Keto Dark Chocolate-Peanut Butter Easter Eggs

Yield: 16 eggs

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 10 minutes
  • Total Time: 35 minutes


For the Peanut Butter Filling:
  • 1 cup unsweetened smooth peanut butter
  • 3 tablespoons coconut flour, or more as needed
  • ¼ cup maple syrup alternative like Lakanto
  • ¼ teaspoon salt
For the Chocolate Coating:
  1. In a medium bowl, combine all of the ingredients for the peanut butter filling. Mix until well combined.
  2. Divide the filling into 8 balls, then shape the 8 balls into an egg shape.
  3. Place the eggs on a parchment paper lined cookie sheet and place in the refrigerator to chill while you prepare the coating.
  4. Place the 1 ½ cups of Bake Believe Dark Chocolate Baking Chips and ½ teaspoon coconut oil in a medium microwave safe bowl and microwave in 30 second intervals, stirring in between, until melted.
  5. Place peanut butter eggs, one at a time, in the melted dark chips and spoon on to coat.
  6. Using a fork, lift the egg from the melted dark chips and tap to remove the excess.
  7. Scrape the fork on the edge of the bowl and transfer to the parchment lined cookie sheet by scraping the egg off of the fork with a toothpick.
  8. Transfer the remaining melted dark chips to a piping bag. Drizzle the eggs with the melted dark chips in a zig-zag pattern.
  9. Transfer the peanut butter eggs to the refrigerator to chill for 10 minutes or until the chocolate is hardened.
  10. Enjoy right away or store in an airtight container in the refrigerator until ready to eat.