4-Ingredient Keto Chocolate Peanut Butter Eggs

These keto chocolate peanut butter eggs are made with just 4 ingredients and 10 minutes prep time. They are the BEST Reese's copycat recipe. Plus they're low carb, keto-friendly, and gluten-free with only 5g net carbs per serving. And it's the perfect addition to your Easter dessert table.

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• Why You'll Love These
• Ingredients
• Instructions
• More Desserts To Try
• Recipe
• Comments

Why You'll Love These

• Easter dessert favorite like Reese's peanut butter eggs
• Just 4 ingredients needed
• Easy to make in less than 10 minutes
• Very minimal effort to prepare, just dump and stir
• No baking required

Ingredients

1. Peanut butter - Use any peanut butter with one ingredient: peanuts! I use Crazy Richard's brand. Any natural peanut butter (the kind you stir) with zero extras on the ingredient label will work best.

2. Coconut flour - Absorbs well so you need less (cheaper), very smooth, and great if you have nut allergies. Almond flour works too, but you will need 3x more. Anthony's is my go-to brand for both.

3. Sugar-free powdered sweetener - Use your favorite sugar-free sweetener of choice like Swerve. Powdered or confectioner's versions are best so it's smooth.

4. Sugar-free chocolate - Any brand of sugar-free chocolate will work best. I like ChocZero's dark chocolate chips.

See recipe card for complete measurements below.

Instructions

1. Mix the peanut butter filling. Combine the peanut butter, coconut flour, and sweetener in a medium bowl until a thick dough forms. It should hold its shape when pressed together - if it feels too sticky, add a little more coconut flour.

2. Shape into eggs. Using a small cookie scoop, portion the dough and shape each piece into an egg with your hands. Place them on a parchment-lined baking sheet.

3. Freeze. Pop them in the freezer for 30 minutes. This is the step you don't want to skip - cold eggs hold their shape when you dip them, so your chocolate coating goes on cleanly.

4. Melt the chocolate. Microwave the chocolate chips in 15-30 second intervals, stirring between each, until fully melted and smooth.

5. Dip and coat. Using a toothpick or fork, dip each egg into the chocolate and coat completely. Let the excess drip off before setting back on the parchment.

6. Freeze again. Freeze for at least 30 minutes before serving so the chocolate sets up completely.

Hint: A fork works great for dipping - just tap it on the edge of the bowl a few times to shake off the extra chocolate before setting them down.

More Desserts To Try

If you loved this quick & easy Easter dessert recipe with only 4 ingredients, try these too!

• 15 Fun Keto Easter Desserts Recipes Your Family Will Love
• Protein Easter Eggs
• Protein Chocolate Marshmallow Eggs
• Keto Carrot Cake Protein Bites

Recipe