Description
Enjoying holiday favorites is an important way to keep a low-carb lifestyle sustainable. These keto chocolate peanut butter Easter eggs are gluten-free, a fun way to enjoy a sugar-free Easter!
Ingredients
🍫 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
🍫 12 ounces Lily’s chocolate chips
🥥 1 tablespoon coconut oil
Instructions
With Molds
Melt the chocolate chips and coconut oil in a glass bowl in the microwave. Cook in 45-second intervals, stirring in between.
Use a silicone brush to spread the chocolate in the bottom and up the sides of the molds.
Freeze for 30 minutes.
Stir the powdered sweetener, peanut butter, and butter together in the bowl of a stand mixer. Add just enough heavy cream so that the mixture comes together.
Divide the peanut butter mixture between the molds and press down to flatten
Freeze for 15 minutes.
Re-melt the remaining chocolate, and spread on top of the peanut butter mixture.
Refrigerate until set, about 30 minutes.
Without Molds
Line a baking sheet with parchment paper.
Stir the powdered sweetener, peanut butter, and butter together in the bowl of a stand mixer. Add just enough heavy cream so that the mixture comes together.
Form into an egg shape. Arrange on the baking sheet and cover. Freeze until firm.
Melt the chocolate chips and coconut oil in a glass bowl in the microwave. Cook in 45-second intervals, stirring in between.
Use a long skewer, dip the frozen peanut butter eggs into the chocolate mixture.
Return to the baking sheet