Homemade Peanut Butter Eggs make the best keto Easter treats! I’ve updated this recipe to be easier and more delicious than ever. But still sugar free and low carb, as always. Check out the new recipe below.
Peanut butter eggs are such a classic kid-friendly treat, how could I not make a delicious keto version? I already had a peanut butter egg recipe on here already but it was a little more work and required you to cut them out with an egg shaped cookie cutter.
This new updated recipes is much easier and just as delicious. Possibly more so!
I actually re-vamped the recipe with a new cookbook in mind, one that was going to be all about keto celebrations and holidays. But my publisher and I scrapped that idea in favour of a book all about keto baking.
And since this low carb peanut butter eggs recipe requires no baking, it’s not a great fit for a baking cookbook. I simply set it aside and figured I would put it up before Easter. Turns out I am putting it up WAY before Easter, as Easter is quite late this year.
But I couldn’t stop thinking about this one in all of its keto peanut butter deliciousness. And this gives you plenty of time to practice before the actual holiday. Trust me, while these are easy, you will want to practice making them.
Just so you can practice eating them too. Because that part is very very important.
Easy Peanut Butter Eggs are now even easier!
The recipe for these sugar free Easter eggs is rather similar to the original but instead of pressing out the dough and cutting it with a cookie cutter, you simply form them by hand.
It’s much easier to do and requires fewer steps. And the dough is so malleable, you can easily form them into a perfect egg shape.
I also simplified the chocolate shell by using Lily’s dark chocolate. There are so many good sugar-free chocolate brands on the market now, there really is no need to make it from scratch. It’s very difficult to get sweetener to dissolve properly in chocolate when making a chocolate coating at home.
There’s no need for a special mold for these eggs. I love my chocolate molds but it takes work to coat them in chocolate properly, then add the filling and then top with more chocolate.
Forming the eggs by hand really doesn’t take long and is far easier and less fussy than working with a chocolate mold. And once they are frozen, they dip and coat in the chocolate shell very easily.
More Tips for Keto Peanut Butter Eggs
What is Peanut Flour?
I get a lot of questions about this ingredient so let me answer them here.
You want to make sure to get roasted and de-fatted peanut flour. It’s drier and more powdery than just ground peanuts and it turns your mixture into a dough-like substance that can be worked into any shape. Other flours with more oils will leave your dough very goopy and hard to work with.
Yes, this is very similar to peanut butter powder and they can be use interchangeably. PB2 and PBFit are similar as well but they contain added sugar so check your labels. The Honeyville brand also contains added sugar.
The brands I like are Protein Plus, Anthony’s, and Hoosier Hill. They only contain roasted peanuts, no added sugars. They are all available on Amazon.
The dough should be stiff and not at all goopy:
Basically, you want your dough to feel exactly like cookie dough – firm but still malleable. When you’re mixing in the peanut flour, it will get to the point where it completely comes together.
It should feel almost like play-doh. If you can’t pick up the whole batch in one hand and have it stay in a ball, then it’s too wet. Variations in brands of peanut flour are probably the issue. Simply work in a little more peanut flour, 1 tablespoon at a time.
Roll by hand:
I found that the easiest way to shape these was to roll them into balls by hand and then pat them into an egg-shape. I got 15 decent sized eggs out of that.
Freeze the eggs:
Freezings the eggs is a critical step and helps in the dipping process. They won’t get melty at all as you dip them in chocolate that way. Another benefit is that the chocolate coating firms up almost immediately.
Use cocoa butter in the chocolate coating:
I gave you the option of cocoa butter or coconut oil, but I think cocoa butter works better. Coconut oil thins it a lot and it’s not as firm at room temperature. Butter thickens the chocolate too much. Cocoa butter makes it the perfect consistency for dipping and they are firm at room temperature.
More Keto Easter Treats
Line a large baking sheet with waxed paper or parchment paper.
In a large microwave-safe bowl, melt peanut butter and butter together on high for one minute (or until butter is melted). Stir in sweetener and vanilla extract until smooth.
Add the peanut flour and salt, and stir until a stiff dough forms. If your dough seems to wet and doesn't feel like cookie dough, add a bit more peanut flour 1 tablespoon at a time.
Using about 2 tablespoons of the dough at a time, roll the dough into balls and place on the cookie sheet. Use your hands to pat into a flat egg shape. Freeze until firm, at least 1 hour.
Place the chocolate and cocoa butter or coconut oil in a heatproof bowl set over a pan of barely simmering water. Stir until smooth.
Dip the frozen eggs in the chocolate and use a fork to roll around to coat. Lift out and tap the fork firmly against the side of the the bowl to remove the excess chocolate. Place back on the baking sheet.
Use any leftover chocolate to decorate the eggs. Simply put it into a ziplock baggie and snip off the tiniest corner, then drizzle decoratively over the eggs.