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sugar free easter eggs made with chocolate and a mascarpone filling, one is sliced open showing the inside
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Sugar Free Easter Creme Eggs

Katrin Nürnberger from sugarfreelondoner.com
A fun keto Easter candy for everyone who's missing Cadbury Creme Eggs! These sugar free Easter eggs are so good that you'll want to come back for seconds.
Course Dessert
Cuisine British
Prep Time 15 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 196kcal

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 tbsp 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 tsp yellow food colouring

Instructions

  • Break the chocolate into squares (or use sugar free chocolate chips) and put in a bowl together with 1 tbsp of butter. Melt in a water bath or in a microwave (1 minute, then stir).
  • Put 1 tsp 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 tsp 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.

Notes

Net carbs: 2.1g per creme egg (if you use sugar free chocolate chips). Makes 12 egg halves. Net carbs with 90% Lindt chocolate: 2.4g / 221 calories per creme egg. 
My moulds measured 7 x 4.5 cm (about the size of a real egg). 
Store in the fridge for up to 1 week. 
If you want to use cream cheese instead of the mascarpone, I recommend that you alter the amounts a little and use ¾ cup butter and ¾ cup cream cheese. 
I used these silicone moulds, which make generous portions. If you can find smaller moulds, go for them. Personally, I think ½ the size of mine would be just perfect.   

Nutrition

Calories: 196kcal | Fat: 19.3g | Saturated Fat: 12.6g | Fiber: 3.6g | Sugar: 0.4g