Rich, buttery caramel wrapped in a sugar free chocolate shell. These Easter treats are next level! You’d never guess they’re keto friendly. Perfect for a treat box, Sunday lunch dessert tray, or to keep stashed away for your own “me time” moment with a cuppa.
This recipe makes 12 caramel filled chocolate eggs using Easter egg moulds, use whichever shape or size you have.
💡 Quick Facts:
Prep Time: 30 mins
Chill Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 12
Calories: ±102 kcal per egg
📝 Ingredients
🍯 For the sugar free caramel:
- ½ cup allulose sweetener (I used this one from Keto Co.)
- 3 tbsp butter
- ¼ cup cream
🍫 For the chocolate shell:
- 160g Ovo Chocolate of your choice (I used the milk)
- 1 tbsp coconut oil
👩🍳 Method
Step 1: Make the Caramel
- In a medium saucepan over medium low heat, add allulose and butter.
- Stir continuously with a wooden spoon or whisk for about 3 minutes, it should turn a golden caramel colour. If it looks like it’s separating, just take it off the heat and whisk until it comes back together.
- Lower the heat and slowly pour in the cream. Stir for another 3–5 minutes until it thickens enough to coat the back of a spoon.
- Remove from heat and let it cool slightly, it should still be runny, not set.
Step 2: Set the Caramel Centres
- Spoon caramel halfway into your Easter egg moulds.
- Freeze for 1 hour until firm.
- Once frozen, gently pop the caramel out onto a parchment-lined tray. Keep 6 out, and pop the rest back in the freezer while you work in batches.
Step 3: Make the Chocolate Shell
- Melt chocolate and coconut oil using a double boiler or microwave (30 second bursts, stirring in between) until smooth.
- Spoon melted chocolate into your moulds — just enough to coat the sides and base (not fill completely).
- Press one frozen caramel half into each mould cavity — the warm chocolate will start hugging it.
- Spoon more chocolate over the top to seal it in fully and smooth out the surface.
Step 4: Chill & Serve
- Place back in the fridge for at least 30 minutes to set.
- Once hardened, gently remove the eggs from the moulds and store in an airtight container in the fridge for up to 7 days, or freeze for up to 3 months.
🥶 Fridge note: Keep chilled until you’re ready to serve. Let them sit out for 2–3 minutes for that perfect gooey centre.
🔁 Variations
- Salted Caramel: Add a pinch of sea salt to the caramel mixture for that bougie twist.
- Crunchy Caramel: Stir in a few chopped roasted nuts before freezing.
- Dark or White Choc: Ovo Protein slabs work perfectly here — swap milk for dark or white to suit your sweet tooth.
Use my discount code KIMSKETO365 to shop these delightful sugar free choccies from Ovo Protein here:
