As Easter approaches, there is one tradition that is still hugely popular with my kids, even as they are getting older in the tween and teen ages- and that is annual chocolate Easter egg treats. While I always avoided jelly beans and anything else with artificial colors, I always thought chocolate or chocolate peanut butter eggs were better with ingredients that I recognized. Well, not so much anymore. Over the years they have reformulated the ingredients so that there are much more cheap industrial filler, and much less chocolate. High fructose corn syrup, highly processed inflammatory seed oils, BHT (butylated hydroxytoluene, a lab-made chemical preservative) and even weird ingredients like bug secretions make the list. I kid you not just look up “confectioners glaze” and you will see what I am talking about!
So this year, I set out to make my own chocolate peanut butter eggs. My criterion was: they had to be delicious, seed oil free, and low in sugar. How could I do this without my kids complaining that my treats don’t compare to the real thing? Well, it was far easier than I thought. These chocolate eggs are downright decadent, and creamy, and sweet without added sugar. Would you look at that rich peanut butter center?
So, here are the tips and tricks to make this epic sugar free treat. First, use smooth peanut butter that is already blended, not the old fashioned peanut butter that has that oil separation. I used organic smooth and salted peanut butter because I love that juxtaposition of salty and sweet. Next, I used a powdered erythritol product. Out of all the sweeteners, erythritol does not spike blood sugar, and has no aftertaste. Lakanto makes a great one here: https://amzn.to/3m3jQKs
A little cream cheese and butter provide the whole foods fats, so these eggs will have to be refrigerated. Finally, I used no sugar added chocolate chips. Whole Foods has a great sugar free baking chips, and I love the Lily’s brand chips which you can get here: https://amzn.to/3rApF3e
Check out my new video below, where I not only show you the technique on how to make this treat, but also show you what I look for on candy labels:
For the most part, I follow a Mediterranean diet, but when it comes to desserts, I like to use sugar replacements whenever possible. These eggs were a huge hit with my family, and they didn’t feel deprived one bit. Hope you enjoy them as well and Happy Easter if you are celebrating!
Keto Chocolate Peanut Butter Eggs (Makes 12)
1 cup peanut butter
*1 cup Lakanto Monkfruit Confectioners sweetener: https://amzn.to/3m3jQKs
*1 tsp vanilla extract
*1 package Lily’s milk chocolate chips : https://amzn.to/3rApF3e
*1/3 cup cream cheese – softened
*1/2 stick butter – softened at room temperature
Optional sprinkles
*Using a hand mixer, combine the peanut butter, cream cheese, and vanilla. Add the sweetener and blend until smooth. Shape the peanut butter “dough” into eggs, and put them on parchment paper and freeze for two hours. Once they are frozen, melt the chocolate chips in a double broiler. Dunk each egg into the chocolate, and place on parchment paper. If adding sprinkles, add them immediately before the chocolate hardens. Store in the refrigerator until ready to serve.
