Creme egg lovers rejoice- Enjoy a homemade version of the popular Cadbury Creme Eggs! A quick and easy copycat recipe that tastes JUST like the original!
A keto and low carb recipe for homemade Cadbury creme eggs! Made with just 4 ingredients, these creme eggs are a gooey white and yellow filling, covered in sugar free chocolate! The perfect homemade Easter candy recipe!
Homemade Creme Eggs
Pick your jaws off the ground and get ready to save tons of money, by making your own homemade cream eggs…with a diet-friendly twist!
I think it is safe to say when it comes to Easter eggs and Easter candy (and hot cross buns!), Creme eggs are a universal favorite.
What’s not to love about them? A gooey creamy filling replicating an egg (white and yellow) all covered in chocolate.
There are some significant downsides to the humble, delicious Cadbury creme egg. Nutritionally, they contain very little benefits. Loaded with sugar, saturated fats and a slew of unquestionable ingredients…they aren’t the best.
Not just that, Creme eggs aren’t suitable for many diets out there!
Oh and another thing… They are darn expensive! As a regular consumer of creme eggs, I’d happily fork out over $1.50 for a single egg, which is no longer seasonal- These eggs are available year round.
Well, friends. We’ve got an easy winner here.
Homemade Keto Cadbury Creme eggs with a tested paleo and vegan option.
Why make this Creme Egg Recipe
Ironically, several years ago, my own mum made homemade creme eggs, following this recipe here. All I simply did was test out a few substitutions and have come pretty darn close to replicating the humble creme egg.
Texture-wise, they are VERY similar to the inspiration- A delicate chocolate shell breaking into a gooey creme filling.
Taste-wise, it’s a sweet tooth’s dream- A rich, dark chocolate coating filled with a sweet, creamy center.
How to make Creme eggs from scratch
- Coconut condensed milk (standard or sugar free condensed milk).
- Powdered sugar (or substitute).
- Turmeric (or yellow food coloring).
STEP ONE- Melt the chocolate
Add the chopped chocolate to a microwave-safe bowl or stovetop and heat up until it has melted.
STEP TWO- Fill the egg molds
Pour a small amount of the chocolate into the egg molds and use a brush or spoon to ensure all the sides are coated.
STEP 3- Make the filling
In a small bowl, whisk together the condensed milk and powdered sugar until combined. Remove one tablespoon of it and place it in a small bowl. Whisk in the turmeric. Alternatively, you can add yellow food coloring.
STEP 4- Fill the eggs
Evenly distribute the white filling amongst the eggs, then drop a small amount of the yellow cream to the center of them. Freeze for around 15 minutes to firm up, before spreading the remaining chocolate on top.
Unlike the creme filling, once the chocolate coating is added, the creme eggs become super stable. This means you can keep them at room temperature, for up to a week.
The eggs are best kept refrigerated and will keep for up to a month.
Homemade creme eggs are also freezer friendly and will keep for up to 6 months.
Tips and Tricks
Don’t be concerned if your filling starts to flatten once you form them into eggs- Just move quickly and freeze them. Once they have firmed up and are to be taken out the refrigerator, you can form them back into egg shapes.
Beating the filling mixture will take a little time, but keep mixing and you’ll be left with a smooth and silky texture.
More delicious Easter Dessert Recipes you’ll enjoy
- Keto Coconut Easter Eggs
- Peanut Butter Easter Eggs
- Keto English Toffee
- Almond Roca
- Carrot Cake Fat Bombs
Homemade Creme Eggs (4 ingredients!)
- Prepare two 8-count egg molds and set aside.
- In a microwave safe bowl or stovetop, melt your chocolate. Spread a thin layer of the chocolate into the egg molds, ensuring the edges are covered. Place it in the refrigerator while you make the filling.
- In a small bowl, whisk together the condensed milk with powdered sugar until combined. Remove one tablespoon of it and add it to a separate bowl. Whisk in the turmeric powder.
- Remove the egg molds from the refrigerator and add in the white cream filling to each one. Once that is done, add a small portion of the yellow cream to the center of each one and place in the freezer for 10 minutes to firm up.
- If needed, re-melt the chocolate. Pour the remaining chocolate to the egg molds and refrigerate until firm.
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