Simple KETO CADBURY EGGS - only 1.5 carbs

Описание: ALL YOU NEED IS 15 MINUTES AND A FEW INGREDIENTS TO MAKE THESE CREAMY KETO CADBURY EGGS

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A big temptation around Easter is the Cadbury Crème Egg. I love how the creamy filling oozes out when I take a bite. I really wanted to be able to enjoy one, so I set off to make my own sugar-free Cadbury eggs. It was easier than I thought and each large chocolate covered cream egg is only 1.5 g net carbs!

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Powdered sugar free sweetener: https://amzn.to/3uLTsuM

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KETO CADBURY CREME EGGS
Makes: 12

5 oz sugar free chocolate chips, divided
1/2 teaspoon coconut oil
1/2 cup ChocZero vanilla syrup
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons sugar free powdered sweetener
silicone egg mold
Yellow food coloring

1️⃣ Place 2 oz chocolate and coconut oil in a glass, microwave safe bowl. Microwave at 30 second intervals until melted, stirring in between. Can also melt using the double boiler method over the stove-top.
2️⃣ To each cavity of a silicone egg mold, add a small amount of melted chocolate and draw up the sides with the back of a spoon or a paintbrush until the entire cavity is coated with a thin layer of chocolate. Refrigerate or freeze until hardened (5-15 minutes).
3️⃣ In a medium bowl, mix vanilla syrup, butter, vanilla extract and salt until smooth and creamy.
4️⃣ Take about 1/3 of the filling and add to a small bowl. This will be the yolk bowl as you don't need as much yolk as the white part of the egg. The larger bowl will be your "whites" and the smaller bowl is your "yolks". To the yolk bowl, stir in powdered sugar free sweetener and 1-2 drops of food coloring.
5️⃣To the harden chocolate shells, add a small amount of white filling followed by a small dollop of yellow filling. Add a final amount of white filling, leaving room for the final chocolate layer to seal everything inside.
6️⃣ Melt remaining 3 oz of chocolate in the microwave or over the stove top as instructed above. Spoon a small layer of melted chocolate over the top of each egg until no filling is showing. Freeze for 5 minutes to set. Once the chocolate has hardened, remove from the freezer and peel the eggs out of the molds. The longer the eggs sit at room temperature, the more the inside filling will be gooey - perfect for biting into.

MACROS (per egg)
Calories 138
Fat 11.7g
Protein 0g
Total Carbs 17.3g
Net Carbs 1.5g

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