These keto Cadbury eggs hide a gooey sugar-free honey and butter center that oozes when you bite in, 1.5g net carbs each. No cream cheese shortcuts; I've made them every Easter since 2019.
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.
Which chocolate works best
I use ChocZero’s semi-sweet chips because they melt cleanly in the microwave and taste great without any added sweetener. Once melted, I stir in a little coconut oil to thin things out. Without it, the chocolate is too thick to coat the mold evenly.
Other options I’ve tried:
Lily’s chocolate chips: These were my go-to before I switched to ChocZero. They melt well and come in several flavors.
Baker’s chocolate: This is 100% unsweetened, so you will need to add powdered sweetener unless you genuinely enjoy bitter chocolate. A tablespoon of butter helps smooth it out too.
90% dark chocolate: If you can’t find sugar-free chips, a bar of Lindt 90% works. It adds a few more carbs but still gives you a solid shell.
For a simpler chocolate treat that uses a similar melting technique, try my keto fudge.
Why I skip the cream cheese
Most copycat creme egg recipes use cream cheese or buttercream for the filling. I tried both early on, and neither tasted right to me. The original has a buttery, syrupy center, not a cheesecake one. So I use real butter whisked with sugar-free honey, and the texture is much closer to what you remember.
The filling splits into two parts. The larger portion stays white. The smaller portion gets powdered sweetener and a drop or two of yellow food coloring for the yolk. When you bite through the shell, both colors are visible and the center drips. If you like candy with layered fillings, my Keto White Chocolate Fudge uses a similar approach.
How to store these
The longer these sit at room temperature, the more the filling softens and starts to ooze when you bite through the shell. I usually pull them out of the fridge about 10 minutes before serving. If you want that instant filling drip, leave them on the counter for 20-30 minutes.
For longer storage, I keep them in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 3 months. For the freezer, I wrap each egg individually in foil and store them in a freezer bag. The chocolate shell protects the filling, so they don’t get freezer burn easily. They actually taste great straight from the freezer since the shell gets a nice snap to it. If you’re making these ahead for Easter, the freezer is your best option.
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:
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 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.
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.
For this step
Chocolate (2 oz)
Coconut oil
2
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).
3
Make filling
In a medium bowl, mix syrup, butter, vanilla extract and salt until smooth and creamy.
For this step
Keto honey
Butter (softened)
Vanilla extract
Salt
4
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.
For this step
Powdered sugar free sweetener
Yellow food coloring
5
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.
6
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.
For this step
Chocolate (3 oz)
7
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
Per serving: 1 egg
Calories
138
Fat
11.7g
Protein
0g
Total carbs
17.3g
Net carbs
1.5g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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. And one of my readers, Toni, skips the molding entirely. 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.
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 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 20-30 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.
I made these for the first time thinking the filling would be the hard part and it’s not, it’s honestly the easiest bit, but I went too thin on my first chocolate layer and lost two eggs when I tried to unmold them, just kind of crumpled and stuck, so now I do a thicker base pour, let it go a full two minutes before I add the filling, and that fixed it. The honey butter filling is good though, no fake sweetness. Didn’t expect it to taste that rich. Four stars just because I think the instructions could say something about shell thickness, that one detail would’ve saved me a batch.
Yellow food coloring in the yolk bowl looks like a skippable step. It isn’t. The cross-section when you bite in is the whole visual payoff. I’ve been keto long enough to stop expecting candy to actually land, so that surprised me more than it should have. The honey-butter filling holds once it’s cold, not the loose syrupy thing I thought it might be. Four not five because my chocolate layer came out uneven on the first batch, but the filling made it worth repeating.
Six batches in and the one change that stuck: extra pinch of salt in the filling. Sweetness backs off and the vanilla actually comes through. I skipped the yellow food coloring on batch four just to test (taste-wise, identical), but the two-tone look when you bite in is the point so it goes back in.
Coconut oil in the chocolate matters more than you’d think. Skipped it my first attempt (figured half a teaspoon wasn’t going to matter) and the chocolate went thick and clumpy before I got halfway through the mold. Added it back the second time and everything spread the way it was supposed to. Four stars for now because I’m still getting the mold release right, but that one ingredient is worth not skipping.
That half teaspoon is the only thing keeping the chocolate thin enough to sweep up the sides. For the release, freeze them until they’re rock solid, then peel the silicone back from the edges. I crack one every time I try to push it out from the bottom instead.
Dark chocolate holds up way better at room temp. Batch four is pretty normal for getting the shell right, the tempering window on keto chocolate chips is trickier than people expect. What fixed it for me was chilling the molds between each chocolate pour. Not just until it looks set. Actually cold.
Made these with my niece and she kept asking why the filling had to go in two bowls. The second she bit into one and saw the yolk she just said ‘oh. THAT’s why.’ Worth it.
Made these with my daughter for Easter and she bit into one before I could warn her about the filling. The sugar-free honey center ran straight down her wrist and she just stared at me like I had done something illegal. That moment sold me on this recipe more than anything else could. Four stars only because my first chocolate shell was too thin to hold everything, but once I added a second layer it worked exactly as described.
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.
Five drops is probably exactly right, almond extract gets loud fast. The marzipan direction makes sense with that butter-honey base. Raspberry next weekend, I want to hear how it lands.
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.
Cream cheese has no give once it’s cold, which is why those versions always feel like biting into a truffle instead of an egg. The honey base stays soft even straight out of the fridge.
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.
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?
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.
You did it again! Love this recipe. I did a really lazy version… I mixed up the filling, then threw in some Lily’s milk chocolate chips and mixed it up, put it in the fridge to just go in and sneak a spoonful here or there. Totally fixed my cream egg craving – thank you!
