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Keto Chocolate Peanut Butter Eggs
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Keto Chocolate Peanut Butter Eggs

Keto Chocolate Peanut Butter Eggs with only 3 net carbs are the perfect Easter treat for anyone on the Low-Carb or Ketogenic Diet.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Jill


  • ½ C. Low carb peanut butter
  • ¾ C. Almond flour
  • 2 Tbsp. Butter melted
  • 1 tsp. Vanilla extract
  • 2 Tbsp. Swerve confectioner sugar substitute
  • C. Lily’s baking chips
  • 1 Tbsp. Coconut oil


  • 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.