Homemade Keto Peanut Butter Eggs make the best healthy Easter treats. These sugar-free Easter eggs are easy to make and taste just like Reese’s!
Peanut butter eggs are such a classic kid-friendly treat, how could I not make a delicious keto version? It makes our Easter celebrations healthier and more enjoyable for everyone.
I make these sugar free Easter eggs year in and year out. We love peanut butter and chocolate so these are always in high demand, along with Keto Peanut Butter Cups.
This year, I played around with the dough a little, to see if I could replace some of the peanut flour with protein powder. And it works! So I am updating the recipe to include that little tidbit.
Why you need this recipe
Like every other major holiday, Easter centers around food. And a lot of that food is heavily laden with sugar and carbs. Having your own healthier low carb options can help ward off temptation.
These keto peanut butter eggs help me do just that. I can pass by the aisles of Easter candy with nary a glance. And I can prove to friends and family that the added sugar is unnecessary.
They are super easy and fun to make too. And they hold together nicely enough for you to make them a few days in advance. So you can prep them early and bring them to any gatherings.
Did I mention that they taste just like Reese’s eggs? Possibly even better! And they have only 3.1g net carbs per serving.
Reader five star reviews
“Wow. Better than I hoped for. I used 5 T sweetener as I’m finding I don’t need as much now that I have been eating low carb for a while. Thank you for this excellent recipe.” – AmyJo
“I absolutely love these. I have been making a batch every week for the last several weeks so that I can bring 2 in my lunch to work every day as a treat. They’re so easy to make. Thank you so much for this recipe.” – Elizabeth
“Another WINNER!!! I’ve never been disappointed in any of your recipes…….Thanks so much for sharing them all! And with all your “sweet” recipes, I triple them all because I know I wish I would have!” – Andrea
Ingredients you need
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- Peanut butter: I recommend a good creamy natural peanut butter like Santa Cruz. The No-Stir version isn’t too goopy so it makes great peanut butter eggs.
- Sweetener: You can use your preferred sweetener in this recipe but I recommend a powdered (confectioners) version so that the eggs don’t get gritty.
- Peanut flour: Peanut flour and peanut butter powder like PBFit are essentially the same thing. Both work here but read the label and make sure yours does not contain any added sugars.
- Protein powder (optional): You can replace up to half of the peanut flour with whey protein or collagen protein. I don’t recommend egg white protein here as it gives these treats a bit of an off flavor.
- Sugar free chocolate: I like to use dark chocolate for these PB eggs but you can use milk chocolate or even white chocolate. Melt it carefully over a double boiler so it doesn’t seize.
- Cocoa butter: A little cocoa butter thins out the chocolate coating so that the eggs are easier to dip. If you don’t have it, you can try 1 tablespoon of coconut oil but the coating will be much meltier at room temperature.
- Pantry staples: Butter, vanilla, salt.
Step by Step Directions
1. In a large microwave-safe bowl, melt the butter and peanut butter together on high until melted. Whisk together. Stir in the sweetener and vanilla extract until smooth.
2. Add the peanut flour (and protein powder, if using) and stir until well combined. The mixture should be like cookie dough. If it’s too soft to roll into balls, add a little more peanut flour to firm it up.
3. Roll the dough into 15 balls, each about 2 inches in diameter, and place a parchment lined baking sheet. Flatten each into an oval egg shape and freeze 1 hour until firm.
4. Place the chocolate and cocoa butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth.
5. Drop the frozen eggs in the chocolate and use forks to toss around to coat completely. Lift out and tap the fork firmly against the side of the the bowl to remove the excess chocolate.
6. Place the eggs back on the baking sheet. Take any excess chocolate and drizzle over the eggs decoratively. If necessary, place back in the freezer or fridge to set the chocolate.
Expert Tips
What is Peanut Flour?
Peanut flour is dry, powdery substance made from roasted peanuts. Unlike most other nut flours, much of the oil is pressed out and the meal is ground to a fine powder that resembles a true flour.
Because it’s so fine and dry, it helps turn the peanut butter mixture into a dough that can be worked into any shape. So it’s ideal for these eggs and for other recipes like my Keto Peanut Butter Bars.
If you can’t find it, you can use almond flour and a bit of coconut flour. You will probably need 1 cup of almond flour and 2 tablespoons of coconut flour. As long as the dough feels firm enough to roll into balls, you are good. It won’t have quite as much peanut flavor, however.
Protein powder variation
I have been playing around with recipes like this one to see how much protein powder I can add without compromising taste or texture. For these peanut butter eggs, I found that 1/3 cup peanut flour and 1/3 cup whey protein powder worked well.
Collagen protein should also work well, although you may need a little more peanut flour to firm up the dough properly.
This is a good option for anyone looking to cut down on nut flours and/or increase protein in their keto treats.
Frequently Asked Questions
Yes and no. Peanut flour is just the defatted, finely ground peanut meal, but peanut powder may contain additions like sugar and salt. They work similarly in keto recipes such as these Peanut Butter Eggs but you want to read the labels carefully. PBFit and other brands of peanut butter powder have sugar-free options.
The original Reese’s eggs have 19g of carbs per serving. And many homemade versions have 25 to 30g of carbs. But these Keto Peanut Butter Eggs have 5.4g of carbs and 2.3g of fiber. So they have only 3.1g net carbs per serving.
Store the eggs in a covered container on the counter for up to 7 days or in the fridge for up to 2 weeks. They don’t have anything in them that will spoil but the chocolate coating does become more dull over time.
More recipes you will enjoy
- Keto Peanut Butter Pie
- Sugar Free Easter Creme Eggs
- Robin’s Egg Easter Cake
- Flourless Peanut Butter Muffins
- Strawberry Shortcake Cups
- Keto Rhubarb Crisp
Keto Peanut Butter Eggs
Ingredients
- 6 tbsp (96 g) creamy natural peanut butter
- 5 tbsp (71 g) butter
- 6 tbsp (54 g) powdered sweetener, (I used Swerve)
- 1/2 tsp (0.5 tsp) vanilla extract
- 3/4 cup (90 g) peanut flour, (or 1/3 cup peanut flour and 1/3 cup whey protein powder)
- 1/4 tsp (0.25 tsp) salt
Chocolate Coating:
- 4 ounces (113.4 g) sugar-free dark chocolate, chopped
- 1/2 ounce (14.17 g) cocoa butter
Instructions
Peanut Butter Eggs
- Line a large baking sheet with waxed paper or parchment paper.
- In a large microwave-safe bowl, melt the butter and peanut butter together on high until melted. Whisk together. Stir in the sweetener and vanilla extract until smooth.
- Add the peanut flour (and protein powder, if using) and stir until well combined. The mixture should be like cookie dough. If it's too soft to roll into balls, add a little more peanut flour to firm it up.
- Roll the dough into 15 balls, each about 2 inches in diameter, and place on the prepared baking sheet. Flatten each into an oval egg shape and freeze 1 hour until firm.
Chocolate Coating
- Place the chocolate and cocoa butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth.
- Drop the frozen eggs in the chocolate and use forks to toss around to coat completely. Lift out and tap the fork firmly against the side of the the bowl to remove the excess chocolate.
- Place the eggs back on the baking sheet. Take any excess chocolate and drizzle over the eggs decoratively. If necessary, place back in the fridge or freezer to set the chocolate.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hi! Love your recipes! Do you think I could use almond butter in the recipe? I am allergic to peanut butter. Thank you!
Absolutely!
Hi
Can I replace the butter with cocoa butter instead of coconut oil?
Do you by chance know how much sugar would be in it? I watch my sugar because if I eat too much i get severely sick…
Very little, as I don’t use any added sugar and the ingredients themselves don’t contain much natural sugar.
Can we use coconut oil instead of cocoa butter? Or just melt the chocolate with nothing if no cocoa butter.
Of course you can
I use Joy’s sweetener instead of Swerve.
This is a wonderful recipe. Easy and delicious. I made them for Easter and then made them again – TWICE at the request of my daughter. Thank you!
Great recipe! I got lazy and just made round wafer shapes after the first batch of eggs. My friend and I like them just as much no matter what the shape. Next time I’m going to try either crunchy peanut butter, or add a few chopped peanuts for extra texture.
what kind of chocolate do you use specifically? wwhen going to that link it takes me to choc zero, there’s candies, chocolate chips, dark chocolate hazelnut bark erc… thank you!
Usually dark chocolate chips.
Oh boy! I made these, the cream filled eggs and the cookie dough eggs. They were all delicious but the peanut butter eggs were definitely my favourite. I had some of all left over and froze them in pkgs of 2. I just finished the last of my eggs a couple of weeks ago. The cookie dough and peanut butter ones froze well. Will definitely make these again. All the kids loved them and did not realize they were sugar free.
Made up the dough, but it’s not very sweet. If I added extra sweetener should I cut back on the peanut powder? Also did not use whey sinc dairy bothers my sinuses.
What sweetener are you using? If you want them to be sweeter, add more and see the texture. If you need to, you can add a little more butter or even water.
Thanks. It seems a bit too dry so that makes sense.
Absolutely delicious
I was wondering if I could use the silicone egg molds that you suggest for the cream filled Easter eggs, for this recipe? If so, would the process be the same as the cream eggs—spread chocolate in the mold-refrigerate-put peanut butter filling in-refrigerate-then top with chocolate? Thanks!
It won’t work very well for these, as the filling is more of a dough that you press. But you could try it with the filling from my keto peanut butter cups.
Can you substitute almond flour for the peanut flour?
No, it does not have the same consistency at all.
I was wondering if I could use PB3 in place of peanut flour? Thank you
Yes, it should work.
Have made these several times, pressing them into silicone candy molds and freezing, popping out into a container to keep in the freezer until ready to coat in chocolate. Have to admit that several of these have gone right into my mouth without the chocolate step, which is pretty fabulous too!
Have you made these with the updated recipe, using the whey protein too?
As always, your recipe was amazing. I made it exactly as written and I just ate one and it was delicious. I thought I might get a soothing sensation with my SF chocolate but I didn’t so that’s an added bonus. These are so good that I bet my husband wouldn’t even know they were LC! Too bad I have no intention of sharing to find out!
Can I freeze these and just thaw same day as I plan on eating? There wasn’t any mention of storing besides the refrigerator, so I’m guessing the freezer might change the consistency.
Thank you for all the amazing recipes throughout the years!