Keto Easter eggs with zero guilt. I loved these from the first moment I tried them.

A Keto Easter Egg in an egg cup with straw in the background

If Easter’s just around the corner, and you’re like me, you’re probably reminiscing about those indulgent chocolate eggs from yesteryears. But guess what? We don’t have to miss out! There are plenty of keto low carb chocolate’s on the market or you can make your very own keto chocolate recipe at home. This Keto Easter Egg recipe is perfect if you are dreaming about those ooey gooey filled eggs and really need one this Easter!

Why Make Your Own Keto Easter Eggs?

Creating your own sugar free Easter Eggs isn’t just about controlling carbs; it’s about having some fun and celebrating in sugar free style. 😂

Fun Activity: Get the family involved! It’s a festive way to bond and introduce loved ones to keto-friendly delights.

Customisation: Tailor flavours to your liking, think rich salted caramel, zesty lemon curd, or classic peanut butter cookie dough.​

Quality Control: Use high-quality, sugar-free ingredients, ensuring every bite aligns with your health goals.​

Why You’ll Love this recipe

Low in Carbs – at only 2g net carbs everyone will love these for Easter.

Easy to Make – surprisingly very simple to make

Sugar free and gluten free – that’s right! No sugar or gluten in this recipe. Using keto chocolate for the coating and sugar free sweeteners keep these keto Easter eggs healthy and delicious!

The Ingredients

  • Sugar-Free Milk Chocolate: Brands like Vitawerx offer creamy textures. If unavailable, opt for any high-quality, sugar-free chocolate.​
  • MCT or Light Tasting Olive Oil: These oils ensure a smooth chocolate consistency. Coconut oil is a viable alternative but may impart a coconut flavor.
  • Fibre Syrup: This provides a deep, molasses-like sweetness. If substituting, choose a similar sugar-free fibre syrup. Any syrup that the first ingredient is water is not suitable for this style of caramel.

How To Make Keto Easter Eggs

Mad Creations Easter eggs

Step 1. Melt chocolate and oil in the microwave, about 60-90 seconds.

Step 2. Spread the chocolate into the egg moulds. Swirl to coat well and pour the excess chocolate back into the bowl. Use a palate knife to clean up any spills on the mould and tidy the edges of the eggs. Place them into the freezer for 1-2 minutes then repeat the process will the remaining chocolate and removing any excess.

Step 3. Place onto a lined baking tray while you prepare the cheesecake filling. This will allow the chocolate to set at room temperature.

Step 4. To make the caramel; add butter, syrup, and cream to a small bowl. Microwave on high for 90 seconds, stir and repeat. Do this until you have the desired thickness and consistency of caramel. I heat for 4 minutes and it gave a rich caramel that is not unlike a good chewy toffee.

Step 5. To make cheesecake; Mix the gelatin and water in a glass and microwave for 30 seconds. Add all ingredients to a food processor, including the dissolved gelatin; mix 30 sec/speed 5 or until thick, smooth and creamy.

Step 6. Construction; Remove the chocolate from the moulds. At this stage you can decide whether to fill each half of the egg with the cheesecake filling and caramel centre and join together OR just fill each half and serve them this way. Cut the top off and pipe the filling into the eggs. Chill until ready to serve and enjoy!

Pro Tips

Seal with Warmth: To join two egg halves, warm the edges slightly on a heated surface before pressing together for a seamless look.

Avoid Overheating Chocolate: Melt chocolate gently using a double boiler to prevent burning and ensure a silky finish.​

Chill Between Layers: Refrigerate molds briefly between adding chocolate layers to build a sturdier shell.​

Frequently Asked Questions

Absolutely! However, with this particular caramel recipe you will need a fibre syrup, not a syrup that the first ingredient is water. Alternatively, you can use my caramel syrup recipe made with allulose for the salted caramel filling.

Chupa chups croissant cake tootsie roll soufflé marshmallow pudding jelly Store them in an airtight container in the refrigerator. They should stay fresh for up to a week. They are suitable to freeze.

Yes! Substitute dairy ingredients with coconut cream and dairy-free cream cheese alternatives.

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Top Tips for Perfect Keto Easter Eggs

Layering Flavours: For a multi-layered egg, allow each filling layer to set slightly before adding the next. This ensures distinct layers and a gourmet appearance.

Chocolate Tempering: To achieve a glossy finish and firm snap, temper your chocolate by melting two-thirds of it and then stirring in the remaining third off the heat.​

Mold Mastery: Ensure molds are completely dry before use. Any moisture can cause the chocolate to seize.​

Serving Suggestions

Traditionally, these eggs are enjoyed as standalone treats. However, let’s get a bit adventurous:

Gift Boxes: Place a selection of these homemade eggs in decorative boxes as thoughtful gifts for friends and family.

Dessert Platter: Arrange assorted flavored eggs on a decorative plate alongside fresh berries and whipped cream.

Easter Egg Hunt: Wrap each egg in colourful, keto-friendly foil and hide them for a fun-filled, low-carb Easter egg hunt.​ Haha! For adults!

More Recipes To Try

We all love good healthy low carb keto recipes at holiday season. We have a few great recipes that will help you our for a tasty low carb Easter.

  1. Sugar-Free Keto Glazed Ham
  2. Rolled Turkey Breast
  3. Lemon Curd Cake
  4. Sugar Free Pavlova
  5. Keto Caramelized White Chocolate
  6. Layered Keto Cake

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A close of a caramel filled keto easter egg in a silver egg cup.

Keto Easter Egg with Caramel

Keto Easter eggs with zero guilt. I loved these from the first moment I tried them.
5 from 4 votes!
Prep Time: 10 minutes
Cook Time: 4 minutes
Freezer: 10 minutes
Total Time: 14 minutes
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 247kcal
Author: Megan Ellam
Servings: 6 serves
Tap or hover over number to scale ingredients
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Ingredients 

  • 100 g (3 oz) sugar free milk chocolate I use Vitawerx
  • 2 tsp MCT or light tasting olive oil

Salted Caramel

Cheesecake

  • 1 tbsp (1 tbsp) gelatin I use Great Lakes
  • 2 tbsp (2 tbsp) cold water
  • 200 g (1 cups) cream cheese
  • 70 g (2.5 oz) thickened cream
  • 30 g (1 oz) sweetener I use Sukrin:1
  • 10 g (1 tbsp) lemon juice
  • 1 tsp (1 tsp) vanilla extract

Instructions

Chocolate Eggs

  • Melt chocolate and oil in the microwave, about 60-90 seconds.
  • Spread the chocolate into the egg moulds. Swirl to coat well and pour the excess chocolate back into the bowl. Use a palate knife to clean up any spills on the mould and tidy the edges of the eggs. Place them into the freezer for 1-2 minutes then repeat the process will the remaining chocolate and removing any excess. You want to have a thin coating but thick enough to pop out of the moulds without breaking.
  • Place onto a lined baking tray while you prepare the cheesecake filling. This will allow the chocolate to set at room temperature.

Salted Caramel

  • Add butter, Sukrin Gold, and cream to a small bowl.  Microwave on high for 90 seconds, stir and repeat. Do this until you have the desired thickness and consistency of caramel. I did mine for only 4 minutes and it gave a rich caramel that is not unlike a good chewy toffee.
  • Add salt flakes to taste

CHEESECAKE

  • Mix the gelatin and water in a glass and microwave for 30 seconds.
  • Add all ingredients to a food processor, including the dissolved gelatin; mix 30 sec/speed 5 or until thick, smooth and creamy.

PUTTING IT ALL TOGETHER

  • Gently remove the chocolate eggs from the moulds. At this stage you can decide whether to fill each half of the egg with the cheesecake filling and caramel centre and join together OR just fill each half and serve them this way. Another option is to join the hollow egg halves together. Cut the top off and pip the filling into the eggs. No matter how you do it they all taste amazing!
  • Chill until ready to serve and enjoy!

Notes

You can store the keto Easter eggs, in an airtight container in the fridge, for up to 1 week. You can also freeze it for up to 1 month.
This recipe yields approximately 6 medium-sized egg servings. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Using different brands of chocolate can significantly raise the carb count.
All recipes have been tested using all of the cooking methods included by various recipe testers.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 247kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 185mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 955IU | Vitamin C: 0.7mg | Calcium: 53mg | Iron: 0.2mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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5 responses to “Keto Easter Egg Recipe”

  1. Sandy McCleary

    Can Lily’s be used for the chocolate?

    1. Megan Mad Creations Hub

      Hi Sandy, Yes you can use any chocolate you prefer.

  2. kiah pepper-martin

    Just to clarify, a serve per the nutritional information is 1/4 egg or a quarter of an egg?

    1. Megan

      The serve is actually half of the egg. I would recommend making into smaller moulds. I am going to buy some myself and adjust the serves so you can make 6 smaller eggs and eat whole.

  3. Suzanne B

    5 stars
    Looks amazing Megan. Can’t wait to try this. Going to order the order but what other items do you suggest i get while i am ordering from them please?

5 from 4 votes (3 ratings without comment)

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