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.
Set a heatproof bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn't touch the water.
Combine the chopped chocolate and the cocoa butter and stir frequently until melted and smooth.
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.
Place mold on a baking sheet and freeze until set, about 20 minutes.
Beat the butter with the powdered sweetener until well combined. Slowly drizzle in the condensed milk, beating on medium low, until smooth.
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.
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.
Set the eggs in the freezer for another hour to firm up.
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.