Just in time for Easter! Bet you’ll wanna eat more than one of these rich and chocolatey peanut butter filled eggs! (but seriously don’t…these are sugar free).
- 1 c chunky or smooth all natural peanut butter
- 1 c coconut oil
- 1/8 c erythritol
- 20 Stevia clear drops
- 1/2 tsp vanilla extract
- 8 ounces Hershey’s sugar free chocolate chips* (or preferred keto chocolate)
- Line an 8×8 or 9×9 baking pan with parchment paper. (Do not use wax paper. The wax will melt into your egg filling.)
- Place peanut butter, coconut oil, and erythritol into a sauce pan over medium/low heat.
- Stir constantly to until mixture is well blended and erythritol crystals have dissolved into the mixture.
- Add Stevia drops and vanilla extract and blend.
- Pour mixture into parchment lined 8×8 or 9×9 pan.
- Refrigerate until set (a few hours).
- Lift parchment paper to remove entire filling from pan.
- Use egg shaped cookie cutter (I used half of a plastic Easter egg that was divided length wise) to cut out shapes from filling.
- Place filling egg shapes in freezer for at least one hour.
- Melt chocolate over a double boiler or microwave.
- Remove half of your egg filling shapes from the freezer and coat in melted chocolate.
- Place them over a cooking rack to set.
- Remove the other half of your egg filling shapes and repeat.
- Place all of your mock Reese’s peanut butter eggs into the refrigerator to finish hardening.
- Keep stored in refrigerator to prevent melting.
(entire recipe, divide by the number of eggs you have made plus any discarded trim from cutting shapes out to determine your serving size’s nutritional information.)
Nutritional Information (My egg shape cutters came out to 14, serving size 1/14th recipe)