These sugar free Easter eggs are my keto version of Cadbury creme eggs! We all thought they were more delicious than the original. Diabetic easter eggs are easy to make with just 5 ingredients. And even better, they are just 2.1g net carbs per egg.

Easter is one of the occasions when sugar consumption goes through the roof. So, what to nibble on when everyone else is packing in the chocolate eggs?
Here is the good news: Following a sugar free diet does not mean you have to give up sweet pleasures. You can enjoy healthy sugar free Easter candy that tastes just as good as your old favourites - from chocolate peanut butter eggs to the ultimate classic: the Cadbury creme egg!
Today, I want to show you how to make diabetic friendly creme eggs at home.
In a nutshell, I sweetened them with powdered low carb sweetener and used 90% dark chocolate. I also decided to add mascarpone to the buttercream mix for a better taste.
I'm so pleased with the result! The filling tastes like a rich cheesecake that's encased in a crisp chocolate shell.
Ingredients

Chocolate - I used 90% dark chocolate (by Lindt). You can also use sugar free chocolate. Alternatively, use my homemade low carb chocolate recipe!
Butter - It should be unsalted and room temperature. Ideally, take a pack of butter out of the fridge the night before. This way it's nice and soft when you're ready to go.
Mascarpone - This Italian soft cheese is higher in fat than cream cheese. It contains 42g fat per 100g compared to about 20g per 100g for regular cream cheese, which makes it firmer and even creamier.
Powdered sweetener - I used an erythritol and monk fruit blend, which is a 1:1 sugar alternative. Allulose, xylitol, Bocha Sweet or Swerve will work as well. Just make sure your sweetener of choice is powdered. You can powder granulated sweetener in a food processor or coffee grinder.
Food colouring: Ideally, choose a natural food colouring. Alternatively, try adding 1 teaspoon egg yolk to the mix. Or check out this article on how to make your own DIY food dye!
Instructions
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Break the chocolate into squares (or use sugar free chocolate chips) and put in a bowl together with 1 tablespoon of butter or coconut oil. Melt using one of these methods:
- Water bath (bain marie): Put the chocolate and butter in a heat proof bowl and put on top of a pan filled with hot water. Stir until melted.
- Microwave: Heat the chocolate and butter on high for 1 minute. Stir until the chocolate is fully melted. Only microwave up to 30 seconds more if the chocolate is still very firm. It is important that you stop microwaving BEFORE all chocolate is melted.

Step 2: Put 1 teaspoon of the chocolate mix into each Easter egg mould. Swirl around and use the back of your spoon or a brush to coat the mould. Freeze until set.

Step 3: Repeat 2 more times until you have used two thirds of the chocolate. Cool in the freezer.

Step 4: Make the creme egg filling: Blend the room temperature butter and powdered sweetener until fluffy and well-incorporated. Then add the mascarpone and blend briefly until smooth.
Step 5: Put ¼ of this mix into a separate bowl and add ¼ teaspoon food colouring to make the egg yolk mix.

Step 6: Now spoon the white mascarpone cream mix into the chocolate shells.

Step 7: Make an indentation into the top and add the egg yolk mix. Flatten.

Step 8: Spoon over another teaspoon of melted chocolate over the top to seal your keto creme eggs. Place back into the freezer for about 20 minutes until they are fully set.
Creme eggs without mold
Here's how you make this recipe without the mould:
- Start by rolling the yellow yolk mix into a ball.
- Press the "egg white" mix around it and form an egg shape. Do this with your hands or use two spoons.
- Place the eggs on a baking sheet line with parchment paper and freeze for 30 minutes.
- Remove from the freezer. Using a fork, dip and roll in melted chocolate to coat. Then, freeze your sugar free Easter eggs until set - a further few minutes.
Recipe variations
If you cannot get hold of mascarpone, use cream cheese instead. I would recommend though that you slightly alter the amounts. Use ¾ cup butter and ¾ cup cream cheese. This way, you should end up with a similar fat content and a frosting-like consistency.
If you are not a fan of food colouring and don't want to go through the trouble of making your own, simply leave it out and keep your sugar free easter eggs beautiful and white.
Or put a spin on the recipe by adding desiccated coconut or sugar free chocolate chips into the mascarpone mix!

Storage
Because of the filling, it's best to keep the creme eggs in the fridge. Store for up to 1 week.
It's also possible to freeze them for up to 3 months (and make that Easter feeling last a little longer!)
Related recipes
Here are more diabetic-friendly and sugar free Easter treats:
- Keto Reeses Peanut Butter Cups - The classic chocolate peanut butter treat adapted to suit a sugar free diet. If you have an egg mould, feel free to use this recipe for keto peanut butter eggs.
- Sugar Free Fudge - So creamy and chewy!
- Keto Chocolate Truffles
- Easy No Bake Cheesecake Bites - A must for anyone who loves gluten free low carb cheesecake but does not want to make an entire cake.
- Deviled Egg Easter Chicks - And here is a savoury option that makes a fun appetizer for your sugar free Easter menu!
Tried this recipe? Give it a star rating below!
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Recipe

Sugar Free Easter Creme Eggs
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- Silicone Easter egg moulds
Ingredients
Chocolate Shell
- 5.3 oz / 150g dark chocolate I used 90% Lindt, or use 1 cup sugar free chocolate chips
- 1 tablespoon butter
Filling
- 1 cup / 250g mascarpone take out of the fridge at least 1 hour before using
- ½ cup / 114g butter room temperature
- ½ cup / 80g powdered sweetener
- ¼ teaspoon yellow food colouring
Instructions
- Break the chocolate into squares (or use sugar free chocolate chips) and put in a bowl together with 1 tablespoon of butter. Melt in a water bath or in a microwave (1 minute, then stir).
- Put 1 teaspoon of the chocolate mix into each Easter egg mould. Swirl around and use the back of your spoon to coat the mould. Freeze until set. Repeat 2 more times until you have used two thirds of the chocolate.
- For the filling, Blend the room temperature butter and powdered sweetener until fluffy and well-incorporated. Then add the mascarpone and blend briefly until smooth. Don't over-blend here! Now put ¼ of this mix into a separate bowl and add ¼ teaspoon food colouring to make the egg yolk mix.
- Now spoon the white mascarpone cream into the chocolate shells. Make an indentation into the top and add the egg yolk mix. Flatten.
- Spoon over another teaspoon of melted chocolate over the top to seal your keto creme eggs, using the remainder of the chocolate. Place back into the freezer for about 20 minutes until they are fully set.
Jane
So delicious!!! Great recipe
Lyndi
Hi, can I combine almond paste with the mascarpone for a little different flavor? TY
Gail O
Amazing! I made these Keto Easter Eggs for Easter this year. The store was out of marscapone so I subbed cream cheese. My non keto family even loved these and they kept insisting that there was no way these were low carb/ keto and no sugar. Thank you for a wonderful recipe.
Richard Allen
Just made these & they were great. I had to use more chocolate, but I think I put too much in on the first go & had a thick pool at the bottom.
Great filling, really enjoyed them.
Diane
Absolutely love these.
Now going to make some today but instead of creme egg filling, I thought I'd blend the butter cream with strawberries for a different taste.
Amazing receipies you have. Really enjoying my Keto using your ideas.
Thank you so much x
Kelly
These are delicious. A must try!!!
Kelly
Amazing!!!!!! These really help curb sugar cravings
Bethan McGuigan
Just made these. I thought the moulds would be tricky but was actually really easy. They are lovely - obviously don’t taste exactly like creme eggs but I’m not sure I’d want the sickly sweet creme egg taste after doing keto for 8 months! I used chocologic dark chocolate for mine and had to use a bit more than the recipe - I assume my spreading on the moulds was thicker ! Thanks again Karin for another great recipe .
Alex
Further to my earlier comments- I had to increase the amount of chocolate required. I ended up using a full 225 gram box of unsweetened bakers chocolate, with the 1 tbsp butter as per the recipe, to which I added powdered monk blend sweetener, to cover my 45 eggs.
Thanks again Katrin for a very good recipe.
alex
Super recipe. Just made these for this coming Easter. I used smaller molds, mine are 1 tbsp volume molds, and got 45 eggs instead of 12! I made the mistake of not putting enough chocolate in the bottom of the mold and had some break coming out of the mold. Make sure you put enough chocolate in the base of the mold or they crack and break coming out. Did not use the freezer, putting in the fridge was just fine between steps. The filling is very good, I used 1/8 tsp powdered yellow coloring and added 1/2 tsp rosewater to the filling as had seen on some other Easter creme egg recipes. The filling recipe would make a delicious buttercream icing/ frosting for a cake!