Keto Peanut Butter Eggs

Close up shot of a Keto Peanut Butter Egg broken open.

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!

Course Dessert

Cuisine American

Keyword keto easter eggs, peanut butter eggs

Prep Time 25

Cook Time 5

Chill time 1

Total Time 30

Servings servings

Calories 125kcal

Ingredients

6 tbsp creamy natural peanut butter
5 tbsp butter
6 tbsp powdered sweetener (I used Swerve)
1/2 tsp vanilla extract
3/4 cup peanut flour (or 1/3 cup peanut flour and 1/3 cup whey protein powder)
1/4 tsp salt

Chocolate Coating:

4 ounces sugar-free dark chocolate, chopped
1/2 ounce cocoa butter

US Customary - Metric

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

Storage Information: 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.

Protein Powder Option: Use 1/3 cup peanut flour and 1/3 cup whey protein powder for the eggs. Collagen protein should also work well, although you may need a little more peanut flour to firm up the dough properly. I don't recommend egg white protein powder as it will give the eggs a funny flavour.

Each serving has: 125 calories, 10.7g fat, 4.9g carbs, 2g fiber, 4.2g protein.

Dairy Free Option: Replace the butter with 1/4 cup coconut oil.

Nutrition