KETO PEANUT BUTTER EASTER EGGS
3.1G NET CARBS
10 MINUTES PREP
– 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
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 and roll each piece into a ball. Then, press each ball into a teaspoon to give them an egg shape.
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.
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
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.
Bring the plate back to the freezer to set the chocolate shell. It should take about 3-5 minutes.
NET CARBS FAT PROTEIN
Serving: 1 Egg Makes: 10 Eggs
Prep: 10 Minutes Freeze: 20 Minutes
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