Follow us 148.4k
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 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)
Instructions
- Prepare the Homemade Keto Caramel Sauce.
- Melt the cacao butter and salt in a small saucepan.
- Combine the caramel with the nut butter and stir until smooth.
- Slowly pour in the melted cacao butter, stirring constantly.
- Set aside approximately 2 tbsp of the mixture (you will need it later to "glue" the egg halves together).
- Pour the rest into the Easter egg moulds (about 1 teaspoon per mould, 80 egg halves in total), then place in the fridge or freezer to set.
- Once set, reheat the reserved chocolate-caramel-nut butter mix and brush a small amount onto the flat tops of the eggs, and then press two halves together to seal.
- Return to the fridge to set. Enjoy!
Store in the fridge for up to a week, or in the freezer for up to two months.
Salted Caramel Easter Eggs
Step by Step
Ingredients
Instructions
- Prepare the Homemade Keto Caramel Sauce.
- Melt the cacao butter and salt in a small saucepan.
- Combine the caramel with the nut butter and stir until smooth.
- Slowly pour in the melted cacao butter, stirring constantly.
- Set aside approximately 2 tbsp of the mixture (you will need it later to "glue" the egg halves together).
- Pour the rest into the Easter egg moulds (about 1 teaspoon per mould, 80 egg halves in total), then place in the fridge or freezer to set.
- Once set, reheat the reserved chocolate-caramel-nut butter mix and brush a small amount onto the flat tops of the eggs, and then press two halves together to seal.
- Return to the fridge to set. Enjoy!
Store in the fridge for up to a week, or in the freezer for up to two months.
Nutrition (per mini egg)
Calories40kcal
Net Carbs0.3g
Carbohydrates0.5g
Protein0.4g
Fat4.2g
Saturated Fat1.8g
Fiber0.2g
Sugar0.1g
Sodium20mg
Magnesium6mg
Potassium16mg
Detailed nutritional breakdown (per mini egg)
Do you like this recipe? Share it with your friends!
