These Reese’s Peanut Butter Eggs 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.
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.
Reese’s Peanut Butter Eggs – Low Carb, Grain/Gluten/Sugar Free, THM S
Ingredients:
2/3 cup sugar-free peanut butter (such as Smucker’s Natural)
2/3 cup peanut powder (such as THM De-Fatted Peanut Flour or Protein Plus Peanut Flour)
2 tbsp THM Gentle Sweet (or my homemade version)
1/2 tsp vanilla
3.5 oz sugar free chocolate, such as Lily’s, or 85% dark chocolate***
***Note: If you use 85% dark chocolate you might want to add sweetener to it since the peanut butter center is not very sweet on it’s own. I used a bar of 85% and added 2 tbsp of my THM Gentle Sweet and 1/2 tsp of cream.
Some people have had trouble with the chocolate seizing when adding the cream. Let the chocolate cool to room temp and then add the cream drop by drop while mixing. It helps if the cream is room temperature as well.
Directions:
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.
Save RecipeIngredients
- 2/3 cup sugar free peanut butter (such as Smucker's Natural)
- 2/3 cup peanut powder (such as THM De-Fatted Peanut Flour or Protein Plus Peanut Flour)
- 2 tbsp THM Gentle Sweet (or my homemade version)
- 1/2 tsp vanilla
- 3.5 oz sugar free chocolate, such as Lily's, or 85% dark chocolate***
- ***Note: If you use 85% dark chocolate you might want to add sweetener to it since the peanut butter center is not very sweet on it's own. I used a bar of 85% and added 2 tbsp of my sweetener blend and 1/2 tsp of cream.
Instructions
- 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.
Notes
Some people have had trouble with the chocolate seizing when adding the cream. Let the chocolate cool to room temp and then add the cream drop by drop while mixing. It helps if the cream is room temperature as well.
| Nutrition Facts |
| Amount Per Serving, 12 servings per recipe |
|
Calories 157
|
|
%Daily Value
|
|
Total Fat 12g
18%
|
|
Saturated Fat 3g
17%
|
|
TransFat 0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 53mg
2%
|
|
Total Carbohydrates 7g
2%
|
|
Dietary Fiber 3g
11%
|
|
Sugars 2g
|
|
Protein 7g
|
|
Vitamin A 0%
Vitamin C 0%
|
|
Calcium 2%
Iron 4%
|
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