These Keto Chocolate Peanut Butter Eggs are the perfect homemade treat for when you’re craving something sweet and nostalgic—without the sugar crash. Inspired by the classic Easter candy, these low-carb peanut butter eggs deliver that same creamy, chocolatey goodness with a healthy twist. Made with just six simple ingredients, they’re quick to prep, easy to freeze, and totally customizable.
These homemade keto peanut butter eggs are great for holidays, meal prep snacks, or whenever you want a sweet treat without the sugar.
Whether you’re living a keto lifestyle, cutting back on sugar, or just want to make your own clean candy at home, this recipe has you covered. Plus, they store beautifully, so you can always have a stash ready to go when cravings strike!
How To Make Chocolate Peanut Butter Eggs
For this recipe, you will need peanut butter powder, powdered sweetener, peanut butter, sugar-free chocolate chips, and coconut oil.
In a medium mixing bowl, whisk together the peanut butter powder and powdered sweetener.
Add in the creamy peanut butter and stir until the mixture becomes thick and crumbly but sticky enough to press together. If needed, knead it with your hands until it forms a soft dough-like consistency.
Scoop out about 2 tablespoons of the peanut butter filling and roll it into a ball. Flatten and shape it into an egg shape with your hands.
Place each egg on a parchment-lined cookie sheet. Repeat until all the mixture is used.
Pop the tray into the freezer for 15–20 minutes to firm up the eggs. This makes it easier to dip in chocolate later.
In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring in between, until melted and smooth.
Remove the peanut butter eggs from the freezer. Use a fork or dipping tool to dip each egg into the melted chocolate, coating all sides.
Let excess chocolate drip off, then place the egg back on the lined tray. Repeat with the rest.
Return the tray to the freezer for another 15–20 minutes to allow the chocolate to harden.
Enjoy straight from the freezer and enjoy!
Substitutions & Tips
- Sweetener: Any powdered keto-friendly sweetener like monk fruit or erythritol blends will work. Avoid granular sweeteners, as they won’t dissolve well.
- Chocolate Chips: Lily’s or any other sugar-free brand is fine. You can also melt a keto chocolate bar instead.
- Coconut Oil: Helps the chocolate melt smoothly and creates a glossy coating, but can be replaced with butter if preferred.
FAQ
Can I make this nut-free?
Yes! Use sunflower seed butter in place of peanut butter, and skip the peanut butter powder or sub with powdered sunflower protein.
Do these need to be stored in the freezer?
They are best kept in the fridge or freezer, especially since the chocolate can soften at room temperature. I recommend storing in an airtight container for up to a week in the refrigerator or a month in the freezer.
Can I use natural peanut butter?
Yes, but make sure it’s well stirred and not too oily or runny—this can affect the texture of the filling.
How many carbs per serving?
Exact macros will vary depending on the chocolate and sweetener used. When made with sugar-free chocolate and Swerve, each egg typically has 3–5g net carbs.
Related Recipes:
- Easy Peanut Butter Mug Cake (Only 3 Ingredients)
- Coconut Flour Peanut Butter Cookies
- Coconut Peanut Butter
Keto Chocolate Peanut Butter Eggs (Sugar-Free!)
These homemade keto peanut butter eggs are great for holidays, meal prep snacks, or whenever you want a sweet treat without the sugar.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 9–12 1x
- Category: Dessert
- Method: Freezer
- Cuisine: American
Ingredients
- 3/4 cup peanut butter powder
- 1/3 cup powdered sweetener (I used powdered Swerve)
- 1/3 cup creamy peanut butter
- 6 ounces sugar-free chocolate chips
- 1/2 tablespoon coconut oil
Instructions
- In a medium mixing bowl, whisk together the peanut butter powder and powdered sweetener.
- Add in the creamy peanut butter and stir until the mixture becomes thick and crumbly but sticky enough to press together. If needed, knead it with your hands until it forms a soft dough-like consistency.
- Scoop out about 2 tablespoons of the peanut butter filling and roll it into a ball. Flatten and shape it into an egg shape with your hands.
- Place each egg on a parchment-lined cookie sheet. Repeat until all the mixture is used.
- Pop the tray into the freezer for 15–20 minutes to firm up the eggs. This makes it easier to dip in chocolate later.
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring in between, until melted and smooth.
- Remove the peanut butter eggs from the freezer. Use a fork or dipping tool to dip each egg into the melted chocolate, coating all sides.
- Let excess chocolate drip off, then place the egg back on the lined tray. Repeat with the rest.
- Return the tray to the freezer for another 15–20 minutes to allow the chocolate to harden.
- Enjoy straight from the freezer and enjoy!
Notes
Nutrition Facts
- Serving Size: 1 egg
- Calories: 216
- Carbohydrates: 3-5g net carbs
I thought these were pretty good and easy to make. I did need to add just a bit of water to make the peanut butter mixture more manageable for shaping. Thank you for this recipe.
Popeye’s should go back to offering a NO red/black/white/etc pepper chicken choice. Loved the mild offerings from the past. There are a “few” of us that have allergies to hot/spicy foods, but love the taste of the actual foods themselves, not the cover up adds of hot/spicy spices, flavorings, hiders, coverups, etc. Why hide the flavor of your chicken?