Sweet, creamy peanut butter coated in chocolate? Yes, please! These Keto Easter Eggs are simple to make and a hit with kids and adults alike. Just because you enjoy a low-carb lifestyle doesn’t mean you can’t enjoy your favorite Easter candy!
Peanut Butter Cups have always been a favorite of mine, so when they came out with Reese’s peanut butter eggs, they quickly became my spring-time favorite.
Now that I have ditched the sugar, these Keto Easter Eggs satisfy my cravings without the dreaded sugar crash.
Ingredients for Making Keto Chocolate Peanut Butter Easter Eggs
- Powdered Sweetener - I used Besti’s monk fruit allulose blend. Free free to use whatever powdered sweetener you like.
- Peanut Butter: Make sure you read the label and choose a brand that doesn’t have added sugar.
- Butter - I used salted butter. You will be surprised at how a touch of salt brings out the sweeteners. If you are dairy-free, you can use coconut oil. My go-to brand is Kerrygold.
- Heavy Cream: If you are dairy-free, use coconut milk.
- Sugar-Free Chocolate Chips - Lily’s is my go-to brand and what I used to make these chocolate peanut butter eggs. You can use dark chocolate, milk chocolate, or semi-sweet.
- Coconut Oil - Either refined or unrefined coconut oil works here. Unrefined will have a stronger coconut taste.
Tips & Tricks
- Make sure you choose natural peanut butter and stir it well before using it. This is critical for the desired texture.
- If you don’t have a powdered sweetener, you can process a granulated sweetener in your food processor or a clean coffee grinder until it is powdered.
- I recommend starting by mixing ½ of the sweetener and then adding more to taste. Allulose is less sweetened than erythritol, so you may not need all of it if you are using a sweetener such as Swerve.
- If you decide to melt your chocolate in the top of a double boiler, make sure that you are careful not to get any water in the mixture. Water can cause the chocolate to seize up.
Tools Needed to Make Keto-Friendly Easter Eggs
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- Glass bowl or double boiler
- Egg molds (optional) and silicone brush OR baking sheet and parchment paper
- Stand mixer or hand mixer
Storage
Store these keto chocolate easter eggs in the refrigerator for up to two weeks. You may freeze them for up to four months.
How to Make Keto Easter Eggs
You can make this recipe with or without molds - the process is slightly different, so make sure you follow the instructions for the ones you are making.
With Molds
To make this keto Easter egg recipe with molds, melt the chocolate chips and coconut oil in the microwave.
If you prefer, you can melt it in the top of a double boiler.
Use a silicone brush to spread the chocolate in the bottom and up the sides of the molds.
Freeze until solid.
In the bowl of a stand mixer, combine in the sweetener, peanut butter, and butter.
Add just enough heavy cream so that the mixture comes together.
Divide the mixture between the molds and press down to flatten.
Freeze for 15 minutes.
Re-melt the remaining chocolate and spread it on top of the peanut butter mixture.
Refrigerate - or freeze - until set.
Without Molds
If you don’t have molds, you can still make sugar-free chocolate Easter eggs!
You will start by lining a baking sheet with parchment paper. (A silicone mat also works.)
Combine the sweetener, peanut butter, and butter in the bowl of a stand mixer.
Add just enough heavy cream so that the mixture comes together.
Use your hands to form into an egg shape.
Place the eggs on the prepared baking sheet and cover.
Freeze until firm.
Next, melt the chocolate and coconut oil.
Use a skewer, dip the frozen peanut butter eggs into the chocolate mixture.
Return to the baking sheet and refrigerate until set.
You May Also Like
- Keto Chocolate Mousse is rich, creamy, and so dreamy! This is one I turn to again and again.
- You won’t believe how good this Keto Chocolate Fudge is. It is guaranteed to satisfy any chocolate craving.
- A touch of something sweet livens up any morning. This Keto Biscotti is perfect for lazy weekend mornings when you have time to linger over a cup of coffee.
- Whether served over Ice Cream or Cheesecake, this Keto Raspberry Sauce is always a hit.
- Check out my full collection of Keto Dessert Recipes.
Low Carb Keto Easter Eggs
Ingredients
- 1 1/2 cups powdered sweetener I used a Monkfruit Allulose Blend
- 3/4 cup creamy keto-friendly natural peanut butter room temperature
- 1/4 cup butter melted
- 3 to 6 tablespoons heavy cream
- 12- ounces Lily’s chocolate chips
- 1 tablespoon coconut oil
Instructions
With Molds
- Melt the chocolate chips and coconut oil in a glass bowl in the microwave. Cook in 45-second intervals, stirring in between.
- Use a silicone brush to spread the chocolate in the bottom and up the sides of the molds.
- Freeze for 30 minutes.
- Stir the powdered sweetener, peanut butter, and butter together in the bowl of a stand mixer. Add just enough heavy cream so that the mixture comes together.
- Divide the peanut butter mixture between the molds and press down to flatten
- Freeze for 15 minutes.
- Re-melt the remaining chocolate, and spread on top of the peanut butter mixture.
- Refrigerate until set, about 30 minutes.
Without Molds
- Line a baking sheet with parchment paper.
- Stir the powdered sweetener, peanut butter, and butter together in the bowl of a stand mixer. Add just enough heavy cream so that the mixture comes together.
- Form into an egg shape. Arrange on the baking sheet and cover. Freeze until firm.
- Melt the chocolate chips and coconut oil in a glass bowl in the microwave. Cook in 45-second intervals, stirring in between.
- Use a long skewer, dip the frozen peanut butter eggs into the chocolate mixture.
- Return to the baking sheet
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