Sugar Free Easter Creme Eggs
User Reviews
5
Sugar Free Easter Creme Eggs
Description
This recipe creates Easter-themed treats with a sugar-free chocolate shell made from dark chocolate and butter. The chocolate is melted and used to coat silicone egg molds in several layers, then frozen to set. The filling mixes room-temperature butter and powdered sweetener until fluffy, then incorporates mascarpone for creaminess. A small portion of the filling is colored yellow to resemble yolks. The white filling is spooned into the shells, an indentation is made for the yellow filling, which is then slightly covered. The eggs are sealed with additional melted chocolate and frozen again to firm up.
The eggs are sized similar to real eggs in silicone molds and provide a portion-controlled, low net-carb treat. They should be stored in the refrigerator and consumed within one week. Variations can substitute cream cheese for mascarpone with adjusting butter and cream cheese quantities. The technique requires multiple chilling steps to build firm chocolate shells and maintain the delicate filling layers.
These sugar-free creme eggs offer a festive alternative suitable for those monitoring sugar intake while enjoying a rich, creamy confection.
Ingredients
Chocolate Shell
- 5.3 oz / 150g dark chocolate I used 90% Lindt, or use 1 cup sugar free chocolate chips
- 1 tablespoon butter
Filling
- 1 cup / 250g mascarpone take out of the fridge at least 1 hour before using
- ½ cup / 114g butter room temperature
- ½ cup / 80g powdered sweetener
- ¼ teaspoon yellow food colouring
Instructions
- Break the chocolate into squares (or use sugar free chocolate chips) and put in a bowl together with 1 tablespoon of butter. Melt in a water bath or in a microwave (1 minute, then stir).
- Put 1 teaspoon of the chocolate mix into each Easter egg mould. Swirl around and use the back of your spoon to coat the mould. Freeze until set. Repeat 2 more times until you have used two thirds of the chocolate.
- For the filling, Blend the room temperature butter and powdered sweetener until fluffy and well-incorporated. Then add the mascarpone and blend briefly until smooth. Don't over-blend here! Now put ¼ of this mix into a separate bowl and add ¼ teaspoon food colouring to make the egg yolk mix.
- Now spoon the white mascarpone cream into the chocolate shells. Make an indentation into the top and add the egg yolk mix. Flatten.
- Spoon over another teaspoon of melted chocolate over the top to seal your keto creme eggs, using the remainder of the chocolate. Place back into the freezer for about 20 minutes until they are fully set.
Notes
- Each creme egg has approximately 2.1g net carbs using sugar-free chocolate chips; with 90% dark chocolate, net carbs are about 2.4g.
- Use silicone molds around 7 x 4.5 cm for appropriately sized eggs; smaller molds will yield more petite portions.
- Store the creme eggs in the refrigerator and consume within one week to maintain freshness.
- Cream cheese can replace mascarpone but adjust butter and cream cheese amounts accordingly for texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Fat | 19.3g | 30% |
| Saturated Fat | 12.6g | 63% |
| Fiber | 3.6g | 14% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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