Sugar Free Paleo Keto Peanut Butter Spring Eggs
Sugar Free Paleo Keto Peanut Butter Spring Eggs are a delicious low-carb candy made with creamy peanut butter, natural sweetener, and coated in sugar-free chocolate. This easy no-bake keto dessert is perfect for Easter treats, spring snacks, or healthy homemade candy while staying sugar-free, paleo-friendly, and keto-approved.
Ingredients
- 1 cup natural peanut butter
- ¼ cup coconut flour
- 3 tablespoons powdered erythritol or monk fruit sweetener
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- Pinch of salt
- Chocolate Coating
- 1 cup sugar-free dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine peanut butter, coconut flour, powdered sweetener, melted coconut oil, vanilla extract, and salt.
- Stir until the mixture forms a thick, dough-like consistency.
- Scoop small portions of the mixture and shape them into oval egg shapes with your hands.
- Place the shaped eggs on the parchment-lined baking sheet.
- Refrigerate for 20–30 minutes until firm.
- In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 30-second intervals, stirring between each interval until smooth.
- Dip each chilled peanut butter egg into the melted chocolate until fully coated.
- Place the coated eggs back onto the parchment-lined baking sheet.
- Refrigerate for 15–20 minutes until the chocolate coating is set.
Notes
- Use natural peanut butter with minimal ingredients for the best flavor and texture.
- Chill the eggs before dipping to help them hold their shape.
- Melt chocolate slowly to avoid burning.
- Drizzle extra melted chocolate or sprinkle chopped nuts for decoration.