Keto Peanut Butter Easter Eggs are quick and simple to prepare. They are low-carb, sugar-free, gluten-free, and yummy, chocolate-coated, creamy peanut butter eggs.
A perfect, easy, no-bake, low-carb candy for Easter or anytime you crave a sweet treat!
These delicious eggs taste just like a Reese's peanut butter egg but without all
the carbs and sugars.
Best of all, no baking is required to make these tasty bites.
My husband could not stop eating these, and I had to fight him for the last egg.
This recipe was inspired by my Snickers Keto Fat Bombs recipe.
Ingredients
- ⅔ cup Creamy Peanut Butter or almond butter, no sugar added
- ⅔ cup PB FIT Peanut Butter Powder(no sugar added), or almond flour
- ¼ cup Low-Carb Powdered Confectioners Sweetener
- One tablespoon Coconut Oil, *optional
- ½ teaspoon Vanilla Extract
- ½ cup Sugar-Free Chocolate Chips
- 1 teaspoon Coconut Oil, *optional
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine peanut butter, PB Fit powder, powdered sweetener, and vanilla extract in a large mixing bowl.
Mix thoroughly with a pastry cutter or large fork until a thick dough forms.
If needed, mix in one tablespoon of coconut oil for a better texture.
Divide the mixture into 10 portions and use your hands to form into egg shapes.
Place eggs on a baking sheet lined with parchment paper. Freeze for one to two hours until eggs are firm.
Melt the chocolate and one teaspoon coconut oil in a double boiler or in a glass bowl in the microwave for 20-25 seconds, stirring between increments.
Use a slotted spoon to place each egg in the bowl of melted chocolate.
Cover the top and bottom of the egg and lift the egg out of the chocolate to let excess chocolate drain through the slotted spoon.
Place each coated egg onto the lined baking tray and refrigerate or freeze for 25-30 minutes until the chocolate is solid.
Clean up the messy edges with a knife—store eggs in a sealed container in the fridge.
Substitutions
- Peanut Butter- Instead of using peanut butter, you can use almond butter or sunflower seed butter.
- PB Fit Peanut Butter Powder - You can use almond flour or peanut flour instead of the PB Fit to make this.
- Sugar Free Chocolate Chips- Substitute sugar-free white chocolate chips for the dark chocolate chips.
Equipment
Storage
Store the eggs in a sealed container in the fridge or the freezer. If frozen, defrost before serving.
📖 Printable Recipe Card
Keto Peanut Butter Easter Eggs
Ingredients
- ⅔ cup Creamy Peanut Butter or almond butter no sugar added
- ⅔ cup PB FIT Peanut Butter Powder, no sugar added
- ¼ cup Low-Carb Powdered Confectioners Sweetener
- 1 tablespoon Coconut Oil *optional
- ½ teaspoon Vanilla Extract
- ½ cup Sugar-Free Chocolate Chips
- 1 teaspoon Coconut Oil *optional
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine peanut butter, PB Fit powder, powdered sweetener, and vanilla extract in a large mixing bowl.
- Mix thoroughly with a pastry cutter or large fork until a thick dough forms. If needed, mix in one tablespoon of coconut oil for a better texture.
- Divide the mixture into 10 portions and use your hands to form into egg shapes.
- Place eggs on a baking sheet lined with parchment paper. Freeze for one to two hours until eggs are firm.
- Melt the chocolate and one teaspoon coconut oil in a double boiler or melt in a glass bowl in the microwave for 20-25 second increments, stirring between increments.
- Use a slotted spoon to place each egg in the bowl of melted chocolate. Cover the top and bottom of the egg and lift the egg out of the chocolate to let excess chocolate drain through the slotted spoon.
- Place each coated egg onto the lined baking tray and refrigerate or freeze for 25-30 minutes until the chocolate is solid. Clean up and cut off any messy edges with a knife—store eggs in a sealed container in the fridge.
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Notes
Nutrition
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