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Chocolate Peanut Butter Easter Eggs 🥚🐇 gluten free, dairy free & keto

These keto chocolate peanut butter Easter eggs are absolutely scrumptious and a breeze to make! Think five ingredients and just 1g net carb a pop.

Freshly dipped keto chocolate peanut butter easter eggs
Keto Chocolate Peanut Butter Easter Eggs i.e. fat bombs!

Keto Chocolate Peanut Butter Easter Eggs

i.e. Fat Bombs!

Easter season in full swing, and chocolate eggs in all shapes and forms are hitting the shelves. So I thought we’d whip up my favorite Easter candies as scrumptious keto fat bomb treats!

With just five simple ingredients, these guys are proof that easy and simple need not be boring.

Making keto chocolate peanut butter easter eggs in a blue silicon mold
Keto Chocolate Peanut Butter Easter Eggs i.e. fat bombs!
The keto peanut butter eggs without the chocolate coating
Keto Chocolate Peanut Butter Easter Eggs i.e. fat bombs!

The Peanut Butter

While I generally favor homemade nut butters, these keto peanut butter eggs are an exception as you really want that creamy smooth texture.

My suggestion is that you go for an unsweetened and salted variety (I really like the 365 brand from Whole Foods).

Whatever peanut butter you decide, just be sure it’s runny at room temperature (i.e. that its natural). You see, the ‘always solid’ varieties have generally had some of the natural fat drained or have added emulsifiers.

The Butter 🌾🐄

You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.

It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.

And if dairy free, taste will be different but coconut butter will also work the charm.

Keto peanut butter Easter eggs freshly dipped in chocolate
Keto Chocolate Peanut Butter Easter Eggs i.e. fat bombs!

The Sweetener

You can pretty much use whatever sweetener floats your boat. But it must be powdered. I’ve tested them with Lakanto Goldenxylitol (non-corn though to avoid tummy troubles!) and allulose (just be sure to add 30% more as it’s less sweet!).

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

A halved keto chocolate Easter egg showing its creamy peanut butter filling
Keto Chocolate Peanut Butter Easter Eggs i.e. fat bombs!
Keto Chocolate Peanut Butter Easter Eggs i.e. fat bombs!

Keto Chocolate Peanut Butter Easter Eggs (i.e. Fat Bombs!)

Course: Dessert
Cuisine: American
Keyword: easter eggs, keto chocolate peanut butter eggs
Prep Time: 15 minutes
Chilling Time: 20 minutes
Servings: 24 fat bombs
Calories: 93 kcal

These keto chocolate peanut butter Easter eggs are absolutely scrumptious and a breeze to make! Think five ingredients and just 1g net carb a pop. 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto peanut butter filling

For the chocolate coating

Special equipment

Instructions

  1. See recipe video for guidance!

  2. Add the butter and coconut oil (or more butter) to a large bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Add the lesser amount of sweetener to start and continue to mix until light and fluffy. Add in the peanut butter and mix until just combined. Check for sweetness and salt, keeping in mind that the store-bought version is on the salty side.

  3. Spoon into moulds (or ice tray!) and freeze until hardened.

  4. Melt 3/4 of the chocolate in a water bath stirring frequently. Remove from heat and stir in 1/4 of the remaining chocolate until incorporated. Feel free to add a touch of coconut oil to thin it out (depends on which chocolate you use). Immediately dip the peanut butter fat bombs until evenly coated. Transfer to a parchment paper lined tray and refrigerate until set. 

  5. Keep refrigerated for about a week or frozen for a month. 

Recipe Video

Recipe Notes

*A bit of coconut oil improves the texture quite a bit, without any taste whatsoever. But feel free to sub with more butter. 

**You can pretty much use whatever sweetener floats your boat. But it must be powdered. So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

If using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 

Please note that nutrition facts were estimated per fat bomb, assuming a 24 yield. Also keep in mind that nutrition values may vary widely depending on the peanut butter and chocolate used. 

Nutrition Facts
Keto Chocolate Peanut Butter Easter Eggs (i.e. Fat Bombs!)
Amount Per Serving
Calories 93 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2.5g13%
Cholesterol 5mg2%
Sodium 17mg1%
Potassium 73mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 0.5g1%
Protein 2.5g5%
Vitamin A 50IU1%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Share the yummy-ness! 📷💨

If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

46 comments

  1. Shane Crenshaw says:

    I make these every week and they are probably one of the reasons I’ve stuck with Keto is that I eat 2-4 of these every day lol. That said, how can I make these so that it can keep the texture as if it were in the fridge? Once they are out of the fridge, it takes minutes before the peanut butter becomes gooey. Can’t ever take them anywhere because they have to be refrigerated to keep the texture.

  2. Karen says:

    Just want to let you know that I bought the silicon mold you have linked—it’s huge! I only made 11 eggs with this recipe. The taste is fabulous! I really appreciate all of your recipes.

  3. J says:

    Made these (with even less sweetener) and they are fabulous.

    My molds are very pliable, so I need to place them on a firmer sheet (for transport to the freezer).

    I poured the prepared chocolate dip into a squirt (decorating) bottle.
    Squirted about 1 tsp of the chocolate mix into each mold, then popped about 2 tsp of the peanut butter mixture in, then barely squirted chocolate on top.

    Froze them and they pop right out.

    I also froze some of the peanut butter mixture, without the chocolate. They are great too. A definitely SAVE THIS RECIPE!

  4. Anne says:

    These are great! I struggle with chocolate (I’ve seized a lot in my time trying to melt it) so I didn’t quite let it get hot enough. But I added half a tablespoon of butter after mixing in the rest of the chocolate which got it smoother. My chocolate layer is thicker than pictured but it still tastes good!

    I did find myself yelling “she’s a chocolate wizard!” While watching how easily the eggs were dipped in the recipe video. But even a not at all chocolate wizard succeeded here.

  5. Leslie says:

    HI Paola, LOVE your site, recipes and tips and tricks. Thank you so much for taking the time to make your recipes PERFECTION and for helping us with converted recipes for low carbers.
    I bought some powdered peanut butter called “PB &ME”. It came in a 7.05oz jar which I wanted just in case. You can use it like reg peanut butter but you just add water to get the right consistency. The only ingredients are peanuts. Net Carb =2g per Tblspn. 1g sugars. Since I don’t use peanut butter much I am going to try your recipe with this but cut it in half to see how the powder works. Again thank you for all you do for us 🙂

    • Paola van der Hulst says:

      SO awesome to hear Leslie! Regarding your peanut butter powder, in all honesty I’ve never tried… but if you’re able to make some peanut butter out of it I don’t see why not?

      • Anne says:

        That peanut butter powder is defatted, like peanut flour. You may need to add more fat to get the filling consistency you want.
        I did make chocolate peanut butter eggs a year or two ago with a filling recipe using peanut flour. But it also included oily natural peanut butter!

        • Leslie says:

          Hi Ann, I tried the powder and you don’t need to add anything but the water which will make the consistency you want. It is very similar to home made peanut butter. There is no sugar in it so the taste is VERY similar to home made. I suppose you could use oil in it but saw no need too. There is another brand I am going to try also to see which one I like the best.

  6. Jan says:

    Instead of dipping in chocolate, how about painting or coating the molds first in chocolate, freezing (or refrigerate), then pouring in the PB mixture, freeze again, then painting chocolate on the “bottoms”. A little more involved, but not as messy.

    Just a thought…

    Love, love, LOVE, your recipes!

    • Paola van der Hulst says:

      Def Jan! But for me the chocolate shells cracked somewhat when getting them out (you’d need to get hard chocolate molds rather than silicon ones) xo!!

  7. Roberta Benge says:

    I was wondering how this would turn out using hazelnut butter. I have made your “nutella” and absolutely love it. But I don’t get along well with peanuts….I love your web site, thank you for all your wonderful recipes.

    • Leslie says:

      Hi Kathy, If I may jump the gun, there are 24 servings. In all of Paolas recipes the servings are noted at the top of the recipe where the prep time and other info is posted. So for each serving which is one(1) there is one( 1 ) net carb. LOL so make sure you put them in the fridge before you try, and take only one out of the container 🙂 Hope this helps.

  8. Amanda says:

    Helo Paola! You are brilliant, and the fact that you share so much for free is amazing – thank you from the bottom of my heart. I have one question – It’s very hard to get grass-fed butter in Canada (silly trade rules), but quite easy to get grass-fed Ghee. Do you think that would work for this?

  9. Suzon Cassady says:

    Hello Paola,
    I have made this recipe twice. The first time I had some trouble with the chocolate melting correctly. This time I followed your instructions to the letter and used a water bath to melt the chocolate. That worked. My additions to the chocolate was 1/4 teaspoon of Pyure and about 1/4 teaspoon of coconut oil to made it a little creamer. I used ice trays both times. First time the filling got stuck and I had to pries them out. The second time I sprayed them with oil and they came out great! I used Pyure in the filling also. Only used 1/4 cup and 4 teaspoons.

    Thanks SO much for this and other WONDERFUL recipes !!!

    • Paola says:

      Hi Suzon! I’m sorry I missed your comment earlier but so happy you enjoyed these so much! And thanks for getting back in such detail and with great tips- super helpful to me and other readers! xo and it’s my absolute pleasure 😉

  10. Claire A. says:

    This is about the 10th recipe I’ve cooked from your site, and I must say you’ve got some seriously good taste buds going! I could swear I was eating Reese’s and even the kids agreed. Thank you for being so generous and sharing them with us. We cannot afford to buy all the keto cookbooks, and the one I did buy was such a disappointment after coming across your blog. You have something groundbreaking here, healthy recipes that actually taste good not just ‘healthy good’.

    Thank you again for all your hard work and generosity Paola.

    • Paola says:

      Definitely blushing here Claire! Thanks so much for your lovely comment, very happy to hear you’re enjoying the recipes so much! Xo and happy Easter!

  11. Linda says:

    Paola,

    These came out AMAZING – the flavors are spot on. Just FYI for other readers, I used 1/2 cup of swerve and 1/2 tsp salt and it was perfectly sweet and savory, just like a Reese’s.

    One thing – I had a bit of a time getting them chocolate dipped, so they aren’t pretty like yours. Any pointers for technique? I watched the video a couple of times but it didn’t go as smoothly as yours. The chocolate was pretty viscous and the pb started to melt a little.

    Anyway, they are really, really delicious and so worth making. Thank you SO much for sharing this recipe for my favorite candy.

    Warmest regards,
    Linda

    • Paola says:

      Hi Stacey! In all honesty I didn’t measure, so I would suggest you add all the ingredients in grams (depending on how much sweetener you use) and divide by the number of eggs you make. xo!

  12. Rayan says:

    I love peanut butter cups. These taste as good or better than the ones from the store. I used coconut butter, and it was so creamy.

    • Paola says:

      Hi Rayan! I seem to have missed a bunch of your comments!! But so happy to see that you’re still enjoying the recipes so much 😉 xo and happy easter!

  13. Paula says:

    I really don’t understand how your recipes always come out MUUUUUUUUUCH better than others, even if they have the same ingredients. Maybe it was the salt and creaming the butter here, but these are by far the best Reese’s copycat recipe I’ve tried. Kuddos!

  14. Angela says:

    Can you shape them into balls or eggs if you dont have a mold? These sound just like the peanut butter balls (I’ve also heard them called buckeye balls but we completely cover them) my mother makes for Christmas. And keto? In time for Easter? Woo hoo

    • Paola says:

      Hi Angela! Yeah sure, it’ll just depend on the texture of your peanut butter. If it’s solid-ish, just pop the mixture in the fridge until the butter is set again, scoop it out and shape as eggs (easiest done over parchment or a baking mat). I had just made homemade peanut butter, so mine was essentially liquid at room temp and I would’ve had to leave it in the fridge overnight to set. xo!

  15. Becky says:

    Love these!!! Made them last night and they are all gone. Used cupcake liners in muffin trays and then dipped half of them in ghiradelli chocolate chips because that’s all I had. The other half I left and was going to melt some more chocolate to dip them but they got eaten by the family before I could lol. My son asked me to make some more this morning and said I didn’t even need to dip them. I used a little over 1/2 cup powdered erythritol and will probably do 1/2 cup today. Thanks for the great recipes. My favorite part of your recipes is even if I wing it with what I have they always taste great. Mine never look as pretty as yours though (my donuts were hideous, but yummy). Thank you!

    • Paola says:

      That’s awesome Becky! So happy you enjoyed and thanks so much for reporting back in such detail, always SUPER helpful to other readers 🙂 have a wonderful weekend xo!

    • Paola says:

      Oh and p.s. my donuts also came out hideous the first time I tried them! 😜 Keto baking seems to require WAY more practice than traditional recipes

  16. Anna says:

    Hi, I would love to try these but have a coconut allergy in addition to dairy allergy. Can i substitute olive oil in the recipe?

    • Paola says:

      Hi Anna! Olive oil unfortunately won’t work here as it’ll alter the taste and make it runny. So your best bet is to just go for the peanut butter solo (unless you want to add something like palm shortening?)

  17. Jess says:

    Ummm so I don’t know if it’s because I haven’t had a Reese since I’ve been keto six months ago… but I can sweat that these taste JUST like the real deal! I did add a bit more sugar, I think about 2/3 cup to make them more Reese-like and they were divine! I just made the normal Reese’s cups in some silicon molds I have.

    • Paola says:

      Lol that’s awesome! So happy you enjoyed them Jess!

      In terms of the sugar, I think you to get them as sweet as actual Reese’s you need to go up to 1 cup (or even slightly higher!). Crazy how much your sweet tooth changes while doing keto though! xo

  18. Linda says:

    I cannot believe how amazing you and your site are! I love this idea and need to make these. Do you happen to have a link to the moulds you’ve used?

    Thanks!
    -Linda

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