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.
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.
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?
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!
For more delicious Keto Easter Candy ideas, check out these posts:
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
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
Total fat: 14.50g
Calories from fat: 130
Cholesterol: 14mg
Carbohydrate: 6.04g
Total dietary fiber: 2.90g
Protein: 1.48g
Erythritol: 8g
Gail O says
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.
Kathy Cooke says
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.
Gail O says
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!
Lisa says
Those are adorable and look delicious!
Steph says
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
Carolyn says
Sorry about that. When they change links sometimes, that happens. Here’s the one I like to use most https://amzn.to/36RZAFW
Evelyne says
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!
Carolyn says
I don’t have a video, no. Sounds like your chocolate coating was too thick? What did you use to thin it out.
Marla says
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!
Donna Hill says
Thank you for including nutritional values! Can’t wait to surprise my other Keto friends!
Anna Hinman says
These are so fun and delicious!
Laura Reese says
These look amazing. I can’t wait to try it.
Allyson Zea says
Low carb??! I cannot wait to try these! They look so good
Courtney says
So perfect for Easter!! Will be making again and again.
Trang says
Love a healthy Easter sweet option!
Amanda Grimes says
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!
Carolyn says
Yes, the regular bar, as that’s the only milk chocolate they have.
Wendy says
Can’t wait to try these! One question: What is the difference between cocoa butter and cacao? Thank you for such wonderful recipes.
Carolyn says
Cocoa butter and cacao butter are essentially the same thing.
Dana says
These are delicious, maybe even better than the original! Thank you for all of the delicious recipies you share.