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.
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.
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Notes
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.