PROTEIN CREME EGGS!!!!!!

Protein Creme Eggs

I’ll be honest with you, I wasn’t expecting for this recipe to work. I kind of went into my kitchen this morning and winged it from the beginning to the very end. “The worst that can happen” I thought, “is that I’ll end up with a wacked-out cousin of the crème egg – an egg that looks funny, tastes funny, and feels like an ‘almost’ but is actually a ‘not really’.” So I was shocked! Flat-out stupefied! when I cut into these bad boys and bit into Crème Egg deliciousness! How is it possible that my recipe worked!? It must have been the Easter Spirit of hope, faith, and downright miracle that did this! Fwaaaa… I’m blown away here! So let me just give you the recipe.

Ingredients for the ‘yolk’:

2 tablespoons vanilla custard egg white powder (or vanilla whey – see note below)
1/2 cup Greek yogurt
1/8 cup boiling water with saffron (you COULD just yellow food coloring instead; I just don’t like using food coloring and think saffron tastes surreal!)
1 tablespoon banana protein powder (or vanilla)
4 teaspoons canned chickpeas
1 heaping tablespoon coconut flour

Directions for the ‘yolk’:

1. Blend everything together using a food processor or handheld blender until a paste or soft dough is formed.

2. Then, roll it into eight little yolk-sized balls and put them aside. Once you’re done, move on to making the ‘white’ part of the egg.

Ingredients for the ‘white’:

1/2 cup  Fage’s Total Greek yogurt (0 or 2% fat)
1/2 cup whey concentrate (vanilla or coconut flavored)
4 tablespoons coconut flour

Directions for the ‘white’ and for assembly:

1. Mix all the ‘white’ ingredients together in a bowl and, once mixed, roll out eight balls and flatten then against your palm. Then, stick the little ‘yolks’ on them and close them up (like THIS). I got this idea from this website and it’s genius! Because you end up with a proper yolk and egg shape so halla to Ashley for coming up with this method!

2. Once you’ve formed eight eggs (i.e. ‘white’ covered ‘yolk’ balls), melt 2/3 bar of 85% dark chocolate (66 grams) in a bain marie (i.e. a glass bowl on top of a pot of boiling water).

3. Coat each ‘egg’ in there and transfer it either to a cake pop mould (I used this one) or to a baking tray lined with some baking parchment or foil. Transfer to the freezer for an hour and… SET!!!!!
Macros per Egg (out of 8):  

191kcals
19.1g protein
8.4g carbs (out of which 4.6 is fiber! so each egg has 3.8 grams of net carbs!)
7.8g fat

Notes:

You can use whey isolate instead of egg white pow for the ‘yolk’. Feel free to use vanilla, banana, banoffee, toffee or even chocolate whey for the ‘yolk’ too! And, for the ‘white,’ you can use a vanilla or coconut flavored casein instead of whey + coconut flour, just add enough casein until you get to a pasty consistency and remember to TASTE your batter as you go along to ensure it ticks all your tastebuds’ boxes.

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