Keto Cheesecake Fluff Easter Eggs
Servings: 6
These cheesecake filled chocolate shells create heavenly Easter eggs.
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Ingredients
Cheesecake Fluff
- 50 g cream cheese (I use Arla Lactose-Free)
- 50 g sour cream
- 15 g allulose or 20g powdered erythritol (U.S. option HERE)
- 2 g gelatine powder (U.S. option HERE)
- 15 g water
- ¼ tsp vanilla extract (U.S. option HERE)
optional:
- ⅛ tsp butterfly pea flower powder (U.S. option HERE)
- ½ tsp freeze-dried raspberry powder (U.S. option HERE)
Chocolate Shells (option 1)
- 50 g Callebaut 100% chocolate (U.S. option HERE)
- 10 g cacao butter drops (U.S. option HERE)
- 20 g allulose or 25g powdered erythritol
Chocolate Shells (option 2)
- 100 g stevia chocolate chips
Instructions
- refrigerate your silicone egg mould until it feels very cold to the touch.
- melt chocolate (or chocolate shell ingredients) in a bain marie.
- if using option 1 (which is more liquid), lightly coat your mould cavities, place in freezer to set and then add a second layer; return it to the freezer;if using option 2, spread a single, thin layer of melted chocolate all over the cavities, then lay the mould flat in your freezer.
- keep the remaining chocolate warm over your bain marie.
- using an electric whisk, whip cream cheese, sour cream, sweetener and vanilla extract until ripples are visible.
- put water in a small bowl and add gelatine powder - it will harden almost instantly; microwave for 5-10 seconds until liquid, then drizzle it immediately into the cream cheese mix while whisking (N.B. if you hesitate, the gelatine will solidify and you'll have a lumpy cheesecake fluff).
- (optional step - skip if you don't wish to add colour to the cheesecake fluff) divide the mixture between two small bowls; in one bowl, stir in the butterfly pea powder and in the other, stir in the raspberry powder.
- take the chocolate coated moulds out of the fridge and fill with the cheesecake fluff almost to the rim (you need to allow a little space for the final chcoolate coat).
- freeze for 15-20 mins - until the cheesecake fluff feels firm to the touch.
- working quickly (as the chocolate will set on contact), spread the remaining chocolate over the top, encasing the cheesecake fluff fully.
- refrigerate until set (I leave them overnight) before popping them out of the moulds.
Notes
Nutrition calculated using option 1 (Callebaut chocolate).
If you're in the UK, you can purchase allulose HERE. I prefer it in cold preparations because, unlike erythritol, it has no cooling sensation and no grit from crystallisation.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 97kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g
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