Low Carb Peanut Butter Easter Eggs

Serving Size: 2-4 Eggs
Yield: 52 Eggs (13-26 Servings)
Preparation Time: 30 Minutes
Chill Time: 2 Hours 30 Minutes
Start to Finish: 3 Hours

Delicious low-sugar, low carb peanut butter Easter treats for the family. Other nut butters like almond butter or cashew butter could be substituted for the peanut butter.

Low Carb Peanut Butter Eggs

Filling Ingredients

1 cup Laura Scudder’s Smooth Peanut Butter
½ cup unsalted butter, softened
3 tablespoons whey protein powder, vanilla flavor (Designer Whey or Jay Robb)
½ cup Truvia, granular—or your favorite low carb, granular sugar substitute, powder after measuring
8-10 drops concentrated liquid stevia or 2 drops EZ-Sweetz, to taste
2 tablespoons sugar-free vanilla syrup
1 teaspoon vanilla extract
⅛ teaspoon kosher salt

Chocolate Coating Ingredients

7 ounces Lindt Excellence 85% Cocoa Extra Dark Chocolate (2 bars), finely chopped
1 tablespoon coconut oil

Directions

Blend granular sweeteners into powder in a clean coffee grinder (measure as granular). Combine all ingredients for peanut butter eggs in a medium bowl and blend with an electric mixer until smooth. Portion into 52, ¾-1 teaspoon mounds. Cover and freeze 2-24 hours.
After dough freezes, remove from freezer. Roll each mound between your palms to form an egg shape. Refreeze after shaping for 30 minutes. The dough must be very cold before dipping.
While dough freezes after shaping, place chopped chocolate and coconut oil in a microwave-safe bowl. Melt in 10-15 second increments, stirring after each interval. Remove when most of the chocolate is melted (about 90 seconds). Continue to stir until completely liquid and homogenous.
Line tray with plastic wrap. Using your fingers or a long, two-pronged fork, dip each egg in chocolate, drain off excess and place dipped eggs on plastic. When all eggs have been dipped, cover pan and freeze for 20 minutes or until chocolate is set.
Transfer dipped eggs to an airtight container and store in the freezer up to 3 months.

Nutrition Facts Per Egg 72 Calories; 6g Fat (70.1% calories from fat); 2g Protein; 4g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 1g Net Carbohydrate

Serving Ideas: Serve in your favorite Easter basket!

NOTES: You don’t have to make these into egg shapes. You can make peanut butter cups with this recipe with very little change. Use your favorite granular sugar substitute. Splenda works well with the peanut butter filling, but doesn’t work that great with chocolate—but the Lindt 85 bar is sweet enough for this candy and doesn’t need additional sweetener for the coating.

For more low carb Easter candy delight, visit Fluffy Chix Cook.

More Low Carb Easter Ideas

More Easter Recipes and Sugar-Free Chocolate items.

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