These guilt-free chocolate coconut Easter eggs are not only perfect for a low carb, low-sugar or ketogenic diet but can also be enjoyed by everyone!
Holiday celebrations are usually filled with tons of sweets. If you are following a low carb, low sugar or ketogenic diet, holidays can be a huge drag! Of course, Easter is no exception. Everywhere you look you can find Easter baskets full of candy and goodies. Plus, there are all of the delicious desserts. That is why I decided to try making a lower carb Easter treat for Dan and I this year. These chocolate coconut eggs only have 1g of sugar and taste just like the ones we made when I was growing up.
How to make coconut easter candy lower in carbs
Obviously, the recipe we used when I was little was full of sugar. The filling had confectioners sugar and sweetened coconut flakes and we used melted chocolate chips for the chocolate coating. So, I really needed to change pretty much all of the ingredients in this one!
Sweetened coconut flakes became unsweetened flakes, and confectioners sugar became Pyure. I like using Pyure in my recipes because it isn’t a straight Stevia, it is a Stevia/Erythritol mix. I think it has a much better taste. If you don’t want to use Pyure, you will need to replace the 1/4 Pyure with the equivalent of 1/2 cup of sugar. In other words, if you like Swerve you would use 1/2 cup of it in this recipe. If you like So Nourished you would use 2/3 cup of it in this recipe.
As for the chocolate, I like to use Lily’s Dark Chocolate Chips. They are sweetened with Stevia and melt nicely.
Making low sugar coconut eggs
This is another one of those super easy recipes you usually find here on Newlywed Survival. All you need is a microwave, a couple of bowls and these super cute egg-shaped candy molds I found on Amazon.
When I melted the chocolate chips, I added in some coconut oil. This helps to thin out the chocolate, plus it adds in some good fat for those of us following a keto diet.
Stacey @ Newlywed Survival
Yields 14 eggs
Guilt-free coconut easter candy perfect for a low carb or ketogenic diet, but can be enjoyed by everyone!
- 4 ounces Nestle table cream or heavy cream
- 1/4 cup Pyure
- 1/2 Tbsp vanilla extract
- 1 1/3 cups unsweetened shredded coconut
- 2 cups Lily's Dark Chocolate Chips
- 4 Tbsp coconut oil
- In a small bowl stir together the table cream, Pyure, and vanilla extract.
- Add unsweetened coconut and mix to combine. Set aside.
- Add the chocolate chips and coconut oil to a microwave safe bowl (I used a Pyrex glass measuring cup for easy pouring).
- Microwave on high for 30 seconds and then stir.
- Microwave on high for another 30 seconds and stir. If the chocolate chips still are not melted, keep microwaving for 10 second intervals until all chocolate chips are melted.
- Pour chocolate mixture into candy mold , filling each 'egg' about 1/4 of the way.
- Take a spoonful of the coconut mixture and roughly shape into an egg about 1 1/2" long. Place it in one of the egg molds and gently move it side to side so the chocolate surrounds the coconut. Repeat for the rest of the coconut mix (should make 14 eggs using this mold).
- Fill the rest of each egg mold with melted chocolate. Keep the rest of the melted chocolate to add design on top of each egg.
- Place egg mold in the refrigerator for an hour for candy to set.
- Remove the eggs from the mold and place on the counter.
- Reheat remaining chocolate and drizzle it over each egg. You can do it with a spoon, or put it in a sandwich bag and cut the corner off like I did.
- Sprinkle a few pieces of unsweetened coconut on top. (Optional. I did this because I also made peanut butter eggs and wanted to be able to tell the difference between them).
- Let the chocolate harden.
- Store candy in refrigerator until eaten.
Each egg contains approximately 227 calories, 20g fat, 8 net carbs (14g carbs and 6g fiber), 3g protein.
Here is the process in photos: