Ingredients
Units
Scale
- 2 cups Keto Homemade Coconut Funfetti Sprinkles
- 2 liquid sweetener of choice
- 2 tbsp powdered sweetener
- 1/2 cup palm shortening
- 1 tsp extract (coconut, rum, almond, vanilla, etc.)
- pinch of salt
- 6 oz sugar-free chocolate chips or melting wafers
Instructions
- In a small bowl, melt the palm shortening. Stir in the liquid sweetener and powdered sweetner until dissolved.
- Stir in the extract and a pinch of salt. Add the coconut and stir until fully combined.
- Take a tablespoon of the mixture and press it firmly into the shape of an egg (I used a cookie scoop to make the ball and then just formed the egg shape). Place the coconut egg on a parchment lined tray. Repeat with remaining coconut mixture (you should have 14-16 eggs in total).
- Place the coconut egg patties in the freezer for about 10 minutes.
- While eggs are firming, melt the chocolate in a small bowl in the microwave for 30 seconds. Stir and return to the microwave for 15-second intervals until chocolate is fully melted. If desired, stir in 1 teaspoon of unsweetened cocoa powder.
- Remove coconut eggs from the freezer. Place a coconut egg on a fork and use a spoon to drizzle the melted chococlate over the egg until fully covered. Allow the excess chocolate to drip back into the bowl before placing the egg back on the parchment-lined baking sheet. Repeat with all remaining eggs and leave the eggs at room temperature to allow the chocolate to set.
- If there is any remaining chococlate, drizzle it over the eggs, if desired.
Notes
- feel free to taste the mixture and adjust the amount of sweetener to suit your taste.
- if the mixture seems to dry to form into eggs, simply stir in an additional 2 tablespoons of sweetener.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: America, Holidays, Spring,
- Diet: Gluten Free
Nutrition
- Serving Size: 1 Easter Egg
- Calories: 150
- Sugar: 0.5
- Fat: 14
- Carbohydrates: 10
- Fiber: 7
- Protein: 1.3
