Cream Cheese Crème Eggs (Better Than Cadbury!)
Yummy milk chocolate and creamy sweet filling unite in these Cream Cheese Crème Eggs recipe to create an amazing truffle-meets-cheesecake hybrid.
If you’re following Trim Healthy Mama (THM) or a keto lifestyle, you already know how tricky it can be to recreate classic treats without sugar overload. One of the most nostalgic Easter candy favorites is the beloved Cadbury crème egg. However, this traditional treat is packed with sugar, corn syrup, and other ingredients that don’t support your goals.
Now, there ARE other THM or keto friendly crème egg recipes out there, BUT most of them have harder to acquire ingredients like keto vanilla syrup, imitation honey, or allulose syup. And they tend to be VERY over-the-top sweet.
My THM and keto friendly cream cheese crème eggs recipe, on the other hand, delivers everything you love: a rich milk chocolate shell, a creamy sweet filling, a semi-realistic looking egg interior, and that indulgent bite–without the blood sugar spike AND without the need to order expensive special ingredients. Honestly, because it has cream cheese as its base, I personally think these taste even better than the original (but that is my opinion!).
Why You’ll Love These THM & Keto Cream Cheese Crème Eggs
These homemade crème eggs are:
- Sugar-free and low-carb (perfect for THM S or keto)
- Made with clean, simple ingredients (making them great for other diets as well)
- Creamier and less cloyingly sweet than store-bought versions
- Customizable for sweetness and texture
Unlike traditional crème eggs that rely on fondant filling, this version uses cream cheese for a smooth, rich center that feels more like a truffle-meets-cheesecake hybrid.
Tips for Best Results
- Use powdered sweetener. This prevents a gritty texture and keeps the filling smooth. Follow this How to Make Powdered Sweetener tutorial to make any granulated on plan sweetener powdered.
- Balance sweetness to your taste. THM desserts should be satisfying, not overly sweet. So, increase or decrease the sweetness per your personal taste.
THM & Keto Benefits
These crème eggs fit perfectly into a THM S (satisfying) dessert or snack. They’re high in healthy fats, low in carbs, and won’t spike insulin like traditional Cadbury eggs candy. That makes them a great option for holidays, parties, or anytime you want a treat without derailing your progress.
No Egg Mold? No Problem!
I ordered a special egg mold for this project. However, if you don’t have an egg mold, you can use almost any other mold. You will likely want it to be big enough and made of silcone so the candy pops out easily. Mini muffin tins lined with mini muffin wrappers also work great.
Learn From My Mistakes
While making these, I at first tried joining two halves together like I do for hot cocoa bombs. However, with the egg mold I have, this would have make the eggs HUGE and abnormally shaped! So I abandoned that idea and decided to put flat bottoms on the eggs.
Another thing I tried doing at first was just scoop the filling in. This worked okay (and feel free to do this instead of piping it in if you want to). But soon learned that piping it in was easier, faster, and neater. Whether you scoop the filling in or pipe it, do so BEFORE removing from the molds because the molds give the shells stability.
Final Thoughts
If you’ve been missing seasonal treats on your health journey, this recipe is a game-changer. The creamy filling combined with rich chocolate gives you that nostalgic experience, but without the crash afterward.
And while taste is subjective, I genuinely prefer these over traditional crème eggs. They’re fresher, less sugary, and leave you feeling satisfied instead of sluggish.
Make a batch ahead of time, store them in the fridge, and enjoy a THM-friendly indulgence that actually supports your goals.
Cream Cheese Crème Eggs
Total Time1 hour 
Diets 
THM Fuel 
Equipment
- piping bags or plastic zippy bags (optional)
Ingredients
For Chocolate Shells
- 1 cup on-plan chocolate chips (milk or dark) (Bake Believe, ChocZero, etc.)
- ½ teaspoon refined coconut oil (optional–makes chocolate smoother)
For Creamy Egg Filling
- 4 ounces (½ block) ⅓ fat cream cheese, softened
- 2 tablespoons butter, softened
- ⅓–½ cup
powdered Lakanto 1:1 sweetener orequivalent powdered sweetener (How to Make Powdered Sweetener) - 1-2 tablespoons heavy cream (optional–makes filling runnier)
- ½ teaspoon pure vanilla extract
- 1 pinch mineral salt
- yellow food coloring (optional; you could also use a teeny bit of turmeric powder)
Optional Decoration
- 3 tablespoons on-plan white chocolate chips (Bake Believe, ChocZero, etc.)
oil based food coloring (MUST be oil based or the white chocolate will seize)colored sweetener (optional)
Instructions
- In a double boiler set up (where you place 1 inch of water in a saucepan and place a glass or metal bowl over the rim of the saucepan) or in a microwave safe cup, melt the chocolate and coconut oil together. If using a microwave, stop every 30 seconds to stir it and stop just when it can be stirred smooth (overheating can cause the chocolate to seize which ruins it).
- Once melted, using a pastry brush, a clean food safe paintbrush, or just a spoon, brush the melted milk or dark chocolate in a semi-thin layer over the bottom and up the sides of each mold cavity. Pop into the freezer to let it set up.
- Meanwhile, in a small bowl, mix together the cream cheese, butter, powdered sweetener, cream, vanilla, and salt.
- Scoop about 2 tablespoons of the white filling into another small bowl. Add enough yellow food coloring or turmeric powder (keep in mind the turmeric can affect flavor) until a bright yolky yellow color results.
- Fill one piping bag or a zippy bag with the white filling and another with the yellow. Snip the tip of the piping bag or one corner of the zippy bag to pipe.
- Once the chocolate shells have hardened, remove from the freezer.
- Pip the white filling on the bottom and up the sides of each shell, leaving a "hole" in the middle of the filling.
- Fill the hold in the middle of the white filling with the yellow filling.
- Using a flat edge spatula, spread some of the melted milk or dark chocolate over the top of each shell to seal in the filling.
- Pop in the freezer until chocolate has set, about 15 minutes.
- Once the chocolate has set, remove from the freezer. Carefully pop each half egg out of the mold.
Optional Decorating
- Place the eggs flat side down on a sheet of parchment paper.
- In a double boiler set up or a microwave safe cup, melt the white chocolate chips. If using a microwave, stop every 30 seconds to stir it and stop just when it can be stirred smooth (overheating can cause the chocolate to seize which ruins it).
- Split the melted white chocolate into separate bowls, one for each color you are doing.
- Color with a couple drops of oil based food coloring (oil based MUST be used here lest the chocolate seize).
- Scoop each color into piping bags or small zippy bags. Snip the tip (or corner if using a zippy bag).
- Pipe the white chocolate over the shells however you like. Sprinkle with colored sweetener before the white chocolate harden.
So good!