Keto Marshmallow Fluff Easter Eggs. Super yummy and super easy. And only 1g carbs!
This Easter, why not treat your children (or yourself) to healthy chocolate eggs?
Unlike most Keto Easter eggs you’ve probably come across on the web, these have a light and fluffy filling similar to Cadbury’s Marshmallow eggs. Without nut butters, cream, cheese, or butter involved, my Keto Easter Eggs aren’t just delicious, they’re also super-low in carbs and calories, and don’t need refrigeration.
Aside the healthy, ultra-low carb profile, they’re also quick to make, with just a few ingredients. And you have options in terms of flavours.
How To Make Keto Marshmallow Fluff Easter Eggs
The egg shells are easy to create with any chocolate of your choice. I’ve made them with People’s Keto Chocolate Chips, as well as with my Keto Milk Chocolate. Obviously, the nutrition content will vary depending on the chocolate you opt for. Look in the recipe notes for the marshmallow fluff macronutrients. Calculate values for the quantity of chocolate that you used, and add them on, divide by the number of eggs you created and you’ll have the exact nutrition for each one.
My marshmallow fluff has a hint of coconut flavour. The end result is akin to the Bounty bar flavour – just less dense, less cloyingly sweet and not-so coconuty. If you can’t bear coconut, you can just omit it. Or you can add flavouring that will mask it, such as orange or mint extract.
All you need to make the fluff is egg white, sweeteners, desiccated coconut, and gelatine.
To sweeten it, I prefer to use an allulose-based keto sweetener from Wholesome Provisions in the U.S. that contains some monk fruit and stevia. You can find a different brand of allulose at iHerb in the UK. Powdered erythritol can be a good replacement if you don’t mind a bit of grittiness. Because erythritol has drying/crystallising properties, it’s actually the better option if you decide to leave out the coconut. A little bit of vanilla icing sweetener or stevia powder increases sweetness to a perfect level (as far as my palate goes).
You can add flavouring to the marshmallow too. Think mint, orange, lemon, banana, rosewater… My favourite combos are mint flavoured chocolate shells with coconut fluff and plain chocolate shells with banana flavoured fluff. Absolutely yummy!
The fluff comes together really quickly, and will solidify just as fast, so make sure that your chocolate shells are ready for filling, and that you have all the required tools ready to go.
As you can see, these eggs are actually half-eggs. If you wanted to, you could make two unfinished batches (i.e. 12 half-eggs with no chocolate on the flat side), leave them to air-dry overnight, then seal them together with a little melted chocolate around the edge. Voilà, you’ll have 6 full-eggs.
I brushed edible gold dust onto my Easter Eggs. Totally optional. I just couldn’t resist a bit of festive sparkle.
Enjoy!
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melt the chocolate slowly over a bain-marie (and add flavouring if using).
80 g chocolate
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with an espresso spoon or similar small tool, coat the egg mould cavities – you should have some leftover chocolate that you’ll need to seal the shells with later.
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blitz the coconut shreds in a coffee grinder (skip this step if you enjoy the coarse texture).
15 g desiccated coconut
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pour 20g cold water into a small microwave-proof and spouted beaker, and sprinkle gelatine over the top; immediately stir with a fork and leave to bloom and become a solid mass.
3 g beef gelatine powder, 20 g water
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using an immersion/stick blender whisk, whip egg white on high speed until fluffy, add sweeteners (plus flavourings if using) and carry on whipping until very firm.
1 egg white, 15 g allulose, 1 tsp vanilla icing sweetener
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heat the water/gelatine in the microwave 10-15 seconds at a time until steamy, then immediately drizzle it into the coconut meringue mixture as you whip on high speed.
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keep whipping for 2 minutes so the mixture cools and thickens, then gently fold in the desiccated coconut.
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fill your chocolate lined shells with the fluff and smooth the tops so they’re flat.
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leave to air-dry in a cupboard, uncovered, for 24 hours, before re-melting the leftover chocolate and spreading it over the fluff.
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once the top chocolate is solid, pop the mould in the freezer for 30 minutes and then extract your eggs – this will minimise any chocolate breakage should the shells be a little too thin.
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(optional) brush a little gold dust for a touch of sparkle.
(optional) edible gold dust
Complete Half-Eggs Macros (total batch): Kcal 398, F 38g, C 6.7g, P 11g
Nutrition information is based on People’s Keto Chocolate, which is already sweetened. Other chocolate will have variable carb content and may require sweetening according to your preference.
Instead of buying keto-friendly chocolate, you could make my Milk Chocolate. In this case, bear in mind that it has a thinner consistency when melted, so it is best that you line the shell cavities with 2-3 layers, cooling each one before adding the next.
My favourite chocolate flavouring is mint extract (U.S. option HERE), which pairs well with the subtle coconut fluff.
You could also try banana flavouring (U.S. option HERE) for the marshmallow, with a plain chocolate shell.
You may need to add a bit more gelatine if the one you use is less than 250 bloom.
These Easter Eggs can be kept at room temperature for up to 3 days, or refrigerated for up to 5 days.
For accuracy, measure your ingredients with Metric Kitchen Scales:
Food Scales (UK)
Food Scales (U.S.)
Serving: 11/2 egg | Calories: 66kcal | Carbohydrates: 1.1g | Protein: 1.8g | Fat: 6.3g
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