Keto Chocolate Peanut Butter Eggs.

Yum! Homemade Keto Peanut Butter Eggs that are low carb, vegan, paleo, gluten and sugar free! This simple recipe without cooking uses only a few ingredients.

 

Keto Chocolate Peanut Butter Eggs

 

One of my favorite criminal delights around Easter is Reese’s Peanut Butter Eggs, but with this recipe I can stick to my diet.

How many calories are in peanut eggs?

Reese’s peanut butter eggs have 170 calories, 18 grams of carbohydrates and 16 grams of sugar.
One keto chocolate peanut butter egg has 154 calories, 4 grams of protein, 13 grams of healthy fat, 2 grams of fiber and 5 carbohydrates. It makes only 3 grams of net carbs per egg.

What is the best low carb peanut butter?

There are many brands of peanut butter that are suitable for the Cato Diet. Find peanut butter that is low in carbs and natural. I like Justin’s all-natural peanut butter.

Which sugar substitute should I use for these candies?

For this recipe I used a substitute of Sawyer Confectioner Sugar, however you can use Licanto Monk Fruit Sweetener instead if you want.

How do I store these sugar-free peanut butter candies?

You can store peanut butter eggs in an airtight container at room temperature for up to a week. Refrigerate in an airtight container for up to four weeks (this is my favorite way to store them). In the freezer, they will be kept for six months.

Tips for making the best peanut butter eggs:

• Each egg is about the size of an original Reese’s Peanut Butter egg, so keep that in mind when making Peanut Butter.
• Make sure the peanut butter-shaped eggs cool before they form and sink.
• Allow the chocolate to cool before the eggs sink.
• After dipping the eggs, refrigerate until the chocolate is set.

Ingredients of peanut butter eggs at home.

• low carb peanut butter
• almond flour
• butter
• vanilla extract
• Swerve confectioner sugar substitute
• Lily’s baking chips
• coconut oil

How to make Keto Peanut Butter Eggs.

First, in a medium-sized mixing bowl, combine peanut butter, almond flour, vanilla liqueur, melted butter and sweetener. Blend well until smooth and creamy.

Place the bowl with the batter in the freezer to cool for 1 hour.

Once the dough has cooled, roll it into the same size egg and place each egg on a parchment baking sheet.

Then return the peanut-sized eggs to the freezer for another 2-3 hours until they harden well.

To make the chocolate coating, add the lily baking chips and coconut oil to a microwave-protected bowl, and heat at intervals of 30 seconds until the mixture is completely melted and mixed.

Allow the chocolate to cool for 1-2 minutes before continuing.

Take eggs made from peanut butter and use two forks to carefully dip the eggs in the chocolate. Coat both sides well with the chocolate mixture.
Finally, place the chocolate-dipped eggs back on a parchment-lined baking sheet, and return to the freezer for another 30 minutes before serving.

Keto Chocolate Peanut Butter Eggs

These Keto Chocolate Peanut Butter Eggs remind me of my favorite Reese’s Eggs!