Peanut Butter Eggs – Low Carb and Gluten-Free

Low Carb Chocolate Peanut Butter EggsChocolate 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.

Low Carb Peanut Butter Eggs

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

Peanut Butter Eggs – Low Carb and Gluten-Free

Yield: 12 to 15 eggs, depending on the size of your cookie cutter

Serving Size: 1 peanut butter egg (assuming 12)

Everyone's favorite Easter Candy! Low carb peanut butter eggs.

Ingredients

    Filling:
  • 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
  • Coating:
  • 4 oz unsweetened chocolate, chopped
  • 3 tbsp butter
  • 3 tbsp powdered Swerve Sweetener or powdered erythritol
  • 1/2 tsp vanilla extract

Instructions

  1. Line a baking sheet with parchment or waxed paper.
  2. For the filling, melt peanut butter and butter together in a pan or microwave safe bowl. Stir in powdered erythritol and vanilla extract.
  3. Stir in peanut flour until well combined. Spread mixture evenly to about 1/3 inch thickness over prepared baking sheet.
  4. Place in freezer until set, about 30 minutes.
  5. 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.
  6. 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.
  7. Return shaped eggs to freezer until fully frozen, about 1 hour.
  8. 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.
  9. 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.
  10. Return covered egg to parchment lined baking sheet and repeat with remaining eggs.
  11. Let chill until set.

Notes

Serves 12. Each serving has 6 g of carbs and 3 g of fiber. Total NET CARBS = 3 g.

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Comments

  1. Question, do you think you could substitute powdered peanut butter for the peanut flour or creamy peanut butter? Also is powdered erythritol Truvia?

    • Truvia isn’t powdered, but there are several brands that put out confectioner style (i.e. powdered) erythritol. ZSweet and Swerve are the two best, IMO. I think you could use powdered PB for this to replace the peanut flour, but I am not quite sure how well it would replace the creamy PB.

    • Judith Robertson says:

      pb2 sold in health food stores is dry peanut butter powder will do for peanut flour.
      and you can find any artificial sweetner sold in bulk for cooking. mine says it measures cup for cup like sugar for cooking. dont worry about the brand. thanks for the recipe!!

  2. I hope it’s not too lazy of me to ask – where will I get the partially defatted, roasted peanut flour? Thanks for what looks like a fantastic treat!

    • I buy mine online, at either netrition (usually comes the next day for only $5 shipping!) or amazon. Byrd’s Mill brand is good (that might not be the exact name, but it’s something like that).

  3. Hi Carolyn, I’d like to make these for my Daddy :-) for Easter who is diabetic. Do you know what the carb count on these is? Thank you. And Happy Almost Easter!

    • I did this whole post from my iPad while traveling and couldn’t change the recipe once it was input, so I have to go back and put those in. Shouldn’t be very much per egg, but I will figure it out today and updae.

  4. Carolyn, one more question. I’m a little unsure about the partially defatted peanut flour. I looked up on line and I see all these choices. Dark. Light. 12%. 28% ?? Might you make a suggestion and give some guidance. Never have used peanut flour. Thanks. I appreciate it. Might help others too and answer a question. I love your site.

  5. I was wondering, do you have a recipe to make unsweetened choc yourself? i seem unable to get unsweetened choc here. maybe fructose sweetened or simply with sugar, but no unsweetened… ;-(
    Help!!

  6. I know how you feel. I was working on my schedule just a few hours ago and felt quite a shock to realize that April is just a few days away. Time does fly fast. And I love this recipe. My wife will certainly appreciate finding low-carb chocolate treats on our table this Easter. Thanks.

  7. Would almond, coconut or other nut flour be an acceptable substitute for the peanut flour?

  8. Could you also comment on substituting coconut sugar for the erythritol, please?

  9. These look gorgeous! You can put your peanut butter in my chocolate anytime. ;) Theresa

  10. Obviously you do not avoid peanuts, however, in light of those who say they are often moldy and have other issues especially if not organic, would you please tell me how you rationalize all the negatives about peanuts, so you feel comfortable serving to your family? I always feel like I am doing something bad when I use peanut butter or peanut flour and would like another perspective. :) (About as naughty as I get I might add!)

    I do like the change of taste from almond butter on occasions.

    Thank you Carolyn,

    Philis

  11. Graziele says:

    Hi Carolyn! My name is Graziele and I live in Brazil, I want to congratulate you for the fantastic blog. A few days ago I started doing a diet low in carbohydrates and high in protein, I’m over weight and I have polycystic ovarian syndrome, which makes me intolerant to carbohydrate. The new power vai well but had difficulty making new recipes, so I found your blog on google, and I’m completely in love, your blog is rich with information I seek, I liked! I have to lose weight to make it easier to get pregnant, your blog will help me a lot.
    I am a big fan of Brazil!

    (Sorry for any mistake because I used the google translator)

  12. I’m the same way and still feel like 2013 just begun. At this rate the year will blaze by. Your pb eggs are so cute, they remind me of cookies I used to love as a child. Thanks for sharing your recipe Carolyn!

  13. Ooooh, hope I get a chance to make these with my kids!

  14. Thanks for a great recipe! When I made these before my low carb days I used cream cheese instead of butter. Do you foresee any problem subbing in cream cheese?

  15. Time certainly flies, doesn’t it? These look amazingly good.

  16. Oh man! This is one Ill be making for sure.

    Question for you! Did you ever end up getting a prime lens? Curious to know if you did, whether you like it :)

    Hope all is well. I’ve been lurking quietly lately ;)

  17. I love this recipe….those Reese’s eggs get me everytime!

  18. Mmmm these are so adorable!! I love how you used peanut flour, I love that stuff. I can see myself shoving all 12 PB eggs in my face right now :D

  19. Love the little bowl. With the pink/white dots and the brown peanut butter eggs…….reminded me of Minnie Mouse. :)

  20. Peanut Butter Eggs are the best!! I love that you made these gluten free, I have a lot of friends who will appreciate that!!

  21. I know… where the heck has the time gone? I really can’t believe it’s almost April! What?!?!?! Anyway, I am so loving these eggs. They are totally adorable.

  22. I know where is the year going?! Easter is earlier this year right? We need to slow down 2013.

  23. Thanks for a great low-carb Easter candy recipe, Carolyn! I’m with you on the Easter and Spring thing…def belong to each other. Just had 10 inches of snow here, north of Indy! xo

  24. I can’t believe how early Easter is this year! Craziness. These look so good, pb eggs are my favorite Easter candy!

  25. so cute! pinning now

  26. Just curious–does the chocolate start to melt as soon as you pick up the egg to eat it? I have a house full of little kids and I made a bunch of dark chocolate dipped nuts and strawberries for Valentine’s day and my house was covered in chocolate hand and foot prints for days. I didn’t temper the chocolate and am trying to avoid experimenting with that, but not sure if I have much choice. I have all my treat bags and boxes ready to be filled for Easter baskets but am a little worried about it all turning into a melted, messy heap. Any ideas?

    Thanks so much for your blog and recipes. I found you through Wheat Belly and am very grateful for your recipes. Happy Easter to you and yours!

    • I don’t temper my chocolate either and so yes, this does melt fairly quickly. You could try just melting a 85% or 90% chocolate bar so it’s low sugar, and then dipping in that. It would be somewhat firmer that way.

  27. I made a double batch of these on Easter Sunday and they are sooooo good. I did make a few substitutions. I didn’t have any peanut flour but I did have some PB2 so I used some of that instead and it worked great. I didn’t use a half cup like the recipe stated for peanut flour, I added a quarter cup of PB2 and mixed it in and it firmed up into a pretty good texture, I didn’t want to dry it out and make things crumbly so I didn’t add more. I was also lazy with the chocolate and simply melted down an 86% Ghirardelli bar with a pat of butter and that worked just fine to dip them in. These are a perfect freezer item that stores great and I can have just a little bite of delicious treat. Thanks for the great recipe, these are way better than any store bought PB eggs!

  28. These were SO good! I was lazy and just put mine in a pan and poured the chocolate over top. Then when they were cold I just broke it into pieces. :-) Yum!

  29. Thank you for the recipe! I’ve made two of your other PB choc recipes and they were delicious. These are my hubby’s favorite and he is type 1 diabetic so I’m excited to try it!

  30. Thanks for reposting this on FB today!

    Peanuts are a big no-no for those of us with thyroid problems, so I am going to take the plunge and try these with almond butter and almond flour. I will report back!!

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