So Easter, one of the most indulgent holidays of all, is extra challenging for those of us living without sugar. Usually I skip it entirely, but this year I was determined to have my own chocolate orgy. In particular I was obsessed with making a dupe of the famous Cadbury Creme Egg. After a lot of frustration, experimentation and way too much Lindt, I pretty much kinda pulled it off. TADAAA!!
Yes I totally wrapped my own creation in someone elses wrapper, what of it?
Making the chocolate shells was relatively easy. Just buy some plastic moulds off the internet, melt your chocolate (I used lindt 85% and Guylian no sugar added dark) in a double boiler and pour into moulds. There was a bit of trial and error involved in this but I eventually got some serviceable hollow shells for my creme eggs and actually made a large hollow egg as well.
They look rough as guts but as my sculpture tutor once said “your technique is terrible but you get there in the end”. The unpolished finish did not affect the taste (delicious).
This is once of my eggs on the left compared to real actual creme egg. The texture isn’t quite the same (probably due to erythritol) but super satisfying and only 100 calories.
Maria’s coconut based filling
I tried a couple of different fillings, this one is a coconut milk based one from Maria Mind Body Health’s own Creme Egg recipe. It was suitably thick but I hated the coconut flavour. I’m not big on coconut at the best of the times and it was just too strong in this. My mother loved it though and the whole bowl disappeared when I wasn’t looking.
Low carb Maven’s Pastry Cream
My partner (the chef) suggested I try out a creme pattisserie (pastry cream) as a filling. I found a recipe by Low Carb Maven and made the starch free version. Unfortunately I either didn’t cook it long enough or it really needs starch to come together, because it turned out too damn runny even after overnight refrigeration. It was however TOTALLY DELICIOUS and pretty good as a creme anglaise.
So frozen pastry cream is actually amazing as keto icecream
I chucked it in the freezer and it magically turned into a semi frozen parfait type situation. Not very crystally at all, and actually with a delightful creamy texture like real icecream. I had used Torani French Vanilla Sugarfree Syrup (from Simply Syrups) to bring out the custard flavour even more, so I ended up with a delicious keto french vanilla ice cream. AWESOME.
Hollow shells with the buttercream filling I settled on
I eventually stumbled across a buttercream candy recipe from Low Carb Yum that worked perfectly for both consistency and flavour. I added some white chocolate Sugarfree Syrup to make it even tastier and the end result was glorious. Unfortunately by this point I had consumed so many ‘testers’ that I only ended up eating one finished creme egg and giving the rest away. Anyway, here’s the macros as best I good estimate theme. The better eggs weighed about 6g unfilled, while some of the thicker ones probably had a bit more chocolate. I used mostly Lindt 85% because the servings are more generous for carb counts. I made four servings, here’s the macros per serving:
100 Calories, 10g Fat, 2g Carbs, 1g Protein.
I know. 2 carbs. 100 calories. Best easter since going sugarfree. 😉