These sugar free Easter eggs are my keto version of Cadbury creme eggs! We all thought they were more delicious than the original. My diabetic Easter eggs are easy to make with just 5 ingredients. And even better, they are just 2.1g net carbs per egg.
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!
In this post I am going to show you how to make diabetic friendly chocolate Easter eggs at home. This recipe is inspired by the Cadbury's Creme Egg, which is a popular milk chocolate egg with a sugar syrup fondant filling in white and yellow.
Of course, my chocolate eggs do not taste at all like the original. I think they are way more delicious!
They have a decadently rich buttercream mascarpone filling which is encased in a crisp dark chocolate shell. Naturally, the filling is white with a yellow "yolk" centre - just like a proper Easter egg should.
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
Melt the chocolate with butter or coconut oil.
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.
Expert Tip
There are 2 ways to melt chocolate:
- 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. This prevents it from overheating, which can cause it to seize and curdle.
Recipe Variations
If you cannot get hold of mascarpone, use cream cheese instead. I recommend 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.
The food coloring is optional. You can simply leave it out.
Or put a spin on the recipe by adding desiccated coconut or sugar free chocolate chips into the mascarpone mix!
Recipe FAQs
Simply fill the chocolate casing with a firm peanut butter. Add a little coconut flour or protein powder if the peanut butter is runny.
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 the eggs until set - a further few minutes.
I am not a doctor and I cannot give you medical advice, but I do have a mother-in-law who is a type 2 diabetic. She enjoys these chocolate eggs every single year and never has a blood sugar spike. I have called this a "diabetic Easter egg" recipe because it uses a zero carb sugar substitute instead of sugar.
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, sugar free Easter treats:
- Keto Peanut Butter Cups30 Minutes
- The Best Keto Fudge1 Hours 25 Minutes
- Sugar Free Truffles10 Minutes
- Keto Cheesecake Bites - No-Bake40 Minutes
Last but not least, my Deviled Egg Easter Chicks are a fun savory 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.
janet
Kate, thank you for all the hard work you put in the presentation and education of making this great recipes throughout your website. I must try this one as a neighbour deserves a goody for some help he gave us.
Where did you find those perfect Easter egg molds?
Katrin Nürnberger
Thank you so much! I got them on Amazon.