Jennifer Sprinkles - Ketogenic Baking - Keto Cadbury Eggs

Keto Sweets

Keto Cadbury Eggs

Classic Easter candies with a milk chocolate shell and a sweet gooey center

Cadbury creme eggs always make me nostalgic of my childhood, waking up every Easter morning, running into the kitchen to eat the chocolates in my Easter basket.

Aaron also loves these Cadbury eggs!Cadbury Eggs were an Easter tradition for him growing up, so I wanted him to feel at home this year while staying in ketosis.

These eggs are so tasty and rich. The exterior is a hard chocolatey shell, but the center has a sweet gooey cream. These will win over even your non-keto friends and family. They won’t be able to taste a difference.

Happy Easter everyone and I hope you enjoy these Keto Cadbury eggs!

The original recipe came from JoyFilledEats blog! You can check our her blog here!

Equipment:

Egg Candy Mold

Ingredients

Step 1: Melt the chocolate chips in the microwave at 30 second intervals. Stir the chocolate in between each interval (took one minute to melt my chocolate). I like to put 1-2 teaspoons of MCT oil when melting my chocolate.

Step 2: Pour the chocolate into 12 molds filling 1/3 of each mold. Place the mold into the freezer to set for 5-10 minutes.

Step 3: Meanwhile, mix the heavy whipping cream, butter, cake batter (or vanilla) extract, and swerve powdered sweetener in a medium sized bowl.

For the egg yolk mixture:

Step 4: Separate 1/4 of the cream mixture and add 4-6 drops of yellow food coloring. Make 12 marble sized balls with the “egg yolk” mixture and place in the freezer for 10 minutes to harden.

For the egg white mixture:

Step 5: Place the remaining cream egg mixture (egg white) in the freezer for 10 minutes at the same time as the egg yolk mixture. With the remaining cream egg mixture, roll the white cream around the 12 yellow marble sized balls to create the egg white exterior.

Step 6: Place each egg cream ball into the chocolate base of the egg molds.

Step 7: Top the remaining liquid chocolate onto the 12 eggs and place in the freezer for 15-20 minutes.

Enjoy!

Keto Cadbury Creme Eggs

Prep Time 10 minutes
To Set 25 minutes
Total Time 35 minutes
Servings 12 Eggs

Ingredients

  • 1 cup Swerve powdered sweetener
  • 1 tsp Cake batter extract (or vanilla extract)
  • 3 tbsp Heavy whipping cream
  • 1/2 cup Butter (softened, not melted)
  • 2 cups Sugar free chocolate baking chips (I use Lily's)

Instructions

  • Melt the chocolate chips in the microwave at 30 second intervals. Stir the chocolate in between each interval (took one minute to melt my chocolate). I like to put 1-2 teaspoons of MCT oil when melting my chocolate.
  • Pour the chocolate into 12 molds filling 1/3 of each mold. Place the mold into the freezer to set for 5-10 minutes.

For the cream mixture:

  • Meanwhile, mix the heavy whipping cream, butter, cake batter (or vanilla) extract, and swerve powdered sweetener in a medium sized bowl.

For the egg yolk mixture:

  • Separate 1/4 of the cream mixture and add 4-6 drops of yellow food coloring. The rest will be the egg white mixture. Make 12 marble sized balls with the "egg yolk" mixture.

For The Egg White Mixture:

  • Place the remaining cream egg mixture (egg white) in the freezer for 10 minutes at the same time as the egg yolk mixture. With the remaining cream egg mixture, roll the white cream around the 12 yellow marble sized balls to create the egg white exterior.

Remaining Recipe:

  • Place each egg cream ball into the chocolate base of the egg molds.
  • Top the remaining liquid chocolate onto the 12 eggs and place in the freezer for 15-20 minutes.

Notes

Nutritional Information (1 Cadbury Egg)
Calories: 191
Fat: 12g 
Protein: 2g
Carbs: 6 g
Fiber: 3 g
Net Carbs: 3g

XOXO,

Jennifer Sprinkles

2 thoughts on “Keto Cadbury Eggs

  1. Janet Stannard

    Those look amazing!!

    1. JenniferSprinkles

      Thank you, Janet! 🙂 We devoured these last weekend!

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