Healthy Homemade Creme Eggs… Move Over Cadbury!

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It’s that time of year. That time when convenience stores have Easter candy displays set up. Even the most devoted healthy eaters can get nostalgic, seeing the colorful displays of packaged marshmallow and chocolate confections. Reminiscent of childhood candy baskets on Easter morning, these toxic frankenfoods certainly still have an allure for me. The single most tempting treat is Cadbury Cream Eggs, hands-down. As much as my tastebuds have adapted to subtle sweetness and natural sugar substitutes, I could still probably down a package of those goo-filled overpoweringly sweet candy eggs.

With a healthy dose of natural saturated fats and antioxidants from the organic cream, butter, and unsweetened chocolate, these homemade candies will allow you to have your seasonal treats while maintaining your healthy diet. I seriously cannot believe the power sugar holds over us at times. I believe due to biochemical individuality, it’s only certain individuals who are cursed with getting that “jolt” of happiness every time they eat sweet, carbohydrate-rich foods. The evolutionary adaptation that helped us to identify energy rich foods back when we were chasing around saber toothed tigers can be tortuous in this processed food-filled day and age!

My homemade almost sugar-free take on these well loved confections does not taste exactly the same, but is every bit as delicious and satisfying. The simple filling is light but rich, with buttery undertones. I even made a vegan version for you dairy-free folks! The combination of stevia and honey contributes just the right amount of sweetness to the creamy center, minus the gloppy powdered sugar/corn syrup consistency and cloying quality. My testers certainly gave these the thumbs up!

Now let’s compare these treats with the store bought sugar bombs…

Original Creme Eggs:
28 grams net carbs!

Healthy Creme Eggs:
6 grams net carbs!

Pretty crazy, huh? The little bit of really sugar in honey works really well here. I did not try a version with erythritol because a) I’m out, and b) I’m guessing there will be a cooling effect/grittiness that would be unpleasant in the creamy filling.

Now go buy some egg molds off of ebay ($5 including shipping!), and get candy making. Happy early Easter!


Healthy Homemade Creme Eggs

Makes 8 large eggs

1/4 cup (1/2 stick) unsalted organic butter
1/4 cup organic heavy cream
1 tablespoon honey (add an extra teaspoon for a very sweet filling)
1 fresh organic egg yolk
1/2 teaspoon pure vanilla extract
1/8 teaspoon (scant) good tasting pure stevia extract
Pinch unrefined sea salt


Heat butter, cream, and honey, stirring over over low heat until butter is completely melted. Whisk in egg yolk and cook over medium-low heat until mixture coats the back of a wooden spoon (should take 3-5 minutes). It will leave a trail when you drag your finger across the back of the spoon. Remove from heat and add vanilla and stevia. Strain through a fine mesh sieve. Taste and add a tiny pinch more stevia if necessary. If when cooking the custard you start seeing little tiny cooked pieces of egg white, immediately pull from the the heat and strain mixture. It will still be good. Chill until cool to the touch.

~4.2g net carbs per 1/8th of a recipe


Dairy-Free/Vegan Filling

Makes 8 large eggs

1/4 cup nonhydrogenated shortening
1/4 cup coconut cream (from canned coconut milk)
1 tablespoon honey (add an extra teaspoon for a very sweet filling)
Tiny pinch xanthan gum OR 1 fresh egg yolk
1/2 teaspoon pure vanilla extract
1/8 teaspoon (scant) good-tasting pure stevia extract
Pinch unrefined sea salt


Store coconut milk in the refrigerator for a few hours. Remove the lid gently, and scoop out the solid upper layer of coconut cream. Heat shortening, coconut cream, and honey, stirring over over low heat until butter is completely melted. If using xanthan gum, simply add the tiniest pinch you can hold between your fingertips, and whisk for a minute. It will thicken a little bit in the pan, but will become even more viscous upon cooling. Less is more here. It’s better to add too little xanthan then have it turn slimy because you’ve added too much. You can always add more when the mixture has cooled. If using egg yolk, whisk it into the warmed coconut cream mixture and cook over medium-low heat until it coats the back of a spoon (should take 3-5 minutes). Remove from heat and add vanilla and stevia. Strain through a fine mesh sieve. Taste and add a tiny pinch more stevia if necessary. If when cooking the custard you start seeing little tiny cooked pieces of egg white, immediately pull from the the heat and strain mixture. It will still be good. Chill until cool to the touch.

Sugar-Free “Milk” Chocolate Egg Shells (or Chocolate Chunks)

Makes 8 egg shells

2 ounces unsweetened chocolate (Ghirardelli)
2 tablespoons powdered nonfat milk (I use Organic Valley)
2 tablespoons xylitol or 3 tablespoons erythritol
1/8 teaspoon good-tasting pure stevia extract
2 teaspoons nonhydrogenated shortening (Spectrum Organic)

Ensure all utensils and working bowls are completely dry. Powder sweetener and powdered milk with the flat blade on a Magic Bullet, or your coffee grinder. Whir for at least one minute until it becomes an extra fine powder. Do not open canister immediately in order to allow the powdered mixture to settle. In a large microwave safe bowl, break chocolate into chunks, and add shortening. Heat chocolate mixture for 35 seconds on HIGH and stir. Heat in 10 second intervals, stirring each time, until melted and smooth. Dump in powdered mixture, and fold around the bowl with a spatula until smooth. It will look clumpy and thick at first, but you will be able to smooth it out. Reheat in microwave for 10-15 seconds. Fill molds, spreading chocolate up the sides with your fingertips or the back of a tiny measuring spoon. Chill in freezer, and repeat, only spreading chocolate around the top edges (which tend to be too thin since the chocolate sinks into the middle of the molds. Don’t worry if the inside looks messy–the outside will still look perfect. Smooth the top edges of the chocolate shells to ensure that they’ll fit together. Chill again. Pop out of mold using gentle pressure on the backs of the wells, along with rapping the plastic tray on the counter. Fill one egg half with filling. On another egg half, paint a thin line of extra chocolate along the top edges. Stick the second half over the first, pressing firmly to seal. Let set for five minutes. Eat!

For dairy-free chocolate shells, omit milk powder and decrease shortening to 1/2 teaspoon.

If making into chunks, pour into a pan lined with parchment and spread flat. Chill until firm, then chop into chunks.

~2g net carbs per 1/8th of a recipe




Check out this week’s Real Food Wednesday over at Kelly the Kitchen Cop for more information on healthful fats!

50 Comments on Healthy Homemade Creme Eggs… Move Over Cadbury!

  1. Kid Feed Mommy
    April 1, 2009 at 9:27 pm (14 years ago)

    OMGosh, I love you! These were my very favorite Easter candy growing up, and just like you, they are the ONE thing I miss since changing my diet and re-training my tastebuds. 🙂 I can’t wait to try these! Where did you get your egg molds?

  2. Katie
    April 1, 2009 at 10:09 pm (14 years ago)

    OOOOH Thank you, Thank you! These look sooo good. I am so glad you posted these. I had thought about buying the “sugar bombs” but looked at the ingredient list and Cadbury decided to add wheat to the eggs this year. That’s definitely on the no go list. 🙁 Off to the craft store to get some egg molds. Can’t wait to try these! Thanks Lauren! 🙂

  3. Synesthetic
    April 1, 2009 at 10:50 pm (14 years ago)

    Lauren, thank you! You never cease to amaze. You know, I never really liked the “real thing” but I am going to LOVE these.

    Thanks so much for all your hard delicious work!!

  4. Sophie
    April 2, 2009 at 1:37 am (14 years ago)

    Wow! You are a rock star–I didn’t know it could be done :D! Best Easter recipe I’ve seen yet!

  5. Stef
    April 2, 2009 at 1:09 pm (14 years ago)

    Absolutely AWESOME! I’m a huge creme egg fan but haven’t had one in years…this will enable me to enjoy them once again, Thanks so much!

  6. cheeseslave
    April 2, 2009 at 2:16 pm (14 years ago)

    These look amazing! I used to love Cadbury eggs. Thanks so much for posting this fun recipe!

    One question, though — what is nonhydrogenated shortening? Do you mean vegetable shortening? I wouldn’t call that healthy. How about using coconut oil or palm oil shortening? Or lard?

    Also, is there a way to use real cream instead of powdered nonfat milk? I don’t think powdered nonfat milk is good for you.

  7. Veggie Wedgie
    April 2, 2009 at 2:38 pm (14 years ago)

    Very cool treat! I love the D.I.Y. version!

  8. Lauren
    April 2, 2009 at 3:12 pm (14 years ago)

    This comment has been removed by the author.

  9. Lauren
    April 2, 2009 at 3:13 pm (14 years ago)

    Kid Feed – I got my molds on ebay! Added a link for you. 🙂

    Katie – Oh that’s no good! Hopefully you enjoy this alternative. I never thought of just looking at the craft store for molds, d’oh!

    Synesthetic – Thank you so much! Hope you enjoy the treats. It’s a pleasure.

    Sophie – You always leave the best comments, Sophie!

    Stef – Wonderful! Hope you enjoy.

    Cheeseslave – Spectrum Organic shortening is transfat free (nonhydrogenated) and palm oil baesd. 🙂

    Nonfat powdered milk is the only way to make “milk” chocolate that does not melt all over your hand without causing the chocolate to seize. I had the same concern as you! Nonfat powdered milk contains only trace amounts of oxidized cholesterol (since it IS nonfat–this is the one instance where nonfat is good!), and the two tablespoons of it required in this recipe is nothing to worry about IMO. Since the recipe is overall so healthy, it works for me. 😀 Thank you for visiting!

    Veggie – Thank you!

  10. dana aka Gluten Free In Cleveland
    April 2, 2009 at 3:57 pm (14 years ago)

    Um, I LOVE LOVE LOVE this!

    I’ve been working on making GF creme eggs of my own and now I have a recipe to work off of! Lovely!

    I’ll be sure to link back if I end up adopting it! 🙂

  11. Marc @ NoRecipes
    April 2, 2009 at 4:42 pm (14 years ago)

    I’ve always loved the idea of cream eggs, but even when I was a kid, those convenience stores ones were too sweet to stomach. I think this may be just the ticket:-)

  12. Jenny @ Nourished Kitchen
    April 2, 2009 at 10:45 pm (14 years ago)

    that is so cool! My husband was asking me if I could pick up some cadbury eggs this weekend and I refused, but I might have to try this as a special treat.

  13. Carol
    April 3, 2009 at 12:01 am (14 years ago)

    Thanks so much, these look amazing! I don’t think we have shortening in the UK, do you think vegetable fat would work just as well?

  14. Nostalgic Nosh
    April 3, 2009 at 6:29 pm (14 years ago)

    I can’t believe this exists! … It’s like a dream

  15. VeggieGirl
    April 4, 2009 at 5:41 pm (14 years ago)

    HOLY YUM!!

  16. Eugene
    April 5, 2009 at 9:34 pm (14 years ago)

    I am not going to lie; I’m effing amazed by these.

  17. alice
    April 6, 2009 at 5:46 am (14 years ago)

    dang I’m impressed!

  18. Ricki
    April 6, 2009 at 5:42 pm (14 years ago)

    I cannot tell you how amazing these look!! I am bookmarking this recipe and only hope I don’t have to wait until next Easter to try them!!

    PS I’ve sent you another email re: the pancakes. . . hope it will help. 🙂

  19. Liz
    April 7, 2009 at 6:41 pm (14 years ago)

    Oh my Gosh! You. Are. Brilliant.

    These look so amazing. Thank you for creating and sharing this recipe! Woohoo! I can have Cadbury Creme Eggs again!!

  20. Ferret
    April 7, 2009 at 9:06 pm (14 years ago)

    Honey isn’t vegan. Dairy free yes, but if youre going to post this as vegan maybe add an alternative?

  21. Nick
    April 8, 2009 at 5:47 am (14 years ago)

    These look unbelievable. I agree, these look much better than Cadbury, I want some!

  22. healthyminds
    April 9, 2009 at 9:19 am (14 years ago)

    Oh pleaze! If you want a Cadbury creme egg then for crying out loud have one. Eating healthy for 364 days of the year instead of 365 is not going to adversely affect health. Unless you have a medical condition which prohibits eating an empty carb once a year is not going to hurt. What does hurt though is Obsessive Compulsive Disorder which is clinically obvious for a few of you.

    • Joan Levy, founding president of the Feingold Assn of Chicago.
      April 2, 2018 at 10:24 am (5 years ago)

      except the adverse effects last 3 days…

  23. Kim
    April 14, 2009 at 6:37 pm (14 years ago)

    You amaze us again Lauren. They look scrumptious

  24. Naomi Devlin
    April 15, 2009 at 7:46 am (14 years ago)

    wow, what an amazing idea! x x x

  25. Low Carb Diet Junkie
    April 17, 2009 at 6:26 pm (14 years ago)

    Its making my mouth water as usual. Keep it up, I love this blog.

  26. Lauren
    April 18, 2009 at 6:37 pm (14 years ago)

    Dana – Hope you have success with it! Thanks.

    Marc – These are less sweet and better IMO! Enjoy.

    Jenny – Hope these worked out for you!

    Carol – As long as it is solid at room temp, it should work. Let me know how it goes!

    Nostalgic – Your comment made me smile!

    VeggieGirl – Haha! 🙂

    Eugene – Thank you!

    Alice – Thanks!

    Ricki – Thanks for all of your advice. Love your blog.

    Liz – Thank you, and I hope these worked for ya.

    Ferret – I’m assuming agave would work, but I don’t advocate it’s use. Hope you find something that works for you!

    Nick – Thank you! That’s high praise.

    Healthyminds – Go ahead, eat the real eggs if you like. No one is forcing you to avoid processed sugary foods! 😉

    Kim – Thanks so much!

    Naomi – You always amaze me with your recipes. Thanks for the comment!

    Low Carb Diet Junkie – Thank you for stopping by!

  27. Cheeseslave
    May 21, 2009 at 1:23 am (14 years ago)

    Hi, did you mean to post this link to this week’s (May 20) Real Food Wednesday? You are linking to a different week…

  28. Vanessa
    August 29, 2009 at 8:28 am (14 years ago)

    Hey nice blog…….When I looked the 1st picture, yummy I was feeling hungry then I read your recipe, then I made it for family and they were very happy for you.

  29. rachel
    January 23, 2010 at 9:29 pm (13 years ago)

    A-maz-ing. While it is true that it wont hurt me to eat an occasional 'bad' cadbury egg, how fun to have a great recipe for ones that wont leave me frantic for more!!

  30. Annie
    February 18, 2010 at 5:57 pm (13 years ago)

    Oh my. And a dairy free version so that I don't break out in hives this fine sugar-laden season? I do believe you've just made my week.

  31. ladcraig
    March 6, 2010 at 1:48 am (13 years ago)

    This recipe is making me think how cool it would be to use the egg mold to make peanut butter eggs like the Reese's they sell at Easter time. Love your blog. Glad to have found it.

  32. Erena
    March 27, 2010 at 11:30 pm (13 years ago)

    I know this is an old post, but it's so awesome and just what I needed! Are you able to post pics of the texture of the custard? I can't decide what 'coats the back of a wooden spoon' quite means.

  33. Lauren
    March 29, 2010 at 4:40 pm (13 years ago)

    Hi Erena, it just means that the custard will thicken and leave a clear trail when you drag your finger through it on the spoon. It's not so fluid that the liquid will immediately fill in the trail your finger left. Also, you should be able to google "custard, coats a spoon" for a good photo of that. Thank you for the comment!

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  39. liam broadbent
    February 11, 2012 at 3:20 pm (11 years ago)

    These look soo great! such a great idea to make healthy versions, i would have never thought of this.

  40. Morri
    February 11, 2012 at 5:19 pm (11 years ago)

    O.o Oh… My… Gaw-! Brilliant. Simply brilliant. I know what I am making in April.

  41. Lauren
    April 30, 2012 at 10:36 pm (11 years ago)

    Hope you got to try it, Krista. Thank you for sharing!

  42. Anonymous
    August 8, 2012 at 12:11 am (11 years ago)

    hey…love your recipes…i have a question about the powdered milk for the chocolate chips…since it has alot of sugar couldn't you use heavy cream instead?

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