Keto Chocolate Peanut Butter Eggs are the perfect Easter treat for anyone on the Keto Diet. With only 3 net carbs, there’s no need to suffer through watching everyone snack on chocolate over the holiday and not participate!
We’ve created several delicious recipes for those of us doing Keto. Two of my most favorites that have been on rotation at my house are the Homemade Reese’s Peanut Butter Eggs and Homemade Reese’s Peanut Butter Eggs.
Keto Chocolate Peanut Butter Eggs
The hardest part about any diet or lifestyle change is giving up things you really love. If the peanut butter chocolate combo is one of your favorite things, this is going to blow your mind. This is the healthier version of our Homemade Reese’s Peanut Butter Eggs.
Ingredients You’ll Need:
- Low Carb Peanut Butter
- Almond Flour
- Butter
- Vanilla
- Confectioner Sugar Substitute
- Baking Chips
- Coconut Oil
Where Do I Buy Swerve?
This sugar substitute is our favorite and can be found right here on Amazon and can sometimes be found at Walmart.
How to Make Keto Peanut Butter Easter Eggs
Mix the peanut butter, almond flour, vanilla extract, melted butter and sweetener. Pop the batter into the freezer for an hour.
Form the batter into 12 evenly sized egg shapes on a parchment lined baking sheet. Just grab a ball of batter and shape it by hand. If you have an egg shaped cookie cutter you can use that to shape as well.
Also, it’s OK if they’re circles! No one will mind.
Put the peanut butter eggs back into the freezer for another couple of hours until they’re hard.
Combine the baking chips and the coconut oil to a microwave safe bowl, and heat at 30 second intervals until totally melted.
Let it cool slightly, then use two forks to carefully dip the eggs into the chocolate, coating both sides well.
Place them back on the baking sheet, and back into the freezer for another 30 minutes before serving.
Enjoy your Easter dessert!
Keto Chocolate Peanut Butter Eggs
Ingredients
- ½ C. Low carb peanut butter
- ¾ C. Almond flour
- 2 Tbsp. Butter melted
- 1 tsp. Vanilla extract
- 2 Tbsp. Swerve confectioner sugar substitute
- ⅓ C. Lily’s baking chips
- 1 Tbsp. Coconut oil
Instructions
- In a mixing bowl, combine the peanut butter, almond flour, vanilla extract, melted butter and sweetener. Blend until smooth.
- Add the batter to the freezer to chill for 1 hour.
- Form the batter into 12 evenly sized egg shapes on a parchment lined baking sheet.
- Return the peanut butter eggs to the freezer for an additional 2-3 hours until hardened well.
- Add the Lily’s baking chips and the coconut oil to a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
- Let the chocolate cool a bit.
- Use two forks to carefully dip the eggs into the chocolate, coating both sides well.
- Place the dipped eggs back on the parchment lined baking sheet, and return them to the freezer for another 30 minutes before serving.
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