Sugar-Free Easter sweets

March 27, 2018


Easy to make. Time: 20 minutes.


Paleo Easter Eggs are a tasty little treat with no added sugar, egg free, dairy free, grain free, nut free, gluten free little bundles of joy.


  • 75 g desiccated/shredded coconut unsweetened
  • 70 g coconut oil melted
  • 3 tbsp coconut cream
  • 1 tbsp granulated sweetener of choice or more, to your taste.
  • 1/2 tsp vanilla
Chocolate Coating
  • 60 g coconut oil melted
  • 6 tsp cocoa powder unsweetened
  • 2 tbsp powdered sweetener



1. Mix all the ingredients together in a small bowl.
2. Refrigerate until solid enough to roll into egg shapes.

3. Roll small amounts into egg shapes and place in the fridge again to set completely.


Chocolate Coating

1. Mix all the ingredients together in a small bowl.
2. Place 1 Paleo Easter Egg in the chocolate coating at a time. Using a spoon, turn the egg until completely covered.
3. Place the chocolate coated eggs on a plate.
4. Refrigerate until chocolate coating is set.









Sugar-Free Chocolate Peanut Butter Easter eggs are an easy no bake recipe that’s keto, low carb, gluten & dairy free!


  • 3/4 cup Peanut Butter No Sugar added

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon Chocolate liquid stevia



  • 3.5 ounce 85% dark chocolate bar or sugar free chocolate chips

  • 1 tablespoon coconut oil





  1. In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.

  2. Stir in vanilla extract and stevia.

  3. Taste and adjust if needed.

  4. Pour mixture into egg molds and freeze for 1 hour.

  5. Remove from molds and set aside on parchment paper.

  6. Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.

  7. Stir until smooth.

  8. Pour melted chocolate into the molds, half way up the molds.

  9. Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.

  10. Spread chocolate with a spoon to completely cover if needed.





3. Sugar Free Walnut  Truffles

Easy to make. Time: 15 minutes.


Sugar free walnut and brandy truffles are so filling, you may only be able to eat one (or possibly two) but that's the point. 




  • 250 g cream cheese not spreadable

  •  110 g butter melted

  • 4 tbsp cocoa unsweetened

  • 1/4 cup walnut pieces

  • 3 tbsp granulated sweetener of choice or more, to your taste

  • 2 tbsp brandy *see notes




  1. Warm the cream cheese block to room temperature or in the microwave for 15 seconds, until it is soft enough to work with.

  2. Add the melted butter and mix through with a fork to ensure it is lump free and smooth.

  3. Add the cocoa powder, sweetener and brandy. Mix until thoroughly combined.

  4. Gently stir through the tiny walnut pieces and refrigerate until firm enough to roll into balls.

  5. Roll a heaped teaspoon at a time and place each truffle on a plate. Place the plate into the fridge again for an hour or two for the truffles to really set firmly.

  6. Roll in cocoa powder if you like, or crushed walnuts, pistachios, pecans etc.

Recipe Notes
*Brandy is optional and is intended for adults only. You can omit this entirely or you can add alcohol free brandy essence.
This childhood favorite is made with a low carb condensed milk filling and a sugar-free dark chocolate shell. 
Chocolate shell 
  •  1 & 1/2 ounces Cocoa Butter
  • 1/4 cup butter
  • 2 ounces unsweetened chocolate
  • 1/2 cup powdered Swerve Sweetener
  • 1/3 cup cocoa powder
  • 1/2 tsp vanilla extract
Cream filling
  • 1 recipe Low Carb Sweetened Condensed Milk
  • 6 tbsp powdered Swerve Sweetener
  • 1 tbsp coconut flour
  • 2 drops yellow gel food coloring, optional
  1. Set a metal or ceramic bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn't touch the water.
  2. Combine cocoa butter, butter and unsweetened chocolate in bowl and stir until melted and smooth.
  3. Stir in sweetener, cocoa powder and vanilla until smooth.
  4. Use a spoon to cover bottom and sides of molds with a good coating of chocolate. Place mold on a baking sheet and freeze until set, about 20 minutes.
  1. Combine Low Carb Sweetened Condensed Milk with sweetener and coconut flour to thicken. Remove about 2 tablespoons of this mixture to another small bowl and add yellow food coloring, if desired. Stir to combine.
  2. Add a tablespoon or so of white condensed milk mixture to each chocolate shell, then dab a small amount of yellow condensed milk mixture in the center of each. Top with more white condensed milk.
  3. Top each with more melted chocolate (if it has firmed up, you can gently warm it again over simmering water until melted).
  4. Freeze until set, at least half an hour.
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