Give Reese’s Peanut Butter Eggs a Homemade, Low-Carb Twist! These sugar-free Chocolate Peanut Butter Eggs are not just for Easter – a dreamy, creamy treat anytime. With 7 grams of protein in each bite, they’re perfect for parties or as a quick snack on the go. And the best part? No oven needed to whip these up!
These sugar-free peanut butter candies were inspired by my high-protein peanut butter balls, which I always have in the refrigerator for a quick, filling snack. I used a similar recipe for the filling but excluded the chia seeds to maintain the super creamy interiors.
If you love peanut butter as much as we do, then you also need to try our peanut butter fudge, peanut butter mousse, or low-carb peanut butter brownies – they’re all irresistible desserts that are ready in just no time and taste incredibly delicious.
Just 8 Ingredients Needed!
You will need only a few simple ingredients that you probably already have in your pantry to make these delicious keto peanut butter eggs. Here is a list of everything you will need:
- Peanut Butter – Use all-natural, creamy peanut butter without added sugars.
- Protein Powder – For vegan Easter eggs, Choose a low-carb protein powder with a neutral flavor, such as whey or pea protein. You can also replace coconut flour, but the protein content will be lower.
- Almond Flour – Use finely ground blanched almond flour to provide a smoother texture.
- Sugar-Free Maple Syrup – Look for a sugar-free maple syrup sweetened with natural sweeteners like stevia or erythritol.
- Vanilla Extract – Use pure vanilla extract for an intense flavor.
- Almond Milk – You can substitute with other non-dairy milk like coconut, soy, or oat milk, adjusting the quantity as needed to achieve the desired consistency.
- Dark Chocolate – Choose high-quality dark chocolate with at least 70% cocoa for optimal flavor and texture. Your favorite sugar-free chocolate chips are also a suitable alternative.
Shaping Peanut Butter Egg Candies
Using a small cookie scoop, take small portions (about 1 1/2 tablespoons ) of the peanut butter mixture and roll them between the palms of your hands to form egg-shaped balls. Using your fingers or the back of a spoon, gently flatten each egg slightly to create a more stable shape. Place the shaped peanut butter eggs onto a parchment-lined baking sheet.
Using Silicone Egg Molds for Shaping: If shaping the peanut butter mixture by hand seems too challenging, using silicone egg molds can help a lot. These molds can help create perfectly shaped eggs with minimal effort and can also be chilled to set the shape before dipping them in chocolate.
Having trouble shaping peanut butter eggs? Try these tips:
- If the filling is too soft (perhaps the peanut butter was too runny), chill it in the fridge for 15 minutes.
- If it’s too crumbly, add a little more liquid and continue mixing, pressing it in your hands until you can shape the eggs.
Allow the eggs to chill for approximately 30 minutes to firm up. Chilling helps the eggs maintain their shape during the coating process and prevents them from becoming too soft. The chocolate coating sticks easier to cold shaped eggs.
Useful Tips For Making Sugar-Free Peanut Butter Eggs
- Room-Temperature Ingredients. Before mixing, allow ingredients like peanut butter and almond milk to come to room temperature. This ensures easier blending and a smoother consistency in the peanut butter mixture.
- Coating Success: Use real chocolate for the best results. Whether you opt for dark, milk, or white chocolate, ensure it’s properly melted for smooth dipping. I love mixing it with coconut oil to help it melt more easily.
- Check the Filling Texture: When mixing the peanut butter mixture, aim for a thick and pliable consistency, similar to cookie dough. It should hold its shape when rolled into balls but not be overly dry or crumbly.
- Grease your hands: To prevent the peanut butter mixture from sticking to your hands while shaping the eggs, lightly grease your palms with a neutral oil or cooking spray.
- Thicker Coating: You can dip the chilled peanut butter eggs in melted chocolate twice for a thicker chocolate coating and extra crunch.
How To Store
- Fridge: Place the sugar-free peanut butter eggs in an airtight container or resealable plastic bag and store them in the refrigerator for up to 2 weeks.
- Freezer: You can also freeze these peanut butter eggs. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or resealable plastic bag, separating layers with parchment paper, and store them in the freezer for up to 2 months.
More Easy Sugar Free Easter Desserts
- Easy Almond Joy Bars
- The Best Low Carb Keto Carrot Cake
- Fluffy Easter Keto Hot Cross Buns
- Keto French Silk Pie
- Sugar-Free Keto Lemon Cookies
Sugar Free Peanut Butter Eggs (7g protein)
Description
Ingredients
- 1 cup all-natural peanut butter
- 1/3 cup low-carb protein powder
- 1/2 cup almond flour
- 2 tbsp sugar-free maple syrup
- 1 tsp vanilla extract
- 2 tbsp almond milk
Chocolate coating
- 4 oz dark chocolate
- 1 tsp coconut oil
Instructions
- In a mixing bowl, combine the all-natural peanut butter, low-carb protein powder, almond flour, sugar-free maple syrup, vanilla extract, and almond milk.
- Mix the ingredients until they form a thick, uniform dough-like consistency. If the mixture seems too dry, add more almond milk.
- Take small portions of the peanut butter mixture and roll them into egg-shaped balls, then use your fingers or the back of a spoon to gently flatten each egg slightly. Place them onto a parchment-lined baking sheet.
- Place the baking sheet with the peanut butter eggs into the refrigerator for about 30 minutes to allow them to firm up.
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until completely smooth.
- Once the peanut butter eggs have chilled and firmed up, remove them from the refrigerator.
- Using a fork, carefully dip each peanut butter egg into the melted dark chocolate, ensuring it is fully coated, then place them back on the baking sheet lined with parchment paper.
- Once all the peanut butter eggs are coated, place the baking sheet back into the refrigerator for about 20-30 minutes to allow the chocolate to set completely.
- Once set, your sugar-free peanut butter eggs are ready to be enjoyed!
Notes
- Decorate: After dipping, while the chocolate is still wet, sprinkle with toppings like crushed nuts, sea salt, or even colorful sprinkles for a festive touch.
- Melting Chocolate: If melting chocolate in a double boiler, ensure the bottom of the bowl doesn’t touch the water. The steam alone should heat the bowl, preventing the chocolate from overheating.
- Make-Ahead Tip: Chocolate peanut butter eggs are perfect for preparing in advance. Once coated and fully set, layer them between sheets of parchment paper in an airtight container. They can be stored in the refrigerator for up to two weeks or frozen for up to three months. Thaw in the refrigerator overnight or at room temperature for a couple of hours before serving.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
