Keto Almond Mousse Chocolate Eggs

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You will love these keto Easter chocolate eggs with a super fluffy and airy almond mousse filling! No added sugar, grain-free, and low-carb.

Boy, these Easter eggs are to die (or dye!) for! There is just nothing like biting into a shell of crispy chocolate and then to be surprised with the fluffiest cream filling! If they weren’t so filling, I would eat all of them at once!

What’s in these keto-friendly chocolate eggs?

Close-up of keto chocolate egg filled with almond mousse.

The crispy shell is made with sugar-free chocolate. I use Lily’s milk chocolate chips, but you can certainly pick sugar-free dark chocolate, as well. To make this coating a bit smoother and thinner, I add either coconut oil or cocoa butter.

For the keto filling, I use natural almond butter, cream cheese, and whipped heavy cream. This combination makes the filling super fluffy! No sugar is added! The sweetness comes for powdered erythritol (I use Swerve Sweetener).

And while these keto Easter eggs do look fancy, they are actually quite easy to make. You only need a few simple ingredients and chocolate egg molds, like these ones. Probably the most important aspect of this recipe is TIME. Time for freezing the chocolate, chilling the mousse filling, and hardening the chocolate some more. If you keep this in mind and follow my tips below, you can enjoy these delicious, filled chocolate eggs for Easter (or any time of the year!).

Tips for a crispy shell and airy mousse filling!

Egg molds. This recipe makes 12 medium-sized eggs with egg molds like this one. You can certainly use smaller molds, too, which will result in more chocolate eggs. Either way, chose silicone molds, as they make filling and removing the eggs from the mold a breeze!

Chocolate shell. Melt your sugar-free chocolate chips with either coconut oil or cocoa butter in a double boiler (over simmering, not boiling water), until completely melted. Stir chocolate constantly until melted.

Cocoa butter is great for melting chocolate as it makes the chocolate less likely to melt at room temperature (and it smells amazing, too). However, since I don’t always have cocoa butter on hand (and because it’s a bit pricey), I often use coconut oil to thin the chocolate. Since I’m keeping the chocolate eggs in the fridge anyways, coconut oil works well, too.

Coating. Spoon about 1 1/2 teaspoons of melted chocolate into the inside of each egg mold. Spread the chocolate around with the back of a small spoon, a brush, and/or your finger. Be sure to coat well and cover any thin areas. I like to go over each mold once, check for thin spots, and then go over those again.

Freeze the coated molds for 20 minutes until they are hard before you add the mousse filling.

Mousse filling. Beat together a creamy, natural almond butter, with SOFTENED cream cheese, heavy cream, sweetener, and vanilla extract. Then whip up heavy cream until you see firm peaks. Fold the whipped cream into the almond butter mixture. This will create the fluffy consistency that we are looking for.

Assemble. Divide the filling between the coated egg molds, smooth out the top and freeze until hard (about 45 minutes). Then spoon the remaining melted chocolate over the filling and refrigerate until you are ready to serve this special keto Easter treat!

Happy Easter with these Keto Almond Mousse Chocolate Eggs!

It would be great if you left feedback on this recipe by commenting and hitting the 5-star rating button. I’d love to hear from you!

MORE KETO CHOCOLATE DESSERTS

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Close-up of Keto Rose Water Chocolate Truffles.
Stack of Keto Chocolate Cookies (Egg Yolk Cookies).

Keto Almond Mousse Chocolate Eggs

You will love these keto Easter chocolate eggs with a super fluffy and airy almond mousse filling! No added sugar, grain-free, and low-carb.
5 from 6 votes
Prep Time 20 minutes
Chill Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Keto
Servings 12 eggs
Calories 189 kcal

Equipment

  • 12 chocolate egg molds, medium-sized or more molds if small size

Ingredients
  

Chocolate Coating

Mousse Filling

Instructions
 

Chocolate Coating

  • Melt sugar-free chocolate chips with either coconut oil or cocoa butter in a double boiler (over simmering, not boiling water), until completely melted. Stir chocolate constantly until melted.
  • Spoon about 1 1/2 teaspoons of melted chocolate into the inside of each egg mold. Spread the chocolate around with the back of a small spoon, a brush, and/or your finger. Be sure to coat well and cover any thin areas. I like to go over each mold once, check for thin spots, and then go over those again.
  • Place molds on a baking sheet and freeze until chocolate is hard (about 20 minutes).

Mousse Filling

  • While chocolate is freezing, prepare the almond mousse filling. In a medium bowl, use a hand mixer to mix together almond butter and softened cream cheese until creamy. Add 1 tbsp heavy cream, sweetener and vanilla extract and mix until well combined.
  • In a separate bowl, beat ⅔ cup heavy cream until firm peaks form. Fold whipped cream into almond butter mixture.

Assembly

  • Divide the filling between the coated egg molds, smooth out the top and freeze until the mousse feels hard (about 45 minutes).
  • Re-warm the remaining chocolate gently over the double boiler. Spread the melted chocolate over the filled eggs. Let the chocolate eggs set for another 15 minutes in the fridge before serving. Keep in the fridge until ready to serve.

Notes

  1. This recipe makes 12 medium-sized eggs with egg molds like this one. You can certainly use smaller molds, too, which will result in more chocolate eggs. Either way, chose silicone molds, as they make filling and removing the eggs from the mold a breeze!
  2. Cocoa butter is great for melting chocolate as it makes the chocolate less likely to melt at room temperature (and it smells amazing, too). However, since I don’t always have cocoa butter on hand (and because it’s a bit pricey), I often use coconut oil to thin the chocolate. Since I’m keeping the chocolate eggs in the fridge anyways, coconut oil works well, too.

Nutrition

Serving: 1eggCalories: 189kcalCarbohydrates: 7gProtein: 3gFiber: 4gSugar: 2g
Keyword Easter dessert, keto candy, keto dessert, keto holiday dessert
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