Serving size 1 egg
Protein 1 gram
Net Carbs 4 grams
Fat 15 grams
1/2 cup butter, softened
2 ounces cream cheese, softened
1 cup Swerve Confectioners
1/4 cup heavy whipping cream, room temperature
1 1/2 teaspoon vanilla extract (or extract of choice)
Natural food coloring
4 ounces sugar-free dark chocolate, chopped (Hershey’s makes Miniatures that work great!)
3/4 ounce cocoa butter or 1 1/2 Tablespoon coconut oil (solid at room temperature)
Beat butter and cream cheese til smooth.
Add sweetener and beat til well combined. The mixture will be very thick.
Add the cream and beat til smooth.
Add extract of choice and a little food coloring, if desired.
Refrigerate at least 1 hour.
Line a baking sheet with waxed paper and scoop about 2 Tablespoons of the mixture onto the sheet and shape with your hands into an egg shape about 2 inches long. If it’s too sticky, dust with a little Swerve Confectioners. Do all of the mixture like this.
Melt the chocolate in a double boiler with the cocoa butter or coconut oil and dip the eggs one at a time, tossing to coat. Lift out with a fork and tap to remove excess chocolate. Place on waxed paper.
Drizzle with remaining chocolate and let set til firm.