Sugar-Free Chocolate Peanut Butter Eggs are the perfect chocolate and peanut butter treat to add to your Easter celebrations! Sugar-Free Chocolate Peanut Butter Eggs are quite easy to make, and if you are wanting to have one of the best ever sugar-free Easter candy recipes at your Easter dinner then you totally want to make this one!
Sugar Free Chocolate Peanut Butter Eggs
Even though I am kicking out sugar and carbs, that doesn’t mean I want to miss out on my favorite Easter treat, Chocolate Peanut butter eggs! They are my weakness. I mean really who can resist peanut butter eggs dipped in chocolate. It is the perfect combination and they always come around at Easter time in the shape of an egg!
For the longest time, my Easter dessert weakness was marshmallow eggs, and then Tom got me hooked on the Reese’s peanut butter eggs after we had been married for a few years. Now we both have a bit of a struggle keeping our cool around chocolate peanut butter eggs. I know that he is going to bring peanut butter eggs in the house as much as he can while they are in stores.
I don’t want to be tortured by seeing him enjoy them all by himself so it is bring on the Low Carb and Keto Chocolate Peanut Butter Eggs!
When I am making these Sugar Free Chocolate Peanut Butter Eggs I use Swerve. If you are not a fan of the cooling feeling that sometimes comes when you use swerve, feel free to use Lakanto Monkfruit Sweetener instead. Monkfruit has less of the “cooling feeling” then what you get with using Swerve.
Anytime I use coconut flour in a recipe, I use Bob’s Red Mill Organic Coconut Flour. If you have a favorite brand then use that one, I am sure the brand won’t matter too much when it comes to using coconut flour in this Keto peanut butter eggs recipe.
Sugar Free Peanut Butter eggs Ingredients
- natural sugar-free peanut butter
- Butter
- Swerve confectioners sweetener
- Salt
- Vanilla extract
- Coconut flour
- Lily’s chocolate chips
- Coconut oil
How to Make Sugar Free Chocolate Peanut Butter Eggs
In the bowl of your mixer combine the peanut butter, butter, swerve, salt, coconut flour and vanilla extract together. Turn the mixer on low for 1 minute then turn the mixer up to medium speed for 3 minutes until well combined.
Pour the mixture into an 8×8 pan and place in the freezer for 30 minutes.
Line a sheet pan with parchment paper or a silicone liner.
Remove the peanut butter mixture and scoop about 2 tablespoons worth of the mixture at a time. Using the second amount of swerve dust your hands and the peanut butter mixture to prevent it from sticking.
Roll the mixture into an egg-like shape and place it on the sheet pan. Repeat with remaining mixture. If the mix starts to stick to your hands than wash off your hands with cold water and start again. If it is still sticking add more swerve. The longer you take to shape them the hard it will since the butter is getting softer.
Place the sheet pan in the freezer for 30 minutes.
Melt your chocolate using a double boiler, making sure to keep stirring so the chocolate doesn’t burn. Stir in the coconut oil to the warm chocolate and set it aside for 5 minutes to slightly cool down.
Dip the eggs into the chocolate and place them on a clean sheet pan lined with parchment paper.
Place the eggs into the fridge for at least 30 minutes to set.
Store in an airtight container in the fridge.
Looking for more Low Carb Chocolate Recipes? Check these out!
Sugar Free chocolate Peanut Butter Eggs
Ingredients
- 1 cup natural sugar-free peanut butter
- 1/2 cup butter melted
- 3/4 cup swerve confection
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
- 3 tablespoons coconut flour
- 4 oz lily’s Chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons swerve confection
Instructions
- In the bowl of your mixer combine the peanut butter, butter, swerve, salt, coconut flour and vanilla extract together. Turn the mixer on low for 1 minute then turn the mixer up to medium speed for 3 minutes until well combined.
- Pour the mixture into an 8×8 pan and place in the freezer for 30 minutes.
- Line a sheet pan with parchment paper or a silicone liner.
- Remove the peanut butter mixture and scoop about 2 tablespoons worth of the mixture at a time. Using the second amount of swerve dust your hands and the peanut butter mixture to prevent it from sticking.
- Roll the mixture into an egg-like shape and place it on the sheet pan. Repeat with remaining mixture. If the mix starts to stick to your hands than wash off your hands with cold water and start again. If it is still sticking add more swerve. The longer you take to shape them the hard it will since the butter is getting softer.
- Place the sheet pan in the freezer for 30 minutes.
- Melt your chocolate using a double boiler, making sure to keep stirring so the chocolate doesn’t burn. Stir in the coconut oil to the warm chocolate and set it aside for 5 minutes to slightly cool down.
- Dip the eggs into the chocolate and place them on a clean sheet pan lined with parchment paper.
- Place the eggs into the fridge for at least 30 minutes to set.
- Store in an airtight container in the fridge.
Video
Notes
10 Weight Watcher Smart Points per egg on the Freestyle Program
Looking for more Sweet treats? be sure to check out these tasty recipes!
Low Carb/ Keto Sugar Free Vanilla Buttercream
Keto Cookie Recipe – No bake Chocolate Peanut Butter Coconut Pecan Cookies
Comments & Reviews
Anne Daugherty says
I just made the Easter peanut butter eggs but used almond butter. They are actually in the freezer now but I wanted to let you know before I forgot to tell you, that you left out the adding of the coconut flour in your instructions. It is listed under ingredients and it shows in the video but does not tell you to add it in the instructions. I caught it before putting mine in the freezer so I added the coconut flour after everything was mixed which I’m sure was fine. Can’t wait for it to freezer so I scoop out my eggs and dip in chocolate. Thank you for the recipe.
Stephanie says
Sorry about that i just fixed the recipe. How did they come out with almond butter they sound amazing?
Angie Berthold says
Where do you mix the coconut flour in? It is not mentioned in the instructions
Stephanie says
sorry about that its now fixed