Keto Chocolate Peanut Butter Eggs
One of my favorite guilty pleasures any moment are Reese’s peanut butter eggs, but with this recipe I can indulge while sticking to my diet due to its low calorie recipes.
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How many calories are in peanut butter eggs?
We found that a Reese’s peanut butter eggs is 171 calories, 18 grams carbohydrates, and 16 grams sugar.
While a Keto chocolate peanut butter eggs is 154 calories, 4 grams protein, 13 grams healthy fats, 2 grams fiber, and 5 carbohydrates. That makes each egg just 3 grams net carbs.
What is the best low carb peanut butter?
There are many brands of peanut butter that are suitable on the keto diet. Look for a peanut butter that is low in carbs and all natural. I like Justin’s All Natural Peanut Butter.
What sugar substitute should I use for these candies?
For this recipe I used Swerve confectioner sugar substitute, however if you prefer you could use Monkfruit Sweetener instead.
How do I store these sugar free peanut butter candies?
You can store these peanut butter eggs in an air tight container at room temperature for up to one week. In an air tight container in the fridge for up to four weeks (this is my favorite way to store them). In the freezer these will keep for up to minimum six months.
Tips for making the best peanut butter eggs:
- Each egg is approximately the size of an original Reese’s peanut butter egg, keep this in mind when shaping the peanut butter.
- Make sure the peanut butter shaped eggs are chilled before shaping and dipping.
- Let the chocolate cool before dipping the eggs.
- Refrigerator the eggs after dipping to let the chocolate set.
Homemade peanut butter eggs ingredients
- low carb peanut butter
- almond flour
- vanilla extract
- Swerve confectioner sugar substitute
- Lily’s baking chips
- coconut oil
How to make keto peanut butter eggs
First in a medium sized mixing bowl, combine the peanut butter, almond flour, vanilla extract, melted butter and sweetener. Blend well until it is smooth and creamy.
Place the bowl in the freezer with the batter to chill for 1 hour.
Once the batter is chilled form it into 12 evenly sized egg shapes and place each egg on a parchment lined baking sheet.
Then return the shaped peanut butter eggs to the freezer for an additional 2-3 hours until hardened well.
To make the chocolate coating add the Lily’s baking chips and the coconut oil to a microwave safe bowl, and heat at 30 second intervals until the mixture is completely melted and combined.
You will want to let the chocolate cool for 1-2 minutes before continuing.
Take the peanut butter formed eggs and use two forks to carefully dip the eggs into the chocolate. Coat both sides well with the chocolate mixture.
Finally put the chocolate dipped eggs back on the parchment lined baking sheet, and return them to the freezer for another 30 minutes before serving.
And the drink it does best with is – White Rum Pina colada Cocktail