Keto Buttercream Eggs! A deliciously sugar-free Easter treat. And easy to make, if you’re a last minute planner like me.
I am absolutely determined to go completely sugar-free for Easter this year. Well, I myself am always sugar-free but my kids are not. It’s tough when you have children and friends and family want to spoil them. I find myself torn very often, with wanting to allow them a treat here and there, but really wanting to just pitch all the sugary things in the garbage bin.
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Yes, so there you have it. My kids are not entirely low carb. This is a question I received a lot when I was on book tour, speaking in front of audiences. While it is my dearest wish to have my kids on the keto lifestyle, they are old enough to offer me significant resistance on this matter. And I have a relationship to preserve with my children. I have one teenager and one tween, and a younger one who knows her own mind. I could put my foot down and try to control everything they put in their mouths but I have seen that backfire too often. In fact, I grew up in a household where control over food was a serious issue. I only lived there part-time (my parents were divorced) but I saw a younger sibling develop an eating disorder because of this. I simply don’t want that to be an issue for us.
The way I see it, my job as a parent is to lay the foundation of good sense and understanding for my kids. Like a teacher, my job is to pass on knowledge and information to the best of my ability. What my children do with it is, in the final accounting, up to them. So we discuss nutrition often in our house and I advise them to make smart choices. And we eat mostly low carb when they are under my roof, but outside the home I can’t control everything they do. It’s a struggle for me at times, to say the least.
But I also think another part of my “job” is to create keto goodies that are so good, they want them more than the sugary stuff. And I succeed at this mission a fair bit of the time. These keto buttercream eggs were no exception! I had fun with them, doing some with basic vanilla buttercream and some flavored with a little cherry extract and some natural food coloring. The kids loved them and I know that with low carb, sugar-free treats like these, they won’t miss the Easter candy!
Donna Pheneger says
These look absolutely delicious. I’m thinking this would make a great treat later on when they’re not expecting it so I can try it out on them. 😉
Do you by any chance have a recipe similar to this for an alternative to the chocolate peanut butter eggs found in stores?:-)
Thanks for all of your great recipes!
Carolyn says
If you can get an egg shaped silicone mold, use this recipe. I just did it for my kids! https://alldayidreamaboutfood.com/chocolate-peanut-butter-cups-low-carb-and-gluten-free/
Melanie says
These look amazing – – endless possibilities with different flavorings – – I’m thinking peppermint extract – YUM. Also, received your latest cookbook. Some amazing looking recipes. Thanks Carolyn for all you do !
Jen says
Love this! I struggle with the same thing with my kids. I’d love them to be fully keto, but in the world we live in with food everywhere, as a celebration for everything, it’s nearly impossible to ask that of a child. I’ve taken the approach that any reduction in sugar I can provide is good. So while we allow treats, mostly outside our home, the treats I make are keto. We have to pick our battles!
Julie says
What a wonderful post. Thank you for sharing your thoughts about how to balance enthusiasm for keto with being reasonable/respectful as a parent… It is often a confusing thing for me to navigate. On the one hand, I feel guilty that my diet is so fantastic and nutrient-dense. I want my kids to have the same. But on the other hand, I respect them as individuals and know that exerting control does tend to backfire. They should have the same freedom to explore, learn from mistakes, etc as I’ve had. In the end, it is good that we serve as models for healthy living and hope they will emulate some of it. Love your blog so much!
Kate says
Butter creams are my absolute favorite candy, thanks so much. Bet they would be fabulous with maple extract or some shredded coconut. Did you have a preference for the cocoa butter vs coconut oil for the coating? I have both.
Kate says
PS, I’ll make these at a later date. I’ve made your wonderful NY cheesecake from your cookbook for Easter.
Carolyn says
Cocoa butter for the coating.
Teresa says
Happy Easter to you and yours. And thank you so much for this fun recipe and for all you do. I just purchased your Easy Keto Dinners on Amazon. I had hesitated, since your blog offers so many free recipes. But honestly, I bought it to support you and thank you. And as a way of saying , “you’re worth it!”
And to all of your readers, I encourage you to consider doing the same. A fine way to give back for all Carolyn does for us.
Now, to the kitchen to make those buttercream eggs before my daughter wakes up!
Rita Kramer says
These look great, Thanks! I also got the new cookbook this week and I’m loving it. Thanks for that also
Carolyn says
Thank you!
AM Penny says
Is there an alternative for the were, if I don’t have that particular product? Thanks.
AM Penny says
Grrrr. Darn spell check. Supposed to say swerve, not were.
Carolyn says
Any powdered erythritol will do.
Jenny says
I have my buttercream eggs in the freezer right now awaiting their chocolate coating. I made an almond buttercream with almond extract. Should be super yummy and I can’t wait to try other extracts. Thank you!
Amy Hendrickson says
When you say sugar-free dark chocolate do you mean like a melted down Lily’s dark chocolate bar or do you mean a 100% dark chocolate with no sugar alcohols? Sometimes I’m confused by recipes interpretations of what sugar-free means in the recipie creators intention. Thanks,
Carolyn says
100% chocolate is “unsweetened chocolate” or Baking chocolate. Sugar-free is sweetened but not with sugar! So yes, Lily’s is exactly it.
Erica says
These are so tasty! I divided my buttercream in half and and added vanilla and orange extracts. I froze it in small square molds and got 17 or 18 candies, which is just fine because they’re so rich. I’m buying strawberry extract for my next batch. I just adore being able to make candy with real, nutritious ingredients that tastes so much better than fancy-branded junk. Thank you, Carolyn!