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All Day I Dream About Food

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February 23, 2019

Easy Peanut Butter Eggs – Keto Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

6.1Kshares

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.

Homemade peanut butter eggs in a stack with one broken open.

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.

Uncoated sugar free peanut butter eggs on a cookie sheet

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.

Keto Peanut Butter Eggs in a little Easter basket

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.

Peanut butter eggs in a pile with ribbons and flowers.

More Keto Easter Treats

Almond Joy Easter Eggs

Cookie Dough Easter Eggs

Slow Cooker Carrot Cake

Mini Carrot Cake

The best low carb peanut butter eggs. Easy to make and sugar-free! Keto friendly.

 

 

5 from 13 votes
Peanut butter eggs in a pile with ribbons and flowers.
Print
Keto Peanut Butter Eggs
Prep Time
20 mins
Cook Time
5 mins
Chill time
50 mins
Total Time
25 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: keto easter eggs, peanut butter eggs
Servings: 15 servings
Calories: 125 kcal
Ingredients
  • 6 tbsp peanut butter
  • 5 tbsp butter
  • 6 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 3/4 cup defatted peanut flour
  • 1/4 tsp salt
Chocolate Coating:
  • 4 ounces sugar-free dark chocolate, chopped
  • 1/2 ounce cocoa butter
Instructions
Peanut Butter Eggs
  1. Line a large baking sheet with waxed paper or parchment paper.
  2. 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.

  3. Add the peanut flour and stir until a stiff dough forms. Add more if your dough still seems wet or goopy.
  4. Roll dough into 15 2-inch balls and the flatten into an oval egg shape. Place on the prepared baking sheet and freeze until firm, about 1 hour.

Chocolate Coating:
  1. Place the chocolate and cocoa butter or butter in a heatproof bowl set over a pan of barely simmering water. Stir until smooth.

  2. Drop the frozen eggs in the chocolate and use a fork to roll around to coat. Lift out and tap fork firmly against the side of the the bowl to remove excess chocolate.

  3. Place back on baking sheet. Take any excess chocolate and drizzle over the eggs decoratively. 

  4. Store in refrigerator.
Nutrition Facts
Keto Peanut Butter Eggs
Amount Per Serving (1 egg)
Calories 125 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 5.4g2%
Fiber 2.3g9%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Gluten Free, Low Carb, Other Desserts, Uncategorized Tagged With: chocolate, Easter, peanut butter, peanut flour

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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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Comments

  1. lauri says

    March 24, 2013 at 8:01 am

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

    Reply
    • Carolyn says

      March 24, 2013 at 12:34 pm

      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.

      Reply
    • Judith Robertson says

      March 24, 2013 at 7:33 pm

      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!!

      Reply
      • DeAnne says

        March 24, 2013 at 8:58 pm

        Thanks – I have PB2! And Carolyn thank you for this recipe!

        Reply
        • lauri says

          March 25, 2013 at 6:49 pm

          THANKS EVERYONE!

          Reply
      • Tammy Culp says

        March 5, 2019 at 6:29 am

        Thank you. I tho have both pb2 and erythritol and I Splendid 9 into a powder so now I have powdered erythritol as well .Thank you Carolyn for the recipe I love peanut butter and chocolate like most;)

        Reply
        • Tammy Culp says

          March 5, 2019 at 6:31 am

          Fudge sorry I *blended my sweetener into powdered sugar.

          Reply
  2. DeAnne says

    March 24, 2013 at 10:30 am

    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!

    Reply
    • Carolyn says

      March 24, 2013 at 12:35 pm

      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).

      Reply
  3. Loretta says

    March 24, 2013 at 10:38 am

    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!

    Reply
    • Carolyn says

      March 24, 2013 at 12:32 pm

      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.

      Reply
      • Loretta says

        March 24, 2013 at 1:06 pm

        Thanks 🙂

        Reply
        • Carolyn says

          March 24, 2013 at 5:37 pm

          I’ve updated the recipe. I’ve also fixed the wonky formatting on the post! That’s the last time I try doing a post from my iPad!

          Reply
  4. Loretta says

    March 24, 2013 at 10:47 am

    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.

    Reply
    • Carolyn says

      March 24, 2013 at 12:30 pm

      Hi Loretta. Use the 12%

      Reply
    • Loretta says

      March 24, 2013 at 1:06 pm

      Thanks again.

      Reply
  5. Biggi says

    March 24, 2013 at 10:50 am

    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!!

    Reply
  6. Joshua Hampton (Cooking Classes San Diego) says

    March 24, 2013 at 1:34 pm

    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.

    Reply
  7. Arlene says

    March 24, 2013 at 1:46 pm

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

    Reply
  8. Arlene says

    March 24, 2013 at 1:49 pm

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

    Reply
  9. Island Vittles says

    March 24, 2013 at 3:25 pm

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

    Reply
  10. philis says

    March 24, 2013 at 3:31 pm

    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

    Reply
  11. Graziele says

    March 24, 2013 at 3:43 pm

    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)

    Reply
    • Carolyn says

      March 24, 2013 at 5:13 pm

      Thank you, Graziele, and I wish you the best in losing the weight and beating PCOS.

      Reply
  12. Nancy/SpicieFoodie says

    March 24, 2013 at 5:33 pm

    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!

    Reply
  13. Sarah G says

    March 24, 2013 at 8:36 pm

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

    Reply
  14. Joan says

    March 25, 2013 at 8:41 am

    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?

    Reply
  15. Jen @ Savory Simple says

    March 25, 2013 at 10:25 am

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

    Reply
  16. Shannon K. says

    March 25, 2013 at 10:43 am

    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 😉

    Reply
    • Carolyn says

      March 25, 2013 at 11:04 am

      I did, Shannon. I got the 1.8 50, just as you and several others suggested. It’s definitely helped!

      Reply
  17. Kim @ Hungry Healthy Girl says

    March 25, 2013 at 11:14 am

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

    Reply
  18. Jessica @ Desserts with Benefits says

    March 25, 2013 at 11:27 am

    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 😀

    Reply
  19. Vickie says

    March 25, 2013 at 11:28 am

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

    Reply
  20. Cookbook Queen says

    March 26, 2013 at 10:18 am

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

    Reply
  21. Brian @ A Thought For Food says

    March 26, 2013 at 2:19 pm

    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.

    Reply
  22. Sylvie @ Gourmande in the Kitchen says

    March 27, 2013 at 12:22 am

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

    Reply
  23. Stacy | Wicked Good Kitchen says

    March 27, 2013 at 4:20 pm

    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

    Reply
  24. Stephanie @ Eat. Drink. Love. says

    March 28, 2013 at 2:33 am

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

    Reply
  25. Alison @ Ingredients, Inc. says

    March 28, 2013 at 7:48 am

    so cute! pinning now

    Reply
  26. Eva says

    March 28, 2013 at 9:43 am

    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!

    Reply
    • Carolyn says

      March 28, 2013 at 10:16 am

      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.

      Reply
  27. Jess F says

    April 1, 2013 at 8:47 am

    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!

    Reply
  28. Stacy @Stacy Makes Cents says

    April 1, 2013 at 4:10 pm

    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!

    Reply
    • Carolyn says

      April 1, 2013 at 8:18 pm

      That’s a smart way to do it! 🙂

      Reply
  29. Sandy says

    November 26, 2013 at 11:09 pm

    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!

    Reply
  30. Kate says

    March 18, 2014 at 8:34 pm

    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!!

    Reply
    • Carolyn says

      March 19, 2014 at 7:47 am

      I think it should work although the filling may be a little chunkier.

      Reply
  31. Kelly says

    March 11, 2016 at 10:09 pm

    Could you melt a little paraffin wax into the chocolate to keep it from melting so quickly?

    Reply
    • Carolyn says

      March 12, 2016 at 8:44 am

      I guess but…not a fan.

      Reply
  32. Nicole says

    April 4, 2017 at 3:17 pm

    Can I use an Easter egg silicone mold?

    Reply
    • Carolyn says

      April 4, 2017 at 8:27 pm

      Sure!

      Reply
  33. Kristie says

    March 20, 2018 at 7:53 pm

    Just curious if you think this would work if I substituted almond butter and powdered almond flour .

    Reply
    • Carolyn says

      March 21, 2018 at 7:15 am

      I really don’t know, I’ve never used powdered almond flour.

      Reply
  34. Kelly says

    July 18, 2018 at 7:59 am

    What happened to this recipe? There are no instructions, only ingredients.

    Reply
  35. Kelly says

    July 22, 2018 at 10:22 am

    Hi Carolyn! Could please help? There are no instructions listed on the recipe. Only the ingredients are listed. TIA

    Reply
  36. Donna Houchins says

    February 24, 2019 at 6:47 am

    We must be twins because you have recipes for foods I love the most. I have a tremendous sweet tooth and thanks to your recipes I can have my cake and eat it too! Thanks for all your lovely recipes and now I can still eat Easter candy 😋😋😋😋

    Reply
  37. Angela says

    February 24, 2019 at 11:27 am

    So it looks like the Protein Plus is the most cost effective. Please excuse me as I am fairly new to keto. But after I buy it to make this recipe what am I to do with all that I have left? ha ha

    Reply
    • Carolyn says

      February 24, 2019 at 12:52 pm

      Angela, my dear, I have many a peanut flour recipe. Trust me, it won’t go to waste. But pop the leftovers in the freezer so it keeps until you want to make something again.

      Reply
  38. Alli says

    February 27, 2019 at 9:57 am

    5 stars
    I adore everything about this recipe. I want to whip up a batch right now.

    Reply
  39. Kellie H. says

    February 27, 2019 at 11:15 am

    5 stars
    Oh man, these are sooooo good and sooooo easy to make. Perfect for the easter basket.

    Reply
  40. Becky Hardin says

    February 27, 2019 at 11:22 am

    5 stars
    You totally have made my day!!! I am so making these peanut butter eggs asap!!!

    Reply
  41. Rachael Yerkes says

    February 27, 2019 at 12:03 pm

    5 stars
    these are addicting and soooooo good!!!! I am obsessed!

    Reply
  42. Steph says

    February 27, 2019 at 12:07 pm

    5 stars
    Such an adorable Easter cookie idea. Can’t wait to make these!

    Reply
  43. Liz says

    March 14, 2019 at 11:22 am

    5 stars
    I love that I can have these and they are made healthier! Thanks for the great recipe!

    Reply
  44. Courtney O'Dell says

    March 14, 2019 at 11:48 am

    5 stars
    Am I being dramatic for saying you’ve saved Easter? Because these peanut butter eggs are a gamechanger!!!

    Reply
  45. Valentina says

    March 14, 2019 at 12:03 pm

    5 stars
    Love these peanut butter eggs, my kids would love these!

    Reply
  46. Kristyn says

    March 14, 2019 at 12:27 pm

    5 stars
    Low carb means I can eat many, right?! These are some of my favorites! Can’t wait to try!

    Reply
  47. Jocelyn says

    March 15, 2019 at 12:02 pm

    5 stars
    I am so excited to make these easy peanut butter eggs! I just recently discovered Lilly’s chocolate and love it!!!

    Reply
  48. Linda says

    March 28, 2019 at 5:20 am

    Hey Carolyn,

    Happy Spring!

    Have you experimented with using any of the Lily’s lower cocoa content bars? They have a milk that u would like to try with these. If you think it might work, do you think it would need coconut oil, since it has cocoa butter?

    Thanks!,
    Linda

    Reply
    • Carolyn says

      March 28, 2019 at 8:52 am

      Yes, you should be able to use those but do still the added cocoa butter or coconut oil to melt the coating. It will make it much more smooth.

      Reply
      • Linda says

        April 10, 2019 at 6:45 pm

        Thank you!

        Reply
  49. Steven Fausz says

    March 29, 2019 at 7:48 am

    Hello there, I was curious, can I substitute NakePB for the peanut flour? It’s not defatted, but it’s only ingredient is peanuts.

    Reply
    • Carolyn says

      March 29, 2019 at 10:17 am

      I am not entirely sure but it’s worth a try!

      Reply
  50. Andrea Patterson says

    March 31, 2019 at 8:45 pm

    5 stars
    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!

    Reply
  51. Yomi says

    April 20, 2019 at 7:13 am

    I am unable to find the recipe on this page. Where can I find it?

    Reply
    • Andrea says

      April 20, 2019 at 7:51 am

      I am having the same problem. It was there a few days ago and I got up to make them today and the recipe s fine! Please help Carolyn!

      Reply
      • Carolyn says

        April 20, 2019 at 7:54 am

        Thanks for alerting me! Not sure what happened here but I will get the recipe put in again now.

        Reply
    • Carolyn says

      April 20, 2019 at 8:38 am

      I am so sorry and I don’t know what happened but it just disappeared! I’ve fixed it now but I had to re-write the whole recipe!

      Reply
  52. Andrea Howell says

    April 20, 2019 at 7:13 am

    HELP! I can’t find the actual recipe on this page. It was there the other day when I bought ingredients and now, I have scrolled and scrolled and clicked on the photos and can’t find the actual recipe anywhere on the page! Please help! Have to make these this morning!

    Reply
    • Carolyn says

      April 20, 2019 at 8:37 am

      I am so sorry and I don’t know what happened but it just disappeared! I’ve fixed it now but I had to re-write the whole recipe!

      Reply
  53. Elizabeth says

    May 27, 2019 at 10:33 am

    5 stars
    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.

    Reply
  54. Georgia Johnson says

    March 13, 2020 at 3:03 pm

    5 stars
    Absolutely loved these! I will definitely make them again. Plus now I need to search for more recipes with peanut flour because I have a big bag of it. Any suggestions?

    Reply
    • Carolyn says

      March 13, 2020 at 9:26 pm

      Yes, check my peanut butter bars too. And use the search box, as I know I have a few others!

      Reply
  55. Marie says

    March 28, 2020 at 4:00 pm

    Thank you for this recipe! My husband and son fight over these🤪.

    Reply
    • Carolyn says

      March 28, 2020 at 6:04 pm

      So do my kids!

      Reply

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