Keto Peanut butter eggs are fun and easy to make using just a few simple ingredients. Less than 5 net carbs per egg, they are a fun keto friendly treat to enjoy. So good I have fooled my kids, and if you know me I love a little kid foolery! My picky eaters had no idea these were a keto until they saw me eating them too, but I guarantee you, that did not stop them from going back for more!
How to make Keto Peanut Butter Eggs…
As promised Keto Peanut Butter Eggs are easy and use simple ingredients. Peanut butter, butter, confectioners sweetener, coconut flour, lily’s chocolate chips and coconut oil is all you need! I use silicone egg molds, but you can easily create the shape of eggs by cutting out with a cookie cutter, rolling into egg shapes or simply create chocolate peanut butter bars, see the Tips and Tricks section below.
In a bowl, beat softened butter at high speed with your hand mixer until fluffy. Add powdered monkfruit sweetener, peanut butter and coconut flour. Mix on medium until all of the ingredients are combined and set aside.
Next melt the chocolate. In a glass bowl or measuring cup add your chocolate chips and coconut oil (or butter, see recipe for variation). Microwave the chocolate for 30 seconds, remove the chocolate and stir. Continue to microwave the chocolate in 15 second intervals, stirring between each interval until melted and smooth.
Place your silicone molds on a baking sheet, and add enough chocolate to cover the bottom of the egg mold. Using a spoon, spread the chocolate throughout the mold and place in the freezer for about 3 minutes to firm up. Next fill the eggs with peanut butter leaving enough room to cover with the remaining chocolate.
Now is the hard part, waiting! Place the keto peanut butter eggs in the refrigerator for at least 2 hours to set up before removing from the molds. Enjoy!
Tips and Tricks…
I have tried a few different Keto/Low Carb Chocolate’s out there and in my opinion Lily’s Chocolate Chips are the best. While I have Lily’s Chocolate Linked, you can buy it at just about any grocery store! They have a variety of flavors including Milk chocolate and White Chocolate that work amazingly well for this recipe. This recipe calls for 2, 7 oz bags of Lily’s chocolate chips, I love white chocolate while my family prefers milk chocolate so I often make half of my eggs with white chocolate and half with milk chocolate – give it a try!
Do I have to use a microwave to melt the chocolate? No, you can use the tried and true double boiler method for melting the chocolate. This is using steam to heat the top pot and slowly bring the chocolate up in temperature and melt. If you don’t have a double broiler you can use a saucepan and a glass bowl on top. Be sure the water does not touch the bowl or top pot, you want the steam to heat the chocolate. Stir constantly until melted and smooth.
Can you burn the chocolate? Yes, if you get the chocolate too hot, it can separate into burned cocoa particles and become thick and muddy. Overheating chocolate will also lose the silky shine of melted chocolate. Dark chocolate should never be heated above 120°, while milk and white chocolates should never be heated to above 110°.
Why do you add coconut oil or butter to the chocolate when melting? This helps the chocolate melt a little easier and hardens a little faster and thicker. The coconut oil makes the chocolate act like a shell. While it is not essential it does make the chocolate easier to work with. The small amount does not change the flavor at all. We recommend it!
To avoid any peanut butter poking through the chocolate, coat the silicone mold with chocolate and pop it in the freezer for about 3 minutes to help the chocolate to harden before adding your peanut butter filling.
I recommend storing keto peanut butter eggs in the fridge or freezer but they hold up perfectly fine at room temperature. Place your eggs in treat bags with some ribbon for gifting or tucking away in someone’s Easter basket.
Variations without a candy mold…
If you don’t have silicone egg or candy molds, simply chill your peanut butter mixture in the freezer for about 30 min to an hour to firm up, spoon up chilled mixture and shape into eggs with your hands. Place formed eggs back in the freezer for an additional 15-30 minutes then dip them into the melted chocolate to coat. Carefully place on parchment lined baking sheet and refrigerate until set. If your peanut butter mixture is still too soft when forming the egg, try adding an additional tsp of coconut flour.
Peanut butter chocolate “bars” is another option if you don’t have silicone egg or candy molds. For this method increase the coconut flour to 2 tbsps. Line a 9×9 baking pan with parchment paper and simply spread the peanut butter mixture evenly on the bottom, place in the freezer for 10 minutes. Remove and spread 5-7 oz of melted chocolate over the top and chill for at least 2 hours to set up.
Feeling extra creative, add some liquid candy coloring to your white chocolate. Wilton has a glitter spray that could be used to add a little sparkle to your eggs. There are also some edible glitters you can purchase online. Glitter would add some serious Wow Factor to your Keto peanut butter eggs!
Hope you enjoy this easy recipe, leave us a comment if you tried this recipe, we absolutely love reading them!
Keto Peanut Butter Eggs
- Silicone Candy Molds
- 4 Tbsp Butter (softened)
- 3/4 Cup Natural Peanut Butter No Sugar Added
- 2/3 Cup Powdered Sweetener I use MonkFruit, powdered
- 4 1/2 tsp Coconut Flour
- 2 7oz Bags Lily's Chocolate Chips
- 2 tsp Coconut Oil or Butter
- In a bowl, beat softened butter at high speed with your hand mixer until fluffy.
- Add Peanut butter, powdered sweetener and coconut flour, mix on medium speed until all of the ingredients are well combined – set aside.
- Melt Chocolate, in a glass bowl or measuring cup add your chocolate chips and coconut oil (or butter). Microwave the chocolate for 30 seconds, remove the chocolate and stir. Continue to microwave the chocolate in 15 second intervals. Stir between each interval until melted and smooth.
- Place your silicone molds on a baking sheet. Add enough chocolate to cover the bottom on the mold. Using a spoon spread the chocolate throughout the mold and place in freezer for 3 minutes to firm up.
- Fill the chilled shell with peanut butter leaving enough room to cover with the remaining chocolate.
- Cover the top of the peanut butter with chocolate and chill in the fridge for at least 2 hours to set up before removing from the molds.