Keto Easter Creme Eggs really do exist! This childhood favorite is made with a low carb condensed milk filling and a sugar-free chocolate shell. A truly special keto holiday treat.
I am finally updating my Keto Creme Eggs recipe, and now they are better than ever. I first posted these homemade sugar-free Easter eggs in 2014. It was delicious then, but with new methods and new ingredients, I was confident I could do even better.
Cadbury’s Easter Creme Eggs were a very important part of my formative years. I can remember quite vividly the commercials for them that would come out mid-winter, heralding the arrival of Creme Eggs in the stores.
One in particular sticks in my brain, of some young people rollerskating with their eggs, biting off the tops to reveal the creamy centers. I have no idea what roller-skating and Easter eggs have in common, but it was early eighties and I suppose it seemed cool. Possibly very messy, but cool nonetheless.
Creme Eggs: A Guilty Pleasure
I haven’t had a real creme egg in many years now, but they were always such a guilty pleasure for me back in the day. They are as junky as it gets but by god, they were delicious.
I had a ritual of biting the top off and slowly licking out the creamy center, and then eating the rest of the chocolate. I am sure it was disgusting to watch, so I typically ate my creme eggs privately, with no one around to see or to bother me for any. I waited for Creme Egg season like a child waits for Christmas.
Updated Keto Creme Eggs Recipe
The original recipe was made with my Sugar-Free Condensed Milk, and this one is as well. But the ingredients in my keto condensed milk have changed, making it gooier and less likely to re-crystallize.
The condensed milk alone is not sufficient. It’s neither sweet enough nor thick enough for the filling. If you simply used it as is, it would spill all over the place as you bit into your homemade Easter egg.
Previously, I tried thickening it with additional Swerve and a touch of coconut flour. It was good, but you could taste that coconut a bit and I wanted more of a true cream filling.
This time, I simply softened some butter and beat that with more sweetener and the condensed milk. I ended up with a soft, slightly gooey buttercream that made the perfect filling. It’s ideal for these keto creme eggs… firm when chilled but soft and melt-in-your-mouth at room temperature.
They were better than I had ever hoped. And I had to fight my kids for the last few – my teenage daughter gave me such a baleful glare when I said that the last one was for me!
How to make Keto Easter Creme Eggs
While these aren’t hard to make, they do take some time and effort. So set aside a bit of your day and enjoy the process!
Egg-shaped candy molds
These come in all shapes and sizes, so of course that will affect how many eggs you get and how many to eat per serving. I have a mold that is similar to THIS ONE. Mine holds 12 in one mold and this is a set of two that hold 6 each but the size of the individual eggs is similar.
And this mold creates keto Easter eggs that are about the same size as the traditional Creme Eggs, so it’s ideal for this recipe.
Sugar-free chocolate shell
Milk or dark chocolate, it’s up to you! I used Lily’s new milk chocolate chips for this but you could just as easily use the dark, if you prefer.
You will note that I always melt my chocolate with a bit of cocoa butter. This serves two purposes:
- It makes the chocolate coating a bit thinner and helps keep it from seizing.
- It makes the shell more firm and less likely to melt at room temperature.
If you don’t have cocoa butter, you can use coconut oil but your eggs will be more melty at room temperature.
When coating the inside of the molds, be sure to coat well and cover any thin areas. I go over mine once and then look for thin spots and go over those again. I usually just spread mine over with a small spoon.
Creme Egg Filling
This filling is a combination of my keto condensed milk and keto buttercream frosting. The condensed milk takes two sweeteners, Swerve and BochaSweet, for a better consistency that doesn’t recrystallize. If you can’t get BochaSweet, you can use allulose or xylitol.
And if you truly can’t get any of those, you can use all powdered Swerve but your filling may recrystallize some. It will still be tasty!
I did use a touch of natural yellow food coloring to make the “yolk” in the filling. Remove a few tablespoons of the filling mixture and whisk in some color until it’s a bright yellow.
These Keto Creme Eggs are a truly delicious sugar-free Easter treat!
Check out my Keto Easter Menu Plan for more great ideas for your low carb, sugar-free holidays.
Gooey keto Creme Eggs for Easter! This childhood favorite is made with a soft buttercream filling and a sugar-free chocolate shell.
- 6 ounces sugar-free chocolate, chopped (milk or dark, your choice)
- 3/4 ounce cocoa butter
- 6 tbsp butter, softened
- 1/4 cup powdered Swerve Sweetener
- 3/4 cup sugar-free condensed milk
- Natural yellow food coloring
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Set a heatproof bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn't touch the water.
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Combine the chopped chocolate and the cocoa butter and stir frequently until melted and smooth.
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Use a small spoon to cover bottom and sides of egg-shaped silicone molds with a good coating of chocolate, making sure to cover any thin spots. You should use about 1/2 to 2/3 of the chocolate, saving the rest to top the eggs after filling.
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Place mold on a baking sheet and freeze until set, about 20 minutes.
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Beat the butter with the powdered sweetener until well combined. Slowly drizzle in the condensed milk, beating on medium low, until smooth.
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Remove about 2 tablespoons of the mixture to another bowl and whisk in a little yellow food coloring at a time until a bright yellow is achieved.
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Add a tablespoon or so of white condensed milk mixture to each chocolate shell, then dab a small amount of yellow condensed milk mixture in the center of each. Top with more white condensed milk.
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Set the eggs in the freezer for another hour to firm up.
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Re-warm the remaining chocolate gently over the pan of simmering water. Spoon over the filling and spread to the edges. Return to the fridge or freezer for another 30 minutes to firm up.
Vicki Bensinger says
Yum I love these! Plus your chocolate molds are so pretty. Won’t these be fun to add to the Easter basket! Great recipe.
Carla says
OMGOSH these are fantastic…now to wonder if I could replicate.
[email protected] says
They look fantastic, love those molds! 😉
Nancy [email protected] says
Wow, oh WOW! These are amazing! You did a fantastic job on recreating this!
Rebecca {foodie with family} says
Oh Carolyn! These look just plain delicious!! I love the low-carb option for Easter goodies.
Susan the farm quilter says
Oh these look lovely!!! Now can you come up with a recipe to duplicate the old Sunshine Yum Yum cookies? Trying to figure out how to make a gluten/sugar free shortbread cookie with a ribbon of caramel, topped with coconut and a drizzle of chocolate! You are so good at figuring this out…my efforts are not even appreciated by critters around the farm…maybe I need to get a goat!!!
Carolyn says
Okay, I have never ever heard of Sunshine Yum Yum Cookies. Link?
Linda says
I remember the Sunshine Yum Yum cookies well! My dad retired from Sunshine Biscuits!
Caroline says
Hi Carolyn, I get a problem with my condensed milk in that it goes too solid. Is it jut a case of not simmering it so long, or maybe not adding the full mount if xantham? It’s sitting in the fridge now in a kind of extra thick cream consistency.
Carolyn says
Hmmm, not really sure what the problem is but it will work well enough for this recipe, I think. Thick is good so it’s not too gooey in the shells. If you think it’s TOO thick, you could add a little more cream to thin it out but I bet it will be fine. Don’t add the coconut flour and you might even need less powdered erythritol to get the right filling consistency.
Susan Hoefer says
Can’t wait to try these!
Wanted to know if you had ever tried to chocolate coat homemade sugar free marshmallows! Another favorite of mine! Doesn’t even have to be in the shape of a bunny!
Erica B says
Hi Susan, I’ve made Carolyn’s peppermint marshmallow recipe (with vanilla extract instead of peppermint) and dipped the cut marshmallows in chocolate. They come out beautifully.
Erica B says
Forgot to note, if you coat marshmallows from that recipe, be sure to freeze them briefly before dipping (as Carolyn advises). It keeps their shape and helps the chocolate set more quickly.
Lorraine says
I never liked Cadbury Eggs, WAY to sweet for me! The guys in the family sure like them though!
I may try these, they sound so much better with dark chocolate.
Anna @ Crunchy Creamy Sweet says
These are genius, Carolyn! Sharing!
[email protected] says
Awww, those are so cute! These sound so much better than the store ones!
Jolene says
Ooohhhh, these look good and I was eyeballing them in the store the other day (but controlled myself). Thank you!
Nicole, RD says
So, umm…I’ll message you my mailing address? 🙂 WANT!!
Lauren says
I love Cadbury Easter Eggs! I look forward to these showing up in the stores this time of year! I’ll have to try the DIY!
Nancy Good says
Hey..Do you think I could substitute carob for the chocolate and use less sweetener for the “chocolate shell”? I have a severe allergy to chocolate.
Carolyn says
I’ve never worked with carob but it’s certainly worth a try!
Lisa says
I am going to make these for my diabetic son for Easter.
Tess @ Tips on Healthy Living says
I haven’t had Easter creme eggs in forever! They bring back so many wonderful childhood memories. I can’t wait to try this recipe- thanks so much for sharing!
Ashley @ Wishes & Dishes says
Love this!!! I love those Easter creme eggs…
Sara P says
When you say “powdered swerve” do you mean the confectioner’s sugar style, or just the granulated?
Carolyn says
Confectioners. When I was growing up, we called it icing sugar or powdered sugar so that’s how I think of it.
Nikki says
These look amazing and I will be making them shortly! Is there any substitution for the cocoa butter?
Carolyn says
You could use coconut oil but your chocolate shell will be softer and they should be kept in the fridge!
Nikki says
Thank you!
Rhi says
So the cocoa butter will keep the shell hard enough that it doesn’t need to stay in the fridge? At least long enough to transport it somewhere else?
Carolyn says
Yes, they should be okay in transport, as long as you aren’t letting them sit in hot sun or out for too long on a really warm day.
Katrina says
God bless you! I love Cadbury eggs! And eat them the exact same way as you describe! Can’t wait to try this. Thank you!
Lisa @ myskinnyplate says
You’re my hero!
I always do well with weight management (it also helps having a website geared toward helping others lose weight) but holiday’s are my WORST!!
I’m currently shopping for my three kids (and husband) and drooling at all of the yummy Cadbury Creme Eggs that I won’t get to enjoy. 🙁
I’m definitely trying this recipe out. Thanks for sharing & Happy Easter!
Taylor says
Can you sub Lily’s for the chocolate?
Carolyn says
I use Lily’s in this recipe. What did you want to sub?
Sherri says
I made the condensed milk but mine went like a caramel colour from reducing it how do I get it to stay white
Carolyn says
You basically made dulce de leche, it sounds like. I think you needed to take it off sooner.
Eva Q says
I love this idea! Anyway to make these more like “milk” chocolate? You are such a blessing!!!
Carolyn says
Use Lily’s milk chocolate.
Nicole says
Omg! You read my mind! As a Canadian, I see these during Easter and remind myself that I can’t eat them which makes me sad because I had them every Easter as a child. I thought I wonder if Carolyn could make a recipe for these eggs and I just logged in and saw this! Thanks so much! This truly has made my day and am thankful for the work that you do!