Keto Cadbury Eggs
Published April 10, 2022 • Updated March 11, 2026
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I've been making these keto Cadbury eggs every Easter since 2019, and the filling is what sets them apart. Sugar-free honey and butter create a gooey center that oozes when you bite in (no cream cheese shortcuts here).
Easter candy was the hardest thing for me to give up when I started keto. Chocolate bunnies, jelly beans, those foil-wrapped eggs in the candy aisle. I spent a few years just avoiding the Easter section at the store before I started figuring out how to make my own versions at home.
These are the recipe I’m most proud of from my Easter candy lineup. The filling uses sugar-free honey and real butter instead of cream cheese, which is what most copycat recipes rely on. I went the cream cheese route the first time and it tasted like cheesecake inside a chocolate shell. Not terrible, but not what I was going for. The honey and butter combo gives you that sweet, almost runny center that drips when you bite through the shell. That was the texture I was chasing, and it took me three tries to get the ratio right.
The chocolate shell is straightforward. I melt sugar-free chocolate chips with a little coconut oil to thin things out, then coat the inside of a silicone egg mold. The coconut oil makes the chocolate smoother and easier to work with. Without it, the melted chocolate is too thick to spread into the mold evenly.
For the filling, I whisk sugar-free honey with softened butter, vanilla extract, and a pinch of salt. Then I pull about a third of that mixture into a separate bowl and add powdered sweetener plus a drop or two of yellow food coloring for the yolk. The white filling goes in first, then a small dollop of yellow, then I seal everything with another layer of melted chocolate.
The whole process takes me about 30 minutes of hands-on time, plus some freezer waits in between. I usually make a double batch because they disappear fast once my kids find them. They eat them straight from the freezer, which actually works well since the shell gets a nice cold snap to it. If you’re making these for a low-carb Easter basket or candy platter, plan to make them at least a day ahead so the chocolate sets properly and the filling has time to settle.
If you’re building out your Easter spread, I also make homemade keto candy and sugar-free caramels that hold up well on a candy platter. For something with chocolate and coconut, my Keto Coconut Joys are another one I keep in the freezer year-round. And if you want a festive Easter dessert that isn’t candy, try these Easter Bunny Cheesecake Bites.
How to make keto Cadbury eggs
- Make the chocolate shell. Melt chocolate chips with coconut oil in the microwave or over a double boiler. Coat the inside of a silicone egg mold and freeze until set.
- Make the creamy filling. Whisk sugar-free honey with butter, vanilla extract, and salt until smooth. Pull out a third for the yolk, add powdered sweetener and yellow food coloring.
- Assemble and seal. Layer white filling, then yellow, into the hardened shells. Top with more melted chocolate and freeze for 5 minutes.
Key equipment
You need an egg-shaped mold for this. I use a silicone half-egg mold because the flat bottom keeps them from rolling, and you don’t have to fuss with sealing two halves together. Silicone is also much easier to peel away from the chocolate than plastic. Here are the molds I’ve used:
Key ingredients
- Chocolate – I use ChocZero chocolate chips for this recipe. You can also use baker’s chocolate or 90% dark chocolate, but those tend to be bitter on their own so add a bit of powdered sweetener. I mix in coconut oil to thin the melted chocolate so it spreads easily into the mold.
- Sugar-free honey – This does double duty in the filling. It creates that gooey, almost runny center and adds sweetness without sugar. You can also use a thick vanilla syrup or allulose syrup as a 1:1 swap.
- Butter – Real butter gives the filling body and that rich, buttery flavor that cream cheese just can’t replicate.
If you love making low-carb candy at home, try my Keto Toffee or these Chocolate Chip Cookie Dough Fat Bombs.
Explore 687+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
5 oz keto chocolate chips, divided -
1/2 teaspoon coconut oil
-
1/2 cup sugar-free honey
-
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
Step by Step Instructions
Step by Step Instructions
Melt chocolate
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.
- Chocolate (2 oz)
- Coconut oil
Chocolate shell
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).
Make filling
In a medium bowl, mix syrup, butter, vanilla extract and salt until smooth and creamy.
- Keto honey
- Butter (softened)
- Vanilla extract
- Salt
Make the yolk
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.
- Powdered sugar free sweetener
- Yellow food coloring
Fill the eggs
To the hardened 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.
Seal the eggs
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.
- Chocolate (3 oz)
Peel eggs
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 filling will ooze out when you bite in.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What if I don't have a silicone egg mold?
I've made these in a muffin tin with paper liners when I couldn't find my mold. They won't be egg-shaped, but they taste exactly the same. I've also used small silicone candy molds for bite-sized versions. The key is using something flexible so you can peel the chocolate out cleanly.
Can I make these dairy-free?
I haven't tested a fully dairy-free batch yet, but I'd swap the butter for coconut oil in the filling and use a dairy-free chocolate like Hu Kitchen or Enjoy Life. Just keep in mind that coconut oil melts faster than butter, so store them in the fridge or freezer and pull them out right before eating.
How do I make a full egg shape instead of halves?
I've done this a few times for Easter baskets. Make two half shells, pop them out of the mold, then briefly press the flat edge of each half onto a warm skillet to melt it just enough to create a smooth surface. Add filling to one half, press the other half on top, and freeze until set. It takes more patience but the result looks impressive.
Can I use turmeric instead of food coloring for the yellow center?
I tried this once and the color was a little more muted, but it worked. I used about 1/4 teaspoon of turmeric powder mixed into the yolk portion. You won't taste it at that amount. I still prefer food coloring because the yellow is brighter and more Cadbury-like, but turmeric is a perfectly fine natural alternative.
How long do these last in the freezer?
I've kept them frozen for up to 3 months with no issues. I wrap them individually in foil and store in a freezer bag. The chocolate shell protects the filling well, so they don't get freezer burn easily. I usually make a big batch in early March and pull them out through Easter.
Can I just mix the chocolate and filling together without molding?
One of my readers, Toni, does exactly this. She mixes the filling with chocolate chips, refrigerates it, and eats spoonfuls straight from the fridge. It's not a shaped egg at that point, but it scratches the same itch. I've started keeping a bowl of it in my fridge too.
How do I get the filling to ooze like the real thing?
The ooze comes down to two things: the honey-to-butter ratio and temperature. My recipe uses equal parts sugar-free honey and butter, which keeps the filling soft enough to drip. If your filling is too stiff, add a little more honey. Then let the finished eggs sit at room temperature for 15-20 minutes before eating. Straight from the freezer, the filling is firm. Give it time and it loosens up.
Can I use a different sweetener in the filling?
I originally made these with vanilla syrup before switching to sugar-free honey, and both work as a direct 1:1 swap. Allulose syrup is another option I've tried, and it gives the filling an even softer texture since allulose doesn't crystallize. Erythritol-based syrups work too, but I find they can have a slight cooling aftertaste in the filling. Whatever you use, make sure it's a thick syrup, not a thin liquid sweetener. The viscosity is what creates that gooey center.
Threw in about 5 drops of almond extract with the butter and sugar-free honey filling and it went somewhere I wasn't expecting. Still very Cadbury-adjacent but with this almost marzipan thing going on, like an actual candy flavor instead of just sweet. The filling alone is already better than I thought it would be (butter plus sugar-free honey, no cream cheese shortcut, right call), but with the almond extract it got genuinely hard to stop at one.nnOne tip on technique: slide the silicone mold into the freezer for 15 minutes before pouring the top chocolate layer. Shells came out without a single crack. First batch I skipped that and had cracking all over when I unmolded them. Still tasted fine but looked rough. Chilling first, easy fix. Already planning a raspberry extract version next weekend.
Made three different keto Cadbury egg recipes before landing on this one. The filling is the difference. Sugar-free honey base actually oozes when you bite through, not that dense cream cheese slab most versions default to. Done looking.
I've been skeptical of keto candy for years but the filling on these actually oozes, which is not something I expected to type about a sugar-free egg. Four stars and making a double batch before Easter.
Ha. 'Not something I expected to type' is kind of the best review. Double batch is smart - they keep well in the fridge for a week so you can get ahead of Easter.
My daughter bit into one expecting the waxy Cadbury center and went quiet when the butter filling started oozing.
First time using a silicone mold and I was convinced I'd crack every single one, but they popped right out. The honey butter filling is embarrassingly good. Does the yolk part firm up in the fridge or stay that soft oozy way?
Firms up a bit in the fridge, but not solid. Give it 5-10 minutes on the counter and it gets drippy again.
Brought these to Easter brunch and my sister-in-law grabbed the silicone mold off my counter to prove to everyone they were actually homemade.
Ha. Nothing like pulling out the mold as proof. The yolk color is what gets people , once they see the yellow center they assume it came from a factory.
My mom used to hide Cadbury eggs around the yard every Easter and I figured that was just... done for me now. Bit in and the filling actually oozed. Wasn't expecting that. Not quite what I remembered but close enough that I made another batch two days later.
Close enough for a second batch is a win. The ooze is all honey and butter, no cream cheese. That's the part most keto versions skip.
I've made probably three other keto Cadbury egg recipes over the years and every single one used cream cheese in the filling. You could always taste it, no matter what. The honey-butter version here is different. It actually oozes when you bite in. Cream cheese versions never do that. This is the one I'm keeping.
Three versions is legit research. Equal parts honey and butter is what keeps it loose even after refrigerating. Shift that ratio and you lose the ooze.
My youngest poked at the yolk and accused me of just buying real Cadbury eggs and passing them off as homemade. I'm taking that as a win.
Ha. That's what the food coloring is for. Mine pulled the same move the first year I made these.
Made these last Easter and a few of the shells cracked when I was popping them out of the silicone mold. Do they need more time in the freezer before unmolding, or is that more of a chocolate thickness issue?
Thickness is the bigger issue. Thin shells crack no matter how long they're frozen. I do two coats, wait for the first to set completely, then 30 minutes after the second coat before unmolding.
Every keto Cadbury egg recipe I've tried uses cream cheese in the filling, and you can always taste it. Went into this one skeptical. Butter and sugar-free honey holding together just didn't seem likely, let alone taste right. The filling oozes when you bite in, exactly like it says. Nothing cream-cheese-y about it. Making a second batch this week before Easter.
The cream cheese thing bothered me for years. Butter and honey just behave differently, and that's what gives you the ooze. Second batch for Easter is right, I usually make three.
First time making these and the filling genuinely oozes when you bite in, which I wasn't expecting from a keto candy. Shells came out a little uneven but that sugar-free honey center is worth figuring out. Making batch two this weekend.
Uneven shells are a thickness thing. Swirl the mold after each pour, tap it on the counter. Batch two comes out cleaner.
I see the vanilla syrup was swapped for a sugar free honey. I still have the syrup and would like to use it instead, is it a direct 1:1 swap?
Yes, 1:1 swap. I used vanilla syrup in the original version before switching to sugar-free honey, so you're good.
Swapped vanilla for almond extract because I ran out, and the filling tasted like marzipan. Did not see that coming. Already planning a double batch for Easter.
Almond extract in that filling. The honey-butter combo is sweet enough it was going to go marzipan. Double batch is smart, they go fast.
First time making anything with a silicone mold and I kept thinking the eggs were going to stick, but they popped right out with this glossy chocolate shell intact (kind of couldn't believe it worked that cleanly). The butter and syrup filling is the part I didn't expect to work this well, and I've already eaten two before they've even fully set. Quick question: should the filling firm up more once the shell hardens completely, or is that soft, slightly oozy center just how they're supposed to be?
That oozy center is the whole point. It won't set firm like a truffle, and it shouldn't. Give them another 20 minutes in the fridge and you'll still see the filling move when you bite in, that's exactly what you want.