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.

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

Mad Creations 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.

  1. Sugar-Free Keto Glazed Ham
  2. Rolled Turkey Breast with Herb Stuffing
  3. Lemon Curd Cake
  4. Sugar Free Pavlova
  5. Keto Caramelized White Chocolate | Copycat Sugar Free Caramilk
  6. Layered Keto Cake | The Best Ombre 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 mins
Cook Time: 4 mins
Freezer: 10 mins
Total Time: 14 mins
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 247kcal
Author: Megan Ellam
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Servings: 6 serves
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Ingredients

Salted Caramel

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

  • Suzanne B says:

    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?

  • kiah pepper-martin says:

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

    • Megan says:

      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.

  • Sandy McCleary says:

    Can Lily’s be used for the chocolate?

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