This Peanut Butter Eggs Recipe will fulfill your Easter craving. Say no to the fattening ones in the checkout aisle and make a batch of these when you get home. They are easy and so close to the real thing my kids couldn’t tell the difference.
Chocolate Peanut Butter Eggs Recipe – Keto, Low Carb, Grain-Free, Gluten-Free, Sugar-Free, THM S
My love for Reese’s comes in spurts. Some years they were my favorite, other years Snickers won out. My brother, however, was a die-hard Reese’s fan as a kid and still is as an adult. But no matter what candy phase I’m in at Easter Reese’s Eggs were always near the top of the list.
They were calling my name in Target this morning but I resisted. When I got home I decided I should just make some. I do love the Treeces in the Trim Healthy Mama cookbook but the texture just isn’t the same as a good ole Reese’s Egg.
The trick to these is using just enough peanut flour or peanut butter powder to firm up the peanut butter to mold.
I do recommend taking a few seconds to grind your sweetener so they aren’t gritty.
Covering anything with chocolate can be a bit messy but it is worth it in the end.
- Combine peanut butter, peanut flour, sweetener, and vanilla. Mix thoroughly. You may need to knead it with your hands to incorporate all the peanut flour. Divide into 12 pieces and shape into eggs. Put on a baking sheet lined with wax paper. Refrigerate for an hour or two.
- Melt the chocolate in the microwave or in a double boiler. I normally microwave in short increments stirring every 20-30 seconds. To cover the eggs it is easiest to pick one up and spread the bottom with chocolate using a small spatula. Put it back down on the tray chocolate side down. Once you've done all the bottoms you can use the spatula to spread the chocolate on the tops and sides.
First published March 21, 2016. Republished and updated February 23, 2018.