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.
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 ⅓ cup peanut flour and ⅓ 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
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.
- 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.