Sugar-Free Sprinkle Protein Easter Eggs

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These sugar-free sprinkle protein Easter eggs are an easy no-bake fudge dessert made with sugar-free white chocolate chips, butter, heavy cream, and vanilla protein powder, set in egg-shaped silicone molds and chilled until firm. Low carb, gluten-free, and keto-friendly with 5g protein per egg. Ready in 35 minutes and makes 8 eggs.

These protein Easter eggs are like the candy you actually want to eat as an adult! Use an egg-shaped silicone mold to keep things festive. Mix it up in one bowl, chill, and serve. Makes a great Spring dessert for Easter, birthdays, baby showers, or whatever fun occasion welcomes rainbow sprinkles.

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I had this stash of sugar-free sprinkles in the back of the pantry that I'd forgotten about. They were supposed to be for Christmas cookies but that ship sailed. So I thought why not make something fun for Easter? If you love my peanut butter chocolate eggs or marshmallow chocolate eggs, you'll want to try these too.

I've been making this protein fudge for years. It's super easy to make and I can throw together without thinking. And I have so many silicone molds that I have an entire storage container for them. So I grabbed the Easter egg silicone mold and got to it. I hope you love them as much as I did making them for you!

Try my keto carrot cake cupcakes for Easter too!

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Ingredients
Instructions
FAQ
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Recipe
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Ingredients

You only need 5 simple ingredients for these eggs:

sugar-free white chocolate chips - I use Lily's or ChocZero sugar-free chocolate.
butter - Adds richness, healthy fats, and helps the chocolate melt evenly.
heavy whipping cream - For creaminess. Room temperature is best so it doesn't seize the chocolate.
protein powder - Adds structure and extra protein. I added a scoop of vanilla Keto Chow, about ½ cup. Other flavors work too, like strawberry, chocolate, or coconut.
sugar-free sprinkles - Optional but fun. I use Good Dee's. Mix it right into the fudge.

Instructions

Melt, mix, pour into molds, and refrigerate for 30 minutes. That's it.

Here's how to make it:

Melt the chocolate and butter. Microwave together in 15-second bursts, stirring between each, until fully melted and smooth. Don't rush it or the chocolate will burn.
Mix in the remaining ingredients. Stir until everything is smooth and combined. If you see a few clumps from the protein powder, just keep stirring. It comes together.
Fill your mold. Scoop the mixture into an egg-shaped silicone mold. A small 8x8 dish lined with parchment paper works just as well if you plan to cut them into squares later.

pressing protein easter eggs into a red silicone mold with a teal spatula

Refrigerate until set. Pop them in the fridge for at least 30 minutes. They're ready when they feel firm to the touch and release cleanly from the mold.
Pop out and enjoy. Remove from the mold and enjoy.

Look inside!

FAQ

Can I use a different kind of chocolate?

Yep! Use whatever chocolate you have on hand. Dark chocolate, milk chocolate. Just stick to sugar-free chocolate to keep it sugar-free!

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 the Keto Chow brand because it's low carb and certified gluten-free.

Do I have to use a silicone mold?

No, you can also use a square pan lined with parchment paper, then just cut into squares.

How do I store these?

Keep them in the fridge in an airtight container or freezer bag. They'll stay fresh for about 5 days.

easter eggs made with white chocolate and sprinkles on a plate, and a cross-section of one egg being held

Recipe

Sugar-Free Sprinkle Protein Easter Eggs

5 from 1 vote

Author: Olivia Wyles

Chill Time: 30

Dessert, Snacks

American

Servings: large eggs

Print Pin

The BEST sugar-free sprinkle protein Easter eggs! Made with 5 ingredients in one bowl in 35 minutes. Perfect as an Easter and Spring dessert, or just-for-fun protein snacks.

Ingredients

▢ 9 oz sugar-free white chocolate chips
▢ 2 oz grass-fed butter unsalted
▢ ½ cup heavy whipping cream room temperature
▢ ½ cup protein powder
▢ sugar-free sprinkles optional, but fun!

Instructions

Microwave white chocolate chips and butter about 60 seconds at 15-second intervals until melted.
Mix in heavy whipping cream, protein powder, and sprinkles until smooth.
Scoop mixture into egg-shaped silicone mold (or your favorite silicone mold or a 8x8 square dish)
Refrigerate at least 30 minutes until set.
Pop out of silicone mold and enjoy!

Notes

1. Protein Powder - Feel free to use about ½ cup of your preferred protein powder of choice for this recipe, but please note it will change the nutrition facts drastically as protein powders and meal mixes vary from brand to brand. I use Keto Chow because it's more than a protein powder, it's a keto meal mix that provides more nutrition than just protein.

2. Pan or Silicone Mold - I used a silicone mold with 8 eggs. Feel free to use an 8x8 pan then cut into squares if you prefer.

3. Nutrition and carbs – Some nutrition labels omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included all carbs and calculated the net carbs below. Always use a food logging app like Cronometer according to the brands you use in order to get accurate nutrition information.

23.63 Total Carbs – 7.20 Fiber – 10.61 Sugar Alcohols = 5.81 Net Carbs per large egg.

Nutrition

KEYWORDS: Easter Recipes, gluten free recipes, keto recipes, low carb recipes, Protein Fudge, spring recipes, sugar free recipes

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