These keto chocolate peanut butter eggs are a decedent Easter treat made with only six simple ingredients.
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.