Keto Creme Eggs | Low-Carb Chocolate Eggs DIY Recipe

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Low-Carb Chocolate Eggs….

Low-carb chocolate shell, creamy vanilla cream hiding a lemon cream “yolk” in the center. No rotten teeth, no insulin issues.

Less than 2g of carbs per each creme egg, which are 2x bigger than a traditional full-sugar Cadbury creme egg.

 

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Well, how did the recipe sit with you? I enjoyed sharing it. Looks pretty good, if you ask me!

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Diet plans are in no short supply, my friend. It can be overwhelming to decide.

It’s for this reason that, the moment the choice has been made, and it’s time to start prepping weight loss meals, you want to avoid looking outside of your chosen diet for meal options. A lack of focus is often to blame for weight loss failure. It’ll probably return you to the beginning.

It’s really a good idea to build up a diet-focused recipe library on your computer or device. So if you’re going low-carb, then build up a low-carb recipe library.

Makes perfect sense, right?

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I’ve been guilty of hopping from one diet to the next. And when I really think about it, there’s only one reason why…

You tend to develop pretty powerful cravings for whatever it happens to be that your particular program doesn’t allow, which another system 100% allows. And counter-arguments can be pretty compelling. And let’s not kid ourselves. Culinary videos are, in many instances, pretty damned seductive. 😉

Clearly, you need to stick to your chosen diet plan long enough to see results. At the end of the day, eating healthy foods and not going into a crazy caloric surplus may be enough to help you reach your goals.

Makes sense when you really think about it. Don’t pig out all day, steer clear of prepackaged junk, and you should see some pretty powerful results. Add some exercise into the mix and look out!

This is the world’s most popular weight loss advice. And this is for good reason!

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DIY Low-Carbcadbury creme eggs

Lemon Creme “Egg Yolk”

  • 60g low-carb white chocolate

  • 120g low-carb lemon curd

Vanilla Creme “Egg White”

  • 180g low-carb white chocolate (or dark chocolate, for a chocolate filling instead of vanilla filling)

  • 100g cream (>30% fat)

  • 1/8 ts. salt

  • (optional) 1/4 ts. vanilla extract

Chocolate “Egg Shell”

Heat the lemon curd gently for 15-30 seconds in the microwave until hot but not boiling, then drop in the white chocolate pieces and let sit for 5 minutes to melt.

After 5 minutes, mix until completely combined, then let cool in the fridge for 30 minutes-1 hour.

Keep the lemon creme “yolk” in a pastry bag and set aside in the fridge (if you don’t have a pastry bag, make one from a ziplock sandwich bag).

Next, prep the vanilla “egg white” by heating the cream, salt and vanilla gently to about 90C, then add the white chocolate pieces and let them sit for 5 minutes.

Once they’ve melted, mix until it forms a smooth ganache. (If the chocolate doesn’t melt from the heat of such a small amount of cream, place it in the microwave for 15 seconds, then stir. Repeat this until it has fully melted.) (Alternatively, you could melt the white chocolate first, then add the hot cream+salt+vanilla and mix until it forms a ganache.)

Let this mixture chill in the fridge until fully cold, then spoon into a pastry bag and set aside.

To make the “egg shells”, start by melting and tempering your milk/dark chocolate.

Fill your egg-shaped molds (I just used plastic packaging left over from Kinder Egg candies my friend bought) with the melted tempered chocolate and let sit for a minute, then dump out the excess chocolate, scrape down the edges, then place upside-down on a cooling rack to let the extra chocolate drip out.

Let the “shells” sit for 5-10 minutes to set fully.

Once the chocolate shell has set in the mold, pipe in the “egg white” until 3/4 full, then pipe in a small sphere of lemon “yolk” (see the video above). Repeat with all the other molds and then freeze for 30 minutes.

Once all the egg halves have been made and fully set, remove from the molds, spread a thin layer of melted chocolate along the edges of one egg half, then press together two halves and let the melted chocolate “glue” set fully.

(Alternatively, lightly press the outer chocolate edges of one half-egg against a hot saucepan for a few seconds until melted, then press this half together with another half and let the chocolate set. See video above.)

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