Keto Peanut Butter Eggs
These keto peanut butter eggs are a low-carb, sugar-free take on the classic Reese’s peanut butter eggs. With a creamy peanut butter center and a rich chocolate shell, they’re the perfect easy Easter treat.
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Ingredients
- ¼ cup unsweetened creamy peanut butter
- 2 tbsp butter softened
- ½ cup powdered sugar-free sweetener
- ½ cup sugar-free chocolate chips melted
Instructions
- Combine peanut butter, butter, and powdered sweetener. Stir until a thick “dough“ forms. Add additional sweetener if needed to achieve a thick dough texture.
- Form peanut butter dough into six egg shapes and place on a piece of wax or parchment paper. Put in the freezer to chill for 15 minutes.
- Remove peanut butter eggs from the freezer and cover each one in melted chocolate. Return to wax or parchment paper and put in the fridge until chocolate hardens.
- Enjoy!
Notes
- Nut Butter Substitutions: Swap peanut butter for almond, cashew, or sunflower seed butter to make these peanut-free.
- Sweetener Options: Use powdered a powdered sweetener for the filling. Either sugar free confectioner sugar alternatives or regular powdered sugar will work.
- Dairy-Free Alternative: Substitute the butter with a dairy-free or vegan butter replacement, and be sure to use dairy free chocolate.
- Protein Boost: Add a scoop of vanilla or unflavored protein powder to the filling for extra protein.
- Storage Tips: Store in an airtight container in the fridge for up to a week or freeze for up to three months.
- Chocolate Coating Variations: Use sugar-free white or dark chocolate for a different flavor twist.
Nutrition
Calories: 168kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 32mgPotassium: 61mgFiber: 10gSugar: 1gVitamin A: 117IUCalcium: 6mgIron: 1mg
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