If you love Reese’s eggs but now cringe at the sugar bomb they are, I’ve got you covered. These Sugar Free Chocolate Peanut Butter Eggs are everything you love about that creamy peanut butter centre and crisp chocolate shell, but with none of the sugar spike. They’re easy to make, taste like the real deal (actually, better!), and are made with the gorgeous white chocolate slab from Ovo Protein, but feel free to use their milk or dark chocolate if that’s more your vibe.
They’re the perfect little treat for Easter (or honestly, any time of year when you just need a sweet indulgence that won’t derail your low carb goals). And the best part? You don’t need to be a master baker to make these.
Servings: 10
Prep Time: 30 minutes
Cook Time / Chill Time: 1 hour 47 minutes
Total Time: 2 hours 17 minutes
What You’ll Need
For the filling:
- 1 cup natural sugar-free peanut butter (smooth works best)
- ½ cup butter, melted
- ¾ cup Allulose (I used this one from Keto Co.)
- ½ tsp salt
- 2 tsp vanilla extract
- 3 tbsp coconut flour
For the chocolate shell:
- 80g Ovo Protein White Chocolate slab (or Milk/Dark)
- 1 tbsp coconut oil
Method
- Make the filling: In a large mixing bowl, combine peanut butter, melted butter, allulose, salt, vanilla, and coconut flour. Mix on low speed for 1 minute, then medium for 2–3 minutes until smooth and thickened slightly. Set aside.
- Melt the chocolate: Break the Ovo Protein chocolate into pieces and melt it gently using a double boiler or heatproof bowl over simmering water. Stir constantly. Once melted, stir in the coconut oil and allow it to cool for 5 minutes.
- Prepare your moulds: Use silicone Easter egg moulds (any size you like). Spoon a little melted chocolate into each cavity and use a small brush or the back of a spoon to coat the sides. You want a nice even shell.
- Chill the shells: Pop the moulds into the freezer for 15 minutes to harden the chocolate.
- Add the filling: Once the shells are firm, scoop about 1–2 teaspoons of the peanut butter mixture into each chocolate cavity. Press down gently to flatten, leaving a little space at the top for more chocolate.
- Seal them up: Pour a bit more melted chocolate over the top of each egg to cover the filling completely. Smooth the tops with the back of a spoon or small spatula.
- Final chill: Place the moulds back in the fridge for at least 1 hour (or freezer for 30 mins) until fully set.
- Pop & store: Carefully pop the eggs out of the moulds and store in an airtight container in the fridge. They’ll last up to 2 weeks… but let’s be real — they won’t make it that far.
🍽 Tips from the Kitchen
- No moulds? Use mini silicone cupcake liners or ice cube trays.
- Craving crunch? Add a teaspoon of crushed nuts or toasted coconut into the filling for a surprise inside.
- Presentation tip: Wrap them in foil or cellophane for a proper Easter egg hunt feel.
🧮 Macros per Serving (approximate)
Calories: 204 kcal
Fat: 18g
Protein: 3.5g
Net Carbs: 2.8g
Get your delicious sugar free Ovo Chocolates here with my discount code, KIMSKETO365.
