I really enjoyed making these delicious keto chocolate almond butter eggs for Easter this year. It was a great way to get the kids involved in making Easter treats and the instructions were super simple. You can use the recipe to make any egg recipe, however. I used ghee (clarified butter) for the yolks, but you can use any kind of oil for the yolks.
Chocolate and eggs are a classic combination. A perfect way to celebrate Easter is with a little Keto Chocolate Almond Butter Eggs. Keto Chocolate Almond Butter Eggs are eggs that are made with almond butter, and can be made into all sorts of different shapes including eggs, cute little buildings and more. They are also delicious and easy to make. Simply scramble some eggs in a bowl, then add the almond butter, melted butter, almond extract, salt and pepper. You can then form the mixture into the shape of an egg, or make cute little buildings out of them.
Craving a yummy Easter treat?
These easy-to-make keto chocolate almond butter candy eggs are a must-try Easter treat recipe you should definitely hop on! If you’re a fan of Reese’s eggs, then you’re gonna LOVE this similar keto version. Hopefully, the Easter bunny will leave ya these rich and delicious eggs this year in your Easter basket!
The creamy, salty almond butter with the sweet chocolate coating is the perfect drool-worthy combo. It melts in your mouth for an awesome keto dessert all will enjoy!
Recipe Tips for making the BEST Keto Chocolate Almond Butter Eggs:
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- I used Swerve as a sweetener, and it worked well. You can of course use your favorite keto-friendly sweetener brand.
- For the shell, I melted and then dipped my almond butter eggs in some stevia-sweetened Lily’s chocolate bars. I love how well this chocolate melts and sets up nicely. It tastes incredible too!
Keto Chocolate Almond Butter Easter Eggs
yield: 10 SERVINGS
prep time: 1 HOUR 20 MINUTES
cook time: 15 MINUTES
total time: 1 HOUR 35 MINUTES
Bite into a sweet almond butter filled chocolate-covered egg, a fun keto-approved candy!
1
In a medium bowl, add butter, coconut oil, almond butter, Swerve, and vanilla extract. Use a hand mixer to beat ingredients together until smooth, for about a minute.
2
Transfer mixture to the egg molds. If desired you can use ice cube trays or mini baking cup liners instead.
3
Place mold in freezer and let eggs freeze for at least a couple hours to set.
4
Chop chocolate into small pieces and place into a glass bowl. Add 1 teaspoon of coconut oil. Microwave for about 2 minutes, stopping every 30 seconds to stir chocolate until completely smooth and melted.
5
Prepare a baking sheet pan with parchment paper. Dip eggs into chocolate to coat evenly. I used a toothpick to keep my fingers clean.
6
Place chocolate-covered eggs onto parchment paper, then place in freezer until set, for about 15 minutes at least. Enjoy!
Yield: 10 chocolate eggs, Serving Size: 1 chocolate egg
Amount Per Serving:
254.5 Calories | 24g Fat | 18.2g Total Carbs | 6.4g Fiber | 1.5g Sugar | 8.3g Sugar Alcohol | 6g Protein | 3.5g Net Carbs
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These keto chocolate almond butter eggs are Egg-straordinary!
These are seriously YUMMY! If you’re tempted to eat any Easter candy over the holiday, these would be a great make-ahead treat idea to help keep you on track when the craving hits! I am honestly pretty picky about keto desserts as far as taste and texture go, and LOVED these so much.
I would store them in the fridge or freezer in a covered container. They will keep for about a month in the freezer, but let’s face it — these will go quick!
Can’t get enough chocolate? Feed your cravings over here!
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