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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.

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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?
    4.91 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Chill Time: 2 hours hours
    Total Time: 30 minutes 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. Sue says

      March 25, 2018 at 5:55 pm

      Can you sub regular butter for coconut butter? Looks delicious!

      Reply
      • Carolyn says

        March 25, 2018 at 6:59 pm

        Sure.

        Reply
    2. Lynn Price says

      October 29, 2017 at 8:33 am

      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.

      Reply
    3. Maureen says

      April 16, 2017 at 5:28 am

      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! ??

      Reply
    4. CJ says

      April 14, 2017 at 10:17 pm

      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.

      Reply
      • Carolyn says

        April 15, 2017 at 7:37 am

        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!

        Reply
    5. Danielle Armstrong says

      April 13, 2017 at 9:17 pm

      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!

      Reply
      • Carolyn says

        April 14, 2017 at 7:12 am

        I think any powdered sweetener should work.

        Reply
      • Julie says

        March 25, 2018 at 8:39 am

        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!

        Reply
    6. Pam says

      April 12, 2017 at 10:11 am

      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!

      Reply
      • Carolyn says

        April 12, 2017 at 10:50 am

        It would be one tablespoon if you can chop it up finely enough. A little more or less won’t really affect the recipe.

        Reply
    7. Donna Lotshaw says

      April 12, 2017 at 6:49 am

      Hi I love using Lily’s too. Do you use unsweetened coconut in these?

      Reply
      • Carolyn says

        April 12, 2017 at 7:34 am

        Yes, unsweetened.

        Reply
    8. Laura Gillespie says

      April 01, 2017 at 8:17 am

      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?

      Reply
      • Carolyn says

        April 01, 2017 at 10:06 am

        The coconut cups are hard. These are soft and a little chewy.

        Reply
    9. Nicole Hood says

      March 29, 2017 at 11:00 pm

      I am so excited for this recipe b/c I absolutely love Almond Joys! Pinning to make for Easter!

      Reply
    10. Rachel says

      March 29, 2017 at 8:17 pm

      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.

      Reply
    11. Taylor @ Food Faith Fitness says

      March 29, 2017 at 5:23 pm

      I LOVE Lily’s chocolate – was just baking with it today! These look like the perfect Easter treat!

      Reply
      • Debbie says

        October 05, 2020 at 12:13 pm

        I followed the recipe and they didnt stick together like the picture.

        Reply
        • Carolyn says

          October 05, 2020 at 12:40 pm

          What sweetener were you using?

          Reply
        • Debbie says

          October 10, 2020 at 12:51 pm

          Lacanto powered

          Reply
          • Carolyn says

            October 10, 2020 at 3:08 pm

            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.

            Reply
    12. Sandy Foster says

      March 28, 2017 at 7:58 pm

      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.

      Reply
      • Carolyn says

        March 28, 2017 at 10:29 pm

        So glad to hear it!

        Reply
      • Kellie says

        April 04, 2018 at 11:21 pm

        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!!

        Reply
      • Julie says

        April 08, 2020 at 9:35 am

        Thank you for your comment as I am about to make them and wanted to use a can of coconut milk.

        Reply
      • Jeanette says

        February 22, 2021 at 9:58 am

        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!

        Reply
    13. Tessa @ Handle the Heat says

      March 28, 2017 at 7:17 pm

      My mouth is watering! Any candy in egg shape is so much better 😉

      Reply
    14. Laurie says

      March 28, 2017 at 3:17 pm

      Could you sub the confectioners swerve for xylitol?

      Reply
      • Carolyn says

        March 28, 2017 at 10:31 pm

        Not sure, but probably.

        Reply
    15. Tiara says

      March 28, 2017 at 1:33 pm

      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! 🙁

      Reply
      • Carolyn says

        March 28, 2017 at 1:43 pm

        Will definitely think about that!

        Reply
    16. Karen says

      March 28, 2017 at 12:20 pm

      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. =))

      Reply
      • Carolyn says

        March 28, 2017 at 1:44 pm

        I feel the same way, it’s definitely not a restricted diet!

        Reply
    17. Katie | Good Life Eats says

      March 28, 2017 at 10:04 am

      I love Almond Joy but I’ve never tried making them myself. Awesome idea!

      Reply
    18. Tory says

      March 28, 2017 at 9:19 am

      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! 🙂

      Reply
      • Carolyn says

        March 28, 2017 at 9:42 am

        Oh good, I am so glad to hear it. They are easy…we like easy!

        Reply
        • Betty says

          October 19, 2019 at 6:03 am

          Can you sub cocoa butter for butter

          Reply
          • Carolyn says

            October 19, 2019 at 9:06 am

            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.

            Reply
    19. Amanda|The Kitcheneer says

      March 28, 2017 at 8:55 am

      These sound so perfect for Easter baskets this year!

      Reply
    20. Cathy says

      March 28, 2017 at 8:44 am

      Is there a substitute for the cocoa butter?

      Reply
      • Carolyn says

        March 28, 2017 at 8:47 am

        You could do a bit of coconut oil (1 tbsp). It will make the coating a bit softer but still be tasty!

        Reply
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