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.
See recipe video for guidance!
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.
Spoon into moulds (or ice tray!) and freeze until hardened.
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.
Keep refrigerated for about a week or frozen for a month.
*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.