Comments on: Sugar Free Low Carb Keto Caramel Easter Egg Recipe

By: Brenda Bennett

Brenda Bennett — Sat, 21 Mar 2026 13:38:06 +0000

In reply to Doreen Hardman. Yes I've done that swap and it works.

By: Doreen Hardman

Doreen Hardman — Thu, 19 Mar 2026 16:34:36 +0000

Could sugar-free white chocolate also be used?

By: Brenda Bennett

Brenda Bennett — Sat, 19 Apr 2025 11:51:12 +0000

In reply to Chantale Dechene. Thanks for sharing!

By: Chantale Dechene

Chantale Dechene — Sat, 19 Apr 2025 11:45:32 +0000

I made those the old fashioned way,
A coat of chocolate in the moulds, using a brush, freeze. Add (runny) caramel. Freeze. Add more chocolate. Freeze.
They turn out perfect! My chocolate molds (hard plastic, not silicone) hadn’t been used in 30 years!
Thanks for your recipes!

By: Brenda Bennett

Brenda Bennett — Sat, 19 Apr 2025 11:33:36 +0000

In reply to Lennis. That's a good question but I've never tested the recipe using it so not sure how it would turn out for you.Though I think it would work since we don't need the heavy cream to whip up, just thicken to make the caramel. Please let me know if you try it!

By: Lennis

Lennis — Fri, 18 Apr 2025 20:58:35 +0000

Hi there! I live at n Costa Rica and we can’t get cream here, heavy or otherwise. Would evaporated milk work?

By: Brenda Bennett

Brenda Bennett — Wed, 26 Mar 2025 19:18:33 +0000

In reply to Holly. Even if the caramel wasn't cooked long enough, which you don't want it completely hard anyway, you can still use them and scoop out the caramel into the chocolate then freeze and add the rest of the chocolate to coat.

By: Holly

Holly — Wed, 26 Mar 2025 13:44:49 +0000

I was so excited to try these but mine didn’t harden 😭 I’m going to have to scoop them out of the mold with a spoon. Looking for a suggestion on what to do differently- wondering if I didn’t cook it long enough? Thank you!

By: Brenda Bennett

Brenda Bennett — Tue, 18 Mar 2025 21:19:10 +0000

In reply to Pat. Thanks Pat!

By: Pat

Pat — Tue, 18 Mar 2025 20:03:07 +0000

These are marvelous! They were quick and easy to make!! I made them in smaller round molds to try them out. I will definitely be filling my Easter egg molds for family and friends!❤️❤️❤️

By: Brenda Bennett

Brenda Bennett — Sun, 09 Mar 2025 11:41:56 +0000

In reply to Sue Hale. You can use butter.

By: Sue Hale

Sue Hale — Sun, 09 Mar 2025 03:30:37 +0000

I’m going to make these for Easter what would you suggest to use in place of coconut oil my friends daughter is allergic to all tree nuts including coconut.

By: Brenda Bennett

Brenda Bennett — Fri, 29 Mar 2024 12:16:20 +0000

In reply to Randi Nagel. Thank you so much!

By: Randi Nagel

Randi Nagel — Fri, 29 Mar 2024 00:12:30 +0000

Just made these and OH. MY. WORD!
These were easy and delicious.
Thank you for such an amazing recipe.

By: Cheryl

Cheryl — Thu, 28 Mar 2024 02:59:03 +0000

I used the brown allulose baking blend & my caramel was gritty & a soft solid after pouring into the molds. I might have cooked it a little too long also. Next time I will use the exact sugar that you recommended. Thanks for your recipes! Happy Easter!