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
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Peanut Butter Eggs are the best!! I love that you made these gluten free, I have a lot of friends who will appreciate that!!
Love the little bowl. With the pink/white dots and the brown peanut butter eggs…….reminded me of Minnie Mouse. 🙂
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 😀
I love this recipe….those Reese’s eggs get me everytime!
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 😉
I did, Shannon. I got the 1.8 50, just as you and several others suggested. It’s definitely helped!
Time certainly flies, doesn’t it? These look amazingly good.
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?
Ooooh, hope I get a chance to make these with my kids!
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!
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)
Thank you, Graziele, and I wish you the best in losing the weight and beating PCOS.
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
These look gorgeous! You can put your peanut butter in my chocolate anytime. 😉 Theresa
Could you also comment on substituting coconut sugar for the erythritol, please?
Would almond, coconut or other nut flour be an acceptable substitute for the peanut flour?
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.
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!!
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.
Hi Loretta. Use the 12%
Thanks again.
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!
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.
Thanks 🙂
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!
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!
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).
Question, do you think you could substitute powdered peanut butter for the peanut flour or creamy peanut butter? Also is powdered erythritol Truvia?
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.
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!!
Thanks – I have PB2! And Carolyn thank you for this recipe!
THANKS EVERYONE!
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;)
Fudge sorry I *blended my sweetener into powdered sugar.