Mouth-Watering Sugar-Free Easter Candy Recipes


sugar free easter candy

Easter is just around the corner and I know a lot of you are scrambling to create your Easter menu. No idea where to start? To give you a hand, here are some delicious sugar-free Easter treats that I’m sure everyone will love!

Paleo Easter Eggs

Ingredients

  • Paleo Easter Eggs
  • 75 g (¾ cup) desiccated/shredded coconut unsweetened
  • 70 g (2.5 oz) coconut oil melted
  • 3 tbsp coconut cream
  • 1 tbsp (1 tbsp) granulated sweetener of choice or more, to your taste
  • ½ tsp (½ tsp) vanilla
  • 60 g (2 oz) coconut oil melted
  • 6 tsp (6 tsp) cocoa powder unsweetened
  • 2 tbsp (2 tbsp) powdered sweetener

Instructions

  • Mix all the ingredients together in a small bowl.
  • Refrigerate until solid enough to roll into egg shapes.
  • Roll small amounts into egg shapes and place in the fridge again to set completely.
  • Mix all the ingredients together in a small bowl.
  • Roll each Paleo Easter Egg in the dairy-free chocolate coating. Using a spoon, turn the egg until completely covered.
  • Place the chocolate coated eggs on a lined plate or baking tray.
  • Refrigerate until chocolate coating is set.

Peanut Butter Easter Candies

A bowl of fruit

Ingredients

  • ⅓ cup butter melted
  • ½ cup whey protein isolate unflavored
  • ⅓ cup powdered erythritol
  • ½ teaspoon vanilla stevia drops
  • ⅓ cup natural peanut butter with no sugar added
  • 7 ounces low carb chocolate bars

Instructions

  • In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together.
  • Using cookie scoop, drop about a tablespoon of peanut butter mixture into silicone cupcake molds. Press mixture down into bottom of each mold. Freeze for at least an hour.
  • In a chocolate melter, melt the dark chocolate and keep melted on warm setting. Note: this could also be done in microwave or double boiler, but the melter is best to get the right temperature.
  • Remove frozen peanut butter filling from each silicone mold and set aside.
  • Brush melted chocolate to cover bottom and a little bit along the sides of each silicone cupcake mold. While chocolate is still melted, press the frozen peanut butter filling on top of the chocolate in each mold. Top off with a layer of melted chocolate.
  • Chill cups in the refrigerator to set the chocolate. Once set, the candy can be removed from the molds. The cups are fine to have out at room temperature or can be kept in the refrigerator for longer storage.

Notes

  • A brush or small spoon is useful for spreading out the chocolate.
  • To ensure the sides of the peanut butter cup have chocolate, it helps to squeeze the silicone mold after topping with melted chocolate. This helps the chocolate drip between the peanut butter disk and the silicone mold.
  • Any low carb chocolate bars, either homemade or store bought, can be used in the recipe. Keto friendly chocolate chips work too but often have added fiber to hold the chip shape.

These are two recipes you can try for Easter.

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