Ingredients
2 1/2 c. Keto chocolate chips
2 tbsp. coconut oil
1 c. (2 sticks) butter, softened
1 1/2 c. keto-friendly confectioners sugar, such as Swerve, divided
1 tsp. pure vanilla extract
4 tbsp. heavy cream
Yellow food coloring
Preparation
Step 1Line a muffin tray with cupcake liners. Combine chocolate chips and coconut oil in a large microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.Step 2Spoon about 1 tablespoon melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom 2/3 of the cupcake liners. Place in refrigerator to harden, 15 minutes.Step 3In a medium bowl using a hand mixer, beat butter, 1 cup sugar, and vanilla together until no lumps remain. Transfer to a piping bag with a medium round tip. Step 4In a small bowl, combine remaining ½ cup sugar and heavy cream. Add yellow food coloring until desired color is reached. Transfer to another piping bag with a medium round tip. Step 5Pipe white frosting onto bottom of chocolate cups and pipe an extra circle around the edges to create a border. Pipe yellow frosting into the middle to create a yolk. Step 6Spoon remaining chocolate over frosting to completely cover. Refrigerate until hardened, 30 minutes more. Step 7When ready to serve, peel liner away from chocolate.
If you can’t get enough of Cadbury eggs try our Cadbury Egg Cheesecake next!
