Keto Peanut Butter Eggs (3.1g Net Carbs)

These Keto Peanut Butter Eggs are melt-in-your-mouth peanut butter bites covered with a crunchy chocolate shell and only 3.1 grams of net carbs each!

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Keto Peanut Butter Eggs

3.1gNet Carbs

These keto peanut butter eggs are soft, melt-in-your-mouth sugar-free Reese's egg copycats perfect for celebrating Easter.

Author: Carine Claudepierre

Prep: 10 minutes mins

Freeze 20 minutes mins

Total: 30 minutes mins

Yield: 10 eggs

Serving Size: 1 peanut butter egg

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4.78 from 45 votes

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Ingredients

US Customary – Metric

• ▢ ½ cup Natural Peanut Butter no added oil, no added sugar
• ▢ ¼ cup Coconut Flour scooped, leveled
• ▢ 3 tablespoons Powdered Erythritol
• ▢ 1 teaspoon Vanilla Extract

Chocolate coating

• ▢ 3 oz Sugar-Free Chocolate Chips
• ▢ 2 teaspoons Coconut Oil

Instructions

• Line a plate or chopping board with a piece of parchment paper. Make sure the size of the plate fits your freezer! Set aside.
• In a medium-sized mixing bowl, add fresh runny peanut butter along with coconut flour and sugar-free powdered sweetener.
• Combine with a spatula until it forms a soft, slightly sticky dough.
• Divide the dough into 10 even pieces – about 0.7oz/ 19 grams each, and roll each piece into a ball. Then, press each ball into a teaspoon to give them an egg shape. If sticky, oil your spoon and hands with a bit of coconut oil.
• Place the peanut butter eggs on the prepared plate, they are super soft, and that's normal.
• Place the plate in the freeze for 15-20 minutes to firm up the balls – the harder they are, the easiest it is to dip into the melted chocolate in the next step.
• Meanwhile, prepare the chocolate coating.

Chocolate coating

• Add the sugar-free dark chocolate chips with coconut oil into a microwave-safe bowl.
• Microwave by 30 seconds burst, stirring between until the chocolate is fully melted and shiny.
• Remove the plate from the freezer. They should be half-frozen by now, and that's what you want.
• Pick up each egg with two forks and dip it into the melted chocolate. Wait a few seconds above the bowl to give the chocolate time to fall back into the bowl.
• Bring the peanut butter eggs back to the plate covered with parchment paper.
• Repeat the chocolate dipping steps until all the eggs have been covered with chocolate.
• Bring the plate back to the freezer to set the chocolate shell. It should take about 3-5 minutes.
• Store the peanut butter eggs in an airtight container in the fridge. They store for up to 2 weeks. Don't store at room temperature, or they get really soft.

Freezing

• Freeze in a zip lock bag or airtight container and defrost at room temperature 3-4 hours before eating. Can be eaten half-frozen as well.

Notes

Nut allergy

• Replace peanut butter with the same quantity of sunflower seed butter

Tools

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NutritionServing Size: 1 peanut butter egg

Yield: 10 eggs

Nutrition

Serving: 1 peanut butter eggCalories: 104.1 kcal (5%)Carbohydrates: 5.8 g (2%)Fiber: 2.7 g (11%)Net Carbs: 3.1 gProtein: 3.9 g (8%)Fat: 8.4 g (13%)Saturated Fat: 2.5 g (16%)Sodium: 65.6 mg (3%)Potassium: 84.3 mg (2%)Sugar: 1.4 g (2%)Calcium: 5.6 mg (1%)Iron: 0.3 mg (2%)

Ingredients and Substitutions

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 – You need 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 – It 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.

How To Make Keto Chocolate Peanut Butter Easter Eggs

If Easter is just around the corner, or you just crave an old-time favorite Reese’s peanut butter egg, you need this!

1. First, place the drippy natural peanut butter into a medium-sized mixing bowl, with powdered sweetener, coconut flour, and vanilla extract.
2. Stir with a spatula until creamy and smooth.
3. 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.
4. Now divide the batter into 10 even size balls – each weigh about 0.7 oz/19 grams.
5. Then, press each peanut butter ball into a teaspoon, squeezing the spoon with your hand palm to create an egg shape.
6. Place each formed egg onto the prepared plate and repeat for the remaining peanut butter balls.
7. 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.
8. 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 in 30-second bursts, stirring between each, until the chocolate is melted and shiny.
9. Now, remove the plate from the freezer. Hold each egg using two forks and dip it into the melted dark chocolate.
10. 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.
11. Place the plate again in the freezer for 5-10 minutes to quickly firm up the chocolate coating.
12. Since the eggs have been in the freezer twice, 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 for 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

More Keto Easter Recipes

There are plenty of ways to enjoy keto Easter desserts and below I listed my favorite for you to try!

Keto Carrot Cake Muffins

Keto Coconut Cream Easter Eggs

Marzipan Chocolate

Chocolate Popsicles