Low Carb Keto Easter Eggs 🐣

Why You’ll Love This Recipe

1. Deliciously Decadent: These keto Easter eggs are rich in chocolate and creamy peanut butter, making them a perfect treat for any occasion, especially Easter!
2. Low-Carb & Keto-Friendly: With only 3.6g net carbs per serving, these sweets let you enjoy a classic holiday favorite without the sugar spike.
3. Easy to Make: Whether you use molds or shape them by hand, this recipe is simple and requires minimal effort.
4. Customizable: Add nuts, coconut flakes, or different nut butters for a variety of flavors!

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A Fun and Festive Introduction

Easter is all about celebrations, pastel colors, and of course, chocolate! But if you’re following a keto or low-carb lifestyle, those sugar-laden Easter treats can feel off-limits. Luckily, we have the perfect solution—homemade Low Carb Keto Easter Eggs! These decadent delights combine creamy peanut butter with rich, sugar-free chocolate, giving you all the indulgence without the guilt.

Whether you’re making them for yourself, your family, or as a gift for a keto-conscious friend, these homemade chocolate peanut butter eggs are sure to become an Easter staple. The best part? They’re incredibly easy to make, requiring just a few simple ingredients and a little patience while they set.

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Ingredients with Measurements

To make these delicious keto Easter eggs, you’ll need:

Chocolate Coating:

• 🍫 12 ounces Lily’s chocolate chips (sugar-free)
• 🥥 1 tablespoon coconut oil

Peanut Butter Filling:

• 🍫 1 ½ cups powdered sweetener (Monkfruit Allulose Blend)
• 🥜 ¾ cup creamy keto-friendly natural peanut butter (room temperature)
• 🧈 ¼ cup butter (melted)
• 🥛 3 to 6 tablespoons heavy cream

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Step-by-Step Directions

Using Molds:

1. Melt the chocolate: In a microwave-safe glass bowl, melt the chocolate chips and coconut oil, stirring every 45 seconds until smooth.
2. Coat the molds: Use a silicone brush to evenly coat the bottom and sides of silicone egg molds with melted chocolate. Freeze for 30 minutes until firm.
3. Prepare the peanut butter filling: In a stand mixer, combine powdered sweetener, peanut butter, and melted butter. Gradually add heavy cream until the mixture is thick but spreadable.
4. Fill the molds: Divide the peanut butter mixture evenly among the chocolate-lined molds, smoothing the tops.
5. Freeze again: Place the filled molds back in the freezer for about 15 minutes until firm.
6. Seal with chocolate: Re-melt any remaining chocolate and spread a layer over the peanut butter filling to seal the eggs.
7. Chill and enjoy: Refrigerate the eggs for at least 30 minutes until fully set. Once firm, gently pop them out of the molds and serve!

Without Molds:

1. Prepare a baking sheet: Line a baking sheet with parchment paper.
2. Make the filling: Mix powdered sweetener, peanut butter, and melted butter in a stand mixer, adding heavy cream until a dough-like consistency forms.
3. Shape the eggs: Using your hands, shape the peanut butter mixture into egg-like forms and place them on the baking sheet.
4. Freeze the eggs: Place them in the freezer for about 30 minutes to firm up.
5. Melt the chocolate: Just like in the mold version, melt the chocolate chips and coconut oil in the microwave, stirring every 45 seconds.
6. Dip the eggs: Using a skewer or fork, dip each frozen peanut butter egg into the melted chocolate, ensuring they are fully coated.
7. Set and serve: Return the coated eggs to the parchment-lined sheet and refrigerate for about 30 minutes until the chocolate hardens.

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Different Ways to Present & Serve

• Festive Touch: Wrap each egg in colorful foil or place them in a decorative Easter basket.
• Drizzle Designs: Drizzle melted white chocolate or nut butter over the top for a beautiful contrast.
• Crunchy Additions: Add crushed nuts or unsweetened coconut flakes to the filling for extra texture.
• Personalized Flavors: Swap peanut butter for almond butter, cashew butter, or sunflower seed butter for a nut-free version.

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Storage & Shelf Life

• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze in a sealed container for up to 3 months. Simply thaw at room temperature for 10-15 minutes before enjoying.

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FAQs (10 Questions)

1. Can I use a different sweetener? Yes! Any powdered keto-friendly sweetener like erythritol or stevia can be used.
2. Can I use dark chocolate instead? Absolutely! Just ensure it’s sugar-free and at least 85% cocoa.
3. Why is my peanut butter filling too dry? Add a bit more heavy cream, one tablespoon at a time, until the texture is smooth and creamy.
4. Do I have to freeze the eggs? Freezing helps maintain the shape and ensures the chocolate sets properly, so it’s highly recommended.
5. Can I make these nut-free? Yes! Substitute peanut butter with sunflower seed butter for a nut-free version.
6. How do I prevent the chocolate from cracking? Allow the eggs to come slightly to room temperature before dipping to prevent temperature shock.
7. Can I use coconut flour instead of sweetener? No, coconut flour is too absorbent and will make the filling dry.
8. Can I add protein powder? Yes! Mix in a scoop of unflavored or vanilla protein powder for an extra protein boost.
9. What if my chocolate coating is too thick? Add a teaspoon of coconut oil or butter to thin it out.
10. How can I make them dairy-free? Use coconut oil instead of butter and a dairy-free chocolate brand.

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Final Thoughts

These Low Carb Keto Easter Eggs are the perfect treat for satisfying your sweet tooth without the guilt! Whether you prefer them in classic peanut butter form or jazzed up with fun toppings and flavors, they’re sure to be a hit with keto and non-keto eaters alike. Try them this Easter and enjoy a festive, healthy indulgence!