When it comes to choosing between healthy or tasty, Keto Chocolate Easter Eggs are the best of both worlds. Plus, they are easy to make!
I can’t believe Easter is only a few weeks away! These bite-sized Keto Peanut Butter Easter Eggs snacks are a great opportunity for you to spend time with the kids making a fun, simple recipe for Easter.
You won’t have to worry about the sugar rush that comes with traditional Easter treats because these Keto Chocolate Easter Eggs are sugar-free and low carb!
Can you make These Keto Easter Eggs Ahead of Time?
You bet! If you find yourself crunched on time, Keto Easter Eggs can easily be made ahead of time so that you can give yourself time to enjoy the Easter egg hunt! Store them in the freezer and you’re good to go!
Is peanut butter keto?
A ketogenic diet roughly aims for around 70% fat, 20% protein and 10% carbs to reach and maintain ketosis. Conveniently, peanut butter is perfect for a keto diet, it’s low in carbs, moderate in protein and high in fat.
Make sure to be cautious of what type of flavor or brand of peanut butter you are buying, as some variations are less keto-friendly than others such as having reduced-fat or added sugar.
More Keto Easter Treats:
For Easter I also like to make these Keto Peanut Butter Chocolate Dipped Cookies, Low Carb Lemon Bars and Keto Blueberry Muffins are perfect to serve for breakfast or brunch!
Ingredients to make Keto chocolate Easter eggs:
Exact measurements are listed in the recipe card below.
Unsalted grass-fed butter
Coconut oil
1/2 cup erythritol
Unsweetened peanut butter
Chocolate Coating:
Dark chocolate (I used Lily’s)
Coconut oil (add more when needed)
Egg Shaped silicone mold
Directions:
In a microwave-safe bowl add butter, coconut oil, and peanut butter and melt on high.
Stir in sweetener until smooth.
Spoon mixture into molds and freeze until hard.
Chocolate Coating:
Place chocolate in a bowl and place it in a pan of hot water. Stir until smooth.
Place egg in chocolate and use a fork to roll it around until coated. Repeat.
Place on parchment-lined tray or plate and refrigerate until set.
These keto Easter eggs can be frozen for up to a month.
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KETO CHOCOLATE EASTER EGGS
Equipment
- Silicone egg molds
Ingredients
- 1/4 cup butter
- 3 tsp coconut oil use more if needed
- 1/2 cup erythritol
- 1 cup unsweetned peanut butter
Chocolate Coating
- 1 cup dark chocolate I used Lily's
- 3 tsp coconut oil add more if needed to smoothen choclate
Instructions
- In a microwave-safe bowl add butter, coconut oil, and peanut butter and melt on high.
- Stir in sweeter until smooth.
- Spoon mixture into molds and freeze until hard.
Chocolate Coating
- Place chocolate in a bowl and place it in a pan of hot water. Stir until smooth.
- Start dropping eggs in chocolate and use forks to roll them around until coated.
- Place on parchment-lined tray or plate and refrigerate until set.
- These keto Easter eggs can be frozen for up to a month.
Notes
Net Carbs: 1 g
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
