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Easter is all about fun and treats, right? This year, we’re bringing a bit of that homemade magic back into the kitchen with Keto Caramel Easter Eggs. Remember making chocolate eggs as a kid? We’re doing that again, but this time, they’re sugar-free and low-carb. With just a few simple ingredients like homemade caramel sauce, cacao butter, and any nut butter you like, we’ll make some amazing Easter eggs. They’re tasty, easy to make, and great for anyone watching their carb intake.
Why You’ll Love These Keto Caramel Easter Eggs
- Keto & Sugar-Free: Perfect for maintaining a low-carb lifestyle.
- Easy to Make: Simple steps, no complicated processes.
- Kid-Friendly: A fun kitchen project to share with your little ones.
- Minimal Ingredients: Just 3 key components to gather, plus salt.
- Homemade Caramel Sauce: Using allulose for the best flavor and texture.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making these Easy Keto Caramel Easter Eggs is a breeze, and you only need a few key ingredients. Let’s take a look at what you’ll need:
- Homemade Keto Caramel Sauce: The star of the show, made even better with allulose for a smooth, rich flavor without the sugar spike. Here’s the recipe for the best Keto Caramel Sauce.
- Cacao Butter: Gives the eggs their chocolatey essence and helps them set perfectly in the mold.
- Nut Butter: Cashew butter is great for a creamy texture, but you can use any nut or seed butter you prefer.
- Salt: Pink Himalayan or seas salt are a great addition if you want to make salted caramel eggs!
No problem! You can use larger egg molds, or even opt for different shapes like bunnies or chicks. If you choose a different mold, you might not need to do the re-gluing step, making the process even simpler.
Yes! Almond, macadamia, coconut (aka coconut manna), or even peanut butter make great alternatives. Each option brings its unique flavor and consistency to your Easter eggs.
Coconut oil can be used as a substitute for cacao butter, but be cautious. Coconut oil melts at room temperature, making it a challenge to work with. It’s great for molds that don’t require unmolding followed by re-gluing the egg halves. So, if you’re going this route, consider using it in other molds and skip the re-gluing part.
How To Make Keto Caramel Easter Eggs
Prepare the Homemade Keto Caramel Sauce. Before starting with the eggs, ensure your caramel sauce is ready. To do that, follow this recipe.
Melt the Cacao Butter and Salt. In a small saucepan, gently melt the cacao butter (optionally with a pinch of sea salt). This mix will be the base of your Easter eggs, giving them a smooth, chocolatey texture.
Combine the Caramel and Nut Butter. Once your cacao butter is melted, mix it with the homemade caramel sauce and your choice of nut butter. Stir until everything is smooth and well combined.
Fill the Molds. Set aside about 2 tablespoons of your chocolate mixture for later. Then, carefully pour the rest into your Easter egg molds, filling each one about a teaspoon full. You’ll be making 80 egg halves in total.
Chill to Set. Place the molds in the fridge or freezer to let your Easter eggs set. This could take a few minutes to an hour, depending on the temperature.
Reheat and Assemble the Eggs. Once set, reheat the chocolate mixture you set aside earlier. Use it to “glue” the egg halves together by spreading a small amount on the flat sides and pressing them together.
Final Chill. Put your assembled Easter eggs back in the fridge to set completely. After that, they’re ready to enjoy!
Tips for Best Keto Caramel Easter Eggs
- Chill the Molds First: Pop your Easter egg molds in the freezer for a few minutes before filling. This helps the mixture set quicker.
- Smooth Mix: Ensure the caramel and nut butter blend smoothly with the melted cacao butter for a consistent texture.
- Smooth Edges: After filling the molds, tap them gently on the counter to remove any air bubbles and ensure a smooth surface.
- Temperature Is Key: When reheating the mixture for gluing the egg halves, make sure it’s warm enough to be spreadable but not too hot to melt the set eggs. Room temperature works best!
- Tip For Large Eggs: If using larger molds and planning to make them hollow (maybe even fill with surprise treats like keto marshmallows, dried fruit or chocolate chips!), consider making a thinner layer of the mixture to ensure it sets properly and stays firm.
- Be Gentle if Making Large Eggs: When pressing the egg halves together, be gentle to avoid cracking (common in large, hollow eggs). The mixture acts as a great glue, so they should stick together easily.
Storage Instructions
You can store them in the fridge for up to a week. Make sure they’re in an airtight container or wrapped well to keep them fresh and prevent them from absorbing any odors.
Yes, you can freeze them for up to three months. For best results, place them in a single layer on a baking sheet to freeze initially. Once they’re solid, transfer them to a freezer-safe bag or container. This method helps to keep them from sticking together, so you can enjoy them one at a time.
Tools for Keto Caramel Easter Eggs
- Easter Egg Molds: Essential for shaping your keto caramel eggs. You can use mini egg molds for bite-sized treats or larger molds for a more traditional Easter egg size. If you’re feeling creative, feel free to use molds of different shapes like bunnies or chicks for added fun!
Keto Caramel Easter Eggs
Ingredients
- ⅓ cup Homemade Keto Caramel Sauce
- ¼ tsp sea salt (optional)
- 3 oz cacao butter (melted)
- 3 ½ oz cashew butter (or any nut or seed butter of choice)
Instructions
- Start with your homemade keto caramel sauce, using allulose for the best consistency and sweetness.
- In a small saucepan, gently melt the cacao butter with sea salt over low heat until smooth.
- Mix the melted cacao butter with the homemade caramel sauce and your choice of nut butter until the mixture is smooth and well combined.
- Set aside about 2 tablespoons of the mixture for later use. Pour the rest into your Easter egg molds, filling each mold about a teaspoon full to make 80 egg halves.
- Place the molds in the fridge or freezer until the chocolate is set.
- Once set, reheat the reserved mixture. Spread a small amount on the flat sides of the egg halves and press them together to form whole eggs.
- Return the eggs to the fridge to set completely before serving.
Nutrition
Notes
- Serving Size: 1-5 eggs. Nutrition facts calculated per egg.
- Chill Molds: For quicker setting, chill the molds before pouring the mixture.
- Storage: Store the eggs in an airtight container in the fridge for up to a week. For longer storage, freeze the eggs on a tray before transferring to a freezer bag, keeping them for up to two months.
