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Keto Coconut Cream Eggs
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3.34 from 3 votes

Keto Mounds Coconut Cream Eggs


Coconut Cream Filling

  • 1 cup Swerve Confectioner's Sweetener
  • 8 ounces full fat cream cheese room temperature
  • 1 tablespoon unsalted butter softened
  • 1 teaspoon coconut extract
  • dash salt
  • 1/2 cup unsweetened coconut
  • 1/2 teaspoon vanilla extract


  • 6 ounces sugar free Choc Zero Dark chocolate chips or chocolate chips of choice
  • 2 tablespoons chopped or grated cacao butter optional, see notes


Coconut Cream Filling

  • Beat cream cheese till smooth. Add sifted sweetener, remaining ingredients.
  • Form into 12 egg-shaped bars or 24 rounds for fat bombs
  • Place on parchment paper or silpat and freeze for one hour minimum.

Melting Chocolate

  • Melt 2/3 of the chocolate chips and cacao butter in bain marie (double boiler). Place a stainless steel bowl over pot of simmering water (not touching) and melt on medium low, stirring frequently. Once melted, add remaining 1/3 chocolate chips, continue melting. Turn heat off.

Make Coconut Bars

  • Arrange a tray with parchment paper. Dip frozen cream cheese bars into chocolate. Place on tray and refrigerate. These will be ready to eat in about 15 minutes. Keep refrigerated.


I used cacao butter in addition to melted chocolate chips. You can add a tablespoon of coconut oil or skip it altogether.