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!
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.
How to Make Sugar Free Chocolate Peanut Butter Eggs
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 8x8 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.
10 Weight Watcher Smart Points per egg on the Freestyle Program
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