Keto Easter Candy Recipes: Guilt-Free Indulgence

For those following a ketogenic or sugar-free diet, Easter can present a challenge. Traditional Easter candies are often loaded with sugar, making it difficult to indulge without derailing dietary goals. However, with a little creativity, it's entirely possible to enjoy delicious and satisfying Easter treats that are also keto-friendly. This article explores a variety of keto Easter candy recipes, offering alternatives to classic favorites that won't cause a sugar spike.

Keto Creme Eggs: A Sugar-Free Twist on a Classic

One of the most iconic Easter candies is the Cadbury Creme Egg. Fortunately, there's a keto-friendly version that captures the essence of this treat without the sugar overload.

These sugar-free Easter eggs are a keto version of Cadbury creme eggs. The recipe uses just 5 ingredients and the result is more delicious than the original.

Ingredients

• Chocolate: 90% dark chocolate (such as Lindt) or sugar-free chocolate. A homemade low-carb chocolate recipe can also be used.
• Butter: Unsalted and at room temperature.
• Mascarpone: Italian soft cheese, higher in fat than cream cheese, for a creamier filling.
• Powdered Sweetener: Erythritol and monk fruit blend (1:1 sugar alternative). Allulose, xylitol, Bocha Sweet, or Swerve can also be used.
• Food Coloring: Natural food coloring or a small amount of egg yolk for the yellow "yolk" center.

Instructions

1. Prepare the Chocolate Shell: Melt the chocolate using a water bath (bain marie) or microwave. For the water bath, put the chocolate and butter in a heat-proof bowl and put on top of a pan filled with hot water. Stir until melted. Alternatively, heat the chocolate and butter in the microwave on high for 1 minute, stirring until melted.
2. Put 1 teaspoon of the chocolate mix into each Easter egg mould. Swirl around and use the back of your spoon or a brush to coat the mould. Freeze until set. Repeat 2 more times until you have used two thirds of the chocolate.
3. Make the Creme Egg Filling: Blend the room temperature butter and powdered sweetener until fluffy and well-incorporated. Then add the mascarpone and blend briefly until smooth.
4. Create the "Yolk": Put ¼ of this mix into a separate bowl and add ¼ teaspoon food colouring to make the egg yolk mix.
5. Assemble the Eggs: Spoon the white mascarpone cream mix into the chocolate shells. Make an indentation into the top and add the egg yolk mix. Flatten.
6. Seal the Eggs: Spoon over another teaspoon of melted chocolate over the top to seal your keto creme eggs.
7. Freeze to Set: Place back into the freezer for about 20 minutes until they are fully set.

Important Tips

• If mascarpone is unavailable, use ¾ cup butter and ¾ cup cream cheese instead.
• Be cautious when melting chocolate in the microwave to prevent overheating and seizing. Stop microwaving BEFORE all chocolate is melted.
• The food coloring is optional.

Keto Chocolate Peanut Butter Easter Eggs: A Reese's Inspired Treat

For peanut butter lovers, keto chocolate peanut butter Easter eggs are a must-try. These fat bombs are easy to make and deliver a satisfying combination of sweet and salty flavors.

Ingredients

• Peanut Butter: Natural, runny peanut butter at room temperature.
• Butter: Grass-fed butter, for its Vitamin-K2 content and anti-inflammatory properties.
• Coconut Oil: Or more butter, to improve texture.
• Powdered Sweetener: Any powdered sweetener of choice.
• Chocolate: For coating.

Instructions

1. Prepare the Peanut Butter Filling: Cream the butter and coconut oil (or more butter) with an electric mixer until smooth. Add the sweetener and mix until light and fluffy. Add in the peanut butter and mix until just combined. Check for sweetness and salt.
2. Spoon into Molds: Spoon the peanut butter mixture into molds (or ice tray!) and freeze until hardened.
3. Melt the Chocolate: Melt 3/4 of the chocolate in a water bath stirring frequently. Remove from heat and stir in 1/4 of the remaining chocolate until incorporated. Add a touch of coconut oil to thin it out if needed.
4. Dip the Peanut Butter Fat Bombs: Immediately dip the peanut butter fat bombs until evenly coated.
5. Freeze to Set: Place the chocolate-covered eggs onto parchment paper, then place in freezer until set, for about 15 minutes or more.

Important Tips

• Use a natural peanut butter that is runny at room temperature.
• Powdered sweetener is essential for a smooth texture.
• Adding a bit of coconut oil to the melted chocolate improves the texture.

Keto Chocolate Almond Butter Candy Eggs: A Creamy and Sweet Delight

These keto chocolate almond butter candy eggs are a must-try Easter treat. The creamy, salty almond butter with the sweet chocolate coating is the perfect combo.

Read also: Easy Low-Carb Cheese Crackers

Ingredients

• Almond Butter: All-natural almond butter without added sugar.
• Butter
• Coconut Oil
• Vanilla Extract
• Swerve: As a sweetener.
• Stevia-sweetened Lily’s chocolate bars: For the shell.

Instructions

1. In a medium bowl, add butter, coconut oil, vanilla extract, almond butter, and Swerve. Transfer the mixture to the egg molds and evenly fill them.
2. Chop chocolate into small pieces and place them into a glass bowl. Add 1 teaspoon of coconut oil.
3. Prepare a baking sheet pan with parchment paper.
4. Dip chilled eggs into chocolate to coat evenly.
5. Place chocolate-covered eggs onto parchment paper, then place in freezer until set, for about 15 minutes or more.

Important Tips

• Use fun egg-shaped molds.
• If you prefer peanut butter over almond butter, that can be used instead.
• Store them in the fridge or freezer in a covered container. They will keep for about a month in the freezer.

Keto Easter Nests: A Nutty and Chocolatey Treat

Easter nests are a chocolatey combination of nuts and seeds that resemble nests. This keto version is versatile and can be adapted to personal preferences.

Ingredients

• Nuts and Seeds: Almonds, pumpkin seeds, sunflower seeds, coconut, macadamia nuts.
• Sugar-Free Chocolate Chips or Chocolate Bars: Lily’s brand is recommended.
• Butter
• Vanilla

Instructions

1. Mix the almonds, pumpkin seeds, sunflower seeds, coconut, macadamia nuts and salt into a bowl.
2. Break the chocolate into chunks. Add to a glass bowl along with the butter. Place over a pan filled with a cup of hot water, simmer on a medium heat until the chocolate melts. Stir regularly.
3. Remove from the heat and stir in the vanilla. Allow to cool slightly for a few minutes but not so it sets. Stir the melted chocolate through the nut mix.
4. Line a muffin tin with cupcake liners. Split the mix evenly between 12 cupcakes and allow to cool for 2 hours until fully set. Alternatively, place in the fridge for 30 minutes for speedier cooling.

Important Tips

• Swap out the nuts and seeds for your favorites.
• Use dark chocolate chips or milk chocolate chips.

Keto Almond Joy Easter Eggs: A Coconutty Delight

These easy Keto Easter Eggs have a creamy coconut filling with a whole almond. It's a delicious sugar-free candy recipe for Almond Joy lovers!

Ingredients

• Heavy Cream: The binder for the coconut filling.
• Sweetener: Powdered sweetener. Allulose is recommended for a gooier filling, but erythritol works as well.
• Almond Extract: Or coconut or vanilla extract.
• Shredded Coconut: Unsweetened.
• Sugar-Free Chocolate: Dark or sugar-free milk chocolate.
• Cocoa Butter: To thin out the chocolate coating.
• Almonds: Whole almonds.

Instructions

1. Prepare the Coconut Filling: In a medium saucepan over medium heat, bring the cream to a simmer and cook 2 minutes. Remove from heat and stir in sweetener and extract. Stir in the shredded coconut. Let mixture cool 5 to 10 minutes to thicken.
2. Form the Eggs: Scoop out onto a baking sheet lined with parchment or waxed paper, making 12 even mounds. Using your spoon, shape the mounds into ovals or egg shapes. Place on almond on top of each, pressing lightly to adhere.
3. Freeze: Freeze until firm, about 2 hours.
4. Dip in Chocolate: In a heatproof bowl set over a pan of barely simmering water, melt chocolate and cocoa butter together until smooth. Dip the frozen mounds into the chocolate coating with a fork and tap fork firmly against the side of the bowl to remove excess chocolate.

Important Tips

• Make sure you set up a double boiler, as directed in the recipe, as it provides much more gentle heat than simply melting in a pan.
• A little cocoa butter helps thin the out the chocolate to make it easier to dip the eggs. Since cocoa butter is solid at room temperature, it makes them less melty than coconut oil. But you can use coconut oil in a pinch.
• I recommend a powdered sweetener in this recipe, to avoid grittiness. You can use either allulose or erythritol. The allulose may cause the coconut filling to take longer to freeze solid.
• Make sure you read the labels, because much of the shredded coconut in the baking aisle is made with sugar. Look specifically for unsweetened varieties.

Keto Marshmallow Chocolate Eggs

This dessert is a perfect contestant for Easter, we will use egg-shaped molds and cover the filling with some delicious, low-carb chocolate.

Ingredients

• Gelatin: High-quality, grass-fed gelatin.
• Allulose
• Granular Erythritol
• Sugar-Free Chocolate Chips
• Coconut Oil or Cocoa Butter

Instructions

1. Chocolate Coating: Melt sugar-free chocolate chips with either coconut oil or cocoa butter in a double boiler (over simmering, not boiling water), until completely melted. Stir chocolate constantly until melted.
2. Spoon about 1 1/2 teaspoons of melted chocolate into the inside of each egg mold. Spread the chocolate around with the back of a small spoon, a brush, and/or your finger. Be sure to coat well and cover any thin areas. I like to go over each mold once, check for thin spots, and then go over those again.
3. Place molds on a baking sheet and freeze until chocolate is hard (about 20 minutes).
4. Marshmallow: Pour ¼ cup cold water into bowl of your stand mixer (or large bowl if using hand mixer). Sprinkle gelatin over water, whisk, and let bloom for 5-10 minutes.
5. While gelatin is blooming, prepare the syrup. Pour ⅓ cup of water into saucepan and add sweeteners. Over medium heat, bring to a boil. Keep boiling while stirring until sweetener is completely dissolved and syrup looks clear (about 1 minutes of boiling).
6. Turn on standmixer on low speed (or handmixer), and carefully pour in hot syrup. Increase your speed to high and mix for 12 minutes without interruptions until marshmallow looks fluffy. Add salt around the 8-minute mark and add vanilla extract during the last minute of whipping. (If you want to add another extract or food dye, do so also during the last minutes of mixing.)
7. Assembly: Turn off mixer and immediately spoon marshmallow fluff into the hard egg shells. Smooth out tops, but don't worry about it being perfectly smooth. Work quickly, as the fluff settles fast.
8. Re-warm the remaining chocolate gently over the double boiler. Spread the melted chocolate over the filled eggs. Chill the marshmallow eggs in the fridge until chocolate is hard (about 45 minutes).

Important Tips

• Once you are done beating your marshmallow fluff, don’t waste time scooping them in the molds, as the marshmallow sets quickly.
• If you wish to add food dye or special flavors to the marshmallow (like lemon extract), do so during the last minute of mixing!

General Tips for Keto Easter Candy Making

• Use High-Quality Ingredients: The better the ingredients, the better the taste.
• Read Labels Carefully: Ensure that all ingredients, especially chocolate and shredded coconut, are sugar-free.
• Adjust Sweetness to Taste: Keto sweeteners vary in sweetness, so adjust the amount to your liking.
• Store Properly: Store keto Easter candies in the refrigerator or freezer to maintain their texture and freshness.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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