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.
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.
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.
Place the chocolate and cocoa butter or butter in a heatproof bowl set over a pan of barely simmering water. Stir until smooth.
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.
Place back on baking sheet. Take any excess chocolate and drizzle over the eggs decoratively.