With its gooey, sugary content that bursts when you bite into the chocolate-covered shell, Keto Cadbury Eggs are impossible to resist. You don’t have to give in or miss out this Easter since these keto Cadbury creme eggs include a filling that is comparable to the genuine thing but without carbohydrates or sweets.
A Holiday Recipe
Another festival that is overrun with wonderful candies is Easter. They are present in everything, even chocolate and jelly beans! Even though you live a low-carb diet, you don’t have to give up your favourite foods, like these keto Cadbury eggs. I also have recipes for banana Laffy taffy and chewy sugar-free caramels! Everyone can find something.
A tiny bit of coconut oil is used to melt sugar-free chocolate. The melted chocolate is delicately spread over a silicone egg mold. We combine a thick keto syrup with butter for the filling. Although this deviates from the original recipe, several low-carb Cadbury egg recipes call for cream cheese or buttercream frosting as the filling. When you bite into these chocolate-covered Cadbury creme eggs, the same delectable filling will flow out thanks to my keto version of the recipe.
Naturally, we’ll need to mould these into an egg. Utilizing a silicone half-egg mould is the simplest option. These lie properly, which prevents them from rolling around, and we don’t need to bother about adhering the two egg halves together.
Chocolate – I use sugar-free chocolate in this keto Easter candy recipe. You can also use dark chocolate or baker’s chocolate, but they might be bitter, so you might need to add more powdered sugar-free sweetener. The chocolate is thinned out using coconut oil to make it simpler to distribute into the mould.
Vanilla syrup: There are several benefits to using a sugar-free vanilla syrup. In addition to aiding in the development of the gooey centre, it also imparts a faint vanilla flavour and some sweetness. Additionally, allulose syrup is an option.
Butter – Enhances flavour and thickens filling while also adding flavour to our sweet centre.
- 5 ounces of divided sugar-free chocolate chips
- 50 ml of coconut oil
- Vanilla ChocZero syrup in a half-cup
- 12 cups softened unsalted butter
- One-half teaspoon of vanilla extract
- 14 teaspoon of salt
- silicone egg mould, 2 teaspoons sugar-free powdered sweetener
- food colouring in yellow
- STEP 1 of directions: Melt the chocolate.
- In a glass bowl that can withstand the microwave, combine 2 oz of chocolate and coconut oil. Stirring in between, microwave for THIRTY seconds . can also be melted over a stove using the double boiler method.
- SECOND STEP: Chocolate shell
- Add a little quantity of melted chocolate to each cavity of a silicone egg mould, and then use a spoon or paintbrush to smooth the sides up until the cavity is completely covered. until it has firm, refrigerate or freeze (5-15 minutes).
- 3rd step: Filling
- Mix the butter, vanilla extract, vanilla syrup, and salt in a medium bowl until they are smooth and creamy.
- Make the yolk in Step 4
- Add roughly one-third of the filling to a small bowl. Because you don’t need as much yolk as egg white, this will be the yolk bowl. Your “whites” will be in the bigger bowl, and your “yolks” will be in the smaller bowl. Add 1-2 drops of food colouring and a powdered sugar-free sweetener to the yolk bowl.
- EGG FILLING, STEP 5
- Add a tiny bit of the white filling, then a tiny dollop of the yellow filling to the hardened chocolate shells. Add the remaining white filling, making sure to leave space for the final chocolate coating to seal the interior.
- SIXTH STEP: Seal the eggs
- As mentioned above, melt the remaining 3 oz of chocolate in the microwave or on the stove. Each egg’s top should have a thin layer of molten chocolate applied to it until the filling is hidden. To set, freeze for five minutes.
- STEP 7 Peel the egg.
- Remove the eggs from the freezer after the chocolate has dried and peeled them from the moulds. The inside filling will become more gooey and ideal for biting into as the eggs sit at room temperature for a longer period of time.
A cocoa shell
This sugar-free Cadbury egg’s chocolate shell is simple to make because we use semi-sweet keto chocolate chips. These microwave are readily meltable. Once melted, chocolate has a thick consistency; therefore, coconut oil is used to thin it out. You can replace coconut oil if you don’t like it with butter or ghee.
In this dish, chocolate substitutes could be:
ChocZero is sugar- and alcohol-free chocolate. Take pleasure in white chocolate, milk chocolate, dark chocolate, and even peanut butter.
Amount Per Serving
Total Carbs 17.3g
Net Carbs 1.5g