It is pretty much a scientific fact that chocolate and peanut butter offers the best flavor combo. Who can resist a Reese’s Peanut Butter cup with its creamy, peanut buttery middle and sweet chocolate shell? This low-carb version is guaranteed to satisfy your craving for that sweet treat.
You can use this recipe to make traditional cup-shaped treats, but this method for molding them into eggs is especially appropriate for Easter. Tuck a few of these into the Easter bunny’s basket and you’re sure to make a low-carb follower's day. They also look pretty on a platter with other Easter treats.
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Low-Carb Reese's Peanut Butter Eggs
12
10 minute, plus 1 hour and 20 minutes to chill
2 minutes
1 hour and 32 minutes
2/3 cup no sugar-added peanut butter
2/3 cup powdered peanut butter
3 tablespoons erythritol
1/2 teaspoon vanilla extract
3-1/2 ounces sugar-free chocolate chips
Combine the peanut butter, powdered peanut butter, erythritol and vanilla in a mixing bowl and stir well.
Divide the mixture into 12 pieces and form each piece into a ball with your hands. Shape each ball into an egg and arrange them on a baking sheet lined with parchment.
Chill in the refrigerator for at least 1 hour.
Put the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until melted.
Spread the chocolate first on the bottoms of the eggs using a knife or spatula. Return the eggs to the baking sheet, chocolate side down, and once all of the bottoms have been coated, spread chocolate over the sides and tops to completely cover the peanut butter filling.
Chill in the refrigerator until the chocolate coating is hardened, about 20 minutes.
Serve immediately or store in the refrigerator for up to a week or in the freezer for up to three months.
