Justine's Keto Home Made Cadbury Creme Eggs
An easy 5-ingredient recipe for homemade keto cadbury creme eggs- The best copycat recipe! Simple ingredients and easy to put together, a creamy, gooey filling covered in sugar free chocolate! Paleo and vegan friendly!
Justine's Keto Dark Choc Chips
Justine's Erythritol powdered
Keto Maple Syrup
- 1/2 cup keto maple syrup
- 1/4 cup butter softened
- 3 cups Justine's Erythritol powdered
- 1 drop natural yellow food coloring
- 2-3 cups Justine's Keto Dark Choc Chips
Line a large plate with parchment paper and set aside.
In a large mixing bowl, add your syrup and softened butter and mix until fully combined.
Slowly add Justine's Erythritol powdered and continue mixing, until fully incorporated. The creme egg filling should be thick.
Remove 1/4 of the creme egg filling in a separate small bowl. Add your yellow food coloring and mix well.
Moving quickly, form 12 small balls with the yellow creme egg filling. Set aside. With the remaining 3/4 of the creme egg filling, form 12 large balls. Flatten each ball and add one of the small yellow ones to the center. Form an egg shape with each ball of creme egg filling and place on the lined plate.
Place the plate in the freezer for at least 15 minutes, before transferring to the fridge.
Melt Justine's Keto Dark Choc Chips . Remove the creme egg filling from the fridge and re-shape each one to ensure it is egg-shaped. Using two forks, dip each egg in the melted chocolate until fully covered. Re-place the eggs on the lined plate and refrigerate until firm.
* Use 2 cups for a thinner shell, 3 cups for a thicker shell. Homemade Justine's Keto Cadbury Creme Eggs can keep at room temperature, for up to 1 week. They are best kept refrigerated and will keep for up to 2 months. They are freezer friendly and will keep frozen for 6 months.
Serving: 1egg | Calories: 214kcal | Carbohydrates: 3g | Protein: 2g | Fat: 16g |
Sodium: 38mg | Potassium: 2mg | Fiber: 6g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg |