These adorable Cadbury Cream Egg Cups taste even better than the store-bought kind but are made without sugar! Don't tell the kids! These homemade Cadbury Cream Eggs are fun to make, super cute, and have only 6 ingredients! They are keto, low carb, and gluten-free too.
Hi, Joy Filled Eats community! Erin from My Flourless Kitchen here and I'm thrilled to share this recipe for homemade Cadbury Cream Eggs with you.
I have been thinking about making Cadbury Cream Eggs for a long time. I bought a silicone Easter Egg mold off Amazon (like this one) and I was all excited to try making my own homemade Cadbury Cream Eggs. I filled the molds up with chocolate, let it set, added my egg white filling, then added the yolks and topped them with chocolate, let it set again and then... they all cracked when I took them out of the mold. Heart. Breaking. So on to Plan B: Cadbury Cream Egg Cups! While they may not have the classic egg shape, they are still pretty cute and still scream out Easter treats.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
Inspired by my Delicious Nanaimo Bar Recipe!
I made the filling for these Cadbury Cream Eggs using the same filling I use for my favorite no-bake treat: Nanaimo Bars. Nanaimo Bars, for those who don't know, are delicious squares made with a chocolate-coconut-pecan base, a thick layer of custard-flavored icing and then topped with chocolate. Do you see why all Canadians love these bars? They are delicious- you should try them!
The icing inside Nanaimo Bars turns a deep yellow color when you add custard powder. If you don't have any custard powder, you can also just use yellow food coloring.
Cadbury Cream Egg Cups Step 1: The Chocolate Base
The first step is to melt your chocolate chips (I just do it in the microwave, 30 seconds at a time). Then, put 12 muffin liners in a muffin pan and fill each with a dollop of melted chocolate. Use a spoon to spread the chocolate around the liner and about ⅓ of the way up the sides. Put the tray in the fridge for the chocolate to set.
Cadbury Cream Eggs Step 2: The Egg Whites
Next, you make your egg white mixture. I use a stand mixer, but hand beaters would work too. Using about half of the mixture, put a tablespoon or so of egg white mixture into each chocolate cup, forming a depression with your finger for the yolk.
Cadbury Cream Egg Cups Step 3: The Egg Yolks
Remove about half of the remaining egg white mixture (about ¼ cup) and set it aside. You should have about ¼ cup left in the bowl. Add a few drops of yellow food coloring to this mixture to make your yellow yolks. I like to put the mixture in the fridge for 10 minutes or so at this stage so the yolks firm up and are easier to work with. But this is optional. It is going to be messy either way! Use a melon baller to make 12 little balls and roll them in your hands to smooth them out. Put a yolk in each Cadbury Cream Egg Cup.
Cadbury Cream Eggs Step 4: Top Them Off!
Use the remaining egg white to cover up each yolk and ensure you have a nice flat surface. I just smooth the egg white mixture around with the back of a spoon. Then top with the rest of the melted chocolate and return to the fridge to set up.
Phew! And you are done! Full disclosure: sometimes I make these with all yolks to save time. They are cuter with both the egg white and yolk though. And they are fun to make. And so cute. And so much better for you (and your kids) than the store-bought kind, laden with all that sugar. Enjoy!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
- 2 cups sugar-free chocolate chips
- ½ cup butter softened
- 3 tablespoon heavy cream
- 1 cup powdered sweetener such as powdered Swerve
- 1 teaspoon vanilla
- yellow food coloring optional
Instructions
- Melt your chocolate chips in the microwave in 30-second intervals, stirring after each. Alternatively, you can melt on the stovetop in a double boiler.
- Put a dollop of melted chocolate into each muffin liner and spread around with the back of a spoon, ensuring you get about ⅓ of the way up the sides. Put the muffin tray in the fridge for the chocolate to set.
- In a stand mixer, combine the butter, heavy cream, powdered sweetener, and vanilla. (This is your egg white mixture.) Put a dollop of egg white into each chocolate cup and make an indent with your finger.
- Remove half of the remaining egg white mixture from the bowl and set aside.
- Add yellow food coloring to ¼ cup of the egg white mixture. (This is your egg yolk mixture.) Put egg yolk mixture in the fridge for 10 minutes so it is easier to scoop.
- Using a melon baller or small spoon, make 12 small balls with the egg yolk mixture. Roll between your hands to smooth out. Place a yolk in each Cadbury Cream Egg cup.
- With the egg white mixture that you set aside, put another dollop on each cup, covering the yolk. Spread out the top layer of egg white with a spoon so you have a flat surface.
- Top each Cadbury Cream Egg cup with more melted chocolate.
- Return tray to the fridge for another 10 minutes for the chocolate to set.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Here are some of my other favorite Keto Candies:
Are you making homemade candies for this Easter? Leave me a comment, I'd love to hear which ones!
Kirsten Hughson says
They’re great little Easter treats! I made them exactly as written and I’m very happy with them. One suggestion I would like to offer, make the chocolate on top and bottom pretty thin. I made both layers a bit thick and they’re a little difficult to bite through. Next time I make them, I’m definitely going to thin the chocolate layers out a lot. Otherwise, great recipe!
Felicia says
Wanting to try the recipe but was wondering if they have to be refrigerated after making or are they shelve stable for it least a week?
Taryn says
I generally refrigerate everything but I think they'd be fine at room temp for up to a week.
Ursula says
In the recipe it calls for a cup of powdered sweetener, such as swerve...but then below the recipe you say if using swerve to increase to 1.5 to 2 times the amount.. so I’m confused. Do you mean if I use regular swerve instead of the powdered swerve to increase the amount?
Taryn says
Those recommendations are if you are converting from my sweetener blend. You can make the recipe as written.
Rayna says
I have made these twice now and they are extremely delicious. Your ratios are spot on. Thank you for saving my Easter weakness!
Ami says
Made these today, They are so good. However, I can't eat them all. Do you think they will freeze okay?
Taryn says
I think so. The chocolate may change color but that doesn't affect the taste at all.
Jennifer says
These are fabulous! In my recent past, Cadbury Creme Eggs have been a fave of mine. Since going sugar free, I have a love/hate relationship with any type of candy- it’s hard to not eat more than I at a time (I’ve got a HUGE sweet tooth). I will say that these are pretty rich, so one satisfies me. The only thing I did differently was that I didn’t use the yellow food coloring. Lily’s chocolate chips are the bomb!
Great recipe!! Thanks for sharing!!
Argia says
I am going to make these for Easter. I do have custard powder which I see you mentioned and your comments above. However, in the recipe you only been should yellow food coloring. How much custard powder should I use? Thanks
Taryn says
1 tablespoon, but it will change the nutrition facts. Custard powder is mostly cornstarch so the carb count will go up a gram or so.
Noelle says
I will be making these for the adults on Easter this year! Love homemade sweet treats 🙂
Shadi Hasanzadenemati says
Love this idea! Looks so delicious and I can't wait to try it!
Sharon says
Do you think this recipe would work to substitute coconut oil for the butter & coconut full- fat milk for the whipping cream to make these Dairy Free. Nearly all candy recipes use butter & Cream. Thanks for your response
Taryn says
Yes, I think that would work!