I have perfected my Easter egg recipe for several years and I’m happy to share the result with you. The reactions I get from this recipe is that it’s even better than the real deal. And the best part is that they’re sugar-free and low carb/LCHF-friendly. No blood sugar rush after these!
Guilt-free Easter eggs with homemade sugar-free marzipan. Does it get any better?
We just landed in Madrid late last night so we’ll be exploring the city today. Hope you all have a great day!
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MAKES ABOUT 12 EASTER EGGS
- 200g of blanched almond flour
- 2 tablespoons of Sukrin Icing Sugar (powdered erythritol)
- 1 tsp of almond extract
- 1 egg white
- 100-150g of dark sugar-free chocolate
- 1 tsp of coconut oil (odourless)
DIRECTIONS 2. Put your marcipan in the fridge and allow it to settle for a few hours. 3. Form little Easter eggs. 4. Melt the chocolate over a double boiler together with the coconut oil. Dip you marcipan Easter eggs in the chocolate using two forks and place them on a dish lined with parchment paper. Put them in the fridge until the chocolate has hardened.
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