Sugar-Free Keto Peanut Butter Easter eggs are an easy no bake recipe that's low carb, gluten free & dairy free! Just 5 ingredients and just 3 net carbs per serving!
Sugar Free Peanut Butter Easter Eggs
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.
Can't have Easter 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.
How Can I Make these Peanut Free?
Make these peanut butter Easter eggs, peanut free by subbing the peanut butter for sunbutter, which is made from sunflower seeds or almond butter if there are no tree nut allegries.
How to Make Keto 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.
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.
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.
Best Tips for Sugar Free Peanut Butter Eggs
If you don't have liquid stevia you can use a confectioners low carb sweetener, but it might not be as smooth. Use my Sweetener Guide & Conversion Chart for help deciding on how much to use.
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 liquid 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 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.
After an hour on the counter, they did not melt, but I think it is better to keep them refrigerated.
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.
- 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.
- 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.
![No Bake Coconut Butter Easter Bunnies: [NO Sugar Added, Dairy & Gluten Free]](https://www.sugarfreemom.com/wp-content/uploads/2013/03/coconutbunnies2-320x320.jpg "No Bake Coconut Butter Easter Bunnies: [NO Sugar Added, Dairy & Gluten Free]")
Joyce-Elayne Whitmore
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.
alilduckling
I really wanted to try this but the Wilton Petite Egg mold is not available to buy. Can you suggest another one?
Brenda
Here you go; https://amzn.to/3wWNfgG
Charlene
Hi:
I would like to know for the peanut butter Easter egg candy what size foil paper did you use?
Brenda
I didn't use any foil paper.
Danyiell N Eckrich
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!!!
Martha Graham
When you say organic peanut butter is that the one that separated in the jar? That’s what I have and will that work
Brenda
No sugar added peanut butter, yes that should work.
Robin Casey
Would Almond butter work and be lower fat?
Joyce
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.
Cindy
I personally keep these in the fridge because mine always get soft enough to get sticky when left out.
Kate
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.
Brenda
They are just much easier to pop out of silicone than metal.
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.