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
- ¾ cup Peanut Butter No Sugar added
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ½ 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.
Sara
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.
Brenda
YUM! Maybe find a mold to make them as regular peanut butter cups.
Kelly
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!
Sara
I used a dark chocolate bar (85%) and just broke it into smaller pieces. Melted just fine in the microwave.
Sara C
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.
Tanya
Yes! Our peanut butter did the same. Melted very quickly. We took them out and popped them back in the freezer until we were ready to use them but they melted as soon as we put them in the chocolate. Not sure it matters too much but will see what they’re like when we pull them out again.
Bharat Ratna
Looks yummy!!
Cinfi
These look grear. Could you use powdered peanut butter? I on have crunchy peanut butter
Brenda
Sorry I've not tried powdered.
Cheryl Thacker
These were so easy to make and delicious! Thank you!
Karen Addis
Do you have to have a mold for these or can I hand shape them?
Brenda
You can shape them yourself without a mold.
Sharon
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.
Brenda
Each brand is different in its sweetness unfortunately, the way it processed. I've not used that brand.
Delyse Tyler
What do you think about using sunflower seed butter instead of peanut butter do to allergies?
Brenda
yes that would work
Lill
What kind of coconut oil do you use. Is it the kids do that taste like coconut or not ?
Brenda
My youngest hates coconut, I never told him there was any in it and he never tasted it or questioned.
Stacey
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
Brenda
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.
Kathleen L Mandeville
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.
DianeH
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.
Brenda
I don't have cream eggs, but I do need to work on them for sure, my kids would love those!
Reb
Got the peanut butter mix in the freezer now, really looking forward to seeing what these come out like! Thanks for posting this recipe!
Christine Jarvis
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?
Teresa
Would I be able to use Jordan's skinny Mocha syrup instead of chocolate liquid stevia?
Brenda
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.
Marilyn
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.
Brenda
You can't see the recipe at the bottom of the page in the box? Under the video?
Angela
Your recipe says chocolate flavored stevia but the video says vanilla. Which do you prefer?
Thanks
Brenda
I've used both but do prefer vanilla.
Panda
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!
Brenda
Maybe butter?
Donna
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!
Brenda
I would suggest using 1/2 cup Swerve.
Chris Jones
Instead of chocolate liquid stevia?
SugarFreeRookie
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!
Stacy
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!!!
Brenda
I use Lily's brand at Whole Foods and you can find it online here: http://www.lilyssweets.com/
Pat
WalMart sells Hershey's sugar free choc chips
Gidget Heiman
I made these last week and they were pure heaven! I used Lily's choc chips! So good..feel better soon.
Lydia Hill
I'll be making these to put in my family's Easter baskets. They look so fun to make! Thanks for the recipe!
Brenda
Hope you like them as much as we do!
Jeanette | Jeanette's Healthy Living
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 😉
Brenda
Sugar free candy is sold in stores but unfortunately it has malitol and other nasty ingredients that cause laxative effects.
Judy
Would you happen to have a recipe for a maple or Carmel instead of peanut butter
Brenda
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/