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This Keto Peanut Butter Chocolate Easter Eggs recipe is the perfect low carb and gluten-free Easter treat. Sweet creamy peanut butter on the inside with that delicious chocolate coating, who needs Reeses when you have these?
Looking for more low carb and keto chocolate recipe ideas? Give these Keto Chocolate Thumbprint Cookies or Keto Hot Chocolate Bombs a try!
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MORE KETO & LOW CARB SPRING AND EASTER RECIPES
Instant Pot (Easy Peel) Hard Boiled Eggs | Keto Apricot Bourbon Glazed Ham
Y'all, are you a Reeses peanut butter egg addict like I am?
UGH! I have it baaaaaad!
So does the Mr! We literally had to have our own bags so a fight didn't ensue over who ate the last one! Although, he cut me some slack due to the copious amounts of true crime I watch.
I think he is a teensy bit nervous I am looking for tips and tricks.
When I was laid up with my broken ankle for all of those months I binged the ID channel for days on end. I don't think there was a show I hadn't seen every episode of!
He came into the bedroom once and said, "Do I need to be worried? Should I sleep with one eye open?" ?
I never thought about how my viewing habits might look from the outside looking in! I guess it could seem a little ummmm quirky? Weird?
Let's not say crazy OK?
But, anywho, my wacky viewing habits aside, let's get back to the peanut butter and chocolate.
It took me forever to have the light bulb flash in my head to make my fave Easter treat low carb at home. Why am I so slow about these things sometimes? Especially considering how easy they are to make!
They take a little bit of effort, and time, but they are by no means hard to make and well worth every bit of time and effort you put into them!
I promise!
INGREDIENTS NEEDED TO MAKE KETO PEANUT BUTTER CHOCOLATE EASTER EGGS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- Salted grass-fed butter
- Creamy no sugar added peanut butter
- Besti Monk Fruit with Allulose Sweetener
- Real vanilla extract
- Besti Monk Fruit with Allulose Powdered Sweetener
- Sugar-free semi-sweet chocolate chips or dark chocolate chips
- Sugar-free milk chocolate chips
- Organic coconut oil
HOW TO MAKE KETO PEANUT BUTTER CHOCOLATE EASTER EGGS
STEP 1
Line a half sheet baking pan with parchment paper and set it aside. Using a hand mixer beat together melted butter, peanut butter, sweetener, and vanilla extract until smooth and creamy. Beat in powdered sweetener
STEP 2
Press peanut butter mixture onto the sheet pan, spreading to about 1/2 inch thickness. Place sheet pan in the freezer for 15 minutes.
STEP 3
Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.
STEP 4
Use a cookie cutter to cut out 1/2 inch thick Easter egg shapes from the chilled peanut butter layer. Place cutouts on a parchment-lined sheet pan.
STEP 5
Repress the remaining peanut butter mixture onto the sheet pan to 1/2 inch thickness, and cut out additional egg shapes.
STEP 6
Freeze for 30 minutes
STEP 7
After the "eggs" have been in the freezer for 25 minutes, make the chocolate coating.
STEP 8
Combine semi-sweet and milk chocolate chips in a heatproof bowl with the coconut oil.
STEP 9
Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.
STEP 10
Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate.
STEP 11
Tap excess chocolate off of the cutout and place it back onto the parchment-lined sheet pan. Work in batches if the peanut butter cutouts become soft too quickly.
STEP 12
Place the sheet pan in the refrigerator to allow chocolate to harden.
FAQS ABOUT KETO PEANUT BUTTER CHOCOLATE EASTER EGGS
I don't have a hand mixer, what can I use? If you don't have a hand mixer, or you have an older model or smaller motor that isn't super strong, you can use a food processor or blender to mix up the peanut butter layer ingredients. Tip: spray the bowl of the food processor, or the pitcher of the blender, with keto-friendly non-stick spray to keep the mixture from sticking.
My cookie cutter keeps sticking to the peanut butter, what can I do? Dip your cookie cutter into some of the powdered sweetener, or lightly spray it with keto-friendly cooking spray.
How long will these Keto Peanut Butter Chocolate Easter Eggs last? Store your finished eggs in an airtight container. They will last for about 7 days stored at room temperature, 4 weeks in the refrigerator, and 3 months in the freezer. Please note that the chocolate might become a little discolored when frozen.
Last thoughts about Keto Peanut Butter Chocolate Easter Eggs
I am not sure what else I can say about these.
I mean peanut butter and chocolate - the end right?
That just says it all!
I will say that I do not wait for Easter to make these bad boys! Oh heck no! I make these all year long.
And, with just a few carbs per serving, why not??? I mean, there is no downside to these. They bring fat and some protein, with very few carbs so hey, that is a win/win in my book!
To keep me from wolfing them down in an unflattering amount of time, I do freeze them and then thaw them out in manageable amounts so I can have my sweet treat but also look like I have some semblance of willpower.
Also, I have made these for the grandkids with white chocolate coating and made extra of the white chocolate, separated it out into bowls, and added food coloring so I can drizzle rainbow chocolate stripes on the finished eggs.
It is pretty and fun, and I tend to be uber extra like that anyway ?
MORE KETO AND LOW CARB EASTER TREAT RECIPES
Keto Peanut Butter Chocolate Easter Eggs
This Keto Peanut Butter Chocolate Easter Eggs recipe is the perfect low carb and gluten-free Easter treat. Sweet creamy peanut butter on the inside with that delicious chocolate coating, who needs Reeses when you have these?
Ingredients
- 1/2 cup salted grass-fed butter melted and cooled
- 2 cups creamy no sugar added peanut butter
- 1/2 cup Besti Monk Fruit with Allulose Sweetener
- 1 tbsp real vanilla extract
- 4 cups Besti Monk Fruit with Allulose Powdered Sweetener
- 1 1/2 cups ChocZero semi-sweet chocolate chips ordark chocolate chips
- 1 1/2 cups ChocZero milk chocolate chips
- 2 tablespoons organic coconut oil
Instructions
- Line a half sheet baking pan with parchment paper and set it aside.
- Using a hand mixer beat together melted butter, peanut butter, sweetener, and vanilla extract until smooth and creamy.
- Beat in powdered sweetener
- Press peanut butter mixture onto the sheet pan, spreading to about 1/2 inch thickness.
- Place sheet pan in the freezer for 15 minutes.
- Lift the parchment paper to remove the chilled peanut butter layer from the pan.
- Place a new sheet of parchment paper on the pan.
- Use a cookie cutter to cut out 1/2 inch thick Easter egg shapes from the chilled peanut butter layer.
- Place cutouts on a parchment-lined sheet pan.
- Repress the remaining peanut butter mixture onto the sheet pan to 1/2 inch thickness, and cut out additional egg shapes.
- Freeze for 30 minutes
- After the "eggs" have been in the freezer for 25 minutes, make the chocolate coating.
- Combine semi-sweet and milk chocolate chips in a heatproof bowl with the coconut oil.
- Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.
- Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate. Tap excess chocolate off of the cutout and place it back onto the parchment-lined sheet pan.
- Work in batches if the peanut butter cutouts become soft too quickly.
- Place the sheet pan in the refrigerator to allow chocolate to harden.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 269.23kcalCarbohydrates: 24.74gProtein: 7.34gFat: 20.93gSaturated Fat: 7.9gCholesterol: 1.27mgSodium: 3.85mgFiber: 22gSugar: 0.74g
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Liz That Skinny Chick Can Bake
I love,love Reeses. but sugar and I do not do well together anymore!! So your keto version is going to make a very nice Easter treat!!! YUM!!!
Kim Bee
These look so dang good. I want to inhale a dozen of these right now.