Keto Cream Eggs – Easter Chocolate for a Ketogenic Diet

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4.50 from 138 votes

Keto Cream Eggs – Easter Chocolate for a Ketogenic Diet

45 minutes
Calories 220kcal


  • 1 tablespoon coconut oil
  • 1 ounce butter
  • 1 ounce cream cheese
  • 1 teaspoon vanilla (or other extract such as lemon or mint)
  • 1/3 cup Swerve Sweetener
  • 1/4 cup heavy cream
  • toasted coconut


  • Break the CocoPolo chocolate bar into pieces and combine in a small pot with coconut oil.
  • Over low heat, melt the two together stirring constantly.
  • Once melted, I used a small spoon to coat the inside of the mold.
  • Its a tad tedious but you'll survive.
  • You should have about half the chocolate mixture remaining.
  • Reserve to cover the filling at the end.
  • Once coated, throw the mold into the freezer to chill.
  • While the mold is chilling, combine room temperature butter, room temperature cream cheese, vanilla extract, 1/3 cup swerve powdered sweetener, and 1/4 cup heavy cream.
  • Combine with a hand mixer.
  • Taste it! If its not sweet enough add more swerve.
  • It should be an icing consistency.
  • If its not add more heavy cream.
  • Remove the mold from the freezer and fill the eggs with the cream mixture leaving room to top with additional chocolate.
  • I added a raspberry in mine (it tasted so good!) Use the remaining chocolate to cover the top of the cream layer.
  • Return the silicone mold to the freezer for about 30 minutes.
  • If the eggs aren't hard enough they will crack when you try to remove them from the mold.
  • Pop them out and store in the freezer.
  • Consume within 3 days or freeze!


Calories: 220kcal

Originally posted 2019-02-20 18:48:34.

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