If you're following a keto diet, you may be worried about missing out on your favorite Easter treats. Luckily, with this keto cream egg recipe, you can indulge in a delicious and guilt-free dessert this holiday season. Made with low-carb ingredients and sugar-free sweeteners, these keto cream eggs are a perfect balance of sweetness and nutrition. So put on your apron and get ready to impress your family and friends with these delicious and healthy Easter treats.
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First, combine the almond flour, coconut flour, and powdered erythritol in a bowl. Mix in the softened butter, heavy cream, and vanilla extract until a thick dough forms. Divide the dough into two equal parts and add a few drops of red food coloring to one part and yellow food coloring to the other part. Knead each dough until the color is evenly distributed.
Next, roll out the yellow and orange dough into small balls, then flatten them into discs. Scoop a small amount of the orange dough onto the center of the yellow disc and shape it into an egg shape. Do the same with the red and yellow dough, creating a red outer layer and a yellow inner layer.
Place the cream eggs in the freezer for 30 minutes to firm up. Melt the dark chocolate and coconut oil in a double boiler or in the microwave. Dip each frozen cream egg into the melted chocolate, coating it evenly. Place the coated eggs on a parchment-lined baking sheet and refrigerate for at least an hour before serving.
These keto cream eggs are rich and chocolatey, with a creamy center that will satisfy your Easter candy cravings without the guilt. Serve them as a dessert at your Easter gathering, or wrap them up in festive packaging to give as gifts. No one will believe that they're sugar-free and low-carb!
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