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    Home » Dessert Recipes » Candies » Cadbury Cream Eggs

    Cadbury Cream Eggs

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 8, 2019 by Erin M.

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for cadbury cream eggs
    pinterest image for cadbury cream eggs
    pinterest image for cadbury cream eggs

    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.

    stack of halved homemade cadbury cream eggs

    collage of food
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    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.

    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.

    two images of hand spooning dollops of melted chocolate base into muffin tin mold for homemade cadbury cream eggs and second image of hand spreading chocolate with spoon to cover bottom of tin molds

    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 â…“ of the way up the sides. Put the tray in the fridge for the chocolate to set.

    two images of overhead view of homemade cadbury cream egg filling in mixing bowl and hand pressing cream filling into muffin tin mold

    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.

    two images of hand rolling cream egg filling and overhead view of homemade cadbury cream eggs filling in muffin tin

    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.

    two images of hand spooning cream filling into muffin tin and hand pouring melted chocolate over cream filling in muffin tin

    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!

    homemade cadbury cream eggs in a stack with half an egg on top and half an egg leaning on stack

     

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    stack of halved homemade cadbury cream eggs

    Cadbury Cream Egg Cups

    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 and super cute!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Time For the Chocolate Set: 10 minutes
    Total Time: 30 minutes
    Course: candy, keto candy, low carb candy
    Cuisine: American
    Servings: 12
    Calories: 191
    Author: Taryn

    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
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    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 â…“ 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

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

    To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     
     

    Nutrition

    Calories: 191 | Carbohydrates: 6g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 25mg | Sodium: 74mg | Potassium: 182mg | Fiber: 3g | Sugar: 0g | Vitamin A: 290IU | Calcium: 27mg | Iron: 3.8mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Here are some of my other favorite Keto Candies:

    Buttery Walnut Toffee Candy

    Keto Almond Joy Candies

    Sugar Free Cookie Dough Eggs

    Caramel Pecan Turtle Bark

    Cake Batter Truffles

    Keto Peanut Butter Eggs

    Are you making homemade candies for this Easter? Leave me a comment, I'd love to hear which ones!

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    Comments

    1. Felicia says

      March 30, 2021 at 10:13 am

      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?

      Reply
      • Taryn says

        March 30, 2021 at 3:42 pm

        I generally refrigerate everything but I think they'd be fine at room temp for up to a week.

        Reply
    2. Ursula says

      March 01, 2020 at 2:19 pm

      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?

      Reply
      • Taryn says

        March 02, 2020 at 10:55 am

        Those recommendations are if you are converting from my sweetener blend. You can make the recipe as written.

        Reply
    3. Rayna says

      February 23, 2020 at 12:40 pm

      I have made these twice now and they are extremely delicious. Your ratios are spot on. Thank you for saving my Easter weakness!5 stars

      Reply
    4. Ami says

      July 16, 2019 at 8:35 pm

      Made these today, They are so good. However, I can't eat them all. Do you think they will freeze okay?

      Reply
      • Taryn says

        July 16, 2019 at 10:24 pm

        I think so. The chocolate may change color but that doesn't affect the taste at all.

        Reply
    5. Jennifer says

      May 15, 2019 at 6:16 pm

      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!!5 stars

      Reply
    6. Argia says

      April 19, 2019 at 10:21 pm

      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

      Reply
      • Taryn says

        April 20, 2019 at 3:20 pm

        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.

        Reply
    7. Noelle says

      April 17, 2019 at 2:15 pm

      I will be making these for the adults on Easter this year! Love homemade sweet treats 🙂5 stars

      Reply
    8. Shadi Hasanzadenemati says

      April 17, 2019 at 2:15 pm

      Love this idea! Looks so delicious and I can't wait to try it!5 stars

      Reply
    9. Sharon says

      April 09, 2019 at 5:46 pm

      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

      Reply
      • Taryn says

        April 22, 2019 at 4:23 pm

        Yes, I think that would work!

        Reply

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