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–+ servings
5 from 1 vote

Keto Easter Coconut Cream Eggs

It doesn't feel like Easter without some yummy Easter treats! This is my favorite Easter candy recipe!
Prep Time30 minutes
Refrigerate12 hours
Total Time12 hours 30 minutes
Servings: 4

Equipment

  • Mixer

Ingredients

  • 8 oz Cream Cheese Room Temperature
  • 1 tbsp Butter I use Land O Lakes
  • ¾ cup Swerve Confectioners Powdered Sweetener
  • 2 ½ cup Shredded Coconut Unsweetened
  • 1 tbsp coconut oil
  • 2 cup Keto Friendly Chocolate Chips

Instructions

  • Using a mixer, beat cream cheese and butter until creamy.
  • Add Sweetener and coconut until well blended. Taste the mix to achieve the desired sweetness. You can refrigerate a few minutes so the mixture is easier to work with.
  • Line a baking sheet with wax paper or parchment paper.
  • Use a spoon or a cookie scoop to mold the mixture into an egg shape.
  • Place each egg on the baking sheet.
  • Place the coconut eggs in the refrigerator for a few hours so the eggs are firm enough to dip into the chocolate.
  • Melt the chocolate chips and coconut oil. I use a glass bowl in the microwave for 30 sec at a time, stirring until I reach the desired texture. You can also use a double broiler stirring over low heat until the chocolate is melted.
  • Dip the eggs into the chocolate.
  • Place the coated coconut eggs in the refrigerator overnight.

Nutrition

Calories: 2499kcal | Carbohydrates: 80g | Protein: 31g | Fat: 242g | Saturated Fat: 191g | Trans Fat: 0.03g | Cholesterol: 229mg | Sodium: 906mg | Potassium: 1569mg | Fiber: 38g | Sugar: 32g | Vitamin A: 3046IU | Vitamin C: 3mg | Calcium: 312mg | Iron: 8mg