You know that moment every Easter when you walk past the candy aisle and see those Reese’s Peanut Butter Eggs staring you down? The giant ones. The ones that have been calling your name since February. Yeah. I know that moment very well.
For years I either white-knuckled my way past them or caved and paid for it later. Then I discovered I could make my own — with a creamy peanut butter center, a rich chocolate shell, only 4 simple ingredients, and just 3g net carbs each. Game. Changed. 🥚
These are the final recipe in our Keto Easter Dessert Series — and honestly? They might be my favorite of the four. Let’s make them!
Why You’ll Love This Recipe
- Tastes exactly like Reese’s — we are not exaggerating 🥜🍫
- Only 4 simple ingredients — no fancy equipment needed
- Just 3g net carbs per egg — enjoy one or two without guilt
- No bake — simple, quick, and stress free
- Kid approved — the whole family will go crazy for these
- Make ahead friendly — perfect for Easter baskets and dessert tables
- Part of our Keto Easter Dessert Series — check out the Keto Lemon Cake, Strawberry Cheesecake Fat Bombs, and Flourless Chocolate Cake too! 🔗
The Macros
Per egg (based on 12 eggs):
| Per Serving | |
|---|---|
| Calories | ~168 |
| Net Carbs | ~3g |
| Protein | ~5g |
| Fat | ~14g |
Ingredients
(Makes approximately 12 Easter eggs)
🥜 For the Peanut Butter Filling
- 1 cup natural peanut butter, runny style (no sugar added — look for one ingredient: peanuts!)
- 3 tbsp coconut flour (this gives the filling the perfect slightly firm, biscuity texture)
- ¼ cup powdered erythritol or powdered monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of sea salt
🍫 For the Chocolate Shell
- 1½ cups sugar free chocolate chips (Lily’s or Lakanto work beautifully)
- 1 tbsp coconut oil (helps the chocolate melt smoothly and gives a glossy finish)
Instructions
Step 1 — Make the Peanut Butter Filling
Add the natural peanut butter, coconut flour, powdered sweetener, vanilla extract, and sea salt to a medium mixing bowl. Stir with a spatula until a soft, slightly sticky dough forms. The dough should hold together easily when pressed — if it’s too sticky add an extra teaspoon of coconut flour at a time until workable. If it’s too dry add a teaspoon of melted coconut oil to loosen it up. ⏱️
Step 2 — Shape the Eggs
Line a baking sheet with parchment paper. Divide the peanut butter dough into 12 equal portions — about 1 heaping tablespoon each. Roll each portion into a ball and then gently press and shape into an egg shape with your hands. Don’t worry about perfection — rustic homemade eggs are part of the charm! 😄
No egg molds? No problem! Simply shape by hand or use a teaspoon as a guide. If you have silicone Easter egg molds, press the dough firmly into each mold for perfectly shaped eggs every time.
Step 3 — Freeze the Filling
Place the shaped peanut butter eggs on the parchment-lined baking sheet and freeze for a minimum of 30 minutes until completely firm. This step is essential — firm eggs are SO much easier to dip in chocolate without falling apart! ⏱️
Step 4 — Melt the Chocolate
Add the sugar free chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring between each interval, until completely melted and smooth — usually 2–3 intervals. Alternatively melt over a double boiler on the stovetop. Allow to cool slightly for 3–5 minutes before dipping — chocolate that is too hot will melt the frozen peanut butter filling!
Step 5 — Dip the Eggs
Working quickly one at a time, drop each frozen peanut butter egg into the melted chocolate. Use a fork to roll it around until completely coated, then lift and gently tap the fork against the bowl to let any excess chocolate drip off. Place back on the parchment-lined baking sheet. Repeat with all remaining eggs. 🍫
Pro tip: For a thicker chocolate shell, dip each egg twice — return to the freezer for 10 minutes between coats for the most satisfying chocolate to peanut butter ratio!
Step 6 — Set & Serve
Refrigerate the dipped eggs for 20–30 minutes until the chocolate shell is completely set and firm. For the best creamy, melt-in-your-mouth texture, remove from the refrigerator 10 minutes before serving to let them soften slightly. Then enjoy! 🥚🍫
Substitution Tips
Peanut Butter — Always use a natural peanut butter with no added sugar — the ingredient list should say peanuts and possibly salt, nothing else. Avoid regular commercial peanut butter brands like Jif or Skippy as they contain added sugar and hydrogenated oils. Our favorite? Any single ingredient natural peanut butter — the runnier the better for this recipe!
Nut Free Option — Swap peanut butter for sunflower seed butter for a completely nut-free version. Use nut-free sugar free chocolate chips too. The flavor is slightly different but equally delicious!
Other Nut Butters — Almond butter, cashew butter, or macadamia nut butter all work beautifully as substitutes for a fun flavor twist! Each gives a slightly different flavor profile — all are amazing with chocolate. 🥜
Coconut Flour — This is the secret ingredient that gives the filling its perfect slightly firm, biscuity texture. Don’t skip it or substitute it 1:1 with almond flour — coconut flour is far more absorbent. If you must substitute, use approximately 3x the amount of almond flour and adjust from there.
Sweetener — Always use a powdered sweetener for the smoothest filling texture. Granulated sweetener will leave a gritty texture in the peanut butter center. Erythritol, monk fruit, or allulose all work well — allulose is the top pick as it doesn’t crystallize when cold.
Chocolate — Lily’s sugar free chocolate chips are our top recommendation for the smoothest melt and best flavor. Lakanto is another excellent option. Avoid using unsweetened baking chocolate without adding sweetener — the shell will be too bitter!
Make Ahead & Storage Tips
Make Ahead: These Easter eggs are perfect for making well in advance — the peanut butter filling can be shaped and frozen up to 1 week ahead, and the finished dipped eggs can be made up to 2 weeks in advance and stored in the refrigerator. Perfect for stress-free Easter entertaining! 🐣
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 2 weeks. These eggs soften fairly quickly at room temperature so the fridge is always the best storage option.
Freezer Storage: These freeze beautifully for up to 3 months! Store in a freezer safe container with parchment paper between layers to prevent sticking. Thaw in the refrigerator overnight before serving — or enjoy straight from the freezer for an extra firm, almost ice cream-like treat! 🍦
Easter Basket Tip: Wrap each finished egg individually in a small square of parchment paper and twist the ends closed like a candy wrapper for the most adorable Easter basket presentation! 🧺
Serving Suggestions
🥜 On your Easter dessert table — arrange on a tiered stand alongside the Keto Lemon Cake and Strawberry Cheesecake Fat Bombs for the most stunning pastel Easter dessert spread
🥜 In Easter baskets — individually wrapped in parchment these make the most adorable keto-friendly Easter basket treat for kids and adults alike 🧺
🥜 As an afternoon treat — keep a stash in the fridge for whenever that peanut butter and chocolate craving strikes. At 3g net carbs each they fit easily into your daily macros!
🥜 With a cup of coffee — peanut butter and chocolate with your morning coffee is an absolutely unbeatable combination ☕
🥜 Straight from the freezer — try one frozen for a completely different texture experience — almost like a peanut butter ice cream bar! 🍦
Cross-Link: The Final Recipe in Our Keto Easter Dessert Series! 🐣
These Keto Peanut Butter Chocolate Easter Eggs are the final recipe in our complete Keto Easter Dessert Series! Check out the full lineup:
- 🍋 Keto Lemon Cake with Blackberry Mascarpone Frosting (live now!)
- 🍓 Strawberry Cheesecake Fat Bombs (live now!)
- 🍫 Keto Flourless Chocolate Cake (live now!)
- 🥜 Keto Peanut Butter Chocolate Easter Eggs (you’re here!)
And don’t forget to check out our complete Keto Easter Dinner Guide for the full Easter feast from glazed ham to bacon wrapped asparagus! 🔗
Have you made these Easter eggs? I’d love to hear how they turned out — drop a comment and a photo below! And if peanut butter and chocolate is your love language, don’t miss our Quest Chocolate Brownie Bar review for your next keto peanut butter chocolate fix! 🥜🍫👇
⚠️ Disclaimer: Macro counts are approximate and may vary based on specific brands, portion sizes, and ingredients used. Always calculate your own macros based on the specific products you use.
Photo by PAÏMA BEAUTE on Unsplash
Crazy Keto Chick 
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