Want to know my favorite thing about Easter? Those damn Reese’s Peanut Butter Eggs— sorry Peeps— not about ya. Considering my man’s been stock-piling them in our freezer, I had to fight against the temptation.
Hence, copycat keto Reece’s Peanut Butter Eggs.
These copycat eggs are unbelievable! SO good in fact, that my husband’s been eating mine instead— telling me they actually taste better. Selfishly, not sure how I feel about that yet.
Anyhoo, let’s get to the goods!
Is Peanut Butter Okay on Keto?
Squeaky-clean-keto doesn’t allow for peanuts. This is because peanuts are actually considered a legume rather than a tree nut. Which means, they’re in the same family as soybeans, lentils, and peas.
The main takeaway here: peanuts tend to be higher in carbs than other nuts— so pay particular attention to serving size— because they’re easy to overdo.
Which Peanut Butter is Best?
One of the primary concerns regarding peanut butter is the quality of ingredients. Commercial peanut butter brands generally contain harmful, inflammatory ingredients such as hydrogenated oils and trans fats.
If you want to incorporate peanut butter into your clean, ketogenic diet, it’s essential you avoid any commercial brands such as Jif, Peter Pan, and Skippy. Commercial brands often add trans fats in order to extend shelf-life and eliminate the natural separation of oils.
Instead, stick to all-natural peanut butter without hydrogenated oils and added sugars. You can even make your own to ensure you’re consuming strictly healthy ingredients. I’ve chosen Whole Food’s 365, Unsweetened Organic Creamy Peanut Butter, it’s one of my favorites, and rather inexpensive.
How to Make Keto Peanut Butter Eggs
Though a bit time consuming, these are actually really easy to make. First comes the peanut butter filling.
Peanut Butter Filling
Grab yourself a big bowl and mix together the creamy peanut butter, dried peanut butter, sweetener, and salt until well-combined and slightly crumbly. If you’re using a different brand of peanut butter (other than 365), you may need to add more powdered peanut butter if the mix is too runny, or creamy peanut butter— if too dry.
Next comes the most challenging part of it all— forming the eggs. When I first set out to make these, I headed to Sur La Table in search of a silicone egg mold. Glad I didn’t waste my money— though I’m sure it would have been helpful, it’s not at all necessary. I just used my hands. They’re not perfectly shaped— nobody cares.
After forming your eggs, pop those babies in the freezer for at least an hour. Once your eggs are nice and stiff, it’s time to prepare the chocolate coating.
This is where having a double boiler really comes in handy. You certainly don’t need a double boiler to make this recipe, but you will need to construct a makeshift one to get the job done. I filled a saucepan with a few inches of water and placed a glass bowl directly on top. Bring the saucepan to a gentle simmer and place the bowl on top of the saucepan. Just be sure the water isn’t touching the glass bowl. The idea is to warm the chocolate without burning it.
Place the chocolate chips, powdered cacao, and cacao butter in the glass bowl. Gently stir while melting. Once fully incorporated, the chocolate will thin out, maintaining a silky smooth consistency.
One-by-one, place each frozen egg in the chocolate. Flip the egg, covering both sides with chocolate and retrieve it with a slotted spoon. Place the chocolate-covered egg on a plate (lined with a piece of parchment paper).
Once you’ve finished coating all the eggs, place them back in the freezer for ten minutes or so (until they’ve fully hardened). These babies will store in the fridge or freezer for up to a week— if they make it that long. 😉
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These will put your Reese’s Peanut Butter Eggs to shame!
Peanut Butter Filling
- In a large bowl, mix together creamy peanut butter, dried peanut butter, sweetener, and salt until well-combined and slightly crumbly.
- Form dough into eight plump eggs, smoothing out edges with fingers.
- Place eggs on a plate (lined with parchment paper), and freeze for an hour.
- Place the chocolate chips, cacao butter and powdered cacao in a double boiler,* and bring to medium heat.
- Stir frequently until ingredients are fully incorporated and chocolate is silky smooth.
- Pull eggs from freezer. One-by-one, place a frozen egg in the chocolate.
- Flip the egg, covering both sides with chocolate and retrieve it with a slotted spoon.
- Place the chocolate-covered egg on a plate (lined with parchment paper).
- Once you’ve finished coating all the eggs, place them back in the freezer for ten minutes or so (until they’ve fully hardened).
- Store in fridge or freezer for up to a week.
You certainly don’t have to use 365 brand peanut butter. Just be sure to select a natural, unsweetened, creamy brand.
I prefer Swerve, but you could use a different brand of keto-sweetener. However, the confectioners variety is non-negotiable.
Lily’s brand is not imperative, although, I believe it’s the best in terms of taste and consistency.
Option to swap out cacao butter for coconut or MCT oil. Although, the butter is what gives the chocolate that silky consistency.
Regarding the double boiler, read the section above about the chocolate coating.
- Category: Desserts
- Method: No-Bake
- Cuisine: Keto
- Serving Size: 1 Egg
- Calories: 168
- Sugar: 1g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 5g
Keywords: Recipe, Easter, Homemade, Keto, Reeses, Chocolate, Creamy, DIY, Copycat Reeses
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