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    Home » Gluten Free » Almond Joy Easter Eggs

    Published: Mar 28, 2017 · Modified: Jan 7, 2021 by Carolyn

    Almond Joy Easter Eggs

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.3K shares
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    Low carb Easter Candy! These keto chocolate eggs are filled with creamy coconut and an almond. What could be better than a healthy sugar-free Almond Joy? This post is sponsored by Lily’s Sweets. 

    Easy and healthy Easter Candy. Low Carb Almond Joy Easter Eggs.

    Okay, hold on a sec. Just hold on a gosh darn minute. How is it possible that I am posting Easter recipes already? I am just barely getting the hang of this 2017 thing. Surely it’s only January still, right? I mean, the year just barely started. Although, mind you, after the dreary winter we’ve had, I am not exactly opposed to the calendar turning to April. Because then there is at least a little hope on the horizon that we might see the sun sometime in the nearish future. Although if you look at the forecast for my region, it’s not looking very hopeful. Hence my feeling that it must still actually be January or February.

    Creamy sugar-free almond joy filling coated in low carb dark or milk chocolate.

    Regardless, Easter is on the horizon and it’s time to get your plan together. No, I am not talking about plans for some elaborate Easter feast. I don’t care if you eat lamb or ham or some other traditional Easter feast. I don’t care if you even celebrate Easter. I just know you need to have a plan because that Easter candy can be mighty tasty and tempting. In fact, if you don’t celebrate Easter, consider yourself lucky because your house won’t be filled with chocolate eggs and other colourful candy. Really, it is remarkable how we seem to center every holiday around candy, isn’t it?

    Keto Almond Joy Easter Eggs Recipe

    While I am no longer particularly tempted by my children’s holiday candy, I still love using it as an excuse to make my own. Really, I make it my mission to come up with a healthy low carb version of any holiday treat you can think of. I figure I will never run out of keto recipe ideas that way. To be honest, I will never run out of recipes ideas as it is. I dream about food all day, dontcha know?

    So today’s offering: Keto Almond Joy Eggs. YAS, my friends! And if you prefer Mounds to Almond Joy, you can make those instead. And if you prefer milk chocolate to dark, you can do that too. As always, I used Lily’s Chocolate for my coating, because it’s my favorite sugar-free chocolate. I tried it with both the milk and the dark and while I preferred the dark eggs, both were delicious. Because Lily’s chocolate can melt rather thickly, I thinned it out with a bit of cocoa butter. I do declare these to be a wonderful treat for warding off the Easter candy temptation!

    Low Carb Almond Joy Easter Eggs Recipe

    For more delicious Keto Easter Candy ideas, check out these posts:

    Copycat Easter Creme Eggs

    Cookie Dough Easter Eggs

    Dairy-Free Peanut Butter Eggs

    Almond Joy Eggs (hilariously, Taryn and I both came up with the same idea. I never saw hers when I created mine and then I literally saw them 5 days afterward).

    Almond Joy Easter Eggs

    Low carb Easter candy! These keto chocolate eggs are filled with creamy coconut and an almond. What could be better than a healthy sugar-free Almond Joy?
    4.89 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Chill Time: 2 hours
    Total Time: 30 minutes
    Servings: 12
    Calories: 147kcal

    Ingredients

    • ½ cup heavy cream
    • ¼ cup confectioners Swerve Sweetener
    • ¼ teaspoon almond extract optional
    • 1 ½ cups shredded coconut
    • 12 whole almonds
    • 3 ounces Lily's Chocolate (dark or milk, your choice) chopped
    • ½ ounce 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 almond 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

    Makes 12 eggs. Each egg has 3.14g NET CARBS.
    Food energy: 147kcal
    Total fat: 14.50g
    Calories from fat: 130
    Cholesterol: 14mg
    Carbohydrate: 6.04g
    Total dietary fiber: 2.90g
    Protein: 1.48g
    Erythritol: 8g
    Nutrition Facts
    Almond Joy Easter Eggs
    Amount Per Serving (1 egg)
    Calories 147 Calories from Fat 131
    % Daily Value*
    Fat 14.5g22%
    Cholesterol 14mg5%
    Carbohydrates 6.04g2%
    Fiber 2.9g12%
    Protein 1.48g3%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

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    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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      Recipe Rating




    1. Kathy Cooke says

      April 19, 2022 at 8:30 pm

      5 stars
      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.

      Reply
    2. Gail O says

      April 19, 2022 at 12:56 am

      5 stars
      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!

      Reply
    3. Lisa says

      February 22, 2021 at 11:59 am

      Those are adorable and look delicious!

      Reply
    4. Steph says

      October 10, 2020 at 7:10 am

      Hi! Thanks for all of your great recipes. The link to the cocoa butter doesn’t seem to be working. It takes me to Amazon but not to cocoa butter. I just want to make sure I’m ordering the right thing. Thanks so much! Can’t wait to make these!
      Steph

      Reply
      • Carolyn says

        October 10, 2020 at 8:30 am

        Sorry about that. When they change links sometimes, that happens. Here’s the one I like to use most https://amzn.to/36RZAFW

        Reply
    5. Evelyne says

      March 21, 2020 at 8:25 pm

      Hi, do you have video showing how you dipped these in the chocolate sauce? Following the list of ingredients exactly, I only had enough melted chocolate for half of the easter eggs. I had to change my method and drizzle/brush the tops of my last eggs. Thanks, they do taste good!

      Reply
      • Carolyn says

        March 21, 2020 at 8:28 pm

        I don’t have a video, no. Sounds like your chocolate coating was too thick? What did you use to thin it out.

        Reply
    6. Marla says

      March 20, 2020 at 6:04 pm

      5 stars
      I made them using coconut cream instead of regular cream, so my Vegan son could have some too. They turned out great! And the longer they sit in the refrigerator the better they taste. Thank you Carolyn!

      Reply
    7. Donna Hill says

      March 02, 2020 at 9:35 am

      Thank you for including nutritional values! Can’t wait to surprise my other Keto friends!

      Reply
    8. Anna Hinman says

      April 10, 2019 at 6:57 pm

      These are so fun and delicious!

      Reply
    9. Laura Reese says

      April 10, 2019 at 1:16 pm

      5 stars
      These look amazing. I can’t wait to try it.

      Reply
    10. Allyson Zea says

      April 10, 2019 at 1:10 pm

      Low carb??! I cannot wait to try these! They look so good

      Reply
    11. Courtney says

      April 10, 2019 at 12:33 pm

      5 stars
      So perfect for Easter!! Will be making again and again.

      Reply
    12. Trang says

      April 10, 2019 at 12:05 pm

      5 stars
      Love a healthy Easter sweet option!

      Reply
    13. Amanda Grimes says

      November 25, 2018 at 12:04 am

      Carolyn,
      For this recipe, when you refer to using Lily”s MILK chocolate are you referring to the bar variety”s found in the candy isle? I’ve only noticed dark chocolate in the Lily”s baking bar and baking chips. Thanks for your time, I LOVE your recipes and they are my GO TO for keto baked goods and candy!

      Reply
      • Carolyn says

        November 25, 2018 at 9:00 am

        Yes, the regular bar, as that’s the only milk chocolate they have.

        Reply
    14. Wendy says

      March 28, 2018 at 6:17 pm

      5 stars
      Can’t wait to try these! One question: What is the difference between cocoa butter and cacao? Thank you for such wonderful recipes.

      Reply
      • Carolyn says

        March 28, 2018 at 9:11 pm

        Cocoa butter and cacao butter are essentially the same thing.

        Reply
    15. Dana says

      March 25, 2018 at 10:30 pm

      These are delicious, maybe even better than the original! Thank you for all of the delicious recipies you share.

      Reply
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