Vegan Keto Coconut Cream Easter Eggs

This coconut cream egg recipe might be one of the best vegan Keto easter recipes ever. The exterior is a creamy, rich, and delicious chocolate shell, hiding the coconut filling inside. The flavors balance each other beautifully and will leave you wanting more. These Easter eggs are kid-friendly with their various colors. The recipe can be adapted into a holiday activity for the kids to prepare the eggs with their preferred colors. This dessert requires just a handful of ingredients and only takes about 20 minutes to prepare.

How can you customize this easy Keto easter egg recipe?

This recipe is versatile and allows you to add your personal touches. In the chocolate coating bowl, you can mix in some crushed almonds, hazelnuts, chopped dried fruits, or coconut but make sure any addition is sugar-free. You can also drizzle some Keto caramel or white chocolate on top after the chocolate has cooled down.

How long can you store your Keto easter eggs?

Do not store these flavor bombs at room temperature to prevent the chocolate from melting. When stored properly in an airtight container in the fridge, they should last up to 3 weeks.

Can you replace the coconut cream with cream cheese?

This recipe is vegan and has been made with dairy-free ingredients, but if you are not looking for a vegan option, then go for it! Cream cheese would also work well.

Can you shape these Keto easter eggs without an egg mold?

Yes, you can shape them by rolling them into balls then shaping them into oval-shaped eggs, but they won't hold together as well as using a silicone egg mold or any other shaped mold.

How to color your Easter eggs?

Divide the batch of coconut batter into different bowls equivalent to how many colored vegan eggs you will make. To each bowl, add 2-3 drops of natural plant-based food coloring and mix them well.

Net Carbs

2 g
Fiber

5.5 g
Total Carbs

20.3 g
Protein

2.3 g
Fats

33 g

347 cals

Quantity

Serving Size

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Desiccated / Shredded Coconut (Unsweetened)

2 cup
Coconut Cream

0.5 cup
Powdered Erythritol (Icing Sugar)

0.33 cup
Coconut oil

0.33 cup
Red Food Coloring

2 Drop
Yellow Food Colouring

2 drop
Green Food Coloring

2 drop
Dark chocolate bar, sugar free

6 oz
Coconut oil

0.33 cup

Step 1

To a food processor, add the melted 1/3 cup coconut oil, desiccated coconut, erythritol, and coconut cream. Pulse for 1 minute. Stop the processor, scrape the bowl, and repeat until everything is mixed well into a delicate moist coconut batter.
Step 2

Separate the batter into different bowls equivalent to how many colors you want to do. Add 2-3 drops of each food coloring to each bowl. Mix well until each color’s mixture is homogeneous.
Step 3

Place your Easter egg mold onto a flat surface. Divide the coconut mixtures into your egg mold and firmly press on them with your fingers to compact the batter in the mold to ensure you have the best shape. Let them chill in the freezer for about 10-15 minutes.
Step 4

Meanwhile, add the sugar-free chocolate and 1 tbsp coconut oil to a heat-resistant bowl. Melt them in the microwave in 20-second intervals until completely liquid. Make sure to stir in between, every 30 seconds.
Step 5

After melting your chocolate, take out the coconut eggs from the freezer. Dip each egg into the chocolate bowl and swirl it around to cover the sides. Make sure to hold the eggs above the bowl of chocolate to let the excess chocolate drip back down to the bowl.
Step 6

Place a piece of parchment or wax paper on a baking sheet and place your chocolate-covered eggs. Let them chill in the fridge for 15-30 minutes to let the chocolate firm back. Serve immediately after chilling.