Sugar-Free Caramel Filled Chocolate Eggs!

Easter is around the corner, and that means one thing for a lot of us, candy everywhere! If you are low carb, keto, trim healthy mama, or just watching your sugar intake, Easter can feel a little daunting. Fear not fellow candy lovers. I have created a delicious and guilt-free solution: sugar-free caramel filled chocolate eggs.

Indulgent, creamy caramel encased in rich, smooth chocolate!

All without sugar! This recipe is also incredibly easy. You start with easy homemade caramel. I have 2 recipes. One uses Allulose. What is great about allulose is that it doesn’t crystalize, like other sugar alternatives can. But use what you have.  Here are my two favorite caramel recipes:

New Sugar-free Caramel Sauce, Creamy and Delicious – Jennifer Overstreet

Low Carb Caramel Sauce – Jennifer Overstreet

You need to make the caramel sauce first

The caramel sauce needs to be made first and frozen. I used these molds but you can use whatever you want. You will want to pour the caramel sauce into the molds. Make sure you use something stable, like a sheet pan. Place the molds into the freezer. My biggest tip is to only remove one mold at a time. The caramel will start to thaw fairly quickly and will be more difficult to remove from the mold.

If you are bit more patient, yours will look a bit cleaner.

I used a mixture of Trader Joe’s sugar-free chocolate chips and Aldi’s bar chocolate. Use whatever chocolate you like. Many people love Lily’s or Bake Believe. Those aren’t my favorite kinds of chocolate. I really like Trader Joe’s. If I make it back out to one when the chocolate is in season, I am buying at least 5 bags. If you only work with one batch of caramel at a time, it will be so much easier!! They are so pretty to look at too. I would love to hear back if you make these.

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Here’s a video with some tips on making them and you can see exactly how they look

Print Pin

Sugar-free Caramel Fill Chocolate Eggs

Course Dessert

Cuisine American

Diet Diabetic

Author Jennifer Overstreet

Ingredients

• 1 Caramel Sauce Recipe
• 1 1/2-2 C Chocolate of Choice
• Fat of choice, I used a little butter

Instructions

• Once your caramel sauce looks like this, you are ready to pour into molds.
  
• Pour into molds. You will want to use at least 2 different ones, if possible. This will allow you to keep one in the freezer.
  
• When you are ready to assemble, melt your chocolate. I melt mine slowly. I use a microwave. I use the reduce power button. I cook for about 30-45 seconds. Take it out and stir. Some chocolate can be very temperamental and will seize.
  
• Carefully remove your caramel. Spoon in a little chocolate, replace the caramel, and top with a little more chocolate. Replace in the freezer if desired.
  
• These ended up so pretty! I think they taste as good as they look.