Low Carb Easter Chocolate Bunnies

Looking for a super cute and fun to make keto friendly Easter treat? You’ll love these 2 ingredient Low Carb Easter Chocolate Bunnies because they’re both tasty AND healthy!

I’ve said it before and I’ll say it again: the key to success in any diet is never feeling deprived! This Low carb Easter Chocolate Bunnies allows you (and the kids) to enjoy some chocolate without all that sugar! The best part: the kids can help you make this sugar free Easter treats!

This Easter I’ll be making these Low Carb Easter Chocolate Bunnies, Keto Chocolate Peanut Butter Easter Eggs, and for a savory snack, I’ll be serving a Keto Easter Carrot Cheese Ball (recipe coming later this week).

These sugar free Easter Chocolate Bunnies are perfect for Easter and the kids won’t even notice that they’re low carb!

More keto recipes you’ll love:

Keto Blueberry Muffins
Easy No Bake Keto Blueberry Cheesecake
Keto Strawberry Cheesecake Fat Bombs

I personally use bunny-shaped molds but you can be creative with it and use any mold or even an ice cube tray to mold the chocolate. If need be, you can use a spoon to mold the chocolate.

Can I make these low carb chocolate easter bunnies ahead of time?

Yes, you can make these cute bunnies ahead of time and keep them frozen until ready to eat. These snacks could also be a lifesaver if you find yourself needing a quick on the go snack!

How to store leftover chocolate bunnies?

Thes Keto Easter Chocolate Bunnies will melt at room temperature so any leftovers should be stored in the fridge for up to a week or you can freeze for up to 1 month.  Keep in mind: Chocolate going from the freezer straight to room temperature will face condensation and alter its appearance, so it’s best to thaw the chocolate in the refrigerator before taking it out of the freezer.

Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 4
Net Carbs: 5 net carbs per bunny

Ingredients:

¾ C. Lily’s Chocolate Baking Chips
1 Tbsp. Coconut oil
2.5” Easter bunny candy mold

Instructions:

In a microwave-safe bowl, combine the baking chips and the coconut oil. Heat at 30-second intervals until the chocolate is completely melted and the coconut oil is well combined.

Use a spoon to carefully and evenly fill the sections of the Easter bunny mold. Do not fill the stick section of the mold, that will not be used for this recipe.

Place the mold into the freezer to sit for at least an hour before serving.

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