Keto Chocolate Peanut Butter Eggs

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When I think of Easter treats, the first thing that I think of is peanut butter eggs!

You can’t go wrong with peanut butter and chocolate! Such a perfect combo. 

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I decided to play around and try to make my own keto and low carb version of chocolate peanut butter eggs.

The result turned out SO delicious! 

RELATED: The Best Keto Cookie Dough Fat Bombs

These chocolate peanut butter eggs are a decedent Easter treat. 

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Ingredients For Keto Chocolate Peanut Butter Eggs 

You can make these chocolate peanut butter eggs with only six ingredients. 

Peanut Butter – Make sure it is natural and unsweetened. The only ingredients should be peanut butter and salt. 

Coconut Oil –  Unrefined is best. 

Vanilla Extract 

Sea Salt

Powdered Swerve – I love using SWERVE as a sweetener. Make sure to get the powdered version.  You can get it on Amazon HERE

Sugar Free Chocolate Chips – I like using Lily’s Brand Chocolate Chips. You can get them at AMAZON . You can also use 85% or higher dark chocolate chips.

Easter Egg Molds 

These peanut butter eggs are made with a silicone Easter egg mold that I got on Amazon.

This silicone mold makes this recipe super easy. You can also use it to make fun jello eggs with your kids! 

You can get it GET IT AT AMAZON HERE.

Mirenlife 8 Cavity Silicone Egg Mold, Egg Tray, Egg Shape Ice Tray, Silicone Mold for Cake Decorating, Chocolate Mold, Candy Mold, Jello Mold, Baking Mold for Muffin, Bread and More

Using A Double Boiler

When melting chocolate, I have found that using a double boiler works best. 

It always turns out super smooth. If you do not have a double boiler, you can use a microwave. 

I can’t wait for you guys to try these peanut butter eggs! 

Keto Chocolate Peanut Butter Eggs

These keto chocolate peanut butter eggs are a decedent Easter treat made with only six simple ingredients. 
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes


  • 1/2 cup Creamy Peanut Butter all natural
  • 2 tablespoons Coconut Oil
  • 3 tablespoons powdered swerve
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Chocolate Coating


  • Using a double boiler, melt together the peanut butter, 2 tbsp of coconut oil, powdered swerve, vanilla extract, and sea salt for about 30 seconds to one minute or until combined. 
  • Pour the mixture into the egg molds and freeze for about one hour. 
  • Make the chocolate coating by melting together the chocolate chips and coconut oil using a double boiler or microwave. 
  • Remove the peanut butter eggs from the molds and set aside. 
  • Pour the melted chocolate into the molds about half way up. 
  • Place the peanut butter eggs into the melted chocolate so the chocolate surrounds the eggs. 
  • Spread chocolate to cover tops of eggs if needed. 
  • Freeze for another 15 minutes and store in freezer. 

The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data



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