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When I was younger, my mum bought a bunch of Easter egg moulds, and every year we would make our own eggs, which pretty much involved melting store-bought chocolate, pouring it into the moulds and marvelling at our creations once they had set!
A few years back I decided to bring back this tradition but instead to make my own chocolate, free of all of the additives, preservatives and sugar that’s found in the commercial variety.
My favorite flavour I’ve come up with so far is low-carb and sugar-free salted caramel. Because these eggs use real keto caramel to flavour them instead of an artificial caramel flavouring, they are a little softer and fudgier than regular chocolate — but I personally think this adds something special to them.
Fudge AND chocolate all in the one little bite. They are almost zero carb with 90% calories from healthy fats so it's a tasty fat bomb for any occasion.
Hands-on Overall
Serving size mini egg
Nutritional values (per serving, mini egg)
Net carbs0.3 grams
Protein0.4 grams
Fat4.2 grams
Calories40 kcal
Calories from carbs 3%, protein 4%, fat 93%
Total carbs0.5 gramsFiber0.2 gramsSugars0.1 gramsSaturated fat1.8 gramsSodium20 mg(1% RDA)Magnesium6 mg(2% RDA)Potassium16 mg(1% EMR)
Ingredients (makes 40 mini eggs)
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