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Easy Peanut Butter Eggs – Keto Recipe

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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 12 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
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.

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.

Reader Interactions

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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?

    Reply

    • 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

    • 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

  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!

    Reply

    • 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. 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

    • 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

  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.

    Reply

  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!!

    Reply

  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.

    Reply

  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

    Reply

  11. 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

  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!

    Reply

  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?

    Reply

  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 😉

    Reply

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

    Reply

  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!

    Reply

    • 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. 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

  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!

    Reply

  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!!

    Reply

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

    Reply

  36. 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. 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

    • 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

  44. 5 stars
    Am I being dramatic for saying you’ve saved Easter? Because these peanut butter eggs are a gamechanger!!!

    Reply

  47. 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. 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

  49. 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

  50. 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

    • 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

    • 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. 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

    • 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. 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

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