Sweetener equivalent to 1/2 cup sugar (best if you use powdered sweetener to avoid grittiness)
1/4 tsp salt
6 tbsp butter, melted
1/2 tsp vanilla extract
1/3 cup sugar-free chocolate chips
6 ounces sugar-free dark chocolate, chopped
1 tbsp coconut oil
In a large bowl, whisk together almond flour, sweetener, and salt. Add butter, vanilla extract and chocolate chips.
Turn dough out onto parchment or waxed paper and pat out into a rough square, about 8 x 8 inches and 1/2 inch high.
Use a small egg-shaped cookie cutter (about 2 inches long) to cut out as many eggs as possible. Use a knife or offset spatula to gently lift the eggs onto a waxed paper-lined platter or cookie sheet. Gather up the scraps and re-pat out and cut more eggs out. Continue until no more eggs can be cut out (you should get about 14 to 15 eggs).
Freeze eggs until completely frozen, about 1 hour.
Set a heat-proof bowl over a pan of barely simmering water. Add chocolate and coconut oil and stir until completely melted.
Dip each frozen egg into the chocolate, tossing to coat all over. Lift out with a fork and tap firmly on the side of the bowl to remove excess chocolate. Place on another waxed paper-lined platter or cookie sheet.
Drizzle any extra chocolate over the eggs in fun designs (you can put it into a ziploc bag with the very tip cut off to make proper designs).