Despite its Austrian-oriented name, Wiener nougat is really popular in Finland. These sweet confections have been manufactured since 1904. They consist of sugar, cocoa, cocoa mass, and almonds — the latter of which are usually flakes. At Easter, we eat almond-hazelnut nougat-filled eggshells that are a real classic, too: they have been in the market since 1896! This 3-Ingredient Keto Wiener Nougat Filled Eggshells recipe combines the best part of these two sweet treats, naturally as a sugar-free keto-friendly version.

I’ll show you how to empty eggshells in a handy way, prepare the Wiener nougat mass and fill the eggs with it. These unique treats are a must-to-make for your Easter celebrations! (And if you are not in a mood for laboriously working with eggshells, I have a super quick and easy variation as well!)

How to make these 3-Ingredient Keto Wiener Nougat Filled Eggshells

As you can expect, emptying the eggshells is the most laborious part when making these keto Easter treats. Everything else is a cinch.

I came up with quite a handy way to empty the eggshells and fill them with the nougat mass, so I will show them first.

Oh yes, it’s important to sterilize the eggshells with boiling water to kill all the germs. You should also let the empty eggshells dry at least for one day, preferably two days, to ensure they are completely dry before filling them with the nougat mass. If they are not dry, the nougat mass will set unevenly and create a bumpy surface once you peel the egg.

The nougat needs several hours (preferably overnight) to set, so make sure you reserve enough time to prepare these eggs, at least a few days.

If this sounds too arduous and you need a quicker solution, be sure to check the Tips for Variations section further below in this post.

So, let’s take a look at how to prepare these eggciting Easter treats:

First, take 8 large eggs. I prefer organic free-range eggs because they usually have harder shells that don’t crack easily when piercing the holes. Actually, I always use organic free-range eggs.

Make sure the eggs lay upside down (i.e., the larger end on top) in the egg carton. Please don’t get distracted as I have just 6 eggs here. They just nicely fit this egg carton since I don’t have a larger carton available. I prefer to buy my eggs in six-packs. (Those are the only six-packs I buy!)

Cover the large ends with tape. This prevents them from cracking, although this is not an obligatory step.

Take a super-sharp knife and pierce small holes in the eggs by rotating and pressing the knife firmly but carefully.

This is the knife I use. It’s almost criminally sharp — especially considering how many times I have accidentally cut my fingers with it!

Like this. These holes are about a size of a straw — yes, you’ll need a straw soon.

Remove the tapes.

Take a straw and suck a little bit of the contents into the straw (just be careful it doesn’t reach your mouth!)

Let the contents run into a bowl. You can repeat the sucking process to help all the contents empty effectively.

Repeat with the rest of the eggs.

Rinse the eggshells well from inside and outside with hot running water. Be sure to pour out all the water from the eggs after rinsing.

Next, sterilize the eggshells: Fill a medium saucepan with boiling water.

Place the eggshells into the saucepan.

Press the shells with a spoon so that they are immersed and sink to the bottom of the saucepan.

Let the eggshells stay at least 5 minutes in the hot water.

Remove the eggshells from the hot water.

Place the eggshells on kitchen paper and let cool until you can handle them, and empty all the water from inside the eggs. Let the eggshells dry at least a day, preferably two days before filling.

Once the eggshells are dry, make the filling: Take a small saucepan and combine 1 cup (240 ml) unsweetened all-natural almond butter…

…8 oz (230 g) chopped extra-dark chocolate (cocoa content 90%; this chocolate is from Lindt)…

…and 1/3 cup (80 ml; or to taste) powdered erythritol.

Heat over low heat, all the time mixing…

…until the chocolate is melted.

Transfer the nougat mass into a small pitcher.

Carefully, pour the nougat mass into the eggshells. Fill the shells completely.

Let set in the fridge, preferably overnight.

The next day, remove the eggs from the fridge.

You can leave the hole uncovered, or cover it with a sticker, or like in the classic Finnish Mignon eggs, you can create a “sugar plug” from powdered erythritol and a few drops of egg whites. Like this, on the left.

Store in the fridge until serving. The eggs peel easier when they are cold. You can decorate the eggs as you wish. I had fun creating these happy eggs with googly eyes. Their smile makes me smile, too!

Naturally, you can make more sophisticated decorations than googly eyes, especially if you plan to serve the eggs to your grandparents.

How I came up with this keto Easter recipe

To be honest, I had planned a completely different recipe for this week. I had a super busy beginning of the week, so I did my first recipe experiments on Thursday. However, the experiment turned out slightly disastrous, so I decided to continue experimenting on Friday.

Well, my Friday experiments failed, too. It meant that I had to quickly come up with a completely new recipe so that I had something to post here on my blog today, on Sunday. As you might have noticed, I post a new recipe every Sunday.

Earlier in the week, I had developed an Easter recipe for our Ketokamu followers using our keto nut and chocolate spread Ketolla. I thought that recipe would work perfectly for my blog when tweaked a bit, as Ketolla is not yet widely available.

I was thinking of the original Fazer Mignon Eggs that are highly popular here in Finland during Easter, and they are a real classic. They have an almond hazelnut and chocolate filling — and lots of sugar. However, a keto version of those might be worth trying: hazelnut butter, almond butter, dark chocolate, and sweetener combined, melted, and poured into emptied eggshells.

After some further pondering, I concluded that I’ll make things even simpler and do more of a Wiener nougat type approach, using just almonds and chocolate for the filling.

The Finnish Wiener nougat confections have almond flakes, but I naturally couldn’t fill eggshells with nougat that contains large almond flakes. The mass had to be smooth and homogenous to fit in from the tiny holes pierced in the eggs.

I decided to choose almond butter instead. When combined with dark chocolate and some extra sweetener, that should make fabulous nougat, I thought.

I calculated the needed amounts and did some experiments, filling chocolate molds with the nougat mixture. Indeed, the result was especially delicious, and the consistency was melt-in-the-mouth!

Encouraged by this, I was ready to make the final recipe and take photos for this post. The most difficult part was waiting for the filling to set because it’s so mouthwatering and luscious! These eggs are super satisfying, too, so it might be a good idea to divide eating one egg over a couple of days. But on the other hand, Easter is time for indulging, so it’s better to overindulge yourself in these eggs than in the sugary commercial eggs!

Here’s the recipe for you to enjoy:

3-Ingredient Keto Wiener Nougat Filled Eggshells

Yield: 8

Check the post and the photos for more detailed instructions on how to empty and sterilize the eggshells.

Ingredients

8 organic free-range eggs
1 cup = 240 ml all-natural unsweetened almond butter
8 oz = 230 g extra-dark chocolate (cocoa content 90%)
1/3 cup = 80 ml powdered erythritol

Instructions

1. Empty and sterilize the eggshells as described at the beginning of this post.
2. Make the nougat mass: combine the almond butter, chocolate, and the sweetener in a small saucepan.
3. Heat over low heat, all the time mixing, until the chocolate is melted.
4. Transfer the nougat mass into a pitcher.
5. Fill the eggshells with the nougat mass. Let set in the fridge overnight.
6. Decorate and serve. Store the eggs refrigerated.

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Nutrition information	In total	Per serving if 8 servings in total
Protein	78.3 g	9.8 g
Fat	244.4 g	30.6 g
Net carbs	47.4 g	5.9 g
kcal	1383 kcal	173 kcal

Tips for variations

Let’s talk first about sweeteners. Instead of powdered erythritol, you can use any liquid or powdered natural calorie-free sweetener, like allulose, monk fruit, or stevia. Don’t use granules or crystals as they won’t dissolve in the nougat mass.

Instead of almond butter, you can use (unsweetened) hazelnut butter — or half almond butter and half hazelnut butter — to make even more genuine Mignon Eggs and to reduce the carbs even further. And if you love peanut butter, you can certainly replace the almond butter with peanut butter — just remember that peanut butter is much higher in carbs than almond or hazelnut butter.

This treat has a strong flavor, thanks to extra-dark chocolate. If you want a milder version, use decent sugar-free (i.e., erythritol or stevia-sweetened) milk chocolate instead of dark chocolate.

And now the easy option: if emptying and filling eggshells is too laborious for you, pour the melted nougat mass into egg-shaped silicone or polycarbonate chocolate molds. Let chill in the fridge until solid. It’s better to freeze the mold for about half an hour before removing the nougat for easier removal.

Use a drop of melted dark chocolate as “glue” and attach two halves together. Looks pretty!

You can still dip the eggs in melted dark chocolate for a really luxurious treat.

Now, you must wonder what to do with all those eggs that are left from the emptied shells. You can bake some delicious keto bread or this Baked Omelet Roll — it needs 8 eggs, so it’s a perfect match!

General prattling

So, this week was really busy, mainly with Ketokamu projects and some linguistic tasks. As said, I developed a similar Easter egg recipe for our Ketokamu followers. Also, the decoration theme was the same:

In addition, I held a private webinar on Wednesday for a small well-being challenge group. The topic was Clean Keto vs. Dirty Keto.

I made some more keto Easter recipes, like this ketoized Finnish Easter classic, Quark Pie:

I also managed to perfect a crispbread recipe using our Ketokamu baking mix. After numerous experiments, I finally got crunchy bread that holds well together and doesn’t break and crumble easily.