Ingredients

Scale

(Makes 12 eggs)

Peanut butter filling:

½ cup PBfit powder (you love high-protein!)
2 large egg whites (or ¼ cup aquafaba for vegan—you love plant-based options!)
2–3 tbsp powdered sweetener (powdered erythritol or monk fruit blend—you love blood sugar friendly!)

Chocolate coating:

¾ cup sugar-free dark chocolate chips (or chopped dark chocolate ≥85% cacao)
1 tsp coconut oil (for smooth dipping—you love creamy textures!)

Optional boosts (you’ll love these!):

Extra protein: Add 1 scoop vanilla or unflavored protein powder (+20g protein total)
Crunch: 2 tbsp crushed roasted peanuts
Flavor: ½ tsp cinnamon or sea salt flakes

Instructions

1. Make filling:

In a bowl, mix PBfit, egg whites, and powdered sweetener until a thick, moldable dough forms (add 1 tsp water if too dry).

2. Shape eggs:

Roll into 12 balls; flatten slightly into egg shapes. Place on parchment-lined tray. Freeze 15 minutes to firm.

3. Melt chocolate:

In microwave-safe bowl, melt chocolate chips and coconut oil in 30-sec bursts, stirring between, until smooth.

4. Dip & set:

Spear each egg with fork; dip in chocolate. Tap off excess.
Return to parchment; sprinkle with crushed peanuts or salt if desired.
Chill 15–20 minutes until set.

💡 Pro Tips for Perfection:
✅ Use room-temp egg whites—binds better with PBfit.
✅ Chill filling before dipping—prevents melting chocolate.
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 2g per egg
✅ High-protein boost (you love this!):
→ PBfit + optional protein powder = 8g protein per egg
✅ Make ahead:
→ Keeps 2 weeks refrigerated or 3 months frozen
→ Perfect for Easter gifting or meal prep!

Storage & Serving Ideas

→ Fridge life: 2 weeks | Freezer: 3 months
→ Serving ideas:
→ As post-workout protein bites
→ Packed in lunchboxes for a treat
→ Gifted in mini cupcake liners

Prep Time & Nutrition (per egg):