Description
These sugar-free Chocolate Peanut Butter Eggs are not just for Easter – a dreamy, creamy treat anytime. With 7 grams of protein in each bite, they’re perfect for parties or as a quick snack on the go. And the best part? No oven needed to whip these up!
Ingredients
1 cup all-natural peanut butter
1/3 cup low-carb protein powder
1/2 cup almond flour
2 tbsp sugar-free maple syrup
1 tsp vanilla extract
2 tbsp almond milk
Chocolate coating
4 oz dark chocolate
1 tsp coconut oil
Instructions
In a mixing bowl, combine the all-natural peanut butter, low-carb protein powder, almond flour, sugar-free maple syrup, vanilla extract, and almond milk.
Mix the ingredients until they form a thick, uniform dough-like consistency. If the mixture seems too dry, add more almond milk.
Take small portions of the peanut butter mixture and roll them into egg-shaped balls, then use your fingers or the back of a spoon to gently flatten each egg slightly. Place them onto a parchment-lined baking sheet.
Place the baking sheet with the peanut butter eggs into the refrigerator for about 30 minutes to allow them to firm up.
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until completely smooth.
Once the peanut butter eggs have chilled and firmed up, remove them from the refrigerator.
Using a fork, carefully dip each peanut butter egg into the melted dark chocolate, ensuring it is fully coated, then place them back on the baking sheet lined with parchment paper.
Once all the peanut butter eggs are coated, place the baking sheet back into the refrigerator for about 20-30 minutes to allow the chocolate to set completely.
Once set, your sugar-free peanut butter eggs are ready to be enjoyed!
Notes
Decorate: After dipping, while the chocolate is still wet, sprinkle with toppings like crushed nuts, sea salt, or even colorful sprinkles for a festive touch.
Melting Chocolate: If melting chocolate in a double boiler, ensure the bottom of the bowl doesn’t touch the water. The steam alone should heat the bowl, preventing the chocolate from overheating.
Make-Ahead Tip: Chocolate peanut butter eggs are perfect for preparing in advance. Once coated and fully set, layer them between sheets of parchment paper in an airtight container. They can be stored in the refrigerator for up to two weeks or frozen for up to three months. Thaw in the refrigerator overnight or at room temperature for a couple of hours before serving.
- Prep Time: 30minutes
Nutrition
- Calories: 181kcal
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 7g
- Protein: 7g