Cadbury Cream Eggs – Keto, Low Carb, Sugar-Free #healthy #diet

These delightful Cadbury Cream Egg Cups taste shockingly better than the locally acquired kind however are made without sugar! Try not to tell the children! These hand crafted Cadbury Cream Eggs are amusing to make, overly charming, and have just 6 fixings!

I have been contemplating making Cadbury Cream Eggs for quite a while. I purchased a silicone Easter Egg form off Amazon (like this one) and I was completely eager to have a go at making my own hand crafted Cadbury Cream Eggs. I topped the molds off with chocolate, let it set, included my egg white filling, at that point included the yolks and beat them with chocolate, let it set again and afterward… they all split when I removed them from the form. Heart. Breaking. So on to Plan B: Cadbury Cream Egg Cups! While they might not have the exemplary egg shape, they are still really adorable and still shout out Easter treats.

I made the filling for these Cadbury Cream Eggs utilizing a similar filling I use for my most loved no-heat treat: Nanaimo Bars. Nanaimo Bars, for the individuals who don't have a clue, are delightful squares made with a chocolate-coconut-walnut base, a thick layer of custard-seasoned icing and afterward bested with chocolate. Do you see why all Canadians love these bars? They are tasty you should attempt them!

Also Try Our Recipe : Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce

Ingredients

2 cups sugar-free chocolate chips
1/2 cup butter softened
3 tbsp heavy cream
1 cup powdered sweetener such as powdered Swerve
1 tsp 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 1/3 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 1/4 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.