Keto Chocolate Peanut Butter Eggs
These Keto chocolate peanut butter eggs remind me of a my favorite Reese's eggs!
Ingredients
- 1/2 cup low carb peanut butter
- 3/4 cup almond flour
- 2 tbsp butter melted
- 1 tsp vanilla extract
- 2 tbsp Swerve confectioner sugar substitute
- 1/3 cup Lily’s baking chips
- 1 tbsp Coconut oil
Instructions
- First in a medium sized mixing bowl, combine the peanut butter, almond flour, vanilla extract, melted butter and sweetener. Blend well until it is smooth and creamy.
- Place the bowl in the freezer with the batter to chill for 1 hour.
- Once the batter is chilled form it into 12 evenly sized egg shapes and place each egg on a parchment lined baking sheet.
- Then return the shaped peanut butter eggs to the freezer for an additional 2-3 hours until hardened well.
- To make the chocolate coating add the Lily’s baking chips and the coconut oil to a microwave safe bowl, and heat at 30 second intervals until the mixture is completely melted and combined.
- You will want to let the chocolate cool for 1-2 minutes before continuing.
- Take the peanut butter formed eggs and use two forks to carefully dip the eggs into the chocolate. Coat both sides well with the chocolate mixture.
- Finally put the chocolate dipped eggs back on the parchment lined baking sheet, and return them to the freezer for another 30 minutes before serving.
Nutrition
Calories: 154kcalCarbohydrates: 5gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 5mgSodium: 66mgPotassium: 70mgFiber: 2gVitamin A: 58IUCalcium: 19mgIron: 1mg
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