Sugar Free Low Carb Keto Caramel Easter Egg Recipe

Just 4 simple ingredients needed for this easy recipe for sugar free, low carb, keto caramel Easter eggs!

Sugar Free Caramel Easter Eggs

It's almost Easter and it's time for a brand new keto Easter egg to sink your teeth into! Nothing better than a sugar free chewy caramel chocolate eggs to enjoy as your Easter candy delight!

I love to impress my kids and hubby with new Easter, but keto chocolate treats for their Easter basket.

Yes, I do still give my kids an Easter basket and I don't care how old they are! I love to provide sugar-free alternatives to compete with what's on the market shelves.

This recipe for a caramel filled milk chocolate egg with simple healthy ingredients has knocked their socks off and they even said, "these are better than a Cadbury creme egg any day!

Even if you're not on a keto diet or low carb diet, excessive consumption of sugar leads to a lot of detrimental health conditions.

The sugar free caramel sauce is made quickly and then goes right into a silicone egg mold to freeze. I actually adapted my Sugar Free Caramel Candy for this recipe making sure to not make the caramel go too long on the stove. I wanted to make sure I had soft caramel in the center of these eggs.

Once frozen, you make the sugar-free chocolate coating and add the frozen caramel. Super simple and amazingly delicious! My family ate these up so fast and begged me to make more!

Carbs in Traditional Caramel Easter Eggs

Classic caramel sauce uses added sugar like corn syrup or a combination if different sugars. If you're following a keto diet, you will not want to eat these because they will spike blood sugar and kick you out of ketosis.

According to the Cronometer app, one Cadbury Caramel Easter egg has 22 grams of net carbs, no fiber and 170 calories. That amount of carbs is the what most people on a keto diet have for the whole day so this is definitely a no go when you want a sweet treat.

Make our easy copycat keto Caramel Cadbury Easter eggs instead!

Carbs in Keto Caramel Eggs

My hubby has said these keto caramel eggs taste like the real thing and actually he thinks they are even better than store bought!

Wow! Says it all from a man who has one foot in and then out when it comes to a ketogenic diet. I'll take that as a win for this simple recipe!

Nutrition label with all macronutrients is below at the bottom of this blog post on the printable recipe card.

Sugar Free Sweetener Options

The keto sweetener you decide to use makes a difference in a smooth caramel texture. Any low carb sweetener that includes erythritol or other sugar alcohols, will tend to crystalize once refrigerated.

I've chosen to use a blend of Monk fruit and Allulose to achieve the creamy chewy caramel without crystallization or hardening in the fridge.

I think you could use just granular Allulose for the caramel and it will result in a soft caramel that doesn't crystalize. I would be cautious using a Monk fruit sweetener that adds in erythritol as it could crystallize.

I've not tested the caramel using just liquid stevia or liquid monk fruit.

Here's my Sweetener Guide & Conversion chart to decide how much of another low carb sweetener you should use.

Storing Keto Easter Eggs

Store these caramel keto Cadbury eggs in an airtight container in the fridge for up to 7 days, or freezer for 3 months.

More Homemade Sugar-Free Easter Treats

Sugar Free Chocolate Peanut Butter Eggs

Sugar Free Cookie Dough Easter Eggs

Sugar Free Raspberry Jello Eggs

Sugar Free Coconut Candy Easter Bunny Shapes

Tools to Make Caramel Easter Eggs

Easter Silicone Egg Mold these are large sized Easter egg molds. 2.75 inch in length by 2 inch in width.

Glass bowls- I have this set with different sized glass bowls. This works well to melt chocolate over a saucepan on the stove top. They can also be used in the microwave.

Prep Time 1

Cook Time 10

Total Time 1 1

Servings Easter eggs

Calories 102kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Sugar Free Caramel

½ cup Monk Fruit & Allulose sweetener or 100 grams
¼ cup heavy cream
3 tablespoons butter

Chocolate Coating

6 ounce sugar free chocolate chips
1 tablespoon coconut oil

Instructions

Place the sweetener and butter in a medium saucepan over medium low heat. Whisk or use a wooden spoon to continue to stir for about 3 minutes or until golden in color. If butter separates, take off heat and whisk vigorously.
On low heat, add heavy cream slowly and continue to stir for about 3-5 minutes or until the mixture thickens and coats the back of the spoon. Should be runny but not solid. Remove from heat.
Fill egg molds half way each with caramel mixture and freeze for 1 hour.
Remove caramel from molds and set aside on a parchment paper lined baking sheet pan. Place 6 back in freezer while you coat 6 with chocolate.
Make chocolate coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Or use the double boiler method in step one.
Stir until smooth.
Pour melted chocolate mixture into 6 molds to coat sides of mold, half way up the molds.
Drop the frozen caramel into the chocolate and press down so the chocolate encases the caramel.
Spread more chocolate with a spoon to completely cover caramel egg. Repeat with remaining 6 frozen caramel. Refrigerate to set about 30 minutes.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes.

Notes

Total carbs 2 grams per one caramel egg. No dietary fiber so net carbs is the same as total carbs.

Nutrition