Chocolate Peanut Butter Keto Easter Eggs
How to Make It
Step 1
Add the peanut butter, protein powder, powdered sweetener, and vanilla extract to a food processor. Pulse until uniform. The mixture shouldn’t be too thin; it must be pressed together.
Step 2
Add the heavy cream to a bowl. Beat using a hand mixer or whisk until stiff peaks form. Add the peanut butter mixture to the whipped cream.
Step 3
Beat again until the 2 mixtures are incorporated. Taste and adjust sweetness if needed. You can add any additives to the mixture at this point.
Step 4
Divide the mixture into the egg mold. Smooth the surface with a spatula or spoon. Transfer the mold to the freezer for 8-12 hours until fully frozen.
Step 5
Add the sugar-free chocolate and coconut oil to a heat-resistant bowl. Melt them in the microwave in 20-second intervals until they completely melt. Make sure to stir in between, every 30 seconds.
Step 6
Take the molds out of the freezer and flip the eggs onto a plate lined with parchment paper. Spoon the chocolate over the eggs and cover all sides. Sprinkle with some crushed peanuts and serve immediately.
Ingredients
- Peanut butter – 1 cup
- 100% Whey Isolate Protein Powder, Simply Vanilla – 1 scoop
- Powdered Erythritol (Icing Sugar) – 0.67 cup
- Vanilla extract – 2 tsp
- Heavy cream – 0.33 cup
- Dark chocolate bar, sugar free – 6 oz
- Coconut oil – 0.25 cup
- Peanuts, raw – 1 tbsp, chopped