KETO BUTTERCREAM EASTER EGGS

KETO BUTTERCREAM EASTER EGGS

BY Carolyn Ketchum

INGREDIENTS:

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

NUTRITIONAL FACTS:

Servings: 12

Calories: 160

Total Fat: 15g

Cholesterol: 30mg

Sodium: 15mg

Total Carbs: 19g

Dietary Fiber: 2g

Sugar: 1g

Protein: 1g

DIRECTIONS:

Step 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.

Step 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.

Step 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.

Step 4

Freeze the shaped eggs for at least 2 hours.

Step 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.

Step 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.