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Cheesecake keto Easter eggs are an easy Easter dessert! Sugar free chocolate easter egg shells are filled with a creamy cheesecake with a dollop of lemon curd for the finishing touch.
These keto Easter eggs are a great low carb and gluten-free alternative to a Creme Egg. The spoonful of lemon curd gives the egg a refreshing taste and breaks up the sweet flavour.
What you need to make these
For the chocolate egg shells we used a chocolate with high cocoa solids (which has less sugar) and melted it. A good brand to use is Lily's. Silicone egg molds were then brushed with the melted chocolate, placed in the freezer for 10 minutes, and brushed again with chocolate for a thicker layer of chocolate
How to make cheesecake filled keto Easter eggs
The beauty of this recipe is how easy it is to make! Once you have your chocolate shells you make the cheesecake mixture, fill them and dollop some sugar free lemon curd on it.
When making the cheesecake filling you need to make sure it is thick and creamy. You want it to hold well in the chocolate egg shell.
Recipe Tips
The chocolate egg shells should be thick so that they don't break when you are handling them. Two or three chocolate layers should be used.
Use other fillings in place of the cheesecake or give the cheesecake mixture a different flavour such as peanut butter. Sugar free chocolate or strawberry mousse would be another great filling.
If you don't have silicone egg molds, you could use small balloons to make the chocolate cases. Blow up the balloons into a small shape (try for an egg shape) then dip into the melted chocolate and place on a parchment paper baking tray. Place in the freezer for 10 minutes for the chocolate to set and repeat the dipping of the chocolate.
Make your own sugar-free chocolate with coconut oil, cocoa powder and sweetener.
How to Store
Once filled, keep the chocolate eggs in the refrigerator in a sealed container. They will last up to a week so can be made ahead of the holidays.
More keto Easter desserts
Lemon Speckled Keto Easter Cake
Chocolate Marzipan Easter Eggs
Battenberg Cake
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Cheesecake Keto Easter Eggs
Angela Coleby
Sugar free chocolate egg shells are filled with a creamy cheesecake mixture for an easy Easter low carb treat.
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Prep Time 30 minutes mins
Total Time 30 minutes mins
Servings 12 servings
Calories 181 kcal
Equipment
Ingredients
- 6 oz dark chocolate chips sugar free
Filling
- 8 oz cream cheese softened
- 1 cup cream heavy/whipping
- 1 tablespoon allulose or other low carb sweetener
- 1 teaspoon vanilla extract
Lemon Filling
- 6 teaspoon lemon curd homemade sugar free
Instructions
Make the chocolate egg shells
In a bain marie, heat the chocolate chips on a pan of simmering water and stir until melted.
Remove from the heat and using a pastry brush, brush the inside of the silicone egg molds with the melted chocolate. Cover it well and place in the freezer for 10 minutes to firm.
Repeat the chocolate layer for 2 or 3 times until you have a firm egg shell.
Make the cheesecake mixture
In a medium bowl, whisk the cream cheese until smooth.
Add the cream, vanilla and allulose and continue to whisk until the mixture is firm and smooth.
Assemble the eggs
Spoon the cheesecake mixture into the chocolate shells and smooth evenly.
Add a small spoonful of the lemon curd on top of the cheesecake mixture.
Chill until you are ready to serve.
Notes
A serving is one filled half egg shell.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1servingCalories: 181kcalCarbohydrates: 5gProtein: 2gFat: 16gFiber: 1g
The information shown is an estimate provided by an online nutrition calculator.
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