It is that time of the year when chocolate eggs and hot cross buns fill the supermarket! It feels like as soon as Christmas is over they start appearing here in Australia. We never want to feel like we are missing out at special occasions. So, we made some low carb Easter eggs for us to have, while everyone else has theirs.
Low carb Easter eggs
In my pre keto days I loved those little Cadbury solid Easter eggs, pure milk chocolate goodness, but now I hate to think what the carbs and sugars are in those! This year I decided to attempt to make some low carb Easter eggs so Dan and I could avoid the temptation and join in the celebration with our family and friends.
I found a silicon mould on eBay for small Easter eggs (like this one). The size of the eggs were 3.5cm x 2.5m (1.4in x 1in) which is perfect to make small solid eggs. I find silicon moulds perfect for this as you can pop the eggs out so easily once they are set. I also picked up another mould at Coles which had some little ducks and bunnies, so I used both.
I used 70%-85% dark chocolate for our eggs as it is readily available in the supermarket here in Australia and we wanted our family and friends to enjoy these as well. We then added some flavourings to create different versions. You can certainly just use your favourite chocolate if you prefer, but we wanted to add some variety to our Easter eggs.
We also used some of the Vitawerx low carb white chocolate from the Low Carb Emporium to make our white chocolate eggs, bunnies and ducks.
I combined some peanut butter with melted 85% dark chocolate and some vanilla. Mixed this well and then added it to the moulds. You could use whatever nut butter you prefer or have available. Almond butter with some cinnamon would be really delicious too.
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I combined some 70% chocolate with Orange essential oil for one batch, which tastes just like Jaffa! I am sure my niece and nephew will love these ones. Also I made another batch with Peppermint essential oil, as chocolate and mint is just a timeless combination. Make sure if you are using essential oils in food preperation that they are the highest quality. We use Doterra for this reason.
For the little nests I heated up a small amount of coconut milk, then added in some broken up 90% dark chocolate and stirred it until it was melted. Then added shredded coconut, some liquid stevia and a pinch of salt. I then added this to some mini silicon muffin moulds to create the little nests. When adding them to the mould try to create a well in the centre so you can sit a little egg in there easily. Then set these up in the fridge.
After you have added the chocolate to the moulds use the back of a butter knife to level off each one. I just scraped it along the top of the mould and put any excess chocolate back into the bowl. It helps to have them level and flat if you want to stick them together.
Make sure you have a flat spot in your fridge or freezer to place the mould to set, or use a small tray if you prefer as the silicon mould is soft so difficult to handle when trying to get it into the fridge when filled with chocolate.
I used the freezer and found they set up really quickly. As I only had the one mould and I wanted to make a variety of flavours this was great to save time.
If you want to stick the 2 halves together I found the easiest way was to warm up a small plate in the microwave. Rub the flat side of the egg against the plate to melt the chocolate and then stick it to the other half of the egg.
I hope this post gives you some ideas on how you can be creative this easter and come up with some tasty treats for your family. Please let us knowing the comments below if you try any of these, as we would love to hear.
Check out some of our other delicious keto friendly dessert recipes
- Keto Panna Cotta – Chai flavour
- Keto Chocolate Peanut Butter Muffins
- Keto Egg Loaf – Blueberry & Lemon
- White Chocolate Keto Fat Bomb
- Keto Whoopie Pies
- Keto Tiramisu
- Black Forest Keto Chia Parfait
- Choc Mint Slice – Keto Choc Mint Fat Bomb
- Sugar Free Blueberry Tart – Low Carb Dessert
- Low Carb Christmas Pudding – Cranberry & Walnut with Mascarpone Cream
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