Low Carb Cookie Dough Easter Eggs

low carb cookie dough Easter eggs

What about making Low Carb Cookie Dough Easter Eggs this year? The Easter holiday is one of the most anticipated events for kids not only because of the Easter egg hunts but also because of the Easter egg chocolates!

Unfortunately children cannot resist them and end up eating far too many of them. They are full of sugar which is so very unhealthy. Making your own Easter eggs is fun and something that you can do with the little ones!

Related reading:  Coconut Oil Is Not Poison But Sugar Is!

For those following a low carb diet this gluten free, sugar-free chocolate Easter eggs recipe from Brenda, The Sugar Free Mum, is ideal. These chocolate-coated eggs are filled with sugar-free cookie dough that’s luscious and creamy, and are definitely hard to resist!

Look for chocolate chips that have been sweetened with stevia, a zero carb sweetener like Lily’s Dark Chocolate Chips, or the newer Allulose like these Know Better Chocolate Chips.   You can find out more about Allulose in this article.

Related reading: 4 Best Natural Low Carb Sweeteners

Looking for more low carb and Keto friendly recipes for Easter?  Check out my round up of tasty dishes here >> Keto Friendly Recipes For Easter

Low Carb Cookie Dough Easter Eggs


• 1 cup coconut flour
• 1 tsp. coconut liquid Stevia
• 1 tsp. natural vanilla extract
• 1/2 cup softened grass-fed butter
• 1/2 teaspoon Himalayan salt
• 1/4 cup unsweetened coconut milk
• 4 oz. sugar-free chocolate chips
• 8 oz. cream cheese, room temperature (preferably organic)

Chocolate Coating:

• 8 oz. sugar-free chocolate
• 1 tbsp. grass-fed butter


1. Blend the butter, cream cheese, unsweetened coconut milk, liquid Stevia, vanilla extract, and salt. Taste and add more sweetener if needed. Add the coconut flour and stir in chocolate chips.

2. Press the dough into Easter egg molds or any oval-shaped molds. Lay on a baking sheet lined with parchment paper and freeze for up to 30 min.

3. To prepare the coating, carefully melt the butter and chocolate together. Stir until smooth.

4. Pour about 2 teaspoons of the chocolate coating into the molds and insert the frozen cookie dough. Pour additional chocolate coating to cover.

5. Gently remove with a fork while tapping excess chocolate. Arrange on a baking sheet that’s lined with unbleached parchment paper.

6. Refrigerate to harden the chocolate. It is best to keep the chocolate eggs refrigerated until they are ready to serve to prevent them from melting.

Here’s Brenda’s video demo of the recipe:


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