This Keto 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.
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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 Keto Peanut Butter Eggs. I'm so glad I did!
Ingredients:
Run to your kitchen to make these decadent and rich gluten free low carb peanut butter eggs! You probably have all the ingredients already! Let's talk about what you need in a little bit more detail.
- Peanut Butter: The key is using natural peanut butter that doesn't have any sugar. Pretty much the only ingredients should be peanuts and possibly a little bit of salt.
- Peanut Flour: Basically, peanut flour is made from ground and roasted peanuts that have had the oil extracted. You can also use peanut butter powder. They are interchangeable in most recipes.
- Powdered Erythritol: It's the perfect sweetness for these peanut butter eggs minus the sugar!
- Butter: It's optional, but sometimes I add butter or coconut oil to moisten the ingredients a bit.
- Vanilla: A little bit goes a long way and tastes fantastic in these keto peanut butter eggs.
- Chocolate Chips: Naturally, if you are eating keto, you need to be sure to use sugar free chocolate chips. Regular chocolate is loaded with sugar and certainly isn't low carb.
- Coconut Oil: You'll need some coconut oil to go with the chocolate to give it a great texture for dipping the eggs in.
How to Make Keto Peanut Butter Eggs
At first glance, you may think that these low carb keto chocolate peanut butter eggs would be so hard to make. However, they are actually super easy and taste amazing.
Step 1: Mix the peanut butter, peanut flour, vanilla, and sweetener in a bowl to make the peanut butter filling. Mix it with an electric mixer if needed to ensure that all of the peanut flour is well incorporated. Feel free to add 1-2 tablespoons of softened butter or coconut oil if it's too dry.
Expert Tip: Mixing with your hands is very messy. An electric mixer is highly recommended. Ask me how I found this out sometime.
Step 2: Form 10 egg shaped balls and place them on a baking sheet that has been lined with wax paper or parchment paper. Place in the fridge for 1-2 hours.
Step 3: Mix the chocolate chips and coconut oil together. Melt using a double boiler or a microwave. When microwaving, only heat it for 20-30 seconds and stir. Repeat until it's melted.
Step 4: Use a fork to hold the egg and place it in the melted chocolate. Cover well and shake off any excess. Place on the baking sheet to set up.
Substitutions
Nut Butter: You are welcome to use your favorite nut butter instead of peanut butter. My goal was to make something that tasted like the peanut butter eggs you can buy at the store. However, if you have a peanut allergy or prefer something else, making the swap is more than fine.
Seed Butter: To make these nut-free just use sunflower seed butter and sunflower seed flour in place of the peanut products.
Dairy Free: Just check the chocolate you choose and use coconut oil instead of the optional butter.
Is All Peanut Butter Keto?
No, not all kinds of peanut butter are keto-friendly. Be sure to read the labels, so you don't end up with something that isn't low carb. You want to make sure to buy sugar free peanut butter if you are eating keto.
Could I Use Easter Egg Molds?
Sure! There are many silicone molds on the market nowadays! They are a great option for making the homemade peanut butter eggs perfectly uniform. Plus, your kiddos will love helping you make them. They aren't required, and I usually make them by hand, but feel free to try it out!
How Do You Store Peanut Butter Easter Eggs?
I find that the healthy peanut butter eggs last better when they are stored in the fridge or freezer. Leaving them at room temperature is fine for short periods of time, but if the weather is warm, the chocolate will melt fairly quickly. They will last around 2 weeks in the fridge and months in the freezer. When freezing, I recommend doing a flash freeze first, so they don't stick together.
Keto Easter Candies
Want a pretty and colorful Easter sweet treat? Make my Keto Cake Batter Truffles into egg shapes!
Want more keto Easter candies for your basket? Try my Bird’s Nest Cookies, Almond Joy Candies, Sugar Free Cookie Dough Eggs, and Cadbury Cream Eggs.
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Ingredients
- â…” cup peanut butter no sugar added
- â…” cup peanut flour or peanut butter powder
- ¼ cup powdered erythritol
- 2 tablespoon butter or coconut oil optional
- ½ teaspoon vanilla
- 3.5 oz sugar free chocolate chips
- 2 teaspoon coconut oil
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. If it seems dry add 1-2 tablespoons softened butter or coconut oil.
- Divide into 10 pieces and shape into eggs. Put on a baking sheet lined with wax paper. Refrigerate for an hour or two.
- Melt the chocolate and coconut oil 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 use a fork to place in the bowl of melted chocolate. Cover the top and then lift out the egg, scraping the bottom on the rim of the bowl to remove the excess chocolate.
Notes
Nutrition
First published March 21, 2016. Revised and republished March 2, 2021.
Helen says
Hello, what could i sub for PB flour?? Almond? Coconut??..would love to make today but no PB flour...any suggestions would be appreciated.
Helen
Taryn says
Almond flour should work.
Melissa Bryan says
Should I use 1/4 c THM gentle sweet and then blend it to powdered? This recipe is delicious. I want to be sure I’m right on the sweetener. Thanks!
Taryn says
You actually need less. I would start with 2 tbsp and add more to taste.
Mary Heidt says
I made the peanut butter eggs today for our Easter dessert. They are wonderful. I am a diabetic and to find something so good and easy to make is so great. I like them more than Reeses because even as my favorite, they were a little sweet for me. These are just right. I did free hand them as my egg silicone molds were way to big. They turned out so good. I used p-nut butter powder and powdered monkfruit sweetner because that is what I had. I used a scant 2 tablespoons to make them the same size and I will make these again for a Mother's Day tea I am planning for my Mom and several of her friends. I love coconut too and have pinned the coconut candy but I do not have good enough control yet over coconut to not over eat them. I might make just enough to take to the tea so I only get one and do it that way. Thanks so much for the recipes. I have made several and never disappointed. I truly love the fact that you give a lot of options for different ingredients. I have not tried your sweetener yet but thats next. Thanks again.
Jaimie says
I LOVE chocolate and peanut butter anything, and with a diabetic hubby (and trying to eat less sugar myself) this is the perfect treat for Easter instead of the sugar-laden version! I was delighted with the filling; I used Swerve (powdered) and PB Fit. I also subbed regular peanut butter instead of sugar-free, so the texture was very smooth. In fact, the filling was so soft that in order to manage the peanut butter patties to dip them in the chocolate, I had to freeze them and keep them cold. They tended to soften quickly in the warm chocolate, making them a little tricky to handle. (I used Lily's semi-sweet chocolate chips, for reference, which melt beautifully!)
BUT. Chocolate/candy-making is always putzy and these are 100% worth the effort!!! They taste SO good and the texture is perfect. I can't tell a difference between these and Reese's eggs. Except I know these are better for me! 🙂 Thank you so much for this recipe!