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How to make homemade peanut butter eggs healthy! Making healthier chocolate covered peanut butter eggs is so easy and delicious with this recipe.
What Makes These The Best Copycat Reese’s Peanut Butter Eggs?
This recipe contains NO coconut flour and NO ground peanut powder. I’ve found that coconut flour and unsweetened peanut powder give no-bake recipes a gritty texture and a strange flavor. Not the smooth, creamy consistency I’m going for.
My peanut butter filling is based on a recipe I learned to make as a young pastry cook. Except that I no longer have a copy of the recipe, and the original definitely wasn’t low carb friendly! So I had to put on my keto baker thinking cap and cobble together bits and pieces to create the recipe below.
The end result is creamy, healthy keto copycat peanut butter eggs. Perfect for a sugar-free Easter treat!
Reese’s Peanut Butter Eggs Nutritional Information
Each Reese’s Peanut Butter Egg (the classic, milk chocolate covered version sold in the yellow wrapper) contains 18 grams of carbs, 16 grams of sugar, 10 grams of fat, 4 grams of protein, and 170 calories.
That is more carbs than I eat in an entire meal, not to mention that most of the carbs are coming from sugar! As a Type 1 diabetic, all that sugar would really spike my blood sugar and make me feel terrible.
And according to Reese’s own allergen information, the chocolate covered peanut butter treats in seasonal shapes aren’t gluten-free. So if you have a celiac diagnosis (or maybe gluten just plain makes you feel awful), you’ll definitely want to make a healthy homemade alternative.
These homemade low carb peanut butter eggs each contain just 3.9 grams of carbs – so much easier on my blood sugar!
How To Make The Best Healthier Homemade Peanut Butter Eggs
Ingredients To Make Homemade Healthy Peanut Butter Eggs:
- Allulose (I use this brand)
- Peanut Butter (Be on the lookout for sneaky added sugar! I like this unsweetened peanut butter) more on nut-free recommendations further down in the post
- Heavy Cream Powder (I recently switched to this brand and I’m loving it) more on vegan substitutions further down in the post
- Vanilla Extract
- Cocoa Butter
- KNOW Foods Chocolate Chips (nut free, dairy free, and sweetened with allulose)
- Spectrum Organic Shortening or Coconut Oil
Kitchen Tools To Make Homemade Healthy Peanut Butter Eggs:
How To Make This Recipe Nut Free Or Peanut Free
To make these peanut butter eggs nut free, simply substitute sunflower seed butter in place of the peanut butter. Always be careful to check labels! Many sunflower seed butters contain added sugars and oils. I recommend this unsweetened sunflower seed butter.
This recipe will also work well with other popular nut butters, like almond, cashew, or macadamia. So if you can’t do peanuts, but you’re ok with another type of nut, go ahead and use what works best for you.
How To Make This Recipe Vegan
It’s so easy to make this recipe vegan! Simply substitute coconut milk powder in place of the heavy cream powder. I like this coconut milk powder because it’s 100% dried coconut meat, with absolutely no fillers or additives.
And despite its name, cocoa butter is a non-dairy product, so there’s no need to find a substitution for it. Cocoa butter is just the fat that comes from cocoa beans.
Not only are KNOW Foods chocolate chips sugar-free, they’re also dairy free.
How To Coat Peanut Butter Eggs With Chocolate The Easy Way
- Start by freezing your peanut butter eggs: Freezing the egg-shaped filling will make the dipping process faster, easier, and neater. Plus, the chocolate coating will set faster!
- Make the dipping chocolate: Melt together the KNOW foods sugar-free chocolate chips and the Spectrum organic shortening or coconut oil.
- Dip the eggs: Using two dinner forks, dip the peanut butter egg filling in the dipping chocolate, scoop it out, and let the excess chocolate drip off for a few seconds.
- Let the chocolate coating harden: Use one fork to slide the chocolate covered egg off of the other fork and onto a parchment or silicone baking mat lined cookie sheet. Allow the chocolate coating to set at room temperature.
Tips For Success With Dipping Chocolate
Add coconut oil or organic shortening to the chocolate.
Melted chocolate needs to be properly tempered for a smooth, glossy finish that snaps. So if you’re not comfortable with tempering chocolate (and honestly, many pro pastry chefs still struggle with it!), you’ll want to follow my recipe in this post to create an easy user-friendly DIY dipping chocolate with coconut oil or organic shortening. There are two reasons why you should do this:
- To get that perfect, ever-so-slightly-softer texture. DIY dipping chocolate gives you a peanut butter egg coating that is completely solid at room temperature, but still easy to bite. In my opinion, that slight difference makes it more like the real thing.
- To get a nicer finish. Chocolate that’s out of temper will leave your candy with a dull, and sometimes even crumbly coating. DIY dipping chocolate is a super easy alternative.
Note: Don’t substitute cocoa butter in place of the coconut oil or organic shortening. Cocoa butter is actually the reason we temper chocolate. It’s the fat from the cocoa bean, and tempering is our way of forcing those fatty acids to crystallize in a nice, organized fashion. So while pastry chefs sometimes use additional cocoa butter to thin the melted chocolate, it still requires tempering for the best results.
Skip the candy dipping rack
It’s not necessary, and it tends to create more of a mess. Simply use two dinner forks to dip the peanut butter eggs and scoop them back up. Let the excess chocolate drain off, and then use one of the forks to push the egg onto the prepared cookie sheet lined with parchment paper or a silicone baking mat.
Want to step it up a notch? Try a set of candy dipping tools like these.
And these silicone baking mats are an amazing deal.
How To Make Peanut Butter Trees, Hearts, and Pumpkins
This recipe is great for more than just peanut butter Easter eggs, of course. The easiest way to make more intricate shaped peanut butter treats is to use a cookie cutter.
PSST – The best way to grab cookie cutters for every season is to buy a set like this. These cookie cutters are made in America of heavy duty tin plated steel and tested for food safety.
Simply spread the warm peanut butter filling into a parchment lined 8×8 pan and allow it to set for approximately an hour in the refrigerator. Use the parchment paper to lift the firm filling out of the pan. Then just cut out the shapes you want using a cookie cutter. You can soften the leftover scraps in your hand and shape them using one of your cookie cutters too.
Want the TL;DM version (too long, didn’t make)? I get it, sometimes you just want allll of the peanut butter and chocolate without any fuss. Or cute shapes. No problem.
Just pour the peanut butter filling into an 8×8 pan lined with parchment paper and spread it out to fill the pan. Now pop the pan in the freezer while you make the dipping chocolate.
Half of the dipping chocolate recipe will be enough for this method, so I recommend using just 3/4 cup of KNOW Foods chocolate chips and 1 Tbsp of Spectrum organic shortening or coconut oil. Once the dipping chocolate is all melted and well mixed, just spread it evenly over the peanut butter filling in the 8×8 pan. Pop the pan back in the fridge or freezer for around 30 minutes.
After everything is cool and firm, use the parchment to pop your peanut butter chocolate candy out of the pan and cut it into 12-16 pieces using a large chef’s knife.
More Low Carb And Keto Recipes
Keto Easter Egg Recipes
Low Carb Cookie Dough Easter Eggs From A Sweet Life
Low Carb Keto Coconut Cream Eggs From Ditch The Carbs
Keto Almond Joy Easter Eggs From All Day I Dream About Food
Keto and Low Carb Peanut Butter Recipes on Bake It Keto
Healthy Keto Chocolate Dipped Peanut Butter Eggs
For The Peanut Butter Filling
- 3/4 Cup Allulose
- 6 Tbsp Heavy Cream Powder
- 1/2 Cup Peanut Butter (only ingredients should be peanuts and salt)
- Pinch Salt (if your peanut butter is unsalted)
- 1 tsp Vanilla Extract
- 1.5 oz Cocoa Butter, melted
For The Dipping Chocolate
To Make The Peanut Butter Filling
- To the bowl of a food processor, add the allulose and pulse until it reaches the consistency of confectioners sugar.
- Add the heavy cream powder, peanut butter, salt, and vanilla to the food processor and pulse until it reaches a sandy consistency.
- Add the melted cocoa butter and run the food processor until the filling comes together to create a smooth and thick peanut butter filling.
- The filling will still be warm from the cocoa butter, making it too soft to work with. Put the peanut butter filling in the refrigerator for 30 minutes to cool.
- Using a portion scoop, form the peanut butter filling into 12 balls and place them onto a cookie sheet lined with parchment paper or a silicone baking mat. If your filling got too cold and firm in the refrigerator, simply let it sit at room temperature for a few minutes or warm the filling in your hands as you form the egg shape.
- Chill the eggs in the freezer for 15-30 minutes (this will make dipping easier).
To Make The Dipping Chocolate And Dip The Eggs
- To a medium microwave-safe bowl, add the KNOW Foods chocolate chips and the Spectrum organic shortening (or coconut oil). Microwave in 20-30 second intervals, stirring well at each break, until melted.
- Remove the peanut butter eggs from the freezer and dip them, one at a time, in the chocolate mixture. Using two dinner forks, dip each peanut butter egg in the chocolate mixture and scoop it back up. Let the excess chocolate drain off, and then use one of the forks to push the egg onto the prepared cookie sheet lined with parchment paper or a silicone baking mat.
- Let the chocolate coating set for 15-30 minutes (or pop the eggs in the freezer to set the coating faster). Optionally, put the leftover dipping chocolate in a pastry bag (or use a plastic zip-top bag with the corner cut off) to decorate the eggs as shown.
- Store the peanut butter eggs in an airtight container.
Nutrition facts have been calculated using Cronometer, with the carbs from all erythritol and allulose sweeteners subtracted because I do not personally have to bolus insulin for Swerve, erythritol, or allulose as a Type 1 (autoimmune) Diabetic. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. All information provided regarding nutrition on the Website is intended to be used for informational purposes only. I am not a nutritionist. Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result. Please see my full disclosures at https://www.bakeitketo.com/disclosures-privacy-policy/.