Low Carb Easter Eggs made from scratch….yes! its a thing (and it’s SO EASY)
After struggling to find Low Carb Easter eggs in the supermarket, we decided to come up with our own recipe that allows us Low Carber’s a sweet Easter treat!
- 2 TB of our Low Carb Icing Mix
- 60g Cacao Butter (100%)
- 60g (3 TB) smooth Peanut Butter (can use any nut butter of choice)
- 60g cocoa powder
- Optional – a pinch of salt.
- Easter Egg Moulds (we got ours from Coles on sale – pictured)
We used Chefs Choice Cacao Butter that we purchased from our local IGA, $9 for a 300g bag. We searched for this same product online and the cheapest we found was from Organics on a Budget, but it was still over $11 for the same thing! – Here’s that link so you can check out the product. Chefs Choice Organics Cacao Butter
We recommend checking out your local Health Food Shop or Independent Supermarket first!
- Melt Cacao Butter in a microwave safe dish, until completely melted (2-3 mins, stirring at intervals)
- Remove from microwave, and add cocoa powder and icing mix, then mix through and whisk smooth.
- Add nut butter and a pinch of salt (optional), taste and add more sweetener if desired.
- Carefully pour into chocolate moulds
- Refrigerate until set.
- In a warm oven add a clean baking tray.
- Remove moulds from the fridge and pop out chocolates.
- Once the tray is warm, remove (ensure you do not leave the tray in the oven for too long, to avoid burning yourself)
- Press each half onto the warm tray, allow for the warmth of tray to melt the chocolate slightly (to stick both halves together)
- Press the half’s together allowing for the melted chocolate to glue each half together.
- Repeat for remaining chocolate halves.
- Refrigerate and enjoy.
This recipe can be changed to create different flavour variations.
Simply pick your Nut Butter base + Toppings = Personalised Chocolate
e.g Almond butter, with flaked almonds and no added sugar dried cranberries or blueberries.
Store in refrigerator.
For more great Low Carb recipes, click here
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