Craving a decadent chocolate treat that won't derail your healthy lifestyle? Get ready to discover the ultimate low-carb and gluten-free dessert that satisfies your sweet tooth without the sugar crash! These homemade Peanut Butter Eggs are about to become your new obsession – creamy, rich, and so delicious that you won't believe they're actually good for you. Whether you're following a keto diet or just looking for a healthier alternative to traditional candy, this recipe is your golden ticket to guilt-free indulgence.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 eggs
Ingredients
- 1 cup natural peanut butter
- 1/2 cup erythritol
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (sugar-free)
- 1 tablespoon coconut oil
Instructions
- In a medium mixing bowl, combine natural peanut butter, erythritol, and vanilla extract. Mix thoroughly until the ingredients are well incorporated and form a smooth, consistent mixture.
- Line a baking sheet with parchment paper. Using your hands, shape the peanut butter mixture into egg-like forms, approximately 2 inches long. Place each shaped egg onto the parchment-lined baking sheet.
- Place the shaped eggs in the freezer for 10-15 minutes to firm up and make them easier to coat with chocolate.
- In a microwave-safe bowl, combine sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Remove the peanut butter eggs from the freezer. Using a fork or dipping tool, carefully lower each egg into the melted chocolate, ensuring complete coverage. Gently tap the fork to remove excess chocolate.
- Place the chocolate-coated eggs back onto the parchment paper. Allow them to set at room temperature or refrigerate for faster chocolate hardening.
- Once the chocolate has completely set, transfer the Peanut Butter Eggs to an airtight container. Store in the refrigerator for up to one week.
Tips
- Use room temperature ingredients for smoother mixing and easier shaping.
- Freeze the peanut butter eggs before chocolate coating to prevent them from falling apart.
- For a smoother chocolate coating, use a dipping tool or fork and tap gently to remove excess chocolate.
- Make sure to use sugar-free dark chocolate chips to keep the recipe low-carb.
- If the peanut butter mixture is too soft, refrigerate it for 10-15 minutes before shaping.
- For a more uniform shape, use a egg-shaped silicone mold or cookie cutter as a guide.
- Store in an airtight container to maintain freshness and texture.
- Allow the eggs to come to room temperature for 5-10 minutes before serving for the best flavor and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 6g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 0mg
