Keto Buttercream Eggs! A deliciously sugar-free Easter treat. And easy to make, if you’re a last minute planner like me.

I am absolutely determined to go completely sugar-free for Easter this year. Well, I myself am always sugar-free but my kids are not. It’s tough when you have children and friends and family want to spoil them. I find myself torn very often, with wanting to allow them a treat here and there, but really wanting to just pitch all the sugary things in the garbage bin.

Yes, so there you have it. My kids are not entirely low carb. This is a question I received a lot when I was on book tour, speaking in front of audiences. While it is my dearest wish to have my kids on the keto lifestyle, they are old enough to offer me significant resistance on this matter. And I have a relationship to preserve with my children. I have one teenager and one tween, and a younger one who knows her own mind. I could put my foot down and try to control everything they put in their mouths but I have seen that backfire too often. In fact, I grew up in a household where control over food was a serious issue. I only lived there part-time (my parents were divorced) but I saw a younger sibling develop an eating disorder because of this. I simply don’t want that to be an issue for us.

The way I see it, my job as a parent is to lay the foundation of good sense and understanding for my kids. Like a teacher, my job is to pass on knowledge and information to the best of my ability. What my children do with it is, in the final accounting, up to them. So we discuss nutrition often in our house and I advise them to make smart choices. And we eat mostly low carb when they are under my roof, but outside the home I can’t control everything they do. It’s a struggle for me at times, to say the least.

But I also think another part of my “job” is to create keto goodies that are so good, they want them more than the sugary stuff. And I succeed at this mission a fair bit of the time. These keto buttercream eggs were no exception! I had fun with them, doing some with basic vanilla buttercream and some flavored with a little cherry extract and some natural food coloring. The kids loved them and I know that with low carb, sugar-free treats like these, they won’t miss the Easter candy

  • ½ cup butter, softened
  • 2 ounces cream cheese, softened 
  • 1 cup Swerve, Confectioners 
  • ¼ cup heavy whipping cream, room temperature 
  • 1 1/2 tsp vanilla extract (or other flavors like cherry or raspberry) 
  • Natural food coloring, if desired 
  • 4 ounces sugar-free dark chocolate, chopped 
  • ¾ ounce cocoa butter or 1 1/2 tbsp coconut oil
  1. In a large bowl, beat the butter and cream cheese together until smooth. Add the sweetener and beat in until well combined. The mixture will be very thick.
  2. Add the cream and beat in until smooth. Add any extract you like (you can also divide the mixture in half and do two versions) and a little food coloring, if desired. Beat until smooth.
  3. Refrigerate at least one hour. Line a baking sheet with waxed paper. Scoop about 2 tablespoons of the buttercream mixture onto the sheet and shape with your hands into an egg shape about 2 inches long. Repeat with the remaining mixture. If it’s really sticky, dust with a little additional Swerve, Confectioners as you shape it.
  4. Freeze the shaped eggs for at least 2 hours.
  5. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate with the cocoa butter or coconut oil, stirring until smooth. Dip the eggs one at a time, tossing to coat. Lift out with a fork and tap firmly against the side of the bowl to remove any excess chocolate. Place back on the waxed paper lined sheet.
  6. Repeat with the remaining eggs. Drizzle any remaining chocolate over the eggs and let set until the chocolate is firm.

Makes about 12 servings.


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