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Making healthier homemade reeses peanut butter eggs! Chocolate covered peanut butter eggs on marble, one egg cut in half to show peanut butter filling.
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5 from 1 vote

Healthy Keto Chocolate Dipped Peanut Butter Eggs

Easy and healthy copycat peanut butter eggs that are gluten free, low carb, and sugar free. With nut free and vegan options.
Prep Time20 mins
Chill time1 hr
Course: Dessert
Cuisine: Keto
Servings: 12 Eggs
Calories: 215kcal


For The Peanut Butter Filling


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.  


Nut-free option: In place of the peanut butter, substitute unsweetened sunflower seed butter (I like this one) or unsweetened 5 Seed Butter.
Vegan Option: In place of the heavy cream powder, substitute unsweetened powdered coconut milk (I like this additive free one). Please note that cocoa butter is a non-dairy product, and that KNOW Foods chocolate chips are dairy free.
Please note that the nutritional information for this recipe is calculated assuming 1/4 of the dipping chocolate will be leftover when you're finished.


Serving: 1Egg | Calories: 215kcal | Carbohydrates: 3.9g | Protein: 3.9g | Fat: 21.1g | Fiber: 2g | Sugar: 1.2g