Keto Homemade Chocolate Eggs

Indulge in a guilt-free treat with these Keto Homemade Chocolate Eggs, a low-carb twist on the classic confection that’s perfect for satisfying your sweet tooth while staying on track. Crafted with rich cocoa butter, smooth unsweetened dark chocolate, and a touch of natural erythritol, these decadent chocolate eggs feature a glossy outer shell and a creamy ganache-filled center infused with hints of vanilla. With just 20 minutes of prep time, this keto-friendly dessert comes together effortlessly using a silicone egg mold and simple double-boiler and stovetop techniques. Ideal for Easter celebrations or as an everyday snack, these chocolate eggs are irresistibly luxurious and contain no added sugar—perfect for ketogenic diets and chocolate lovers alike!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 100 grams Cocoa butter
• 50 grams Unsweetened cocoa powder
• 30 grams Erythritol
• 100 grams Unsweetened dark chocolate (at least 85% cocoa)
• 100 ml Heavy whipping cream
• 1 teaspoon Vanilla extract
• 1 pinch Pinch of salt
• 1 set Silicone egg mold

Directions

Step 1

Prepare a silicone egg mold and set it aside for pouring chocolate.

Step 2

For the chocolate shell, melt cocoa butter in a heatproof bowl over simmering water (double boiler method). Stir until fully melted.

Step 3

Remove the melted cocoa butter from heat and whisk in the unsweetened cocoa powder, erythritol, and a pinch of salt until smooth and well combined.

Step 4

Pour a thin layer of the chocolate mixture into each cavity of the silicone mold. Using a brush, spread the chocolate evenly to coat the entire surface. Make sure there are no thin spots. Refrigerate for at least 15 minutes to set.

Step 5

While the shells are setting, prepare the ganache by finely chopping the unsweetened dark chocolate and placing it in a heatproof bowl.

Step 6

In a small saucepan, bring heavy whipping cream to just a simmer over medium heat. Remove from the heat and pour it over the chopped chocolate. Let it sit for 1-2 minutes to melt the chocolate, then stir gently to combine until smooth.

Step 7

Stir in the vanilla extract and let the ganache cool at room temperature until it thickens slightly but is still pourable.

Step 8

Once the chocolate shells have set, spoon a small amount of ganache into each half-shell, filling them just below the top edge.

Step 9

Gently press the two halves together to form a complete egg. Use a small amount of melted chocolate from the shell mixture to seal the seam if necessary.

Step 10

Allow the eggs to set in the refrigerator for at least 30 minutes until they are completely firm.

Step 11

Carefully remove the eggs from the mold and store them in an airtight container in the refrigerator until ready to enjoy.

Nutrition Facts

Serving size	(484.6g)

Amount per serving	% Daily Value*
Calories	1956.5

Total Fat 193.9g	0%
Saturated Fat 115.8g	0%
Polyunsaturated Fat g
Cholesterol 100mg	0%
Sodium 173.4mg	0%
Total Carbohydrate 104.4g	0%
Dietary Fiber 35.9g	0%
Total Sugars 8.7g
Protein 20.7g	0%

Vitamin D 0IU	0%
Calcium 132.0mg	0%
Iron 19.4mg	0%
Potassium 1483.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.7%

Protein: 3.7%

Carbs: 18.6%