Low Syn Chocolate Creme Egg Cakes | Slimming World

If you love a creme egg then these Slimming World friendly, Low Syn Chocolate Creme Egg Cakes are the perfect chocolatey treat!

Low Syn Chocolate Creme Egg Cakes | Slimming World

 

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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.

Low Syn Chocolate Creme Egg Cakes | Slimming World

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!

Low Syn Chocolate Creme Egg Cakes | Slimming World

The icing in these Low Syn Chocolate Creme Egg Cakes is real icing which makes them taste even more like the real thing!

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Low Syn Chocolate Creme Egg Cakes | Slimming World

What do I need to make this Low Syn Chocolate Creme Egg Cakes?

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These cakes are super easy to make. A good electric whisk is really useful and saves a bit of elbow grease. This one from Amazon is stylish and won’t break the bank!

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!

Low Syn Chocolate Creme Egg Cakes | Slimming World

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!

Low Syn Chocolate Creme Egg Cakes | Slimming World

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?

Step 1

Preheat the oven to 180°C. In a large bowl, whisk the sweetener and eggs until really frothy – this can take around 5 minutes.

Step 2

Sieve the self-raising flour and cocoa powder into the egg mixture and fold gently until mixed thoroughly.

Step 3

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.

Step 4

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.

Step 5

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?

suitable-for-freezing-recipe-card

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?

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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!

Frylight Low Syn Chocolate Creme Egg Cakes | Slimming World

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Low Syn Chocolate Creme Egg Cakes | Slimming World

Votes: 7
Rating: 4
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

cakes 10 minutes 17 minutes

Calories

Weight Watchers

Slimming World 

41kcal 1

Smart Points (Flex/Freestyle)

1.5 per cake

Syns

Per cakes Per cakes Per cakes
Suitable For Freezing icon Dairy Free icon
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
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INSTRUCTIONS
  1. Preheat the oven to 180°C. In a large bowl, whisk the sweetener and eggs until really frothy - this can take around 5 minutes.
  2. Sieve the self-raising flour and cocoa powder into the egg mixture and fold gently until mixed thoroughly.
  3. 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.
  4. 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.
  5. 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!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
4 Comments
  1. HI ladies. Would using sucron icing work & would it reduce syn value ?
    Happy Easter to you all & thanks for all your hard work xxxc

    1. Hi Sioux
      We’ve chosen to use icing sugar in this recipe as it’s readily available for everyone, making the recipe accessible to all.
      If you wanted to use Sukrin Icing, they’d work out at 1 Syn each, rather than 1.5 Syns.

  2. Love the look of these creme eggs!! Need to buy myself some egg moulds and then will make for the kids. Thanks for the lovely recipe and photos.

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