These dairy-free Paleo Easter eggs allow you to finally enjoy Easter AND stay sugar-free.
They are super easy to make, and only take 20 minutes until they are ready to eat.
Paleo Easter Eggs are a tasty little treat with no added sugar, egg-free, dairy-free, grain-free, nut-free, gluten-free little bundles of joy.
Are Easter eggs keto?
If you are following the keto diet, you will know Easter eggs are definitely not keto. Chocolate Easter eggs are packed with sugar and unhealthy fats. They will definitely knock you out of ketosis.
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You may be lucky and find a keto version in your grocery store. but remember to check the sweeteners they use (maltitol is not keto).
Ingredients
You only need 6 simple ingredients to make homemade sugar-free Easter eggs.
All quantities, ingredients, and instructions are in the recipe card below.
- desiccated/shredded coconut – unsweetened
- coconut oil – melted
- coconut cream – not coconut milk
- powdered sweetener – add more or less to your taste
- vanilla extract – or peppermint or raspberry
- 90% dark chocolate – or sugar-free chocolate chips
Variations
I prefer my sugar-free Easter eggs to be vanilla flavoured, but 2 out of my 3 kiddos love peppermint flavour or raspberry. If your family is divided on which flavour they prefer, then split the recipe in half, and flavour one half with peppermint essence and the other half with vanilla – everyone is kept happy.
How to make dairy-free sugar-free Easter eggs
This easy recipe for healthy Easter eggs is so simple, you can get your kids involved PLUS the Easter eggs are all made in one mixing bowl. Anything for less washing up has to be a bonus.
Step 1: Make the Easter eggs.
Simply mix all the Easter egg ingredients together in a large mixing bowl, then take small spoons and roll as best you can into Easter egg shapes. Place on a lined baking/cookie tray and pop into the freezer for 5 minutes to set and harden.
Step 2: Make the sugar-free chocolate coating
Now for the dairy-free chocolate coating. You have a few options here.
- Lindt 90% – this is my favourite as it is quick and easy and the dairy-free chocolate sets firm and solid.
- Sugar-free chocolate – a reminder to check ingredients carefully. Some sweeteners still raise blood sugars.
- Sugar-free magic shell – the sugar and dairy free coconut oil chocolate magic shell that I make for ice-cream is the perfect coating HOWEVER it must always be refrigerated as coconut oil has such a low melting point.
Top Tip: Another fun way to avoid all the sugar from Easter egg hunts, is to have an Easter hunt for toys and Easter-styled gifts such as stationery, pencils, and erasers.
The dairy-free chocolate coating is easy to make. Once you learn how to make the Paleo chocolate, you can use it to cover truffles, drizzle on ice cream, or cheesecakes.
Storage
You can store your sugar-free chocolate Easter eggs in the fridge in an airtight container for up to 1 week or in the freezer for 2 months.
If you leave these delicious homemade Easter eggs out of the fridge for too long they will soften and become tricky to eat. I suggest always storing them in the fridge.
More sugar-free chocolate recipes
- Chocolate flourless fudge cake
- Chocolate swirl baked cheesecake
- Chocolate green smoothie
- Chocolate heaven cake
- Chocolate mint truffles
- Mocha ice bombs
Sugar-Free Keto Easter Eggs (Dairy-Free)
Ingredients
Sugar and dairy free keto Easter eggs
- 150 g desiccated/shredded coconut unsweetened
- 140 g coconut oil melted
- 6 tbsp coconut cream
- 6 tbsp powdered sweetener or more to your taste
- 1 tsp vanilla extract (or peppermint)
- 100 g 90% dark chocolate
Instructions
Sugar and dairy free keto Easter eggs
- Place all the Easter egg ingredients in a mixing bowl. Mix until smooth.
- Roll a small spoon of the Easter egg mixture into egg-like shapes.
- Place each Easter egg onto a lined tray and place in the freezer for 5 minutes.
Chocolate coating
- If you would like to make the Chocolate Magic Shell, click here for the recipe.
- If you are using store-bought chocolate such as Lindt 90% (or a good quality sugar-free chocolate), melt gently then dip each cooled keto Easter egg into the melted chocolate and place back onto the lined tray.
- Pop back into the fridge to set.
Nutrition
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I see that you use the canned coconut milk. But, I never know which part to use once the can is open because of it separating. Do I mix it all together? Do I use just the liquid part? Do I use the congealed part? If you just use one part then what does one do with the other? And what do you do with the leftover? Looks yummy! I really want to try this recipe ?
I personally shake mine and use the whole coconut cream. The only time I separate the coconut cream is when I pop it in the fridge and scrape off the huge high fat cream at the top and use in a dessert or whipped coconut cream. The liquid part can be used in smoothies or on top of grain-free granola. Make sure you use coconut cream that is 20-25% fat and only 2-4% carbs, the others are coconut milk 🙂
Hi, I am really looking forward to making this. Can I use xylitol in place of the powdered sweetener?
Thank you
Sure thing. I always say sweetener of choice, then it is up to the reader to use their favourite variety. And adjust the sweetener to your sweet tooth, you may require more or less than I have used.
I don’t usually make comments like this, but “dairy free” can be misleading. I saw that and thought these would be fun for my highly allergic to dairy grandson. But, that chocolate may contain milk. If someone made these for him because the recipe says “dairy free”, he could end up in the hospital. I would remove the “dairy free” label or put a note about the chocolate. Grandmom checks every ingredient label, but someone not as close, may not think of it.
Made these with my kids today and did a wee taste test – they are delicious! I used doterra peppermint oil in the mix and Lindt 85% chocolate to coat. The eggs taste like delicious minty bounty bars.. very happy with the result.