Low Carb Easter Creme Eggs: they DO exist! This childhood favorite is made with a low carb condensed milk filling and a sugar-free dark chocolate shell. What a treat!
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 Easter Creme Eggs in the stores. One in particular sticks in my brain, of some young people skating round and round at a roller rink 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 was cool to frequent roller rinks back then. Seems both dangerous and messy to me, actually. You risk concentrating so hard on the delicious creme egg, you end up crashing into someone. Or you concentrate too hard on the roller-skating and end up spilling the precious cream filling all down your front. Either way, roller-skating while eating creme eggs seems like a very stupid thing to do. Stop and focus on your creme eggs, people, so that you can taste all the delicious goodness with every fiber of your being!
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I haven’t had a real creme egg in a good 5 years or so 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.
This year, I decided it was time to create my own, much healthier, sugar-free version of the beloved treat and I knew exactly how I wanted to do it. I knew that my Low Carb Sweetened Condensed milk would make the perfect filling with a little added sweetener and something to help thicken it up. Creme eggs should be gooey, and the center should spill out as you bite into it, but not completely liquid. I was pretty certain I could get it just right. As for the chocolate shell, it would have to be dark chocolate. The original creme eggs were milk chocolate, of course, but that’s pretty hard to achieve with low carb ingredients. And let’s face it, dark chocolate is so much better for you. Plus I knew it would help offset the sweetness of the filling.
I did have a heck of a time finding egg-shaped chocolate molds. I figured they would be available in all craft stores this time of year, but apparently people aren’t as keen as I am on making their own creme eggs. I did finally find this silicone Wilton molds at Joanne’s, and it was perfect, because the flexible molds allowed me to pop the completed eggs out very easily. It only had 12 cavities, however, and I had enough chocolate and filling for about 14 eggs. How many you get and how big they will be depends on what molds you can find for them. I highly recommend the Wilton silicone ones (they are available on Amazon as well).
- 1 & 1/2 ounces Cocoa Butter
- 1/4 cup butter
- 2 ounces unsweetened chocolate
- 1/2 cup powdered Swerve Sweetener
- 1/3 cup cocoa powder
- 1/2 tsp vanilla extract
- 1 recipe Low Carb Sweetened Condensed Milk
- 6 tbsp powdered Swerve Sweetener
- 1 tbsp coconut flour
- 2 drops yellow gel food coloring optional
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Set a metal or ceramic 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 cocoa butter, butter and unsweetened chocolate in bowl and stir until melted and smooth.
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Stir in sweetener, cocoa powder and vanilla until smooth.
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Use a spoon to cover bottom and sides of molds with a good coating of chocolate. Place mold on a baking sheet and freeze until set, about 20 minutes.
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Combine Low Carb Sweetened Condensed Milk with sweetener and coconut flour to thicken. Remove about 2 tablespoons of this mixture to another small bowl and add yellow food coloring, if desired. Stir to combine.
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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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Top each with more melted chocolate (if it has firmed up, you can gently warm it again over simmering water until melted).
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Freeze until set, at least half an hour.
Serves 14. Each serving has 4 g of carbs and 1 g of fiber. Total NET CARBS = 3 g.
159 Calories; 17g Fat (87.3% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 58mg Sodium.
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.
Bredna@SuagrFreeMom says
They look fantastic, love those molds! 😉
Nancy P.@thebittersideofsweet 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.
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!
Lyuba@willcookforsmiles 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.