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Sugar Free Cadbury Creme Egg

  • Writer: Keto Upgrade
    Keto Upgrade
  • 1 day ago
  • 5 min read

I love chocolate so I had to figure out a chocolate candy I could have on hand for Easter time. So I thought I would tackle the iconic childhood candy the Cadbury creme egg. Truth be told I never actually ate one as a child but I remember the commercials fondly and always knew what they looked like just never had one.




You will need some kind of chocolate mold, definitely don't need to be egg shaped. It's just some kind of chocolate shell filled with a gooey vanilla filling reminiscent of a creme egg. I bought these molds but they are a little bit small- https://amzn.to/47pIZrA , I think these may be a better size egg mold- https://amzn.to/3NPKUiD

The filling is very easy to make and you can make as much or as little as you want, so if you get a different mold than me you may need more or less filling. The filling also only has a carb in it for the amount below and not much more if you make more. The main ingredient in the filling is allulose and I haven't worked with any other low carb sweetener that doesn't crystalize when heated and cooled. The rest of the ingredients in the filling are there to make it thicker and creamier. I believe many other powder add ins will work to thicken the filling. Even just adding a keto white chocolate chip instead of all the other added ingredients which are similar ingredients in a white chocolate chip. The heavy cream powder can be replaced with any powdered creamy substitute like whole milk powder or coconut milk powder. I used a vanilla whey protein but I'm sure any protein powder will work. If you use an unflavored though you may need more sweetness and flavor added.


The chocolate you use will be the determining factor of the carb count for each creme egg. Typically keto milk chocolates are higher carb and that is what creme eggs are usually. So I used a mixture of dark and semi-sweet keto chocolate for the shells.



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Etekcity Food Scale- https://amzn.to/3HEudTS

Etekcity Infrared Thermometer - https://amzn.to/4f0Ujwg

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Isopure Vanilla Whey Protein- https://amzn.to/4tbHaH9

Heavy Cream powder - https://amzn.to/3vwgcfv

Deal Supplement Allulose- https://amzn.to/47XOQnt (cheapest I’ve found)

Durelife Allulose- https://amzn.to/4of141j

Liquid Stevia - https://amzn.to/3nGEReD


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


Keto Creme Egg Filling- Enough for 20 small eggs


120g/3/4 Cup Allulose

2 Tbs. Water

8g/1 & 1/2 Tbs. Vanilla Whey Protein Powder

9g/1 & 1/2 Tbs. Heavy Cream Powder

Pinch Salt

21g/approximately 1/4 Cup pieces broken up Cocoa Butter

1 tsp. Vanilla Extract

1/2 tsp. Liquid Stevia (to taste) Can use any sweetener


6oz. Keto Chocolate

2 tsp. Coconut Oil (more or less to get the consistency flowy)


Instructions:


  1. Place the allulose in medium sized sauce pot (not small) and pour the 2 Tbs. of water around the edges, place on the stove but do not turn on

  2. Measure out the protein powder, heavy cream powder and salt in a small bowl or measuring cup then the cocoa butter into another small dish and have the vanilla and stevia standing by along with measuring spoons

  3. Turn on the allulose to medium heat and swirl off and on as it melts and begins to simmer, keep an eye on the temperature, you want it to read 280 degree consistently

  4. While that is cooking grab a heat proof container and an emersion blender if available, if not you can just whisk the ingredients but it won't be as smooth and creamy

  5. When the allulose reaches 280 degrees pull off the heat and pour into the heat proof container and add the vanilla extract and stir with a heat proof spatula then add the cocoa butter and stir while it melts

  6. Then add all the dry ingredients into the mixture and blend until smooth and creamy, place 2 Tbs. of the mixture into a separate container and add yellow dye for the "yolk" part of the creme egg

  7. Place both mixtures into separate piping or ziplock bags and set aside while you melt chocolate and fill the molds

  8. Place the chocolate and coconut oil in a metal bowl and place over a warm pot of simmering water until half melted, take off the heat and let the residual heat melt the rest of the chips, trying to be under 90 when all the chips are melted

  9. Fill the half egg molds full of chocolate and let sit for a few minutes then dump out the chocolate and clean the edges then place upside down on a cooling rack until solid, fill with filling then freeze for 5 minute

  10. Place a small pan on low heat then turn off and begin unmolding the half eggs, melt each half of the egg on the warm pan then place together and seal with finger if there are any holes, repeat with all the halves then refill mold if you have more filling and chocolate, enjoy!


Macros: 3 of 20 mini creme eggs


130 Calories

11g Fat

11g Total Carbs

6g Fiber

4g Sugar Alcohol

1g Net Carbs

2g Protein


If you are in the Lower 48, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


                

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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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