Sugar-Free Cookie Dough Easter Eggs
- 1 tsp. SweetLeaf® Liquid Stevia Coconut Sweet Drops™
- 1/2 cup butter, softened at room temperature
- 8 oz. cream cheese, room temperature
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 cup coconut flour
- 4 oz. sugar-free chocolate chips
- 8 oz. sugar-free baking chocolate
- 1 Tbsp. butter
Blend the first six ingredients with an electric mixer until smooth. Taste and adjust Sweet Drops™, if needed. Mix in coconut flour, then stir in chocolate chips.
Press into Easter egg mold, or shape into ovals, and lay on a parchment-lined baking sheet. Freeze for 30 minutes.
Melt chocolate and butter together, then stir until completely smooth. Pour in about 2 tsp. of chocolate into Easter egg mold, then insert frozen cookie dough egg and cover with more chocolate. If you don’t have an egg mold, simply dip each oval-shaped cookie dough egg into melted chocolate until covered. Remove with a fork, tapping off excess chocolate and lay onto parchment-lined baking sheet.
Refrigerate until chocolate is hardened. Best if kept refrigerated until ready to serve.
- Servings: 16
- Calories for 1: 223
- Fat: 21g
- Saturated Fat: 12.5g
- Cholesterol: 23mg
- Sodium: 173mg
- Carbs: 11.7g
- Protein: 3.9g
- Sugar: 0.5g
- Fiber: 4.7g
Recipe and photo courtesy of Sugar-Free Mom.