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!
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!
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:
First, place the drippy natural peanut butter into a medium-sized mixing bowl, powdered sweetener and coconut flour, and vanilla extract. Stir with a spatula until creamy and smooth.
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 weight 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 eggs onto the prepared plate and repeat for the remaining peanut butter balls.
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.
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.
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.
Place the plate again in the freezer for 5-10 minutes to quickly firm up the chocolate coating.
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.
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.
It tastes like a homemade Reese’s egg, a creamy peanut butter center with a light biscuit texture, and a crunchy chocolate shell.
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.
This is a keto treat that you should eat as a snack, replacing your favorite keto fat bomb recipe. One peanut butter egg contains 3 grams of net carbs, and it’s very fulfilling as it contains fiber and protein from the sugar-free chocolate, peanut butter, and coconut flour.
I would not eat more than one or two peanut butter eggs in a row. Depending on your daily macros for the day, you can adjust this.
Coconut flour is very different from other keto flours because it contains a lot of fiber. For example, in comparison with almond flour, it contains four times more fiber.
It means that it absorbs liquid quickly in a recipe, providing a particular crumbly biscuit texture. If you want to use a different flour, I would rather recommend peanut flour with similar properties.
If you still want to use almond flour, you may have to double or triple the amount, and the texture will be slightly oily.
There’s plenty of ways to enjoy keto Easter desserts and below I listed my favorite for you to try!
Made these peanut butter egg recipes? Share a comment or review below! I love to hear your feedback on my recipes.
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