KETO PEANUT BUTTER EASTER EGGS
MELT-IN-YOUR-MOUTH
GLUTEN-FREE
100% KETO
HIGHLIGHTS
3.1G NET CARBS
6 INGREDIENTS
10 MINUTES PREP
DIABETES-FRIENDLY
INGREDIENTS
– 1/2 cup Natural Peanut Butter – 1/4 cup Coconut Flour – 3 tablespoons Erythritol – 1 teaspoon Vanilla Extract CHOCOLATE COATING – 3 oz Sugar-free Chocolate Chips – 2 teaspoons Coconut Oil
Pour Ingredients
In a medium-sized mixing bowl, add fresh runny peanut butter along with coconut flour and sugar-free powdered sweetener.
1
Combine Ingredients
Combine with a spatula until it forms a soft, slightly sticky dough.
2
Make Eggs
Divide the dough into 10 even pieces and roll each piece into a ball. Then, press each ball into a teaspoon to give them an egg shape.
3
Set on a Plate
Place the peanut butter eggs on the prepared plate, they are super soft, and that's normal. Freeze for 15-20 minutes.
4
Prepare the Chocolate
Add the sugar-free dark chocolate chips with coconut oil into a microwave-safe bowl. Microwave by 30 seconds burst until melted
5
Coat the Eggs
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.
6
Freeze again
Bring the plate back to the freezer to set the chocolate shell. It should take about 3-5 minutes.
6
NET CARBS FAT PROTEIN
3.1 grams
8.4 grams
3.9 grams
SERVINGS
TIME
Serving: 1 Egg Makes: 10 Eggs
Prep: 10 Minutes Freeze: 20 Minutes
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