Sugar-free Cookie Dough Easter Eggs

Sugar-free Cookie Dough Easter Eggs



1 tsp. Coconut Sweet Drops®, 2 Oz

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.


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