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Easter Cream Eggs

Samantha Bahrman
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 Eggs
Calories 70 kcal

Ingredients
  

  • 1/2 cup Heavy Cream
  • 4 oz Cream Cheese
  • 1/4 cup Erythritol
  • 1 tsp Flavor Extract (flavor of choice)

Chocolate Coating

  • 2 tbs Chocolate Chips
  • 2 tbs Coconut Oil

Instructions
 

  • Place the cream cheese on the counter and let it sit at room temperature for about an hour
    Pour the heavy cream into a mixing bowl and whip it with a mixer until it is fluffy
    Add the cream cheese, erythritol and extract in with the heavy cream and mix together until well combined
    In a separate bowl (microwavable) add in the chocolate and coconut oil and put in the microwave for 30 seconds at a time until melted
    take 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 minutes
    Add cream to the molds and put more chocolate on top
    Place in freezer for about 60 minutes
    Store in freezer
Keyword fatbomb, high fat, keto, ketogenic, low carb