Keto Cream Eggs – Easter Chocolate for a Ketogenic Diet
Yes that’s right! I’m in the kitchen whipping up keto cream eggs (creme whatever!) because I’m a six year old at heart and I wanted something yummy to eat that reminded me of my childhood. Totally reasonable and totally possible on a ketogenic diet! Did you know that there are 6 teaspoons of sugar in one Cadbury Easter egg!? Insanity.
CocoPolo sent me some one their low carb chocolate in the mail and I couldn’t think of anything better to make than a tasty easter treat! If you’re in Canada you can find CocoPolo low carb chocolate at Switch Grocery or Bulk Barn and if you’re in the US you can get it direct at www.cocopolo.com.
I will try my best to write the recipe out so that you can make it yourself at home. Feel free to be creative as well! I used vanilla extract but you could use any flavour extract of your choosing to mix this up! I also added raspberries in mine because its an amazing flavour combo but you can omit or dice strawberries up, add coconut etc!
Making Keto Cream Eggs
I found this Wilton egg mold at Walmart and it spoke to me. It was pretty cheap too so in the cart it went! Give it a good rinse and dry it off. Because its silicone you don’t need to grease it or anything as the eggs pop right out.
I broke apart a CocoPolo chocolate bar and added one tablespoon of coconut oil in a pot. On very low heat, melt the two together stirring constantly.
Once melted, I used a small spoon to coat the inside of the mold. Its a tad tedious but you’ll survive. You should have about half the chocolate mixture remaining. Reserve to cover the filling. Once coated, throw the mold into the freezer to chill.
While the mold is chilling, combine room temperature butter, room temperature cream cheese, vanilla extract, 1/3 cup swerve powdered sweetener, and 1/4 cup heavy cream. Combine with hand mixer. Taste it! If its not sweet enough add more swerve. It should be an icing consistency. If its not add more heavy cream.
Remove the mold from the freezer and fill the eggs with the cream mixture leaving room to top with additional chocolate. I mixed mine up by adding a raspberry in mine (it tasted so good!). Cover the keto cream eggs with remaining chocolate.
Return the silicone mold to the freezer for about 30 minutes. If the eggs aren’t hard enough they will crack when you try to remove them from the mold. Pop them out and enjoy! Keep in the fridge for up to 3 days or freeze.
Keto Cream Eggs Recipe
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