Keto Chocolate Coconut Cream Eggs
OMGosh guys, this Keto Chocolate Coconut Cream Eggs recipe is fantastic in every sense of the word! Growing up I used to love coconut cream eggs but now that I no longer eat sugar I knew that I needed to recreate my favorite childhood treat to a sugar free version of the coconut cream eggs!
I can’t believe how excited I am for this recipe! I always strive to give my family delicious food and treats that are keto-friendly so they don’t feel as though they are missing out. This one hits the mark in a big way!
These sugar free coconut cream eggs will be perfect for Easter! Easter doesn’t have to have tons of sugar to be fun for the kids. They won’t even know the difference. Promise!
We adapted this recipe from a very old recipe we have on our old website before we started eating healthy and watching the sugar intake. It sure is amazing to look back at all the recipes I’ve made in the past and make them keto-friendly. Man, that seems like ages ago! You can see the sugar-filled old recipe here: Coconut Cream Eggs Recipe. Geez, that was a long time ago.
Oh, and we melted some extra Lily’s chocolate chips and used some cute silicone molds to shape some other treats too. You can see them in the photos below.
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Keto Chocolate Coconut Cream Eggs Ingredients
Makes 28 Coconut Cream Eggs
- 8 ounces cream cheese, room temperature
- 1 tablespoon butter, room temperature
- 3/4 cup Monkfruit Confectioners (powdered) sweetener (use 1 cup if you like it sweeter)
- 2 cup shredded coconut, fine and unsweetened
- 1 tablespoon coconut oil (or shortening)
- 2 cup Keto-Friendly Chocolate Chips (Lily’s or Bake Believe)
Keto Chocolate Coconut Cream Eggs Nutrition
Serves 28
Calories 117, Total C 3.6g, Fiber 2g, Net C 1.6g, Sugars 1.4g, Fat 11.5g, Protein 1.3g
Here is a video we made to show you how to make this keto easter dessert recipe.
Keto Chocolate Coconut Cream Eggs Instructions
I’ve included both the hand-rolled coconut cream egg instructions and the silicone mold coconut cream egg instructions in the printable recipe card below.
This recipe makes about 28 hand rolls chocolate coconut cream eggs so be sure to purchase enough silicone trays to make many at a time or feel free to cut this recipe in half also.
I have found the silicone molds to be way more difficult and tedious than the rolled method but the silicone molds are super cute! Just be prepared to have patience while making them.
Here are a few photos we took while making Easter recipes!
We found the cutest speckled egg tray at Michael’s craft store but it looked a little boring so we decided to buy some basket filler to decorate it up a bit. Isn’t that egg plate the cutest?!
I just had to bite into one of the Keto Chocolate Coconut Cream Eggs to show you what the center looked like!
Here’s a close up to show you exactly how amazing this center filling is! It’s fantastic!
We melted a bit more of the Lily’s chocolate chips and make a few more Easter shapes! I plan to put that Easter Bunny on top of a chaffle cake!! I will probably use the Keto Birthday Chaffle cake recipe and then color some shredded coconut green for the grass. Wouldn’t that be a cute idea for Easter?
Be sure to pin this for later!
Here is a really cute silicone Easter molds for you to get creative with!
Here’s a printable version of this keto easter dessert recipe.
Keto Chocolate Coconut Cream Eggs
Ingredients
- 8 oz cream cheese room temperature
- 1 tbsp butter room temperature
- 3/4 cup Monkfruit Confectioners powdered sweetener (use 1 cup if you like it sweeter)
- 2 cup shredded coconut fine and unsweetened
- 1 tbsp coconut oil or shortening
- 2 cup Keto-Friendly Chocolate Chips Lily's or Bake Believe
Instructions
Hand Rolled Keto Chocolate Coconut Cream Eggs Instructions
- Using a hand mixer, beat cream cheese and butter until creamy.
- Add the monkfruit and coconut shreds. Then slowly mix it until it's fully incorporated. Taste the dough and see if you want to add more sweetener based on your liking.
- If the dough is too sticky, place it in the refrigerator for about 15 to 20 minutes until it becomes stiff enough to mold into egg shapes.
- Prepare a baking sheet by lining with wax paper.
- Use a cookie scoop for each coconut egg so they are all the same size. Then mold the mixture into egg shapes by rolling each piece of dough into a ball and then slightly rolling it in the center to make the egg shape.
- Place each egg on the prepared baking sheet.
- Place the coconut eggs in the freezer for about 1 hour or until eggs are firm enough to dip in chocolate.
- Melt chocolate chips and shortening. This can be done in a microwave by heating for 30 seconds then stirring and repeating until melted and smooth or by using a double broiler until stirring it over low heat until the chocolate has fully melted.
- Dip eggs into the chocolate mixture ensuring that they are completely coated. I use a fork to roll the egg in the chocolate mixture. After the egg is completely coated then I tap the fork on the side of the bowl to knock off excess chocolate and leave a smooth surface of chocolate on the egg before placing it on the baking sheet with wax paper.
- Place the coated coconut eggs in the refrigerator or freezer until they have completely hardened.
- This recipe makes about 28 hand rolls chocolate coconut cream eggs.
Silicone Mold Keto Chocolate Coconut Cream Eggs Instructions
- You can also you a silicone egg mold also. There are some really cute silicone mold designs! The method for making these eggs will be slightly different if you use a silicone mold.
- Using a hand mixer, beat cream cheese and butter until creamy.
- Add the monkfruit and coconut shreds. Then slowly mix it until it's fully incorporated.
- If the dough is too sticky, place it in the refrigerator for about 15 to 20 minutes until it becomes stiff enough to mold into egg shapes.
- Spread the dough into the silicone mold using a butter knife so it's nice and smooth on the backside. Don't fill it all the way up to the top of the mold.
- Leave a small amount of space so that you can cover it with the chocolate coating.
- Place the silicone mold filled with the cream center in the freezer for about 20 minutes until the cream center if firm to tough.
- Melt chocolate chips and shortening. This can be done in a microwave by heating for 30 seconds then stirring and repeating until melted and smooth or by using a double broiler until stirring it over low heat until the chocolate has fully melted.
- Remove the firm coconut cream center from the silicone mold.
- Clean the silicone mold to remove any leftover cream center debris and then coat the inside of the silicone mold with chocolate. Don't overfill it but use enough chocolate to cover the egg without the white creamy center showing through.
- After you have coated the inside of the silicone mold with chocolate, add the firm coconut center on top of the chocolate and then add more chocolate to the back of the egg to completely seal the coconut center inside the chocolate egg.
- Place the coated coconut eggs in the refrigerator or freezer until they have completely hardened.
- After the eggs have solidified you can peel them out of the silicone mold.
Video
Notes
Nutrition
More Low Carb/Keto Dessert Ideas
Keto Chocolate Peanut Butter Eggs Recipe
Easter Chaffle Cake with Keto Sprinkles
Keto No Bake Cheesecake Cups Recipe
Those look amazing and they’re adorable!
Yummmm!! These taste like mounds candy. Thank you!