These Keto Peanut Butter Easter Eggs are filled with a scrumptious peanut butter filling and dipped in dark chocolate.

There's no need to skip the Easter candy this year even if you're eating low carb.

They're just like your favorite peanut butter eggs, but even better.

Do you enjoy making homemade low carb treats? You might like our Keto Fudge and Keto Cookie Dough recipes.

Keto Peanut Butter Easter Eggs

This sugar-free peanut butter eggs recipe is made with six simple, low carb ingredients, most of which are already probably in your pantry.

While they require a bit of time in your freezer, they're easy to prepare and totally worth the wait.

The filling starts with a luscious mixture of sugar-free peanut butter (you can use crunchy or creamy), butter, low carb sweetener, and vanilla extract.

Sugar-free chocolate chips and shortening are mixed together to create the smooth dark chocolate coating that takes these keto chocolate peanut butter Easter eggs so delicious.

How to Make Keto Peanut Butter Eggs

1. Place the sugar-free confectioners' sugar, sugar-free peanut butter, butter, and vanilla in a large mixing bowl.
2. Mix with an electric beater until well combined.
3. Scoop one heaping tablespoon worth of peanut butter dough and roll it into a ball. Place the ball on a parchment-lined baking sheet and press down slightly. Shape the dough into an egg. Repeat until all of the peanut butter dough is used. Place in the freezer for 1-2 hours or until completely frozen and hard.
4. When you're ready to coat your peanut butter eggs, melt the sugar-free chocolate chips and shortening in the microwave for 60-90 seconds, or until the chocolate chips start to melt.
5. Stir the chocolate until the remaining chocolate chips start to melt, and the chocolate is smooth.
6. Remove the peanut butter eggs from the freezer and dip them into the chocolate one at a time. Carefully flip them to coat the other side. Once coated, place the peanut butter egg back on the parchment-lined plate. Repeat until all peanut butter eggs are coated. Place the peanut butter eggs back in the freezer for 15 minutes.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Tips for Making Homemade Reese's Eggs

This keto peanut butter Easter eggs recipe works best with a low-carb confectioners'-style sugar substitute, such as Swerve confectioners'.

I don't recommend a granulated sugar-free sweetener or liquid sweetener, as they will alter the texture of the filling.

You can use your favorite sugar-free dark chocolate. We use Lily's brand sugar-free dark chocolate chips.

You can substitute your favorite type of nut butter such as almond butter or cashew butter for the peanut butter if needed.

Keep in mind that if you use a different nut butter, the carb count may deviate from the carb count in this peanut butter eggs recipe.

Use a double boiler to melt the chocolate if you don't have a microwave.

If you want your sugar free reese's eggs to look uniform, you can trim excess chocolate with a pair of kitchen scissors.

I recommend wearing gloves while trimming so as to avoid a mess.

Is peanut butter keto?

Not all brands of peanut butter are created equally, and not all brands of peanut butter are keto-friendly.

When choosing a jar of peanut butter to use in this keto peanut butter eggs recipe, be sure to take a look at the ingredients and nutrition label before purchasing.

Many peanut butters contain sugar and salt for flavoring, and even those labeled "natural" are often filled with extra ingredients that may not be keto-friendly.

Your best bet is to choose a peanut butter that contains only peanuts. Both crunchy and creamy styles work well, so you can use whichever type is your favorite.

Tips for dipping the keto peanut butter eggs in the chocolate:

When you make these keto peanut butter eggs, there are a few things you can do to make things easier.

First, make sure they eggs are completely frozen solid before you dip them in the melted chocolate. This will ensure the peanut butter filling doesn't melt when you dip them.

Use a fork to flip the peanut butter egg over and also to remove it from the chocolate.

Place the chocolate covered peanut butter egg on wax paper to cool. This will help prevent it from sticking to the paper/plate.

If needed, you can reheat your chocolate in between dipping these keto peanut butter Easter eggs.

Make sure to place them back in the freezer as soon as you can.

Ingredients you'll always find in our pantry:

Lakanto Maple Flavored Syrup

Rodelle Unsweetened Cocoa

Lilys Chocolate Chips

Bob's Red Mill Super Fine Gluten-Free Ground Almond Flour

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Keto Peanut Butter Easter Eggs

Yield: 24

Prep Time: 10 minutes

Cook Time: 1 hour 45 minutes

Additional Time: 1 hour

Total Time: 2 hours 55 minutes

These Keto Peanut Butter Easter Eggs are filled with a scrumptious peanut butter filling and dipped in dark chocolate. They're just like your favorite peanut butter eggs, but better.

Print

Ingredients

• 12 oz. sugar-free confectioners' sugar (use more or less for sweetness)
• 1 cup sugar-free peanut butter (creamy or crunchy)
• ½ cup butter
• 2 teaspoons vanilla extract
• 5 oz. sugar-free chocolate chips (we use Lily's)
• 1 tablespoon shortening

Instructions

1. Place the sugar-free confectioners' sugar, sugar-free peanut butter, butter, and vanilla in a large mixing bowl and mix with an electric beater until well combined.
2. Scoop 1 heaping tablespoon worth of peanut butter dough and roll it into a ball. Place the ball on a parchment-lined plate or baking sheet and press down slightly. Shape the dough into an egg. Repeat until all peanut butter dough is used.
3. Place in the freezer for 1-2 hours or until completely frozen and hard.
4. When you're ready to coat your peanut butter eggs, melt the sugar-free chocolate chips and shortening in the microwave for 60-90 seconds, or until the chocolate chips start to melt, and the chocolate is smooth.
5. Remove the peanut butter eggs from the freezer and dip them into the chocolate one at a time. Carefully flip to coat the other side. Once coated, place the peanut butter egg back on the parchment-lined plate. Repeat until all peanut butter eggs are coated.
6. Store in the refrigerator or freezer.

Notes

• This recipe works with confectioners' sugar, not granulated sugar-free sweeteners or liquid sweeteners.
• You can use your sugar-free dark chocolate of choice.
• Both creamy and crunchy peanut butter work in this recipe.
• If you can't do peanut butter, almond butter and cashew butter both work well. Just note that the carb counts may change.
• If you don't have a microwave, you can melt the chocolate chips in a double boiler on the stove.
• You can trim any excess chocolate with a clean pair of scissors. I like to wear rubber gloves when I trim the excess chocolate so my fingerprints don't show on the chocolate.

Nutrition Information:

Yield: 24 Serving Size: 1 pb egg
Amount Per Serving: Calories: 121Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 37mgCarbohydrates: 4gNet Carbohydrates: 2.25gFiber: 1.75gSugar: 0gProtein: 2.7g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.