Keto Salted Caramel Easter Eggs


Step 1Prepare the Homemade Keto Caramel Sauce.

Step 2Melt the cacao butter and salt in a small saucepan.

Step 3Combine the caramel with the nut butter and stir until smooth.

Step 4Slowly pour in the melted cacao butter, stirring constantly.

Step 5Set aside approximately 2 tbsp of the mixture (you will need it later to "glue" the egg halves together).

Step 6Pour 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.

Step 7Once 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.

Step 8Return to the fridge to set. Enjoy!
Store in the fridge for up to a week, or in the freezer for up to two months.