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Let your eyes grow wide this Easter with these Keto Marshmallow Chocolate Eggs! Keto chocolate filled with gooey, sugar-free marshmallow that will bring joy to the whole family!
One of my missions in life is to create healthy desserts that don’t taste healthy (if you know what I mean). This is especially crucial when it comes to feeding my boys, as they seem to have a radar for healthy foods. Well, this Resurrection Day my mission will be accomplished with these chocolate-covered marshmallow eggs!
The marshmallow filling is super soft and fluffy, and tastes just like marshmallow should. And yet, it doesn’t have any of the usual yucky stuff that marshmallow is made of. No cornstarch, no sugar, no corn syrup. This gooey goodness is completely sugar-free, only made with healthy, grass-fed gelatin and natural, keto-friendly sweeteners. To make this dessert a perfect contestant for Easter, we will use egg-shaped molds and cover the filling with some delicious, low-carb chocolate. No one will guess that these treats are keto!
Tips for making an unforgettable marshmallow treat!
Work fast. Making marshmallow means you got to work fast. Have all your ingredients measured out and ready to go. Once you are done beating your marshmallow fluff, don’t waste time scooping them in the molds, as the marshmallow sets quickly.
Marshmallow ingredients. I use high-quality, grass-fed gelatin to make this marshmallow into a superfood. To sweeten, I use a combination of allulose and granular erythritol. It makes for a nice and gooey marshmallow. If you don’t have any erythritol, you can substitute with more allulose. HOWEVER, don’t try to replace the allulose with erythritol, as the result would be grainy marshmallow.
Mixing. You need to whisk the marshmallow fluff for 12 minutes straight at high speed. Using a stand mixer will make this process easy, but it is also possible to do this with a hand mixer. Just make sure that you can mix without any interruptions!
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 start preparing the marshmallow filling!
Assemble. Divide the filling between the coated egg molds, smooth out the top (don’t worry about making it perfectly smooth, just work quickly). Then spoon the remaining melted chocolate over the filling and refrigerate until you are ready to serve this special keto Easter treat!
Flavors and coloring. If you wish to add food dye or special flavors to the marshmallow (like lemon extract), do so during the last minute of mixing! I tried to divide up the marshmallow into small bowls and color each with a separate dye. This didn’t work very well, as the marshmallow settles quickly and then is rather hard to stir and spoon into the egg molds.
Happy, keto-friendly Easter!
MORE LOW-CARB EASTER DESSERTS
Keto Marshmallow Chocolate Eggs
- 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).
- Once your chocolate is hard, start preparing the marshmallow fluff. Have all ingredients measured and ready to go.
- Pour ¼ cup cold water into bowl of your stand mixer (or large bowl if using hand mixer). Sprinkle gelatin over water, whisk, and let bloom for 5-10 minutes.
- While gelatin is blooming, prepare the syrup. Pour ⅓ cup of water into saucepan and add sweeteners. Over medium heat, bring to a boil. Keep boiling while stirring until sweetener is completely dissolved and syrup looks clear (about 1 minutes of boiling).
- Turn on standmixer on low speed (or handmixer), and carefully pour in hot syrup. Increase your speed to high and mix for 12 minutes without interruptions until marshmallow looks fluffy. Add salt around the 8-minute mark and add vanilla extract during the last minute of whipping. (If you want to add another extract or food dye, do so also during the last minutes of mixing.)
- Turn off mixer and immediately spoon marshmallow fluff into the hard egg shells. Smooth out tops, but don't worry about it being perfectly smooth. Work quickly, as the fluff settles fast.
- Re-warm the remaining chocolate gently over the double boiler. Spread the melted chocolate over the filled eggs. Chill the marshmallow eggs in the fridge until chocolate is hard (about 45 minutes). Keep in the fridge until ready to serve.