Low Carb Chocolate Peanut Butter Eggs
Craving Reese’s Peanut Butter Eggs? Try this low carb version this spring!
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- ½ cup no sugar added peanut butter (creamy or crunchy, your choice)
- 2 tablespoons sugar free maple syrup
- 1 tablespoon coconut flour
- ¼ teaspoon of sea salt (add only if your peanut butter is unsalted)
- ½ cup sugar free dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Mix the no sugar added peanut butter, sugar free maple syrup, coconut flour, and salt (if desired). Stir, until a uniform batter forms.
- Using a spoon, scoop the batter into 6 balls (depending on the size you like), and shape the dough into egg-like shapes with your hands. Arrange the eggs shapes on a plate lined with parchment paper, and place in the freezer to set.
- While the peanut butter middles are setting in the freezer, melt the sugar free dark chocolate chips in the microwave or on the stovetop and stir in the coconut oil.
- Remove the peanut butter middles from the freezer, and dunk into the chocolate mixture one at a time, completely coating them in chocolate. Remove from the chocolate with a fork and return the chocolate covered pieces to the parchment paper. You can spoon additional chocolate over the tops for a thicker coating, if desired.
- Return to the freezer to set for at least 10 more minutes before serving.
- Enjoy!
Notes
For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.