Chocolate Peanut Butter Eggs, a favourite in every Easter basket, made over to be low carb and gluten-free.
I’m sorry, it’s impossible. I simply cannot believe it, I refuse to believe it. They say that it’s almost Easter, but it can’t be. It’s just barely the New Year, isn’t it? I haven’t even gotten used to writing 2013 in my checkbook. The year can’t be a quarter way over! See what I mean? It’s just impossible.
And yet here we are. It’s officially spring, although you wouldn’t know it by the weather here in New England. And Easter is a week away. It’s early this year, not even into the month of April, and that always throws me. I don’t know what higher powers get to decide when Easter is, but I do wish they’d wait until April so that I could wrap my little mind around it. March is still winter in my head and Easter belongs to spring. And waiting until April at least gives us a fighting chance at some decent weather for an egg hunt. March..not so much. I expect the Easter Bunny will be coming in from the cold to hide his eggs around our living room next weekend.
With my inability to fathom the coming of Easter, it’s almost a miracle that I got a jump on things and have a low carb peanut butter egg recipe for you. It clearly has little to do with my organizing skills. Truth be told, I had the idea for a chocolate covered peanut better candy of sorts prior to Valentine’s Day and if I’d gotten my act together, you would have Peanut Butter Hearts instead of Peanut Butter Eggs. Whatever! It works, right? As long as you are getting the recipe for these delicious little morsels, I wager that you don’t care what shape they are! Hearts, eggs, Christmas trees, rhomboids…if it’s peanut butter covered in chocolate, you’re happy. Yeah…me too.
These really are delicious and easy to make. Roasted peanut flour, the really powdery, partially de-fatted kind, helps firm up the filling and intensify the peanutty goodness. And freezing the shaped eggs prior to dipping them helps the chocolate coating set really nicely. Happy almost Easter!
Peanut Butter Eggs – Low Carb and Gluten-Free
Everyone's favorite Easter Candy! Low carb peanut butter eggs.
- 1/2 cup creamy peanut butter
- 1/4 cup butter
- 1/2 cup powdered Swerve Sweetener or powdered erythritol
- 1/2 tsp vanilla
- 1/2 cup partially defatted, roasted peanut flour
- 4 oz unsweetened chocolate, chopped
- 3 tbsp butter
- 3 tbsp powdered Swerve Sweetener or powdered erythritol
- 1/2 tsp vanilla extract
- Line a baking sheet with parchment or waxed paper.
- For the filling, melt peanut butter and butter together in a pan or microwave safe bowl. Stir in powdered erythritol and vanilla extract.
- Stir in peanut flour until well combined. Spread mixture evenly to about 1/3 inch thickness over prepared baking sheet.
- Place in freezer until set, about 30 minutes.
- Using an egg-shaped cookie cutter, cut out as many eggs as possible. Gather scraps together and press out again and cut out more eggs until no more can be cut.
- Alternatively, you can shape all of the eggs by hand. You will need to chill the mixture for half an hour or so in the fridge to make it firm enough to handle.
- Return shaped eggs to freezer until fully frozen, about 1 hour.
- For the coating, melt chocolate, butter and erythritol together in a small pan over low heat until smooth. Stir in vanilla extract and let cool to lukewarm.
- Working with one peanut butter egg at a time, drop into the chocolate mixture and turn to coat. Remove with a fork and gently tap against the side of the pan to remove excess chocolate.
- Return covered egg to parchment lined baking sheet and repeat with remaining eggs.
- Let chill until set.
Serves 12. Each serving has 6 g of carbs and 3 g of fiber. Total NET CARBS = 3 g.