If you’re following a keto diet and worried about missing out on Easter treats, fear not! These Keto Easter Eggs with No-Bake Keto Cookie Dough Filling are here to save the day. They’re not only ketogenic-friendly but also delicious and easy to make. They’re sure to satisfy your sweet tooth while promoting ketosis.

Ingredients:

For the chocolate egg shells:
– 6oz dark chocolate chips
– 1 tablespoon coconut oil

For the cookie dough filling:
– 1/2 cup almond flour
– 2 tablespoons coconut flour
– 2 tablespoons unsalted butter, softened
– 1 tablespoon erythritol or any keto-friendly sweetener of choice
– 1/4 teaspoon vanilla extract
– 1/4 cup sugar-free chocolate chips

Instructions:

For the chocolate egg shells:
1. Melt the chocolate chips and coconut oil together in a microwave for 30 seconds intervals or over low heat in a saucepan until fully melted.
2. Pour the melted chocolate into the egg molds halfway, making sure to coat the sides evenly.
3. Turn the molds upside down over a bowl or on parchment paper to let the excess chocolate drip away.
4. Refrigerate the molds for 10-15 minutes or until the chocolate is set and firm.

For the cookie dough filling:
1. In a mixing bowl, combine almond flour, coconut flour, erythritol, softened butter, vanilla extract, and stir well until a thick dough forms.
2. Fold in sugar-free chocolate chips, mix well and set aside.

To assemble the eggs:
1. Take the chocolate egg molds out of the refrigerator and scoop a tablespoon-sized amount of cookie dough onto one half of each egg mold.
2. Next, take the other half of the egg mold and place it over the cookie dough. Gently press the mold together to seal the halves of the chocolate eggs.
3. Return the molds to the refrigerator and let them set for another 10-15 minutes.
4. Once the eggs are firm and set, carefully remove them from the molds.
5. Serve or store the eggs in an airtight container in the refrigerator or freezer.

Summary:

– Melt dark chocolate chips and coconut oil, pour into egg molds and refrigerate.
– Mix almond flour, coconut flour, butter, sweetener, vanilla extract and fold in chocolate chips for cookie dough filling.
– Scoop cookie dough onto one half of egg molds and place other side over it.
– Refrigerate molds until firm.
– Remove eggs from molds and store in an airtight container.