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Zero Carbs Healthy Vegan Chocolate Easter Eggs. The most luscious, keto, sugar-free, gluten-free, grain-free, egg-free, PLUS DAIRY-FREE mini Easter eggs you’ve ever had!

Filled with a smooth nut paste and coated in high-quality velvety chocolate. Offer them to anyone (not that you’ll want to…) and they won’t be able to guess that they are 100% keto.

These are extremely moreish, but there’s no need to feel guilty because they’re loaded with healthy ingredients to deliver wholesome goodness. So go right ahead if you want to double or triple the quantities given in the recipe. It’s probably the best thing to do because I guarantee that they’ll disappear in no time.

Equipment and Ingredients You’ll Need to Make Zero Carbs Healthy Vegan Chocolate Easter Eggs

Be discerning about the quality of the chocolate and nut butter you buy. There is no denying that top ingredients make top foods. My Zero Carbs Healthy Vegan Chocolate Easter Eggs are no exception.


Chocolate Shell

The outer egg shell is a blend of chocolate, cacao butter and icing ‘sugar’.  For chocolate work, my favourite used to be Montezuma’s 100% Absolute Black (U.S. link HERE). However, I’ve recently discovered an even better option and I’ve become totally obsessed with. Callebaut Belgian Chocolate is out of this world. Velvety smooth and super creamy – it’s hands down the best I’ve ever tasted. The 100% Easy Melt Cocoa Mass (U.S. link HERE) which is actually not a mass, but buttons – is easy to store in its velcro-closure pack. And weighing what you need for a recipe is a breeze.

Of course it is bitter, because it is 100% cacao, but you can fix that with a bit of sweetener. If you like creating chocolate delights, you won’t mind that it comes in large packs. 2.5 kg, easy-reseal packs, to be precise. But it has a long consume-by-date so it will last ages. Despite the initial investment, it works out way cheaper than Montezuma’s. At 5.5g net carbs per 100g of pure lushness, it is also the lowest carb chocolate on the market, and I highly recommend it (no affiliation with the company whatsoever).


Any cacao butter will do just fine. Icing ‘sugar’ can be Sukrin or similar, but if you’re thinking of powdered erythritol, you’ll need to increase the amount, as erythritol on its own delivers 70% sweetness. If you don’t want to buy Sukrin icing ‘sugar’ and you have granulated erythritol (U.S. link HERE), as well as pure stevia powder (U.S. link HERE), you can make your own version in seconds – take a look at my Icing ‘Sugar’ Recipe.


Nut Paste Filling

I’ve tested these Zero Carbs Healthy Vegan Chocolate Easter Eggs with almond butter, peanut butter, macadamia nut butter and hazelnut butter. They all tasted incredible. Different flavour, obviously, but same quantities and process. In my opinion, the almond butter (U.S. option HERE) filling is superior, because it creates a marzipan-like centre that I totally adore. But the peanut butter version is a close second.

If your nut butter has separated, warm it up a little, and stir it to re-combine the oil. Then add vanilla paste, coconut oil, coconut flour, icing ‘sugar’ and sticky sweetener.  The sticky sweetener I use is Fibersirup Gold, but if it were available in the U.K. (it’s not – yet), I’d prefer THIS.


Unless you own a double boiler (I don’t), you need to prepare a bain-marie. Add some water to a small saucepan. Place a glass mixing bowl over the saucepan, making sure the bottom doesn’t touch the water. Bring the water to a gentle simmer, add your ingredients to the glass bowl, and wait until everything has melted, stirring from time to time. You can use the microwave, in short bursts, but it’s actually more risky, as the chocolate can split and even burn easily. Plus, a bain-marie allows you to monitor the chocolate temperature, which, for proper tempered chocolate, should reach 32°C, no less, no more. Don’t panic – tempering is unnecessary for this recipe.

You will also need silicone mini chocolate egg moulds. The ones I use were from a local shop. The closest I have found online are THESE (U.S. option HERE).


Creating the egg shells is easy but can be a bit fiddly. Freezing your silicone moulds before you coat each hole with the chocolate mix (which is quite fluid), will make it set quickly. For minimal mess, use an espresso teaspoon or a small pastry brush. Place the chocolate-coated moulds in the freezer to harden, then fill with the nut paste. Pop them back in the freezer briefly to set, then coat each top with more of the chocolate mix. Freeze again, or refrigerate, until solid. Pop your eggs out and boom! Done.

In case you want egg doubles, you’ll need to insert a lolly stick into one egg before freezing it solid. Then attach the second (stick-less) one with some melted chocolate.

  1. warm up and stir almond butter to ensure any separated oil is recombined.
  2. mix in all other ingredients; you should end up with a dense paste consistency (like soft marzipan); if too dry: add a little coconut oil and if too soft: add a little coconut flour.
  1. place your silicone 10-hole mini egg moulds (U.S. option HERE) in the freezer.
  2. prepare a bain-marie (see post above if this is unfamiliar territory) and place all ingredients in the top receptacle.
  3. stir occasionally until everything is melted and smoothly combined.
  1. quickly use ⅔rds of the chocolate to coat the inside of your egg moulds, so as to create a thin chocolate shell (I use a small teaspoon and bend the silicone to get into the crevices – a small pastry brush also works).
  2. return to freezer for 10 mins, then fill with the nut butter mixture and freeze for another 20 mins.
  3. re-heat the ⅓rd remaining chocolate and spread over the set nut butter filling.
  4. freeze until set, then pop the Easter eggs out of the moulds and store in an airtight container.