50+ Easy and Delicious Easter Keto Candy Recipes for Your Holiday

Easter is a time of celebration, family gatherings, and, of course, indulging in sweet treats.

But for those following a keto lifestyle, the sugary confections that typically flood Easter baskets can be a bit of a challenge.

Fortunately, there’s no need to feel left out! With keto-friendly Easter candy recipes, you can enjoy all the flavor and fun of traditional treats without the carbs.

In this blog, we’ve compiled over 50 of the most delicious and creative keto Easter candy recipes that are as satisfying as they are low-carb.

From chocolate eggs to fruity fillings, these recipes will help you create festive, guilt-free goodies perfect for your holiday celebrations.

So, whether you’re hosting an Easter party or simply treating yourself, get ready to satisfy your sweet tooth with these amazing keto candy options!

50+ Easy and Delicious Easter Keto Candy Recipes for Your Holiday

This collection of 50+ Easter keto candy recipes proves that you don’t have to miss out on the sweet side of the holiday just because you’re following a low-carb lifestyle.

Whether you’re craving chocolate, fruity, nutty, or creamy treats, there’s something here for everyone.

Not only are these recipes easy to make, but they’re also packed with wholesome ingredients that won’t derail your keto goals.

So, grab your mixing bowls and get ready to whip up a batch (or two) of these delicious, sugar-free candies for an Easter celebration that’s both indulgent and guilt-free.

Embrace the spirit of the season with these amazing treats, and make this Easter one to remember!

Keto Chocolate Peanut Butter Eggs

A perfect Easter treat that combines rich chocolate with creamy peanut butter, these Keto Chocolate Peanut Butter Eggs are low-carb and absolutely delicious. The blend of smooth peanut butter and a crispy, chocolatey coating gives you all the indulgence you crave without the sugar. This candy is easy to make and will quickly become a favorite during the holiday season.

Ingredients:

• 1 cup unsweetened peanut butter
• 1/4 cup unsalted butter, softened
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 cup sugar-free chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a medium mixing bowl, combine the peanut butter, unsalted butter, erythritol, vanilla extract, and sea salt. Mix well until smooth.
2. Using your hands, form the mixture into egg-shaped balls. Place them on a baking sheet lined with parchment paper.
3. Freeze the eggs for at least 1 hour to firm up.
4. In a microwave-safe bowl, melt the sugar-free chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
5. Dip each peanut butter egg into the melted chocolate, coating it completely. Return the coated eggs to the parchment paper.
6. Freeze again for 10-15 minutes until the chocolate hardens.
7. Store the eggs in an airtight container in the refrigerator.

These Keto Chocolate Peanut Butter Eggs are rich, decadent, and perfect for anyone following a low-carb lifestyle. The combination of the creamy, slightly salty peanut butter filling and the smooth, dark chocolate coating makes each bite irresistible. Perfect for Easter baskets or as a sweet treat to enjoy throughout the season.

Keto Coconut Chocolate Nests

These Keto Coconut Chocolate Nests are a delightful Easter candy that combines chocolate and coconut to create a sweet, crunchy treat. The nests are formed from coconut flakes and a sugar-free chocolate base, making them a fantastic alternative to traditional Easter candy. Their fun, nest-like shape makes them a festive and appealing addition to your holiday celebrations.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup sugar-free chocolate chips
• 2 tbsp unsalted butter
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a small saucepan, melt the butter over medium heat. Add the sugar-free chocolate chips and stir until completely melted and smooth.
2. Remove the saucepan from the heat, then stir in the shredded coconut, erythritol, vanilla extract, and sea salt. Mix until everything is well combined.
3. Line a muffin tin or baking sheet with parchment paper.
4. Spoon the chocolate-coconut mixture into small mounds, shaping each mound into a nest-like structure with a small indentation in the center.
5. Refrigerate the nests for at least 30 minutes, allowing the chocolate to set and the nests to harden.
6. Once set, carefully remove the nests from the parchment paper and serve. You can also fill the centers with sugar-free jelly beans for extra festive flair.

These Keto Coconut Chocolate Nests are a crunchy and satisfying treat that offers a touch of sweetness without the carbs. The coconut adds a delightful chewiness, while the sugar-free chocolate provides the richness everyone loves in holiday candy. These nests are not only delicious but also visually appealing, making them an excellent choice for Easter gatherings.

Keto Lemon Cream Eggs

These Keto Lemon Cream Eggs offer a refreshing twist on the traditional Easter candy. With a tangy lemon-flavored cream filling encased in a layer of sugar-free chocolate, they are the perfect combination of sweet and tart. This treat is perfect for anyone craving a citrusy dessert without the carbs, making it a must-have in your Easter candy lineup.

Ingredients:

• 1/2 cup unsweetened cream cheese, softened
• 1/4 cup powdered erythritol
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup sugar-free white chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a mixing bowl, combine the softened cream cheese, powdered erythritol, lemon juice, lemon zest, and vanilla extract. Mix until smooth and well combined.
2. Shape the mixture into egg-like shapes and place them on a baking sheet lined with parchment paper. Freeze the eggs for at least 1 hour to firm up.
3. In a microwave-safe bowl, melt the sugar-free white chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
4. Dip each lemon cream egg into the melted white chocolate, fully coating them. Return them to the parchment paper.
5. Freeze for 10-15 minutes to allow the chocolate coating to harden.
6. Store in the refrigerator until ready to serve.

These Keto Lemon Cream Eggs are the ideal way to celebrate Easter with a zesty twist. The creamy, lemony filling is perfectly balanced with the sweetness of the sugar-free white chocolate coating. They offer a refreshing, low-carb alternative to the classic lemon candy, making them an excellent choice for anyone following a ketogenic diet during the holiday season.

Keto Chocolate Mint Patties

For those who love the combination of chocolate and mint, these Keto Chocolate Mint Patties are a perfect Easter treat. The refreshing mint filling is paired with a rich chocolate coating, creating a balance of flavors that will satisfy your sweet cravings without the carbs. These minty patties are easy to make, delicious, and perfect for Easter baskets or as a festive treat.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup powdered erythritol
• 1/2 tsp peppermint extract
• Pinch of sea salt
• 1/2 cup sugar-free chocolate chips
• 1 tbsp unsweetened cocoa powder

Instructions:

1. In a mixing bowl, combine the melted coconut oil, powdered erythritol, peppermint extract, and a pinch of sea salt. Stir until smooth and well combined.
2. Pour the mixture into silicone molds or spoon small amounts onto a baking sheet lined with parchment paper to form patties.
3. Freeze the patties for about 30 minutes until they are firm.
4. While the patties are setting, melt the sugar-free chocolate chips and cocoa powder together in a microwave-safe bowl, stirring until smooth.
5. Once the patties have hardened, dip each one into the melted chocolate, fully coating it.
6. Place the coated patties back on the parchment paper and freeze for another 10-15 minutes until the chocolate sets.
7. Store the patties in an airtight container in the refrigerator.

These Keto Chocolate Mint Patties are a cool, refreshing treat with the perfect blend of mint and chocolate. The creamy mint center complements the rich, sugar-free chocolate exterior, making for a delicious low-carb option that still feels indulgent. The cooling effect of the peppermint makes these the ideal Easter candy for those who enjoy mint-flavored treats.

Keto Peanut Butter Chocolate Clusters

These Keto Peanut Butter Chocolate Clusters are the ultimate no-bake treat. With crunchy nuts, creamy peanut butter, and a rich chocolate coating, these clusters are both satisfying and easy to prepare. This recipe provides the perfect combination of sweetness and savory crunch, all while keeping the carb count low. They’re a great way to add a little variety to your Easter candy selection.

Ingredients:

• 1/2 cup unsweetened peanut butter
• 1/4 cup coconut oil, melted
• 1/4 cup powdered erythritol
• 1/4 tsp vanilla extract
• 1 cup mixed nuts (almonds, pecans, walnuts), chopped
• 1/2 cup sugar-free chocolate chips

Instructions:

1. In a medium bowl, combine the peanut butter, melted coconut oil, powdered erythritol, and vanilla extract. Stir until smooth and fully combined.
2. Add the chopped nuts to the peanut butter mixture and mix until the nuts are evenly coated.
3. Spoon out small clusters of the peanut butter-nut mixture onto a parchment-lined baking sheet.
4. In a separate microwave-safe bowl, melt the sugar-free chocolate chips in 30-second intervals, stirring until smooth.
5. Drizzle or spoon the melted chocolate over each peanut butter cluster, covering them generously.
6. Refrigerate the clusters for 30 minutes or until the chocolate hardens.
7. Store the clusters in an airtight container in the refrigerator.

These Keto Peanut Butter Chocolate Clusters are a crunchy, satisfying candy that combines rich peanut butter with a sweet chocolate coating. The nuts add texture, and the creamy peanut butter binds it all together, making for an indulgent treat that’s perfect for those on a keto diet. With minimal prep time and big flavor, these clusters are the ideal Easter candy for anyone looking for something simple but delicious.

Keto Caramel Pecan Eggs

If you’re a fan of caramel, you’ll love these Keto Caramel Pecan Eggs. They feature a sweet, sugar-free caramel filling surrounded by a crunchy pecan coating, all coated in a rich chocolate shell. These eggs are a decadent treat that feels indulgent yet fits perfectly into a low-carb lifestyle. They’re great for Easter or any special occasion when you want a sweet, satisfying treat without the sugar.

Ingredients:

• 1/4 cup butter
• 1/4 cup heavy cream
• 1/4 cup powdered erythritol
• 1/4 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup chopped pecans
• 1 cup sugar-free chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a small saucepan, melt the butter over medium heat. Add the heavy cream and erythritol and stir until the mixture starts to thicken, about 5-7 minutes.
2. Once thickened, remove from heat and stir in the vanilla extract and sea salt. Let the caramel cool to room temperature.
3. Shape the cooled caramel into small egg-like shapes and place them on a parchment-lined tray.
4. Roll each caramel egg in the chopped pecans, coating them completely.
5. In a microwave-safe bowl, melt the sugar-free chocolate chips with the coconut oil in 30-second intervals, stirring until smooth.
6. Dip each caramel-pecan egg into the melted chocolate, covering them fully.
7. Place the coated eggs back onto the parchment paper and refrigerate for 30 minutes or until the chocolate hardens.
8. Store the eggs in an airtight container in the refrigerator.

These Keto Caramel Pecan Eggs are a perfect Easter candy for anyone who loves the combination of caramel and nuts. The rich, creamy caramel filling pairs beautifully with the crunch of the pecans and the smooth chocolate coating. These eggs offer a truly indulgent treat without the carbs, making them an excellent choice for a low-carb Easter celebration.

Keto Almond Joy Easter Eggs

These Keto Almond Joy Easter Eggs are a low-carb version of the classic Almond Joy candy. With a rich chocolate coating, a creamy coconut center, and crunchy almonds, these Easter eggs deliver all the familiar flavors without the added sugar. They’re easy to make and perfect for anyone craving a sweet and satisfying treat on a ketogenic diet.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 2 tbsp powdered erythritol
• 1/4 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup sugar-free chocolate chips
• 12 almonds

Instructions:

1. In a mixing bowl, combine the shredded coconut, melted coconut oil, erythritol, vanilla extract, and sea salt. Stir well until everything is fully combined.
2. Scoop the coconut mixture and shape it into small egg-like forms, placing them on a baking sheet lined with parchment paper.
3. Press one almond into the center of each coconut egg.
4. Freeze the eggs for at least 1 hour to firm up.
5. In a microwave-safe bowl, melt the sugar-free chocolate chips in 30-second intervals, stirring until smooth.
6. Dip each coconut egg into the melted chocolate, ensuring it’s fully coated. Return to the parchment paper and refrigerate until the chocolate hardens.
7. Store in the refrigerator until ready to serve.

These Keto Almond Joy Easter Eggs are a deliciously rich treat with a perfect balance of creamy coconut, crunchy almond, and smooth chocolate. They’re great for Easter baskets or as a guilt-free snack anytime. The combination of healthy fats from the coconut oil and almond makes these eggs both satisfying and nourishing.

Keto Caramel Pecan Eggs

If you’re a fan of caramel, these Keto Caramel Pecan Eggs are a must-try. A rich, buttery caramel filling is wrapped in a sugar-free chocolate shell and topped with crunchy pecans, making them an indulgent, low-carb Easter treat. These caramel eggs are perfect for satisfying your sweet tooth while keeping your carb count low.

Ingredients:

• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup sugar-free chocolate chips
• 12 pecan halves

Instructions:

1. In a saucepan, melt the butter over medium heat. Add the heavy cream, erythritol, vanilla extract, and sea salt. Stir until the mixture is smooth and begins to thicken, about 5-7 minutes.
2. Remove the caramel mixture from the heat and let it cool for 5-10 minutes.
3. Spoon the caramel into small egg-shaped forms on a parchment-lined baking sheet. Freeze for at least 30 minutes to firm up.
4. In a microwave-safe bowl, melt the sugar-free chocolate chips in 30-second intervals, stirring until smooth.
5. Dip each caramel pecan egg into the melted chocolate, ensuring it’s fully coated. Place a pecan half on top of each egg.
6. Return the eggs to the parchment paper and refrigerate until the chocolate sets.
7. Store the eggs in the refrigerator until ready to serve.

These Keto Caramel Pecan Eggs are a rich, buttery treat with the perfect amount of sweetness and crunch. The creamy caramel filling pairs wonderfully with the pecans, while the sugar-free chocolate coating provides the ideal finishing touch. They’re a fantastic Easter candy that feels indulgent but fits into a keto lifestyle.

Keto Raspberry Truffle Eggs

For a fruity twist on classic Easter candy, these Keto Raspberry Truffle Eggs combine rich chocolate with a tangy raspberry filling. The velvety smooth raspberry truffle center is encased in a sugar-free chocolate shell, offering a refreshing and indulgent treat without the sugar. These truffles are a perfect addition to your keto Easter candy collection.

Ingredients:

• 1/2 cup heavy cream
• 1/2 cup sugar-free raspberry puree (or raspberry extract mixed with water)
• 1 cup sugar-free chocolate chips
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp coconut oil

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the raspberry puree, vanilla extract, and sea salt. Stir to combine.
2. Remove from heat and add the butter, stirring until melted. Let the mixture cool to room temperature, then refrigerate for at least 1 hour to firm up.
3. Once the truffle mixture has firmed, use your hands to shape it into small egg-shaped balls. Place them on a parchment-lined baking sheet.
4. In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
5. Dip each raspberry truffle egg into the melted chocolate, coating it completely. Place the dipped eggs back onto the parchment paper and refrigerate until the chocolate sets.
6. Store the eggs in the refrigerator until ready to serve.

These Keto Raspberry Truffle Eggs are a delightful way to enjoy the tart, fruity flavor of raspberries without the carbs. The raspberry filling provides a fresh contrast to the rich chocolate coating, making them a truly unique Easter treat. The truffles are decadent yet light, perfect for anyone following a ketogenic lifestyle who still wants to indulge during the holiday season.

Keto Dark Chocolate Raspberry Eggs

These Keto Dark Chocolate Raspberry Eggs are a perfect way to indulge in the rich flavor of dark chocolate with a tangy raspberry filling, all while keeping it low-carb. The raspberry filling is velvety smooth and pairs perfectly with the bitter-sweetness of dark chocolate, making for a luxurious yet healthy treat for Easter or any special occasion.

Ingredients:

• 1/2 cup fresh raspberries (or sugar-free raspberry puree)
• 2 tbsp powdered erythritol
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 1 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil
• Pinch of sea salt

Instructions:

1. In a saucepan, cook the raspberries with erythritol over medium heat for 5-7 minutes until the raspberries break down and thicken. Stir in the vanilla extract and remove from heat. Let it cool for 10 minutes.
2. Stir in the heavy cream to the raspberry mixture, blending until smooth. Refrigerate for 1-2 hours until it firms up.
3. Once the raspberry filling has set, scoop and shape it into small egg-like forms on a parchment-lined tray.
4. Melt the sugar-free dark chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
5. Dip each raspberry egg into the melted chocolate, ensuring it’s fully coated. Place it back on the parchment paper.
6. Refrigerate until the chocolate sets, around 30 minutes. Serve and store in an airtight container in the fridge.

These Keto Dark Chocolate Raspberry Eggs are the ideal treat for anyone who enjoys the classic combination of chocolate and fruit. The smooth raspberry filling provides a perfect contrast to the deep richness of the dark chocolate, making these eggs an unforgettable Easter candy without the guilt of sugar.

Keto Mocha Truffle Eggs

If you love coffee and chocolate, these Keto Mocha Truffle Eggs are a dream come true. A rich coffee-flavored truffle center is coated in decadent sugar-free chocolate, making them a satisfying and indulgent treat. These mocha eggs are a fantastic way to add a little caffeine boost to your Easter celebrations while keeping things keto-friendly.

Ingredients:

• 1/4 cup heavy cream
• 2 tbsp instant coffee or espresso powder
• 1 cup sugar-free chocolate chips
• 2 tbsp unsalted butter
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Stir in the instant coffee or espresso powder until fully dissolved.
2. Remove from heat and add the erythritol, butter, and vanilla extract, mixing until smooth.
3. Refrigerate the mixture for 1-2 hours or until it firms up.
4. Once chilled, scoop and shape the mocha mixture into small egg-shaped truffles and place them on a parchment-lined tray.
5. Melt the sugar-free chocolate chips in a microwave-safe bowl with the butter in 30-second intervals, stirring until smooth.
6. Dip each mocha truffle egg into the melted chocolate, ensuring it is fully coated, and return it to the tray.
7. Refrigerate for 30 minutes to allow the chocolate to harden.
8. Store the mocha eggs in an airtight container in the fridge.

These Keto Mocha Truffle Eggs offer the perfect combination of rich, velvety coffee and dark chocolate. The deep, bold flavor of the coffee filling complements the creamy chocolate coating, making them an ideal low-carb treat for coffee lovers. They are perfect for Easter or any time you want to enjoy a sweet treat with a caffeine kick.

Keto Cinnamon Roll Eggs

These Keto Cinnamon Roll Eggs bring the beloved flavor of cinnamon rolls into a low-carb, Easter-friendly candy. With a sweet, cinnamon-sugar filling wrapped in a creamy chocolate coating, they provide the warmth and spice of a classic cinnamon roll, all while being perfectly keto-friendly. These eggs are a fun, festive treat for those who want to enjoy the flavors of a cinnamon roll without the carbs.

Ingredients:

• 1/4 cup unsweetened almond butter
• 1/4 cup cream cheese, softened
• 2 tbsp powdered erythritol
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1 cup sugar-free chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a mixing bowl, combine the almond butter, cream cheese, erythritol, cinnamon, and vanilla extract. Mix well until smooth.
2. Shape the mixture into small egg-like forms and place them on a parchment-lined baking sheet.
3. Freeze the cinnamon roll eggs for 1 hour to firm them up.
4. In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
5. Dip each cinnamon roll egg into the melted chocolate, making sure it is fully coated. Return the eggs to the parchment paper.
6. Refrigerate for about 30 minutes, or until the chocolate sets.
7. Store in the refrigerator until ready to serve.

These Keto Cinnamon Roll Eggs are a sweet, spiced treat that brings the cozy, comforting flavors of a cinnamon roll in an easy, no-bake form. The cinnamon filling paired with the smooth chocolate makes these eggs a perfect Easter candy for those who want to enjoy the essence of a cinnamon roll without the carbs. These eggs are a delicious way to indulge during the holiday season while staying true to your keto lifestyle.

Keto Lemon Cream Eggs

These Keto Lemon Cream Eggs are the perfect balance of tangy lemon and creamy sweetness, making them a refreshing and indulgent Easter treat. The zesty lemon filling is smooth and rich, enveloped in a sugar-free chocolate shell, creating a deliciously tart yet sweet combination. These eggs are a great way to satisfy your cravings for citrus while staying within your keto goals.

Ingredients:

• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup unsweetened cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 cup sugar-free white chocolate chips
• 1 tbsp coconut oil
• Pinch of sea salt

Instructions:

1. In a bowl, combine the fresh lemon juice, lemon zest, cream cheese, and powdered erythritol. Mix until smooth and creamy.
2. Shape the mixture into small egg-shaped forms and place them on a parchment-lined tray.
3. Freeze the lemon cream eggs for at least 1 hour to firm up.
4. In a microwave-safe bowl, melt the sugar-free white chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
5. Dip each lemon cream egg into the melted white chocolate, ensuring it is fully coated. Place the dipped eggs back on the parchment paper.
6. Refrigerate the eggs until the chocolate hardens, about 30 minutes.
7. Store in an airtight container in the refrigerator until ready to serve.

These Keto Lemon Cream Eggs are a refreshing twist on traditional Easter candy. The tangy lemon filling combined with the smooth, rich white chocolate coating creates a light yet indulgent treat. They’re perfect for anyone looking for a citrusy, low-carb option during the Easter season.

Keto Salted Caramel Chocolate Eggs

Keto Salted Caramel Chocolate Eggs bring together the perfect blend of salty and sweet. The luscious, sugar-free caramel filling is rich and buttery, and when combined with a smooth, dark chocolate coating and a pinch of sea salt, it creates an unforgettable flavor experience. These eggs are a decadent, guilt-free way to enjoy caramel this Easter.

Ingredients:

• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a saucepan, melt the butter over medium heat. Add the heavy cream and erythritol, stirring until the mixture thickens, about 5-7 minutes.
2. Remove the caramel from the heat and stir in the vanilla extract and a pinch of sea salt. Let the mixture cool slightly.
3. Spoon the caramel into small egg shapes on a parchment-lined baking sheet. Freeze for 1-2 hours until the caramel firms up.
4. In a microwave-safe bowl, melt the sugar-free dark chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
5. Dip each caramel egg into the melted chocolate, ensuring it’s fully coated. Place the eggs back on the parchment paper.
6. Refrigerate for 30 minutes until the chocolate hardens.
7. Store in the refrigerator until ready to serve.

These Keto Salted Caramel Chocolate Eggs are the perfect combination of sweet and salty. The creamy, rich caramel center is complemented by the dark chocolate and a touch of sea salt, creating a luxurious treat without the carbs. They’re an ideal addition to your Easter celebrations, offering a rich, decadent flavor.

Keto Coconut Almond Eggs

For those who love coconut and almond flavors, these Keto Coconut Almond Eggs are a must-try. A creamy coconut filling is packed with crunchy almonds and coated in sugar-free chocolate for a decadent treat. These eggs are both satisfying and easy to make, making them perfect for Easter baskets or as an after-dinner treat.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 12 whole almonds
• 1 cup sugar-free chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a bowl, combine the shredded coconut, melted coconut oil, erythritol, and vanilla extract. Stir until smooth and well combined.
2. Shape the mixture into small egg-shaped forms, placing an almond in the center of each egg.
3. Freeze the coconut almond eggs for 1-2 hours to firm them up.
4. In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
5. Dip each coconut almond egg into the melted chocolate, ensuring it’s fully coated. Place the eggs back on the parchment paper.
6. Refrigerate until the chocolate sets, about 30 minutes.
7. Store in an airtight container in the refrigerator until ready to serve.

These Keto Coconut Almond Eggs are a delightful treat with a satisfying crunch from the almonds and a creamy coconut center. Coated in rich sugar-free chocolate, they are a perfect Easter candy for those on a keto diet, combining healthy fats and protein with a sweet and indulgent flavor.

Keto Peanut Butter Chocolate Eggs

If you’re a fan of peanut butter, these Keto Peanut Butter Chocolate Eggs are the perfect treat to satisfy your sweet tooth. The creamy, nutty peanut butter filling is wrapped in a rich, sugar-free chocolate shell, creating a delicious, low-carb candy that’s both indulgent and satisfying. These eggs are perfect for Easter or any time you’re craving a sweet and salty snack without the carbs.

Ingredients:

• 1/2 cup peanut butter (unsweetened, natural)
• 1/4 cup powdered erythritol
• 1/4 cup unsweetened almond flour
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1 cup sugar-free chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a bowl, combine the peanut butter, powdered erythritol, almond flour, vanilla extract, and sea salt. Stir until smooth and well combined.
2. Shape the mixture into small egg-shaped forms and place them on a parchment-lined baking sheet.
3. Freeze the peanut butter eggs for at least 1 hour to firm them up.
4. In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
5. Dip each peanut butter egg into the melted chocolate, ensuring it is fully coated. Place the eggs back on the parchment paper.
6. Refrigerate for 30 minutes to allow the chocolate to set.
7. Store in the refrigerator until ready to serve.

These Keto Peanut Butter Chocolate Eggs are a satisfying combination of creamy peanut butter and rich chocolate. The sugar-free chocolate coating provides the perfect balance to the nutty peanut butter center, making these eggs a perfect low-carb indulgence for Easter or any special occasion.

Keto Maple Pecan Eggs

For a deliciously nutty, sweet treat with a touch of warmth, these Keto Maple Pecan Eggs are a must-try. The maple flavor shines through the rich, creamy filling, while the pecans add a lovely crunch. Coated in sugar-free chocolate, these eggs are a great way to enjoy the comforting flavors of maple and pecans in a keto-friendly way.

Ingredients:

• 1/4 cup unsweetened almond butter
• 1/4 cup powdered erythritol
• 1 tsp maple extract (or 2 tsp sugar-free maple syrup)
• 1/2 cup chopped pecans
• 1 cup sugar-free chocolate chips
• 1 tbsp coconut oil
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine the almond butter, powdered erythritol, maple extract (or syrup), and sea salt. Stir until smooth and well mixed.
2. Fold in the chopped pecans until evenly distributed.
3. Shape the mixture into small egg-shaped forms and place them on a parchment-lined baking sheet.
4. Freeze the maple pecan eggs for at least 1 hour to firm them up.
5. In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
6. Dip each egg into the melted chocolate, ensuring it is fully coated. Place the eggs back onto the parchment paper.
7. Refrigerate for 30 minutes to allow the chocolate to harden.
8. Store in an airtight container in the refrigerator until ready to serve.

Keto Maple Pecan Eggs offer the perfect balance of warm, maple sweetness and nutty crunch. The creamy almond butter filling is enhanced with the aromatic maple flavor and crunchy pecans, all wrapped in a layer of rich sugar-free chocolate. These eggs are a great way to enjoy a cozy, low-carb treat this Easter.

Keto Strawberry Cheesecake Eggs

These Keto Strawberry Cheesecake Eggs combine the creamy, tangy flavors of cheesecake with the sweetness of ripe strawberries, all wrapped in a rich chocolate shell. With their decadent, creamy filling and smooth chocolate exterior, these eggs are a fantastic low-carb treat that will remind you of a classic strawberry cheesecake without the sugar.

Ingredients:

• 1/2 cup cream cheese, softened
• 1/4 cup powdered erythritol
• 1/4 cup fresh strawberry puree (or sugar-free strawberry extract mixed with water)
• 1 tsp vanilla extract
• 1 cup sugar-free white chocolate chips
• 1 tbsp coconut oil
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine the cream cheese, powdered erythritol, strawberry puree (or extract), vanilla extract, and sea salt. Blend until smooth and creamy.
2. Shape the strawberry cheesecake mixture into small egg-shaped forms and place them on a parchment-lined tray.
3. Freeze the eggs for at least 1 hour to firm them up.
4. In a microwave-safe bowl, melt the sugar-free white chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
5. Dip each egg into the melted white chocolate, ensuring it’s fully coated. Place them back on the parchment paper.
6. Refrigerate for 30 minutes to allow the chocolate to set.
7. Store the eggs in an airtight container in the refrigerator until ready to serve.

These Keto Strawberry Cheesecake Eggs are a luxurious and creamy treat that brings the flavors of cheesecake into an Easter egg form. The rich, tangy filling paired with the smooth, sugar-free white chocolate coating makes them an irresistible low-carb dessert. They’re perfect for anyone who loves the combination of strawberries and cheesecake, without the added sugar!

Note: More recipes​ are coming soon!