Sugar Free Paleo Keto Peanut Butter Easter Eggs
These Sugar-Free Keto Low Carb Peanut Butter Eggs have the most delicious creamy peanut butter filling and are an easy, no bake recipe that’s also gluten free & dairy free! Just 5 ingredients and just 3 net carbs per serving!
Sugar Free Chocolate Peanut Butter Eggs
Easter comes but once a year and each time I try to bring you an easy recipe you can enjoy on your low carb diet or keto diet for an Easter dessert.
Last year I made Coconut Butter Bunnies, both in vanilla and chocolate flavor for Easter candy and my kids loved them.
This year I bring these fantastic homemade peanut butter eggs simply because I love natural peanut butter that’s got no added sugar and my hubby and daughter love any sweet treat with peanut butter filling. .
Can’t have an Easter basket without Easter eggs and the chocolate variety are always a big hit with family.
WARNING: These sugar free peanut butter Easter eggs are 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 leftovers from your sight.
Carbs in Reese’s Peanut Butter Eggs
According to the app I use, Cronometer, Reese’s eggs have 18 grams of carbs and 16 grams of sugar for one piece. This will spike blood sugar and cause cravings for more.
Carbs in Homemade Keto Peanut Butter Eggs
Total carbs of just 4 grams for our keto sugar free version and with dietary fiber of 1 gram, just 3 grams net carbs for one serving of healthier peanut butter eggs. The printable recipe card is at the very bottom of this blog post.
How can I make these Peanut Free?
If you or a family member has a peanut allergy, you can make these peanut butter Easter eggs, peanut free by subbing the peanut butter for sunflower seed butter, which is made from sunflower seeds or almond butter if there are no tree nut allergies.
Can I change the low carb sweetener used?
If you don’t have liquid stevia you can use a low carb powdered sweetener, but it might not be as smooth. Use my Sweetener Guide & Conversion Chart for help deciding on how much to use.
If you don’t like liquid stevia, another low carb sweetener I also use and love is Liquid Monk Fruit. I’d recommend this Chocolate Monk Fruit for this perfect treat.
How to Make Homemade Keto Peanut Butter Easter Eggs
Ingredients
You need just 5 simple ingredients to make these keto Easter eggs. No sugar added peanut butter, coconut oil, vanilla extract, chocolate liquid stevia or low carb sweetener of choice and sugar free chocolate.
Directions
In a microwavable bowl, melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined. You can also use a large bowl fit over a small saucepan filled with water. Bring it to a simmer and melt the peanut butter and coconut oil in the bowl.
Stir in vanilla extract and stevia. Taste and adjust if needed.
Fill egg molds half way each and freeze for 1 hour.
Remove from molds and set aside on parchment paper.
Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Stir until smooth. Or use the double boiler method in step one.
Pour melted chocolate into the molds, half way up the molds.
Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
Spread chocolate with a spoon to completely cover if needed.
Store in the refrigerator. After an hour on the counter, they did not melt, but I think it is better to keep them refrigerated.
Best Sugar Free Chocolate Chips for Sugar Free Peanut Butter Eggs
If you can’t find sugar free milk chocolate chips that are sweetened with stevia, you can use unsweetened baking chocolate and add 1-2 teaspoons liquid chocolate stevia or chocolate monk fruit, 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.
Can I swap the peanut butter?
I’ve not tried this with peanut butter powder 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.
How can I make these without the microwave?
If you don’t want to 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.
Favorite Recipes for Easter Treats
Sugar Free Keto Peanut Butter Easter Eggs
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 sugar free chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined. You can also use a large bowl fit over a small saucepan filled with water. Bring it to a simmer and melt the peanut butter and coconut oil in the bowl.
- Stir in vanilla extract and stevia.
- Taste and adjust if needed.
- Fill egg molds half way each with peanut butter mixture and freeze for 1 hour.
- Remove from molds and set aside on a parchment paper lined baking sheet pan.
- Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Or use the double boiler method in step one.
- Stir until smooth.
- Pour melted chocolate mixture into the molds to coat sides of mold, half way up the molds.
- Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
- Spread more chocolate with a spoon to completely cover peanut butter egg.
- Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
- Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes so the creamy peanut butter centers are nice and smooth.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
These are delicious. I’ve made these a couple of times.
Thanks!
Not bad, Brenda. I was afraid of the coconut oil affecting the taste. But it did not. They were a hit this Easter. Thank you! Terry
Why so you need a sweetner in the peanut butter. ?
You can leave it out if you prefer but I use unsweetened peanut butter.
Can I substitute the 1/2 teaspoon Chocolate liquid stevia for something else?
Thank you
Moe
Yep you can use any sweetener, just add what you like, taste and adjust before molding.
Our family liked these. Sugar free candy recipes are always welcome! We did have to use a little more chocolate than listed in recipe in order to fully coat eggs – did about 1 1/2 recipes of coating.
Glad you liked them!
I usually make this for Easter, but decided this year to make them for Valentine’s Day. They’re gone already and I had requests to make them again. So I made more today. Both times I didn’t have the liquid Stevia so I added chocolate extract and powdered sugar. Love this recipe!
Thanks Rosie!
I have now done the recipe twice. They are to die for. I used crunchy peanut butter and the second batch I made little peanut chocolate bites. Thank you for the recipe, Bloomin brilliant.
I really wanted to try this but the Wilton Petite Egg mold is not available to buy. Can you suggest another one?
Here you go; https://amzn.to/3wWNfgG
Hi:
I would like to know for the peanut butter Easter egg candy what size foil paper did you use?
I didn’t use any foil paper.
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!!!
When you say organic peanut butter is that the one that separated in the jar? That’s what I have and will that work
No sugar added peanut butter, yes that should work.
Would Almond butter work and be lower fat?
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.
I personally keep these in the fridge because mine always get soft enough to get sticky when left out.
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.