• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easter » Keto Easter Creme Eggs

    Published: Mar 14, 2020 · Modified: Aug 19, 2021 by Carolyn

    Keto Easter Creme Eggs

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.4K shares
    Jump to Recipe Print Recipe

    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.

    Keto easter creme eggs in a pile on a white table. A vase of flowers and a plate of chocolate eggs in the background.

    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.

    A pile of keto chocolate Easter eggs on a white plate over a bright colored napkin

    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!

    A keto creme egg broken open to show the gooey cream inside

    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:

    1. It makes the chocolate coating a bit thinner and helps keep it from seizing.
    2. 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!

    A purple Easter basket filled with sugar-free chocolate easter eggs

    Check out my Keto Easter Menu Plan for more great ideas for your low carb, sugar-free holidays.

    A keto creme egg broken open to show the gooey cream inside

    Keto Creme Eggs

    Gooey keto Creme Eggs for Easter! This childhood favorite is made with a soft buttercream filling and a sugar-free chocolate shell.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: creme eggs, keto cream eggs
    Prep Time: 45 minutes
    Cook Time: 5 minutes
    Chill Time:: 2 hours
    Total Time: 50 minutes
    Servings: 12 medium-sized eggs
    Calories: 211kcal

    Equipment

    • Silicone Easter egg molds

    Ingredients

    Chocolate Shell:

    • 6 ounces sugar-free chocolate, chopped (milk or dark, your choice)
    • ¾ ounce cocoa butter

    Cream Filling:

    • 6 tablespoon butter, softened
    • ¼ cup powdered Swerve Sweetener
    • ¾ cup sugar-free condensed milk
    • Natural yellow food coloring

    Instructions

    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 ½ to ⅔ 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.

    Cream Filling:

    • 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.

    To assemble

    • 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.
    Nutrition Facts
    Keto Creme Eggs
    Amount Per Serving (1 egg)
    Calories 211 Calories from Fat 190
    % Daily Value*
    Fat 21.1g32%
    Carbohydrates 6.2g2%
    Fiber 2.8g11%
    Protein 1.2g2%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    2.4K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kathy Cooke says

      April 09, 2022 at 3:13 pm

      5 stars
      These are astonishingly good – better than the original by far! I love the light, smooth texture of the filling; it’s not sticky and gloppy like actual Cadbury eggs. I used coconut cream to make the condensed milk, and I ended up needing maybe another 1.5 oz of the chocolate mixture to completely coat the eggs. I think I had the same molds as Carolyn, and they were pretty easy to work with. They’re easily twice as big as a Cadbury egg, and you just spoon the chocolate in. Easy to pop them out of the molds after they set. My daughter who is picky about most of my keto cooking loves these!

      Reply
      • Carolyn says

        April 09, 2022 at 5:55 pm

        So glad you like it!

        Reply
    2. CM says

      March 13, 2021 at 10:49 am

      If I wanted to prepare for Easter in advance how long could these store in the fridge or freezer and still preserve their taste and quality?

      Reply
      • Carolyn says

        March 13, 2021 at 3:54 pm

        I am honestly not sure how well the filling would do in the freezer. I think you could easily make these 4 to 5 days ahead and store in the fridge, as long as all of your dairy was fresh.

        Reply
        • CM says

          March 14, 2021 at 10:56 pm

          That’s feasible. Thank you so much. We are really looking forward to trying these.

          Reply
    3. Rebecca Charles says

      February 22, 2021 at 7:41 am

      How do I store these in the fridge or in a covered
      Container in a cool place?

      Reply
      • Carolyn says

        February 23, 2021 at 8:42 am

        The fridge is best.

        Reply
    4. Nicole says

      March 22, 2020 at 9:24 pm

      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!

      Reply
    5. Eva Q says

      March 21, 2019 at 2:03 am

      I love this idea! Anyway to make these more like “milk” chocolate? You are such a blessing!!!

      Reply
      • Carolyn says

        March 21, 2019 at 12:33 pm

        Use Lily’s milk chocolate.

        Reply
    6. Sherri says

      March 18, 2018 at 11:24 am

      I made the condensed milk but mine went like a caramel colour from reducing it how do I get it to stay white

      Reply
      • Carolyn says

        April 03, 2018 at 6:49 am

        You basically made dulce de leche, it sounds like. I think you needed to take it off sooner.

        Reply
    7. Taylor says

      April 14, 2017 at 2:40 am

      Can you sub Lily’s for the chocolate?

      Reply
      • Carolyn says

        April 14, 2017 at 7:12 am

        I use Lily’s in this recipe. What did you want to sub?

        Reply
    8. Lisa @ myskinnyplate says

      March 24, 2016 at 9:44 am

      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!

      Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023