April 1st, 2018
Keto Easter Egg Recipe
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
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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
Scroll to the recipe card below to get the full list of ingredients and the amounts you need to make these delicious low carb caramel eggs.
Keto Chocolate
Sukrin Syrup
Gelatin
Cream Cheese
Heavy or Thicken Cream
How To Make Keto Easter Eggs
FAQs and Hot Tips
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.
- Sugar-Free Keto Glazed Ham
- Rolled Turkey Breast with Herb Stuffing
- Lemon Curd Cake
- Sugar Free Pavlova
- Keto Caramelized White Chocolate | Copycat Sugar Free Caramilk
- Layered Keto Cake | The Best Ombre Cake
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Keto Easter Egg with Caramel
Keto Easter eggs with zero guilt. I loved these from the first moment I tried them.
Calories: 247kcal
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Servings: 6 serves
Tap or hover over number to scale ingredientsIngredients
- 100 g sugar free milk chocolate I use Vitawerx
- 2 tsp MCT or light tasting olive oil
Salted Caramel
- 30 g butter
- 90 g Sukin Gold syrup
- 40 g thickened cream
- 1 pinch sea salt flakes
Cheesecake
- 1 tbsp gelatin I use Great Lakes
- 2 tbsp cold water
- 200 g cream cheese
- 70 g thickened cream
- 30 g sweetener I use Sukrin:1
- 10 g lemon juice
- 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 Comments
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?
Just to clarify, a serve per the nutritional information is 1/4 egg or a quarter of an egg?
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.
Can Lily’s be used for the chocolate?
Hi Sandy, Yes you can use any chocolate you prefer.