BEST Keto Candy! Low Carb Keto Reese’s Peanut Butter Chocolate Eggs Idea – No Bake – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

Keto Reese’s peanut butter eggs….OH YUM!

Make these low carb chocolate peanut butter eggs that everyone will love.

No need to give up your favorite Easter candy when you can make homemade keto Reese’s peanut butter eggs.

Simple and easy keto recipe for the BEST copycat Reese’s peanut butter egg recipe.

Combine your love for chocolate and peanut butter with this tasty and delish eggs.

If you follow a ketogenic diet / lifestyle and have been missing candy look no further and make these low carb chocolate peanut butter candies.

NO BAKE low carb keto recipe that will have you in and out of the kitchen in no time at all.

Serve as keto desserts, keto snacks or sweet little treat.

Get ready to mix up the BEST low carb keto Reese’s chocolate peanut butter eggs. 

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How To Make Keto Chocolate Peanut Butter Reese Eggs

In a mixing bowl, combine the peanut butter

almond flour

vanilla extract

melted butter 

and sweetener. Blend until smooth.

Take the batter to the freezer to chill for 1 hour.

Form the batter into 12 evenly sized egg shapes on a parchment lined baking sheet.

Return the peanut butter eggs to the freezer for an additional 2-3 hours until hardened well.

Add the Lily’s baking chips and the coconut oil to a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.

Let the chocolate cool a bit.

Use two forks to carefully dip the eggs into the chocolate, coating both sides well.

Place the dipped eggs back on the parchment lined baking sheet, and return them to the freezer for another 30 minutes before serving.

Serve and Enjoy

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Keto Chocolate Peanut Butter Reese Eggs
Ingredients

• ½ C. Low carb peanut butter
• ¾ C. Almond flour
• 2 Tbsp. Butter melted
• 1 tsp. Vanilla extract
• 2 Tbsp. Swerve confectioner sugar substitute
• ⅓ C. Lily’s baking chips
• 1 Tbsp. Coconut oil

Instructions

1. In a mixing bowl, combine the peanut butter, almond flour, vanilla extract, melted butter and sweetener. Blend until smooth.
2. Add the batter to the freezer to chill for 1 hour.
3. Form the batter into 12 evenly sized egg shapes on a parchment lined baking sheet.
4. Return the peanut butter eggs to the freezer for an additional 2-3 hours until hardened well.
5. Add the Lily’s baking chips and the coconut oil to a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
6. Let the chocolate cool a bit.
7. Use two forks to carefully dip the eggs into the chocolate, coating both sides well.
8. Place the dipped eggs back on the parchment lined baking sheet, and return them to the freezer for another 30 minutes before serving.

Recipe Notes

Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 12
Net Carbs: 3 net carbs per serving

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