These chocolate peanut butter keto Easter eggs are absolutely scrumptious and a breeze to make! Easter season is in full swing, and chocolate eggs in all shapes and forms are hitting the shelves. If you're craving the classic combo of peanut butter and chocolate but need a sugar-free option, these keto-friendly eggs are perfect for Easter or anytime you’re in the mood for a treat. They feature a creamy peanut butter filling coated in rich, smooth chocolate. Low-carb, gluten-free, and incredibly easy to make, they’re so good you’ll forget they’re sugar-free.
Why You'll Love These Keto Peanut Butter Eggs
- Just Like Reese’s, But Sugar-Free!: These Sugar-Free Copycat Reese’s Eggs taste just like the real thing, with a creamy peanut butter filling and a rich chocolate coating.
- Perfect for Easter (or Any Time of Year!): Whether you’re celebrating Easter or just craving a sweet treat, these homemade peanut butter eggs are a festive and delicious option.
- Quick, Easy, & Made with Simple Ingredients: With just a handful of ingredients and no baking required, these eggs come together in no time.
- Healthier: There’s no corn syrup or artificial anything in these chocolate eggs.
Ingredients You'll Need
Here's what you'll need to create these delightful keto peanut butter eggs:
For the Peanut Butter Filling:
- Peanut butter: I recommend a good creamy natural peanut butter like Santa Cruz. Avoid natural or chunky peanut butter for this recipe, as it won’t yield the best texture. Make sure you read the label and choose a brand that doesn’t have added sugar.
- Powdered Sweetener: You can pretty much use whatever sweetener floats your boat, but it must be powdered. So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. You can use your preferred sweetener in this recipe but I recommend a powdered (confectioners) version so that the eggs don’t get gritty.
- Peanut flour: Peanut flour and peanut butter powder like PBFit are essentially the same thing. Both work here but read the label and make sure yours does not contain any added sugars. Peanut flour is dry, powdery substance made from roasted peanuts. Unlike most other nut flours, much of the oil is pressed out and the meal is ground to a fine powder that resembles a true flour.
- Maple syrup: Adds sweetness and binds the filling.
- Butter: I used salted butter. You will be surprised at how a touch of salt brings out the sweeteners.
For the Chocolate Coating:
- Sugar-free chocolate: I will use Bake Believe Chocolate Chips and melting wafer to cover the eggs. Most Warts carry this brand of sugar-free chocolate. You need to be sure to use sugar free chocolate chips. Lily’s is my go-to brand and what I used to make these chocolate peanut butter eggs. You can use dark chocolate, milk chocolate, or semi-sweet.
- Coconut oil: A bit of coconut oil improves the texture quite a bit, without any taste whatsoever. A little cocoa butter thins out the chocolate coating so that the eggs are easier to dip. If you don’t have it, you can try 1 tablespoon of coconut oil but the coating will be much meltier at room temperature.
Step-by-Step Instructions
Follow these simple steps to create your own keto peanut butter eggs:
Step 1: Mix the Peanut Butter Filling
In a mixer bowl, beat butter, peanut butter, Gentle Sweet, Stevia, salt, and cream cheese together. Mix until smooth. In a large mixing bowl, combine the coconut flour, peanut butter, and maple syrup and mix until combined.
Step 2: Shape the Eggs
Line a baking sheet with parchment paper. Slightly wet your hands and form egg-shaped domes with the peanut butter mixture. Roll the dough into 15 balls, each about 2 inches in diameter, and place on a parchment lined baking sheet. Flatten each into an oval egg shape and freeze 1 hour until firm. Place sheet pan in the freezer for 15 minutes. Use a cookie cutter to cut out 1/2 inch thick Easter egg shapes from the chilled peanut butter layer. Place cutouts on a parchment-lined sheet pan. Repress the remaining peanut butter mixture onto the sheet pan to 1/2 inch thickness, and cut out additional egg shapes.
Read also: Easy Low-Carb Cheese Crackers
Step 3: Coat in Chocolate
Melt the chocolate either in the microwave or a double boiler. Melt wafer in a glass bowl in the microwave in 30 second intervals. Stir well between each time. Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely. Use a fork to dip the eggs into the melted chocolate, shake the excess chocolate, and place them on the wax paper. Drop the frozen eggs in the chocolate and use forks to toss around to coat completely. Lift out and tap the fork firmly against the side of the the bowl to remove the excess chocolate. Place the eggs back on the baking sheet. Take any excess chocolate and drizzle over the eggs decoratively.
Step 4: Chill and Enjoy!
Place back on the parchment paper and refrigerate until the chocolate has firmed up. Refrigerate until hard. Freeze for 30 minutes.
Tips for Perfect Keto Peanut Butter Eggs
- Use Room Temperature Ingredients: Make sure your peanut butter and butter are at room temperature before mixing.
- Chill the Filling: After shaping the peanut butter mixture into eggs, freeze them for at least 30 minutes.
- Use a Chocolate Bar: Chocolate chips don’t melt as smoothly or evenly as a chopped-up chocolate bar. I know its a little bit of extra effort but so worth it.
- Adjust the Consistency: Every brand of peanut butter varies (same with the flour!), so if your mixture is too soft, add extra tablespoons of flour or powdered sugar.
- Melt Chocolate Carefully: Melt it carefully over a double boiler so it doesn’t seize.
- If you don’t have a powdered sweetener: you can process a granulated sweetener in your food processor or a clean coffee grinder until it is powdered.
Variations and Substitutions
- Make them vegan:
- Make them low-carb:
- Nut-free eggs: Use sunflower seed butter or tahini.
- Swap the peanut butter: You are welcome to use your favorite nut butter instead of peanut butter. My goal was to make something that tasted like the peanut butter eggs you can buy at the store.
- Protein Powder Option: Use 1/3 cup peanut flour and 1/3 cup whey protein powder for the eggs. Collagen protein should also work well, although you may need a little more peanut flour to firm up the dough properly.
Storing Your Keto Peanut Butter Eggs
- To Store: Keep in the fridge for up to 2 weeks. Store the eggs in a covered container on the counter for up to 7 days or in the fridge for up to 2 weeks. They don’t have anything in them that will spoil but the chocolate coating does become more dull over time.
- To Freeze: Place chocolate eggs in a freezer-safe container and freeze for up to 6 months. Flash freeze, then place in a freezer bag or container.
Nutritional Information
Here's a quick look at the nutritional information for one keto peanut butter egg:
- Net Carbs: 3.1g per serving.(Note: Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.)
Read also: Keto Calorie Counting: A Detailed Guide
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