super creamy and delicious lchf keto banting low carb sugar free creamy centered easter eggs!

Keto Cream filled easter eggs

SERVES 2

Prep Time
12 mins
Cook Time
10 mins

Ingredients

Ingredients for the chocolate
30g (8 tsp) xylitol or sweetener of choice
30g (12tsp) raw cacao powder or dutch cocoa (or 8tsp cocoa powder)
120g pure cream
50g refined coconut oil
100 unsalted butter, cold, cubed
Ingredients for the vanilla cream
125g cream cheese
3 tsp xylitol
1 tsp vanilla extract (or 1/2 tsp ground vanilla bean or paste)

Experiment with your favourite flavours, make the centre peppermint by adding some essence or oil, or mix in some frozen raspberries or your favourite hot cross bun spices

Makes 20, approx 1.26g carbs per serve

Instructions

  1. Mill xylitol for chocolate 10 seconds / speed 9 / mc on
  2. Tap the lid and leave for 1 minute to let the dust settle
  3. Scrape down, add cacao and cream, warm 1 minute 30 seconds / 50 degrees / speed 3 / mc on
  4. Add coconut oil and butter, blend 30 seconds / speed 5 / mc on
  5. Scrape down sides and lid, blend 20 seconds / speed 3 / mc on
  6. Fill the moulds with the chocolate then shake out the excess back into the bowl. Place into the fridge or freezer for 5 minutes
  7. Scrape out remaining chocolate and set aside
  8. Without washing the mixer, place in all ingredients for the cream filling, blend 30 seconds / speed 4 / mc on
  9. Scrape down and blend 10 seconds / speed 4 / mc on
  10. 10 Scrape mixture into a piping bag and fill up the hollow eggs, or just use two spoons to scoop, scrape and squash in the mixture.
  11. 11 Immediately top with the remaining chocolate then store in the freezer until ready to de-mould and devour. (Minimum 20 minutes in the freezer).
    *Store in airtight container in freezer.

For more recipe inspiration and a like minded supportive community, join our FACEBOOK GROUP

You can also check out our COOKBOOKS here.

You can download our FREE 7 day mealplan here 

Non thermo instructions

  1. Place cream, cacao and xylitol into a bowl and microwave in bursts until just warm but not hot to touch
  2. Stir until xylitol has dissolved
  3. Dice cold butter into small pieces, add butter and coconut oil to the chocolate milk and stir until all had melted
  4. If the butter wont melt, microwave in 10 second burst, stirring in between until all combined. Don’t heat too much or it will separate.
  5. Fill the moulds with the chocolate then shake out the excess back into the bowl. Place into the fridge or freezer for 5 minutes
  6. Combine all ingredients for the cream filling, blend until smooth
  7. Scrape mixture into a piping bag and fill up the hollow eggs, or just use two spoons to scoop, scrape and squash in the mixture.
  8. Immediately top with the remaining chocolate then store in the freezer until ready to de-mould and devour. (Minimum 20 minutes in the freezer).

One comment on “Keto Cream filled easter eggs

Mia says:

Don’t wait for Easter to enjoy these. Anytime is the right time. A perfect treat when a little indulgence is called for. Set in little chocolate moulds, they can then be used to decorate a cheesecake for a special touch.

Leave a Reply

Your email address will not be published. Required fields are marked *


latest bites & reads


Pin It on Pinterest

Free Upgrade to Express Shipping!  Shop Now
close
open