Keto Homemade Chocolate Eggs
Indulge in the decadence of Keto Homemade Chocolate Eggs, a perfectly crafted treat that's not only delicious but also sugar-free and keto-friendly! These rich chocolate eggs feature a silky cocoa butter shell filled with a luscious dark chocolate ganache, infused with a hint of vanilla for an irresistible flavor. Made with unsweetened cocoa powder, erythritol, and heavy whipping cream, this recipe is ideal for satisfying your chocolate cravings without breaking your low-carb lifestyle. The simple yet elegant process involves pouring, molding, and sealing the chocolate to create beautifully shaped eggs that are perfect for holidays, gifting, or everyday indulgence. With just 30 minutes of chilling time, these sweet delights are ready to enjoy with minimal effort!
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Recipe Information
Ingredients
- 100 grams Cocoa butter
- 50 grams Unsweetened cocoa powder
- 30 grams Erythritol
- 100 grams Unsweetened dark chocolate (at least 85% cocoa)
- 100 ml Heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 1 set Silicone egg mold
Instructions
Prepare a silicone egg mold and set it aside for pouring chocolate.
For the chocolate shell, melt cocoa butter in a heatproof bowl over simmering water (double boiler method). Stir until fully melted.
Remove the melted cocoa butter from heat and whisk in the unsweetened cocoa powder, erythritol, and a pinch of salt until smooth and well combined.
Pour a thin layer of the chocolate mixture into each cavity of the silicone mold. Using a brush, spread the chocolate evenly to coat the entire surface. Make sure there are no thin spots. Refrigerate for at least 15 minutes to set.
While the shells are setting, prepare the ganache by finely chopping the unsweetened dark chocolate and placing it in a heatproof bowl.
In a small saucepan, bring heavy whipping cream to just a simmer over medium heat. Remove from the heat and pour it over the chopped chocolate. Let it sit for 1-2 minutes to melt the chocolate, then stir gently to combine until smooth.
Stir in the vanilla extract and let the ganache cool at room temperature until it thickens slightly but is still pourable.
Once the chocolate shells have set, spoon a small amount of ganache into each half-shell, filling them just below the top edge.
Gently press the two halves together to form a complete egg. Use a small amount of melted chocolate from the shell mixture to seal the seam if necessary.
Allow the eggs to set in the refrigerator for at least 30 minutes until they are completely firm.
Carefully remove the eggs from the mold and store them in an airtight container in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 115.8 g | 579% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 8.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
