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4 from 5 votes

Sugar Free Chocolate Peanut Butter Easter Eggs

Prep Time 1 hour
Cook Time 1 minute
Total Time 1 hour 1 minute
Servings 12 Easter eggs
Calories 161kcal
Author Brenda Bennett | Sugar-Free Mom





  • 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.


Net Carbs: 3g
This recipe was first published in March 2014. 


Serving: 1egg | Calories: 161kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg