Ingredients
1 3/4 cups (196 g) almond flour
1/2 cup (91 g) powdered Swerve Sweetener
1/3 cup (78.86 g) grassfed collagen (unflavoured or salted caramel)
1/4 tsp salt
6 tbsp butter, melted
1/2 tsp vanilla extract
1/3 cup (60 g) dark chocolate chips, sugar-free
Chocolate Coating: 4 ounces (113.4 g) sugar-free dark chocolate
3/4 ounce (21.26 g) cocoa butter (or 1 tbsp coconut oil)
Sugar-free sprinkles 2 tbsp sugar-free white chocolate chips
Instructions
1. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, sweetener, collagen, and salt. Stir in melted butter and vanilla until combined. Fold in chocolate chips.
3. Roll the mixture into 1 1/2 inch balls, shaping them into egg ovals. If too crumbly, add 1 tablespoon of water.
4. Place eggs on the baking sheet and freeze for about 1 hour until firm.
5. For the chocolate coating, melt dark chocolate and cocoa butter in a heatproof bowl over simmering water, stirring until smooth.
6. Dip each egg into the melted chocolate, coating well. Place back on the baking sheet and add sprinkles if desired. Refrigerate until firm.
7. For a white chocolate drizzle, melt white chocolate and pipe over the eggs. Refrigerate until set.
PREP TIME & NUTRITION:
Prep Time: 40 minutes, Servings: 15 eggs, Calories: 197, Net Carbs: 7.6g, Fats: 16.4g, Protein: 8g