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
Sue says
Can you sub regular butter for coconut butter? Looks delicious!
Carolyn says
Sure.
Lynn Price says
Thank you so much for this recipe! Achingly yummy. I doubled up on the sugar – used Just Like Sugar (confectioners). Next time, I’ll add a little butter flavoring. Really helps to have my own Halloween candy, so I won’t pilfer the bad stuff.
Maureen says
Made these for my husband and I for Easter! Delicious+++ I made 3 different types of Easter Eggs and these are my favourite hands down! ??
CJ says
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.
Carolyn says
Thank you, CJ. I am in the same pickle. I am diabetic, my husband has diabetes in his family, so it’s imperative to me that my kids learn how to eat now!
Danielle Armstrong says
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!
Carolyn says
I think any powdered sweetener should work.
Julie says
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!
Pam says
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!
Carolyn says
It would be one tablespoon if you can chop it up finely enough. A little more or less won’t really affect the recipe.
Donna Lotshaw says
Hi I love using Lily’s too. Do you use unsweetened coconut in these?
Carolyn says
Yes, unsweetened.
Laura Gillespie says
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?
Carolyn says
The coconut cups are hard. These are soft and a little chewy.
Nicole Hood says
I am so excited for this recipe b/c I absolutely love Almond Joys! Pinning to make for Easter!
Rachel says
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.
Taylor @ Food Faith Fitness says
I LOVE Lily’s chocolate – was just baking with it today! These look like the perfect Easter treat!
Debbie says
I followed the recipe and they didnt stick together like the picture.
Carolyn says
What sweetener were you using?
Debbie says
Lacanto powered
Carolyn says
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.
Sandy Foster says
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.
Carolyn says
So glad to hear it!
Kellie says
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!!
Julie says
Thank you for your comment as I am about to make them and wanted to use a can of coconut milk.
Jeanette says
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!
Tessa @ Handle the Heat says
My mouth is watering! Any candy in egg shape is so much better 😉
Laurie says
Could you sub the confectioners swerve for xylitol?
Carolyn says
Not sure, but probably.
Tiara says
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! 🙁
Carolyn says
Will definitely think about that!
Karen says
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. =))
Carolyn says
I feel the same way, it’s definitely not a restricted diet!
Katie | Good Life Eats says
I love Almond Joy but I’ve never tried making them myself. Awesome idea!
Tory says
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! 🙂
Carolyn says
Oh good, I am so glad to hear it. They are easy…we like easy!
Betty says
Can you sub cocoa butter for butter
Carolyn says
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.
Amanda|The Kitcheneer says
These sound so perfect for Easter baskets this year!
Cathy says
Is there a substitute for the cocoa butter?
Carolyn says
You could do a bit of coconut oil (1 tbsp). It will make the coating a bit softer but still be tasty!