Keto Chocolate Peanut Butter Bar Recipe
These Keto chocolate peanut butter eggs remind me of a my favorite Reese's eggs!
Equipment
- Medium sized mixing bowl
Ingredients
- 1/3?cup?Lily?s baking chips
- 1/2?cup?low carb peanut butter
- 1?tbsp?Coconut oil
- 3/4?cup?almond flour
- 2?tbsp?Swerve confectioner sugar substitute
- 2?tbsp?butter Melted
- 1?tsp?vanilla extract
Instructions
- In a medium sized mixing bowl, combine the peanut butter, almond flour, vanilla extract, melted butter and sweetener. Blend well until it is very smooth and creamy. About 3 minutes for us.
- Place the bowl in the freezer with the batter to chill for about 55 minutes.
- 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 2-2.5 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 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.
- And put the chocolate dipped eggs back on the parchment lined baking sheet, and return them to the freezer for another 25 minutes before serving.