Lowest carb easter egg.

[Chris Hobson]

Liking chocolate and wanting to celebrate the passing of the spring equinox with some kind of fertility symbol, good reasons for going in search of Easter eggs. For Liz it is an easy choice, Cadbury's mini egg egg with two extra bags of mini eggs inserted to make the price the same as mine. The next task is to start looking at the carb content listed on all the others to see if I can find the lowest. A good place to look seems to be the 'free from' section with eggs that are missing certain key ingredients for those who have allergies and intolerances to certain things. Some of these do have a lower carb content than the regular eggs but I found that the one with the best score was the Ferrero Rocher egg. I assume that the presence of lots of nuts brings down the average. So, the egg is 175g and 42.8% carbs. The chocolates, somewhat pretentiously referred to as croquantes, are 37.5g and 44.4% carbs. After doing my sums that makes 212.5g in total. Carb content overall is 43.08%. Total carb content 91.55g. Nibble a small amount daily over the Easter weekend and maybe swim three miles to work it off and you should be OK.

 

[Mica P]

I'm off out to get one

 

[trophywench]

It's the 'nibble a small amount' bit that a lot of people seem to have trouble with, Chris !

 

[AndBreathe]

My OH and I have a little row of Lindt East Bunnies on our respective desks.

I just don't have chocolate. I haven't eaten any more than tiny bit of shaved 85% on berries and cream for years. My OH (normie) does like chocolate, but likes the dark stuff, and had a few squares on the golf course. He is disinterested in his bunnies.

 

[Chris Hobson]

This is the Daily Mash take on the whole resisting the temptation of your Easter Egg thing.

Mum eats entire Easter egg with head in cupboard

A MOTHER-OF-TWO has consumed an entire Cadburys’ Easter egg by sticking her head in a cupboard so her children remained unaware.

www.thedailymash.co.uk

 

[Chris Hobson]

Having now sampled the egg I find it to be very nice but excessively sweet. This, I'm assuming, is because I have been avoiding anything that has refined sugar in it for such a long time that things like this are bound to taste too sweet.

 

[NotWorriedAtAll]

I just saw your thread.
I make my own if I want one.
I mix 100% cocoa powder with cocoa butter and sweeten to taste with powdered erythritol and then pour into molds - I only make little ones.
This week I made white chocolate coconut creams - not exactly eggs but yummy just the same. Just melted cocoa butter and heated double cream and mixed together with desiccated coconut and sweetener to taste and vanilla extract and then made into balls I rolled in coconut and then pushed into molds and refrigerated overnight.

 

[Chris Hobson]

I had been considering making an egg by melting down some high cocoa content chocolate, melting it and then mixing it with crushed nuts. The 85% cocoa dark chocolate is around 15% carbs and nuts are generally around 3% carbs. This would mean that I could produce a relatively low carb egg. My wife warned me that the process was likely to be a bit messy. My low carb brownies are nice and not too messy to make so maybe I should stick with them.

 

[NotWorriedAtAll]

The really funny thing is that before my diagnosis I wasn't very fond of chocolate at all and nobody in my house was either. We actually had Easter chocolate go off one year because it sat there after we'd had a nibble of it and nobody wanted it again. It was in the shape of a chicken I remember and we didn't even eat the little wrapped chocolates inside it. I stopped buying that sort of thing after that. One year I remember getting an Easter egg that was made of cheese - I think it came from Asda and that was very successful and definitely no leftovers.

Since diagnosis and the discovery of 100% cocoa dark chocolate and 100% cocoa powder and cocoa butter I now love chocolate and eat loads of it but as an ingredient/coating/flavour or a small garnish to something else rather than as a 'thing' in itself.

 

[Leadinglights]

The really funny thing is that before my diagnosis I wasn't very fond of chocolate at all and nobody in my house was either. We actually had Easter chocolate go off one year because it sat there after we'd had a nibble of it and nobody wanted it again. It was in the shape of a chicken I remember and we didn't even eat the little wrapped chocolates inside it. I stopped buying that sort of thing after that. One year I remember getting an Easter egg that was made of cheese - I think it came from Asda and that was very successful and definitely no leftovers.

Since diagnosis and the discovery of dark chocolate and 100% cocoa powder I now love chocolate and eat loads of it but as an ingredient/coating/flavour or a small garnish to something else rather than as a 'thing' in itself.

Easter Eggs unless they were expensive tend to be made from cheap chocolate and what they look like is more important than the taste. I like the idea of the cheese egg, bit late now to get one. We had a cheese advent calendar from ASDA, a couple of years ago, they sold like hot cakes and we missed the boat last year.

 

[Chris Hobson]

There is a picture of a cheese based Easter Egg on this thread about the IKEA flat pack egg.
😱 http://forum.diabetes.org.uk/boards/threads/påskägg.99550/

 

[Mrs Mimoo]

Sugar Free Milk Chocolate Easter Egg - Melt Chocolates - Notting Hill, London

The Sugar Free Chocolate Easter Egg by Melt. Visit today and experience the taste of luxury, handmade chocolates.

meltchocolates.com

 

[Mrs Mimoo]

Sugar Free Chocolate With Love Slab

Sugar Free* Chocolate Gift Slab Silky smooth sugar free* chocolate 'With Love' hand written message. Sweetened with maltitol. Large 200g slab. Valentines themed gift box. "Made with our super smooth sugar free* chocolate, which is renowned for its flavour" *no added sugar chocolate suitable for...

thepodchocolates.co.uk

 

[Mrs Mimoo]

I ate a tiny bit of OH's easter egg but it was too sickly really. I'll stick to real eggs.