• 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
  • Coating
  • 8 oz. sugar-free baking chocolate
  • 1 Tbsp. butter
  • Directions

    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.

    Nutrition Facts

    • 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 Notes

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