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prep time
35 min
cook time
0 min
ready time
35 min
Chocolate Peanut Butter Keto Easter Eggs
Chocolate and peanut butter is a popular combination that never seems to disappoint. These protein-packed peanut butter Easter eggs are easy to prepare, contain just 5g of net carbs, and are super satiating, making them one of the best Keto Easter recipes. You can whip up these holiday fat bombs in minutes using only a food processor.
Which type of peanut butter is best for this recipe?
Choose a brand of peanut butter that is sugar-free and Keto-friendly. Check the labels, and make sure that no sugar or sugar syrups have been added. It would be best to use thick peanut butter instead of thin peanut butter. As for texture, you can use either creamy or chunky according to your preference.
How can you customize this easy Keto easter egg recipe?
You can get inventive with yours and coat them with chopped nuts, dark-chocolate shards, freeze-dried strawberries, or shredded coconut. Also, In the chocolate coating bowl, you can mix in some crushed almonds, hazelnuts, chopped dried fruits, or coconut but make sure any addition is sugar-free.
Can you use any protein powder for this Keto recipe?
Unfortunately, no. While it may seem like most protein powders are low-carb, many contain a significant amount of carbohydrates to kick you off ketosis, especially if they’re flavored. Some great options include whey protein isolate and collagen protein, containing 0g of carbs per serving.
Do you have to use an egg mold for this recipe?
Yes, you do. This peanut butter mixture is soft and creamy, making it difficult to shape without molds. You can find many silicone egg molds on the market ranging in sizes. This recipe uses molds the size of regular eggs, yielding 12 halves.
How to store these Easter eggs?
These eggs are super soft and are best served cold. Store them in an airtight container in the freezer at all times, and take them out 20 minutes before serving.
Can you prepare these Keto Easter eggs with other kinds of nut butter?
Absolutely! Try swapping the peanut butter for almond butter, cashew butter, or sunflower butter.
Net Carbs
4.9 g
Fiber
2.2 g
Total Carbs
21.4 g
Protein
7.9 g
Fats
23.5 g
276 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Peanut butter
1 cup
100% Whey Isolate Protein Powder, Simply Vanilla
1 scoop
Powdered Erythritol (Icing Sugar)
0.67 cup
Vanilla extract
2 tsp
Heavy cream
0.33 cup
Dark chocolate bar, sugar free
6 oz
Coconut oil
0.25 cup
Peanuts, raw
1 tbsp, chopped
Recipe Steps
steps 6
35 min
Step 1
Add the peanut butter, protein powder, powdered sweetener, and vanilla extract to a food processor. Pulse until uniform. The mixture shouldn’t be too thin; it must be pressed together.Step 2
Add the heavy cream to a bowl. Beat using a hand mixer or whisk until stiff peaks form. Add the peanut butter mixture to the whipped cream.Step 3
Beat again until the 2 mixtures are incorporated. Taste and adjust sweetness if needed. You can add any additives to the mixture at this point.Step 4
Divide the mixture into the egg mold. Smooth the surface with a spatula or spoon. Transfer the mold to the freezer for 8-12 hours until fully frozen.Step 5
Add the sugar-free chocolate and coconut oil to a heat-resistant bowl. Melt them in the microwave in 20-second intervals until they completely melt. Make sure to stir in between, every 30 seconds.Step 6
Take the molds out of the freezer and flip the eggs onto a plate lined with parchment paper. Spoon the chocolate over the eggs and cover all sides. Sprinkle with some crushed peanuts and serve immediately.