raved about them! They are super cute, too. Thank you, Carolyn, for this indulgent treat!
So glad you enjoyed them!
These are awesome!
can I use reg flour ?
I think you should look up a recipe for this using regular flour because I can’t advise you how to do it.
What about substituting cocoa butter for the coconut oil in the topping?
I used cocoa butter. Do you mean swapping in coconut oil? That should be fine.
You did a beautiful job on these eggs.
I have a request. Could you please post and share with us a list of sugar to sweetener chart?
I’m just not sure of the sweetener equivalent to sugar.
Thank you
I can melt sugar free chic chips for the coating, but do you have a recipe for making coating from unsweetened chocolate? Add powered swerve?
Yes! Make the coating from these (you will probably need to increase the amount, at least 2x the recipe). And add vanilla extract instead of mint.
https://alldayidreamaboutfood.com/2013/05/thin-mint-truffles-low-carb-and-gluten-free.html
The nutritional information states that a serving has 11 g of carbs. But I can’t figure out where those would be coming from? Would they be due to the sweetener, in which case not really counted? Or the chocolate chips? Just curious. And if the recipe makes 14 eggs, would a serving be 1?
A serving is one because they are quite rich. And the total carbs come from the almond flour and the chocolate (both chips and coating) but there is also a ton of fiber in those things so it offsets it. Total NET CARBS is 5 or 6.