Protein Easter Eggs

These protein Easter eggs are like the candy you actually want to eat as an adult, creamy, sweet, and packed with vanilla flavor. They’ve got sugar-free white chocolate, real butter, heavy cream, and a scoop of protein powder to make them feel a little more…justified. Use an egg-shaped silicone mold to keep things festive, or whatever mold you’ve got lying around. Add sugar-free sprinkles if you’re feeling fancy. Chill and snack straight from the fridge!

Protein Easter Egg Recipe

I had a stash of sugar-free sprinkles in the back of the pantry that I’d totally forgotten about. They were supposed to be for holiday baking, but that ship sailed. Instead of tossing them, I thought, why not make something fun for Easter?

I’ve been making this protein fudge for years. It’s one of those easy, no-bake things I can throw together without thinking, and it always hits the spot. I figured if I shaped it into little eggs and used those leftover sprinkles, it’d feel a little more seasonal without making anything from scratch.

So that’s what I did. I used my egg-shaped silicone mold, but honestly, any mold or even a square dish would work just fine. It’s the same simple recipe I always make, just dressed up a little.

Ingredients for Protein Easter Eggs

• sugar-free white chocolate chips – These are the base of the whole recipe, so pick a brand that actually melts well and doesn’t taste like candle wax – I use Lily’s Chocolate for all my sugar-free chocolate recipes. I usually microwave mine in short bursts with the butter to keep things smooth and avoid burning. If they’re too stubborn to melt, add a tiny splash of coconut oil to help loosen them up. You can swap with milk or dark sugar-free chocolate chips, but keep in mind the flavor and texture will change. White chocolate makes these feel more like a treat, especially for spring.
• butter – Butter gives the fudge that rich, melt-in-your-mouth texture and helps the chocolate chips melt evenly. I use grass-fed because I like the taste, but honestly, any real butter will work here. Salted or unsalted both work — this isn’t one of those recipes where it’ll make or break the outcome. I use Keto Chow which already contains salt so I usually use unsalted butter.
• heavy whipping cream – This is what gives the mixture that silky, creamy consistency once it’s all mixed together. Room temperature is best so it doesn’t seize up the chocolate when you add it in. If you forget to set it out ahead of time (been there), just warm it slightly in the microwave for 10-15 seconds. Don’t swap this with milk or half and half — it won’t be thick enough and it might not set properly. You want that fat to hold everything together once it chills.
• protein powder – Vanilla protein powder is what gives this recipe a little purpose, turns it from candy into something you can snack on and actually feel good about. I use a scoop of Keto Chow which is about ½ cup. If your protein powder clumps, whisk it into the cream before adding to the chocolate. You can use flavored powders too, like strawberry or coconut, if you want to switch it up.
• sugar-free sprinkles – Totally optional, but honestly, they make it more fun. I had some leftovers from the holidays and figured Easter eggs could use a little color. You can mix them into the fudge or just sprinkle them on top before it sets. Look for ones that don’t melt into a weird mess, I like the ones from Good Dee’s or Etsy shops that specialize in low carb treats. If you’re skipping them, the recipe still works perfectly, they’re just the cute part.

How To Make Protein Easter Eggs

• Microwave white chocolate chips and butter about 60 seconds at 15-second intervals until melted.
• Mix in heavy whipping cream, protein powder, and optional sprinkles until smooth.
• Scoop mixture into egg-shaped silicone mold (or your favorite silicone mold or a 8×8 square dish, get creative!)
• Refrigerate at least 30 minutes until set. 
• Pop out of silicone mold and enjoy!

FAQs for Protein Easter Eggs

1. Can I use a different kind of chocolate? Yep! You can use sugar-free milk or dark chocolate chips if that’s what you have. Just know it’ll change the flavor and the vibe. White chocolate gives these that classic Easter candy feel.

2. What kind of protein powder works best? Any protein powder that mixes well and isn’t super gritty should work. I use a vanilla one because it keeps the flavor neutral and sweet. If yours has a strong flavor or texture, test it in a small batch first. I use Keto Chow brand because it’s more than just a protein powder, it’s a keto meal mix with electrolytes, vitamins, and other nutrition.

3. Do I have to use a silicone mold? Nope! You can use any mold you want or even a small dish lined with parchment paper. Once it sets, just cut it into squares. The egg shape is just for fun.

4. How should I store these? Keep them in the fridge in an airtight container. They’ll stay fresh for about a week, but honestly, they probably won’t last that long.

5. Can I freeze them? You sure can. Freeze in a single layer first, then transfer to a bag or container. Let them sit at room temp for a few minutes before eating — or eat them cold if you like them firmer.

Hope you get a chance to make these! They’re fun, easy, and honestly kind of addictive once you try them. Let me know if they make it to your fridge, or if they disappear before they even get there. xoxo Olivia

PIN FOR LATER!

If you enjoyed this recipe, check out these other great desserts:

• 11 Fun Keto Easter Desserts Recipes Your Family Will Love
• Easy Keto Peanut Butter Eggs
• Keto Pizzelle – Italian Cookies with Coconut Flour
• Keto Crème Brûlée Cookies