Protein Chocolate Marshmallow Eggs

These chocolate marshmallow eggs are a fun Easter treat made with protein powder and sugar-free ingredients. The filling is soft and fluffy like a classic marshmallow, wrapped in a smooth chocolate shell. They’re easy to stash in the fridge or freezer for a better-for-you bite during the Easter holiday season, or anytime really. Marshmallow filling recipe credit: Amanda Balle

Course Dessert

Cuisine American

Keyword Easter Recipes, keto recipes, Protein Chocolate Marshmallow Eggs

Prep Time 30

Cook Time 10

Chill Time 40

Total Time 1 20

Servings eggs

Calories 79.38kcal

Author Olivia Wyles

Ingredients

Marshmallow Filling

½ cup water
2 packets unflavored gelatin
¾ cup water
1 cup powdered sugar-free sweetener (allulose works best - See Note 1)
1 scoop or serving or packet or ½ cup protein powder (I used Vanilla Keto Chow - see Note 2)

Chocolate Shell

9 oz package sugar-free chocolate chips
1 tablespoon coconut oil , optional, for smoother melting

Instructions

Melt the sugar-free chocolate chips and coconut oil in 15-second intervals, stirring between each until smooth.
Spoon or pipe melted chocolate into each cavity of a silicone egg mold, tilting or using a brush to coat the sides evenly. Freeze for 10-15 minutes until set.
Mix ½ cup water and gelatin in stand mixer bowl. Allow gelatin to bloom for a few minutes.
Combine ¾ cup water, powdered sugar-free sweetener, and Keto Chow in a saucepan over medium heat.
Stir continuously until the mixture starts bubbling and the sweetener is fully dissolved.
Carefully pour the hot syrup into the bloomed gelatin while mixing on low speed for 5 minutes.
Increase to high speed and whip for 10 minutes, until light, fluffy, and doubled in size.
Spoon or scoop the marshmallow mixture into each cavity, leaving a small gap at the top. Cover the marshmallow with a thin layer of melted chocolate, spreading evenly to seal the eggs completely.
Return the mold to the fridge or freezer for at least 30 minutes to fully set.

Video

Notes

1. Sweeteners – Use what works best for your lifestyle. I typically bake with Monk fruit and allulose. For this recipe, I used allulose because it works best for chewy recipes.

2. Protein Powder – Feel free to use about ½ cup of your preferred protein powder of choice for this recipe (or even more almond flour will work), but please note it will change the nutrition facts drastically as protein powders 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. It also bakes beautifully and has the best flavor variations.

3. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.

21.27 Total Carbs – 3.57 Fiber – 3.39 Sugar Alcohols - 12.00 Allulose = 2.31 Net Carbs per Egg

Nutrition