Buttercream Easter Eggs

Keto Buttercream Easter Eggs
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
Instructions
- 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.
- 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.
- 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.
- Freeze the shaped eggs for at least 2 hours.
- 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.
- Repeat with the remaining eggs. Drizzle any remaining chocolate over the eggs and let set until the chocolate is firm.
Makes about 12 servings.

Buttercream Easter Eggs 2
Nutrition Facts Serving Size 1 egg Servings 12 |
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Calories 160 |
Total Fat 15g |
Total Saturated Fat 10g |
Cholesterol 30mg |
Sodium 15mg |
Total Carbs 19g |
Dietary Fiber 2g |
Sugars 1g |
Swerve 13g |
Protein 1g |
Net Carbs: 4g |