We want to wish everyone a Happy Easter! Holidays can always be rough, and tempting, but why let it be!? There is always a way to satisfy those cravings. The Easter cream eggs have always been my favorite since I was little, so I wanted to see what we could come up with. These Cream Eggs are very tasty, and a huge hit with the little one, he wanted to eat them all. If you want to make some delicious little Easter treats certainly try this recipe.
The great part about these Cream Eggs is that you can really make them taste like anything you want. I split up the cream into two bowls and in one bowl I added lemon extract and in the other bowl I added caramel and almond extract. Whatever flavor you are in the mood for go for it! Are they really cream “eggs” not exactly, we used just a standard Easter themed mold we found at the store, but get creative and make these look and taste like whatever you want! This recipe is great all year round, you can have them in the fridge next to your tasty fat bombs.
Easter Cream Eggs
- 1/2 cup Heavy Cream
- 4 oz Cream Cheese
- 1/4 cup Erythritol
- 1 tsp Flavor Extract (flavor of choice)
- 2 tbs Chocolate Chips
- 2 tbs Coconut Oil
- Place the cream cheese on the counter and let it sit at room temperature for about an hourPour the heavy cream into a mixing bowl and whip it with a mixer until it is fluffyAdd the cream cheese, erythritol and extract in with the heavy cream and mix together until well combinedIn a separate bowl (microwavable) add in the chocolate and coconut oil and put in the microwave for 30 seconds at a time until meltedtake a basing brush and "paint" the chocolate into the mold. You just want to coat the mold with the chocolate.Place in freezer for 10 minutesAdd cream to the molds and put more chocolate on topPlace in freezer for about 60 minutesStore in freezer
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