Simple peanut butter eggs made without granulated sugar! These treats are perfect for those that follow a low carb, Keto, and gluten-free diets!
Homemade Peanut Butter Eggs
I decided to skip right over March madness and head straight to EASTER treats! But these aren’t your typical bunny shaped carrot cake dessert. We’re sharing copycat Reese’s Easter eggs!
One of the best combinations ever is peanut butter and chocolate. Agree?
I know you are on board which is why I decided to make healthier peanut butter eggs!
Each mini egg is made without granulated sugar, so for anyone that wants a treat without an instant rise in your blood sugar levels, then you are going to LOVE this easy recipe!
I tested a couple of different ways to make the peanut butter filling and found that what I’m sharing with you today is simply the best.
Why? Because the peanut butter dough holds together easily and you can form the eggs without purchasing a candy egg mold.
Plus, these are made with amazing simple ingredients! Not with six variations of not so good for you oils (Hershey’s).
Also, there is a hint of maple extract that adds a nice flavor when paired with the peanut butter, which kind of mimics the earthy flavor of brown sugar. AND YOU are the boss when it comes to how sweet you want these treats to be. Adjust to your preference.
Let’s get to it!
How to make chocolate peanut butter eggs
First, make sure you pick a peanut butter that is made with only peanuts. You will be amazed to learn that so many brands have an arms length list of ingredients/additives in their peanut butter.
Brands labeled as a peanut spread instead of peanut butter are made with only 60% peanuts. The remaining ingredients???
Tricky marketing if you don’t pay attention to those details, but now you know better. Read more in this peanut butter basics article!
I picked up Trader Joe’s peanut butter, no salt. The ingredient list? Organic Valencia peanuts.
At first I thought the peanut butter would be too oily, but when mixed with cream cheese (sounds odd, but great base I learned from Ghirardelli!) the ingredients mix up quite nicely.
Next, mix in the extracts and sweetener. I used Swerve confectioner’s sweetener. Now comes the fun part.
How to shape peanut butter eggs
These eggs are mini size or to be exact, the shape of a teaspoon. All you need to do is pinch a heaping teaspoon of peanut butter dough and place it on the teaspoon to use as a mold.
Shape each egg with your fingers, then flip it over and shape again. This helps smooth each mound.
Put the batch of peanut butter eggs on a baking sheet, and then put them in the freezer while preparing the chocolate.
You have two options when making the chocolate dip. Use sugar free chocolate chips like Lilly’s, which is super convenient if you have the chips on hand. I usually do, but of course not this time and I was too impatient to head to the store that I know carries that brand.
If not, then try my chocolate method by melting cocoa butter, unsweetened chocolate powder with coconut or MCT oil. Then sweeten to your preference and add a splash of vanilla. Dip each egg in the chocolate and dunk it a couple of times.
Each time the layer will deepen as it coats. Then decorate as you wish or let harden just as they are. Store in the refrigerator until you are ready to enjoy.
There are no preservatives, so these need to stay cold and covered. Freezing is fine!
Want more Easter ideas? Check out these recipes!
- 1 cup peanut butter, sugar free
- 4 ounce cream cheese
- 3/4 cup sugar alternative (Stevia & Erythritol blend)
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple extract
- 1 9 ounce chocolate baking chips, sugar free
Alternative Chocolate Dipping Method
- 1/4 cup MCT oil or coconut oil
- 1 cup cocoa butter
- 1/4 cup chocolate powder, unsweetened
- 1/4 cup sugar alternative (Stevia & Erythritol blend)
- 1 teaspoon vanilla extract
In a large bowl add peanut butter and cream cheese together. Microwave for 30 seconds. Remove from microwave and mix ingredients until well incorporated. Add sweetener, vanilla and maple extracts. Mix well.
Form eggs by using a teaspoon as a guide to shape the peanut butter dough. Place on a baking sheet lined with parchment paper. Place in freezer for 15 minutes.
In the meantime prepare dipping chocolate. Melt baking chips in the microwave in 30 second increments until chocolate is smooth.
For alternative method place cocoa butter, chocolate powder and sweetener in a small saucepan over low heat. Stir until all ingredients are melted. Remove from heat and stir in vanilla extract.
Remove peanut butter eggs from the freezer and with a fork dip into chocolate one at a time coating all sides 2-3 times. Place on a wired cooling rack. Return to refrigerator to harden. Re-dip in chocolate for another coating if desired and decorate with sprinkles or a dash of sea salt.
The chocolate may form a semi-hard coating right away so you may not need to refrigerate a second time if you want to re-dip the eggs in another layer of chocolate.
Leftover chocolate can be made into chocolate bars by lining a loaf pan with saran wrap then pouring the chocolate on the bottom of the pan. Add nuts or fruit if desired and place in refrigerator to harden.
Nutritional data calculated with Lilly's baking chips using My Fitness Pal
Amount Per Serving: Calories: 236 Carbohydrates: 7g
What to do with leftover chocolate
With the leftover chocolate make bars or bark. For bars line a loaf pan with saran wrap. Pour remaining chocolate on the bottom and spread evenly. Place in the refrigerator to harden. Once hard, remove from pan and gently cut.
For bark, line a rimmed baking sheet with saran wrap and pour chocolate over the wrap and spread evenly. Add nuts, dried fruit, rice cereal, coconut or any other add in for another tasty treat! Harden in the refrigerator and break in pieces. Store in an airtight container in the refrigerator or freeze.