Low Carb Homemade Chocolate Eggs
Indulge in a guilt-free treat with these Low Carb Homemade Chocolate Eggs—perfect for satisfying your sweet tooth while staying on track with your diet. Crafted with unsweetened cocoa powder, creamy almond butter, and naturally sweet erythritol, these luscious chocolate eggs are a low-carb dream come true. The combination of silky coconut oil and a hint of vanilla extract provides a rich, decadent texture, while a pinch of sea salt enhances every bite. Designed to impress with minimal effort, these chocolate eggs are ready in just 25 minutes of prep and cook time, and they set beautifully in the freezer. Whether you’re craving a quick snack or looking to elevate your spring festivities, these keto-friendly treats are the perfect solution. Store them in the fridge for a grab-and-go delight that’s as healthy as it is delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 50 grams unsweetened cocoa powder
- 75 grams coconut oil
- 30 grams erythritol sweetener
- 1 teaspoon vanilla extract
- 50 grams almond butter
- 1 pinch sea salt
Directions
Step 1
Begin by melting the coconut oil in a small saucepan over low heat. Once melted, remove from heat.
Step 2
In a medium-sized bowl, combine the unsweetened cocoa powder and erythritol sweetener. Stir until evenly mixed.
Step 3
Add the melted coconut oil, vanilla extract, and a pinch of sea salt to the cocoa powder and erythritol mixture. Whisk thoroughly until the mixture is smooth and well combined.
Step 4
Line a mini muffin tin or a small egg-shaped silicone mold with paper liners or ensure they are well greased for easy removal.
Step 5
Pour a small amount of the chocolate mixture into the bottom of each mold, about a third of the way full.
Step 6
Place a small dollop of almond butter into the center of each mold, using approximately one teaspoon per chocolate.
Step 7
Fill the molds with the remaining chocolate mixture until they are completely covered, ensuring the almond butter is encased in chocolate.
Step 8
Gently tap the tray or mold on the counter to remove any air bubbles and smooth the tops.
Step 9
Place the mold in the freezer for about 30 minutes or until the chocolate eggs are completely set.
Step 10
Once set, remove the chocolate eggs from the mold. Store them in an airtight container in the refrigerator for up to a week. Enjoy your low carb treat!
Nutrition Facts
| Serving size | (209.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1133.2 |
| Total Fat 107.9g | 0% |
| Saturated Fat 68.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 165.5mg | 0% |
| Total Carbohydrate 71.6g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 4.7g | |
| Protein 21.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 194.3mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1125.2mg | 0% |
Source of Calories