Sugar Free Low Carb Keto Caramel Easter Egg Recipe

5 from 7 votes

Prep Time 1

Cook Time 10

Total Time 1 1

Servings Easter eggs

Calories 102kcal

Author Brenda Bennett | Sugar-Free Mom

Place the sweetener and butter in a medium saucepan over medium low heat. Whisk or use a wooden spoon to continue to stir for about 3 minutes or until golden in color. If butter separates, take off heat and whisk vigorously.
On low heat, add heavy cream slowly and continue to stir for about 3-5 minutes or until the mixture thickens and coats the back of the spoon. Should be runny but not solid. Remove from heat.
Fill egg molds half way each with caramel mixture and freeze for 1 hour.
Remove caramel from molds and set aside on a parchment paper lined baking sheet pan. Place 6 back in freezer while you coat 6 with chocolate.
Make chocolate coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Or use the double boiler method in step one.
Stir until smooth.
Pour melted chocolate mixture into 6 molds to coat sides of mold, half way up the molds.
Drop the frozen caramel into the chocolate and press down so the chocolate encases the caramel.
Spread more chocolate with a spoon to completely cover caramel egg. Repeat with remaining 6 frozen caramel. Refrigerate to set about 30 minutes.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes.

Total carbs 2 grams per one caramel egg. No dietary fiber so net carbs is the same as total carbs.