Keto Chocolate Peanut Butter Easter Eggs

Celebrate Easter with these keto chocolate peanut butter Easter eggs!

A melt-in-your-mouth peanut butter center covered with a crunchy chocolate shell and only 3.1 grams net carb each!

How To Make Keto Chocolate Peanut Butter Easter Eggs

Easter is just around the corner, and we all crave an old-time favorite Reese’s peanut butter egg.

But unfortunately, these store-bought peanut butter eggs are not keto. They contain lots of sugar!

Ingredients

So let me show you how you can make east keto peanut butter eggs at home, with only 6 ingredients. All you need to make this easy keto Easter treat recipe are:

• Natural peanut butter – refers to a jar with no added sugar and no added oil. You should see only one or two ingredients in the ingredient list of your jar, peanuts, and salt. Natural Peanut Butter is very much keto-friendly.
• Coconut flour –  is a great keto flour to add a lightly crumbly biscuit texture to raw keto dessert, and it’s a safe raw flour to eat like almond flour. However, I don’t recommend swapping coconut flour for almond flour in this recipe. It won’t provide the same texture. In fact, almond flour adds an oily texture and doesn’t firm up the eggs as well.
• Sugar-free powdered sweetener – I used powdered erythritol, but powdered allulose works as well, or any powdered keto sweetener you like, except pure stevia. This one is too sweet to swap with the same ratio.
• Vanilla extract – optional but delicious

First, place the drippy natural peanut butter into a medium-sized mixing bowl, with powdered sweetener, coconut flour, and vanilla extract.

Stir with a spatula until creamy and smooth.

Shaping The Eggs

Then, prepare a plate or board covered with parchment paper. Ensure the board’s size fits your freezer because you will have to pop it in the freezer in the next step.

Now divide the batter into 10 even size balls – each weigh about 0.7 oz/19 grams.

Then, press each peanut butter ball into a teaspoon, squeezing the spoon with your hand palm to create an egg shape.

Place each formed egg onto the prepared plate and repeat for the remaining peanut butter balls.

Freezing

Place the plate in the freezer for 15 minutes to firm up the eggs. This step makes it easier to dip the eggs into the melted chocolate in the next step.

In fact, since the peanut butter eggs are cold, the chocolate shell firm up quickly around the eggs.

Chocolate shell

Meanwhile, add the sugar-free chocolate chips and coconut oil into a small saucepan over medium heat.

You can also use a microwave-safe bowl and microwave by 30 seconds burst, stirring between, until the chocolate is melted and shiny.

Dip the peanut butter eggs

Now, remove the plate from the freezer. Hold each egg using two forks and dip it into the melted dark chocolate.

Place the chocolate peanut butter eggs onto the plate while dipping the remaining ones.

You can sprinkle a pinch of sea salt on top of each egg to decorate them and enhance the chocolate flavor.

Freeze again

Place the plate again in the freezer for 5-10 minutes to quickly firm up the chocolate coating.

Enjoy!

Since the eggs have been two times in the freezer, the center is slightly harder than usual. To enjoy the best creamy texture, wait 10 minutes at room temperature before eating the first egg or store in the fridge 30 minutes before eating.

Storage Instructions

You must store these keto peanut butter eggs in a sealed container in the fridge for up to 2 weeks or freeze them. They melt quickly at room temperature, so it’s better to keep these refrigerated.

Allergy Swaps

These healthy peanut butter Easter eggs are sugar-free, gluten-free and you can adapt the recipe to be nut-free! Try to swap peanut butter with one of the keto-friendly options below.

• Almond butter
• Tahini
• Sunflower seed butter

Frequently Asked Questions