Banting Easter Eggs

By Schuzelle  , , ,   , , , , , ,   ,

March 25, 2016

Banting Easer Eggs. A great banting version of the Easter egg with a caramel filling.

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 4 chocolate eggs



6 blocks of 85% dark chocolate

Egg molds (I used the Kinder Joy egg molds and cut the chocolate out)

Salty caramel filling

36g of salted butter

36g of cream

5g of Xyiltol



1Melt the chocolate in the microwave for 1 Minutes.

2Remove from heat and place only half of the chocolate in the molds.

Salty Caramel (filling)

1Heat a small frying pan (egg pan) to medium to high heat.

2Add the butter and let the butter cook until it becomes brown.

3Add the cream and Xylitol and stir for about 15 seconds.

4Continuously stir until the mixture becomes thick and sticky.

5Remove and let the caramel cool down.

6Add the cooled caramel to the chocolate molds.

7Pour over the rest of the chocolate over the caramel.

8Put the molds in the freezer for about 30 Minutes.

9Remove the molds and cut one side of the mold and take out the chocolate egg.

10 Enjoy!


Nutrition Facts

Serving Size1 egg
Calories106.13 calories per egg
Sodium48mg per egg
Protein0g per egg
Sugar4g per egg
Total Fat10g per egg
Total Carbohydrates4g per egg

1 Review


March 25, 2016

These taste better than their non-banting counterparts!

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