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 for the creamy peanut butter center
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, powdered sweetener and coconut flour, and vanilla extract. Stir with a spatula until creamy and smooth.
Shape 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 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.
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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.
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.
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.
How to store them?
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.
How does it taste?
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.
- Almond butter
- Sunflower seed butter
How many can I eat?
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.
Can I use other flours?
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.
More keto Easter recipes
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.
Keto Peanut Butter Eggs
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- 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.
- 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.
- Freeze in a ziplock bag or airtight container and defrost at room temperature 3-4 hours before eating. Can be eaten half-frozen as well.
- Net carbs per ball: carbs takeaway fiber, 3.7 grams per ball
- Replace peanut butter with the same quantity of sunflower seed butter
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.