With Molds:
1. Melt chocolate chips and coconut oil in a glass bowl in the microwave, stirring every 45 seconds.
2. Use a silicone brush to coat the bottom and sides of the molds with chocolate.
3. Freeze for 30 minutes.
4. In a stand mixer, combine powdered sweetener, peanut butter, and butter. Add heavy cream until the mixture holds together.
5. Divide the peanut butter mixture into molds and flatten.
6. Freeze for 15 minutes.
7. Re-melt remaining chocolate and spread over the peanut butter layer.
8. Refrigerate until set, about 30 minutes.

Without Molds:
1. Line a baking sheet with parchment paper.
2. Mix powdered sweetener, peanut butter, and butter in a stand mixer, adding heavy cream until combined.
3. Shape into eggs and place on the baking sheet. Freeze until firm.
4. Melt chocolate chips and coconut oil in a glass bowl, stirring every 45 seconds.
5. Dip frozen peanut butter eggs into the chocolate using a skewer.
6. Return to the baking sheet.

PREP TIME & NUTRITION:
Prep Time: 20 minutes, Chilling: 1 hour, Total Time: 1 hour 20 minutes
Servings: 12, Calories: 191.72, Net Carbs: 3.6g, Fats: 19.18g, Protein: 5.16g