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.
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!
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.
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!
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!)
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!
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Sugar Free Easter Creme Eggsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Silicone Easter egg moulds
- 5.3 oz / 150g dark chocolate I used 90% Lindt, or use 1 cup sugar free chocolate chips
- 1 tablespoon butter
- 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
- 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.