Low Carb Peanut Butter Eggs
Filling Ingredients
- 1 cup smooth sugar free peanut butter (I use Smuckers natural)
- ½ cup unsalted butter, softened
- 3 tablespoons whey protein powder, vanilla flavor (Designer Whey or Jay Robb)
- ½ cup Truvia, granular—or your favorite low carb, granular sugar substitute, powder after measuring
- 8-10 drops liquid stevia
- 2 tablespoons sugar free vanilla syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Chocolate Coating Ingredients
- 7 ounces Lindt Excellence 85% Cocoa Extra Dark Chocolate (2 bars), finely chopped
- 1 tablespoon coconut oil
Directions
- Blend granular sweeteners into powder in a clean coffee grinder (measure as granular). Combine all ingredients for peanut butter eggs in a medium bowl and blend with an electric mixer until smooth. Portion into 52, ¾-1 teaspoon mounds. Cover and freeze 2-24 hours.
- After dough freezes, remove from freezer. Roll each mound between your palms to form an egg shape. Refreeze after shaping for 30 minutes. The dough must be very cold before dipping.
- While dough freezes after shaping, place chopped chocolate and coconut oil in a microwave-safe bowl. Melt in 10-15 second increments, stirring after each interval. Remove when most of the chocolate is melted (about 90 seconds). Continue to stir until completely liquid and homogenous.
- Line tray with plastic wrap. Using your fingers or a long, two-pronged fork, dip each egg in chocolate, drain off excess and place dipped eggs on plastic. When all eggs have been dipped, cover pan and freeze for 20 minutes or until chocolate is set.
- Transfer dipped eggs to an airtight container and store in the freezer up to 3 months.
2 to 3 eggs per serving; makes 52 eggs
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