Sugar-Free Copycat Reese's Eggs
These Sugar-Free Copycat Reese’s Eggs are here to satisfy your sweet tooth! Perfect for Easter or anytime you’re in the mood for a treat, these keto-friendly eggs feature a creamy peanut butter filling coated in rich, smooth chocolate.
Equipment
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 and Allulose Sweetener
- 1 tbsp real vanilla extract
- 4 cups Besti Monk Fruit and Allulose Powdered Sweetener
- 1 1/2 cups ChocZero semi-sweet chocolate chips or dark chocolate chips
- 1 1/2 cups ChocZero milk chocolate chips
- 2 tbsp 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: 277kcalCarbohydrates: 18gProtein: 5gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 10mgSodium: 34mgPotassium: 121mgFiber: 16gSugar: 2gVitamin A: 118IUCalcium: 12mgIron: 1mg
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