If you love a creme egg then these Slimming World friendly, Low Syn Chocolate Creme Egg Cakes are the perfect chocolatey treat!
When the shops are full of chocolate treats it can be really difficult to resist.
It’s going to be a chocolatey challenge, but we’ve got the a few ideas to help you stay in control.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
Not only are these Low Syn Chocolate Creme Egg Cakes are quick and easy to make, they are also great to keep the chocolate cravings at bay!
The icing in these Low Syn Chocolate Creme Egg Cakes is real icing which makes them taste even more like the real thing!
Love this Low Syn Chocolate Creme Egg Cakes recipe? Tag us!
What do I need to make this Low Syn Chocolate Creme Egg Cakes?
This post contains affiliate links. Find out what this means.
You’ll also need a silicone egg cake mould to give the Low Syn Chocolate Creme Egg Cakes their shape.
You can use this mould to make these Low Syn Marzipan Easter Egg Cakes!
How many Syns are in this Low Syn Chocolate Creme Egg Cakes?
These Low Syn Chocolate Creme Egg Cakes are just 1.5 Syns each.
That’s a whopping saving on the creme eggs you can buy but still have a proper chocolate hit!
You could drizzle with some melted chocolate instead of the icing if you prefer – just remember to Syn accordingly!
How do I make this Low Syn Chocolate Creme Egg Cakes?
Preheat the oven to 180°C. In a large bowl, whisk the sweetener and eggs until really frothy – this can take around 5 minutes.
Sieve the self-raising flour and cocoa powder into the egg mixture and fold gently until mixed thoroughly.
Spray the silicone moulds with Frylight. Fill each of the egg moulds with the cake mix until they are around 3/4 full – this recipe makes 12 cakes. Place in the oven for 17 minutes until cooked through.
Once cooked, pop out of the moulds and leave to cool on a wire rack. Meanwhile, make the icing by stirring around 1.5 teaspoons of water into the icing sugar – it should be thick but runny enough to spread.
Take 1 teaspoon of the icing and put into a separate small bowl with a couple of drops of yellow food colouring and mix well.
Once the cakes are cool, use a teaspoon to create a little dip in each of the cakes.
Place a little of the white icing into each dip being careful not to over fill. Drop a tiny bit of the yellow icing into the middle of the white icing to create the “yolk”. They’re ready to serve!
Can I freeze these Low Syn Chocolate Creme Egg Cakes?
This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough and before icing.
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before icing and eating.
Like this Low Syn Chocolate Creme Egg Cakes recipe? Why not try some more of our cakes?
Whenever we need to replace oil in cooking we use Frylight.
Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!
We used the Sunflower one for this Low Syn Chocolate Creme Egg Cakes recipe, and it was fab!
Need some extra help & motivation on your Slimming World journey?
Come join our Facebook group! We have over 430,000 members, who want to help you! You wouldn’t want to miss out on the fun would you?
You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?