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Sugar-Free Chocolate Peanut Butter Easter eggs are an easy no bake recipe that’s keto, low carb, gluten & dairy free!
This recipe was first published in March of 2014 and is still the most fabulous peanut butter Easter treat ever! I gave it a little update of a video to show how easy it is to make these!
Easter comes but once a year and each time I try to bring you a recipe for the holiday. Last year I made Coconut Butter Bunnies, both in vanilla and chocolate flavor and my kids loved them. This year I bring these fantastic peanut butter eggs simply because I love peanut butter and so does my hubby and daughter. Unfortunately my boys have peanut and tree nut allergies so they were not able to try them. I will however be making these for them using sunbutter in place of the peanut butter. You could also use almond butter as well.
Can’t have Easter without Easter eggs and the chocolate variety are always a big hit with family. These molds I found at Joann Fabrics were the perfect fit for this recipe. Yes, kind of large but one will be sufficient and satisfying!
WARNING: Really yummy so you may be tempted to eat more than one. Remember this isn’t an every day indulgence so enjoying one today or just on Easter won’t ruin your weight loss plans as long as you share and remove left overs from your sight. 🙂
The first time I made these I wanted a different texture than just peanut butter could provide, more fluffy so I added some coconut butter to the mix, but they were very dry. My hubby liked the taste but not the texture. When I omitted it, we got perfection. The smooth creaminess from the coconut oil is perfect and does not melt if left out on the counter.
So indulgent for Easter or make into regular sized peanut butter cups for any day!
You might also like my Cookie Dough Easter Eggs!
Brenda’s Notes:
- If you don’t have liquid stevia you can use powdered but it might not be as smooth. I would recommend 1 packet of powdered or 1/4 teaspoon of pure powdered stevia.
- If you can’t find sugar free chocolate chips that are sweetened with stevia, you can use unsweetened baking chocolate and add 1-2 teaspoons pure powdered stevia, but taste and adjust as needed.
- I’ve found sugar free chocolate chips at Whole Foods by the brand Lily’s, but you could also use 85% dark chocolate.
- I’ve not tried this with powdered peanut butter as I do not think the texture will work as nicely and be quite dry if using that although the calories and fat would be greatly reduced.
- If you don’t use the microwave you can simply melt the coconut oil and peanut butter over low heat in a saucepan on the stove and stir until smooth.
- After an hour on the counter, they did not melt, but I think it is better to keep them refrigerated.
- Make this peanut free by subbing the peanut butter for sunbutter or almond butter.
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Sugar Free Chocolate Peanut Butter Easter Eggs
Ingredients
Filling
- 3/4 cup Peanut Butter No Sugar added
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon Chocolate liquid stevia
Coating
- 3.5 ounce 85% dark chocolate bar or sugar free chocolate chips
- 1 tablespoon coconut oil
Instructions
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In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.
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Stir in vanilla extract and stevia.
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Taste and adjust if needed.
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Fill egg molds half way each and freeze for 1 hour.
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Remove from molds and set aside on parchment paper.
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Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.
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Stir until smooth.
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Pour melted chocolate into the molds, half way up the molds.
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Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
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Spread chocolate with a spoon to completely cover if needed.
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Store in the refrigerator.
Recipe Notes
Net Carbs: 4g
What a fun idea Brenda – now if they would just sell these for Easter so people on a sugar-free diet could get their hands on them 😉
Sugar free candy is sold in stores but unfortunately it has malitol and other nasty ingredients that cause laxative effects.
Would you happen to have a recipe for a maple or Carmel instead of peanut butter
I don’t but that’s a great idea. Here’s my caramel sauce you could possibly freeze like I did with the peanut butter. https://www.sugarfreemom.com/recipes/low-carb-sugar-free-microwave-salted-caramel-sauce/
I’ll be making these to put in my family’s Easter baskets. They look so fun to make! Thanks for the recipe!
Hope you like them as much as we do!
I made these last week and they were pure heaven! I used Lily’s choc chips! So good..feel better soon.
Please tell me what brand you use for sugar-free chocolate chips. I can’t find them anywhere. I’m really hoping to make these for my kids. Thanks!!!
I use Lily’s brand at Whole Foods and you can find it online here: http://www.lilyssweets.com/
WalMart sells Hershey’s sugar free choc chips
I made these for easter and they are great! They didn’t have that alcohol aftertaste that I have had with some other stevia recipes (using SweetLeaf liquid). I actually made them in the bunny molds from the coconut butter bunnies recipe and they were really cute! Even my husband liked them and he is not really into this whole “let’s so sugar free thing”. I used sunspire grain sweetened chips because my whole foods does not have lily’s chips.
Thanks for the recipe. I will keep trying the others too!
Hello!
This recipe for Sugar Free Chocolate Peanut Butter Easter Eggs looks amazing!
I’m wondering what the sweetener equivalent/conversion to “Swerve” sweetener would be?? Seems “Swerve” is the only sweetener that doesn’t give me tummy troubles! I tried to figure it out but its really confusing…
Thanks!
I would suggest using 1/2 cup Swerve.
Instead of chocolate liquid stevia?
I can’t wait to try these! Any suggestions on which oil to substitute coconut oil with and about how much? I’m assuming its just enough for the right consistency so it may not need much. My 16 month old is allergic to coconut oil. Thank you for your help in advance!
Maybe butter?
Your recipe says chocolate flavored stevia but the video says vanilla. Which do you prefer?
Thanks
I’ve used both but do prefer vanilla.
My husband LOVES peanut butter!!!
What are the measurements for the recipe for the peanut butter eggs?
I don’t see them anywhere — maybe I missed it??
Thx.
You can’t see the recipe at the bottom of the page in the box? Under the video?
Would I be able to use Jordan’s skinny Mocha syrup instead of chocolate liquid stevia?
not sure how sweet that is, never used it but I would say just try a small amount in the filling and taste it then add more if needed.
I am curious if these would still work without the Stevia. To me Stevia leaves a terrible bitter taste in my mouth that lasts for hours. In people who can taste bitter, Stevia activates those receptors. Is it really necessary to add any sweetner?
Got the peanut butter mix in the freezer now, really looking forward to seeing what these come out like! Thanks for posting this recipe!
I’m going to try these this Easter. Do you have a recipe for coconut cream eggs, I love them as well? I hear that Stevia Glycerite doesn’t leave a bitter taste in your mouth like the reg liquid Stevia.
I don’t have cream eggs, but I do need to work on them for sure, my kids would love those!
I CANNOT THANK YOU ENOUGH FOR ALL THE HEALTHY AND TASTY RECIPES YOU TAKE THE TIME TO POST. YOU ARE A ANGEL SET FROM HEAVEN . MY SON IS DIABETIC AND THANKS TO YOU HE CAN ENJOY ALL VARIETIES OF FOOD INCLUDING DESSERTS! THANKS FOR ALL YOU DO TO PROMOTE HEALTH.
Hey, I have seen this recipe going round many times on my newsfeed and I would love to give it a go, however I was wondering whether I am able to substitute honey/maple syrup instead of the liquid stevia and if so how much? Thank you
Sure you can but as far as how much I wouldn’t know as I don’t use either. You’d have to start by adding a small amount, few tablespoons, taste and decided if the filling is sweet enough.
What kind of coconut oil do you use. Is it the kids do that taste like coconut or not ?
My youngest hates coconut, I never told him there was any in it and he never tasted it or questioned.
What do you think about using sunflower seed butter instead of peanut butter do to allergies?
yes that would work
Have you used the Now Better Stevia brand of liquid Stevia? I cannot seem to get the quantity of sweetness right. I find it bitter but this is the only brand that I can get in our area of Canada. Would you happen to know if the Now brand measures equal to the brand that you use. Thanks for your Great recipes. I really want to make these for Easter for my grandchildren.
Each brand is different in its sweetness unfortunately, the way it processed. I’ve not used that brand.
Do you have to have a mold for these or can I hand shape them?
You can shape them yourself without a mold.
These were so easy to make and delicious! Thank you!
These look grear. Could you use powdered peanut butter? I on have crunchy peanut butter
Sorry I’ve not tried powdered.
Looks yummy!!
I just made these, and I haven’t tasted one yet, but I did taste the filling and chocolate separately and they were both delicious, so I don’t doubt they will be together! I had a couple issues, though. One is that I filled the mold too full with filling, so that there was no room for the chocolate after they were frozen, so I have many partially-covered overflowing bottoms, lol.. Easy to prevent, but just something to watch out for. My other issue was that the fillings started melting very quickly after I took them out of the freezer. I wonder if this has to with the fact that the peanut butter I used (Stop & Shop brand) is very liquidy. Maybe I should’ve only used 1T of coconut oil. I’m hoping when I serve them they don’t start melting in people’s hands (especially the ones without enough chocolate on the bottom), but… oh well, I’m sure they’ll still taste delicious, lol.
Trying these today. I could not find the chocolate chips, though, and even so, I don’t tolerate inulin very well, which I saw was an ingredient. I’m going to try and make a chocolate sauce from scratch to coat. I’ll have to report back!
I used a dark chocolate bar (85%) and just broke it into smaller pieces. Melted just fine in the microwave.
Brenda, your sweet recipes never disappoint. I tried to find smaller silicon Easter egg molds but all I could find was a mold that makes 6 rather large eggs. I don’t mind making them so large but I am disciplined to only eat half an egg each evening and it comes out to about 6g total carbs. Not too bad. I love this recipe so much that here it is Easter has come and gone and I just made another batch of these sitting in the fridge to cool as I type this.
YUM! Maybe find a mold to make them as regular peanut butter cups.
Hi. This looks perfect!! Can’t wait to try. Is there any reason the pan needs to be silicon? I was thinking I would just use a metal mini muffin pan and get a regular peanut butter cup shape.
They are just much easier to pop out of silicone than metal.
Has anyone tried these without refrigeration at the end? Having chocolate eggs cool and solidify well enough on the counter? I am hoping to be able to bag them and then hide them without the eggs ‘sweating and getting messy in their hiding spots.
Dear Lord these are good! Used Lilly’s chocolate chips and monk fruit for sweetener and Costco’s unsweetened organic creamy peanut butter! Wow!!!!!!!! Thanks for the recipe!!!
Hi! I am making these right now but didn’t have liquid Stevia and decided to use Monkfruit sweetener this time…of course that made them pretty grainy. I will need to invest in some vanilla Stevia but wondering if you have a favorite brand. I don’t live the Stevia flavor but I do love Lily’s chocolate so I figure there are some that are better than others :). Thank you!
I love the Sweetleaf brand that I linked to in the recipe, chocolate or vanilla works great in many recipes.
Brenda
I’m using silicon molds for this recipe and just tried taking out the peanut butter after being frozen for 3 hours and they are still soft and won’t come out without tearing. Any suggestions why?
Did your peanut butter have any sugar in it?Also did you use a coconut oil that stays as a liquid like cooking oil? I used a standard coconut oil that solidifies at room temperature. To save these, you can add more peanut butter and add in about 1/4 cup almond flour and a bit more stevia to sweeten. Then freeze again.