I’m so excited for Easter—I can hardly wait. I tested a few ideas today and was thrilled to perfect this Keto Chocolate Peanut Butter Eggs recipe in just two tries!
Before you begin, pick up a silicone Easter egg mold. You can find these at craft stores or online. They make forming the chocolate shell easy and give the eggs a professional look.
This recipe is flexible: you don’t have to use peanut butter. Any nut or seed butter works—almond, cashew, or mixed nut butters like NuttZo are great options. If you follow a strict keto plan and avoid peanuts for personal or inflammatory reasons, a different nut butter is an easy swap.
One tip is to pay attention to the oil content of your chosen nut butter. Very oily butters can make it hard for the filling to set and stay creamy. To help the filling firm up while keeping a smooth texture, I add whey protein isolate. Use an unflavored or vanilla whey isolate with no added sugar or fillers to keep it keto-friendly.
Another benefit: these eggs have added protein, which helps slow digestion and can reduce blood sugar spikes. The kids love them and won’t even notice the extra nutrition—always a win!
I keep both vanilla and unflavored whey protein on hand for recipes like this.
Yields 16 eggs (1 egg per serving)
Approx. per serving: Calories 56, Total Carbs 1.7g, Fiber 0.8g, Net Carbs 0.9g, Sugars 0.4g, Fat 4.9g, Protein 2.2g
Keto Chocolate Peanut Butter Eggs Recipe
Makes 16 Keto Chocolate Peanut Butter Eggs
Ingredients
- 1 cup keto-friendly chocolate chips (such as Lily’s or Bake Believe)
- 1/2 cup nut butter of choice (peanut, almond, cashew, or mixed nut/seed butter)
- 1/2 cup whey protein isolate (vanilla or unflavored; no added sugar)
- 2 teaspoons coconut oil
- 2 silicone molds that hold eight eggs each
Instructions
Below are clear, step-by-step instructions to make these chocolate peanut butter eggs.
- In a small microwave-safe bowl, combine 1 cup sugar-free chocolate chips with 1 teaspoon coconut oil. Microwave for 30 seconds, stir, and repeat in 15–30 second bursts as needed until fully melted and smooth.
- Spoon about 1/2 teaspoon of melted chocolate into each egg cavity. Use the back of the spoon to spread the chocolate around the inside of each mold to form a shell, leaving the center hollow. Make sure the shell is not too thin—add more chocolate if needed.
- Place the molds in the freezer for about 15 minutes to set the chocolate shells.
- While the shells chill, prepare the filling. In another microwave-safe bowl, combine the nut butter with the remaining 1 teaspoon coconut oil and warm for about 30 seconds until slightly softened.
- Stir in the whey protein isolate until the mixture is smooth and slightly thicker in texture. The protein helps the filling hold shape.
- Remove the chocolate shells from the freezer. Add a small spoonful of the nut butter filling to each egg, leaving room at the top so the chocolate shell can be sealed. The thicker filling should sit well inside the shell without mixing with the chocolate.
- Take the remaining melted chocolate (reheat slightly if it has hardened) and place about 1/4 teaspoon on top of each filled egg. Spread gently to seal the filling.
- Return the filled molds to the freezer for about 15 minutes, or until the chocolate is completely set.
- Gently pop the eggs from the silicone molds and enjoy.
These are perfect for an Easter basket or as a low-carb snack any time of year.
Storage
Store the eggs in a glass or airtight container in the refrigerator for up to two weeks. For longer storage, place them in a freezer-safe container and freeze for up to four months.
Nutrition Notes
The nutrition shown was calculated using almond butter as the filling. If you use a different nut butter, recalculate the nutrition values based on that choice. Serves 16 (1 egg): approximately Calories 55, Total Carbs 1.7g, Fiber 1g, Net Carbs 0.7g, Sugars 0.4g, Fat 4.9g, Protein 3g.
More photos from the process:
Enjoy these delicious, low-carb chocolate eggs—perfect for holiday treats or anytime you want a sweet with extra protein.