Peanut Butter Eggs

These peanut butter eggs are a Reese’s copycat that needs just 4 ingredients! No dairy and no refined sugar needed, they are easily made low carb and much healthier than the original! 

It’s no secret that I love making homemade versions of my favorite candy.

This is especially evident during the holiday seasons. To me, I wish holiday candy was available year round. Unfortunately, this isn’t the case, so I choose to make my own. My favorites include creme eggs, coconut eggs, and copycat Reese’s eggs.

What are Reese’s eggs? 

Creamy peanut butter covered in milk chocolate that are shaped like eggs, Reese’s eggs are a holiday candy that comes out during the Easter period. Reese’s eggs differ from peanut butter cups, as they have more peanut butter filling and are larger in size. 

They come in mini sized and full sized eggs, and while delicious, they are so much easier to make at home!

Why you’ll love these homemade peanut butter eggs recipe–

• 4 Ingredients. Unlike the original Reese’s eggs that have over 30 ingredients, this homemade version has just four! 
• Cheaper than store bought. Like any holiday candy, the price tag is quite steep and no one bats an eyelid because it’s only available for a limited time! 
• Healthier and lower in sugar. Using healthy and wholesome ingredients with options to cut out all sugar, these are a much better option. 
• Ready in 5 minutes. From prep to plate, these take no time to make.

What I love about this recipe is how delicious they are to make at home. Just like my homemade bounty bars and kit kat, they taste exactly the same!

How to make peanut butter eggs

The Ingredients.

• Peanut butter– Creamy peanut butter with no added sugar. 
• Maple syrup– Adds sweetness and also helps bind the filling together. Agave nectar or honey will also work.
• Coconut flour– The secret ingredient! Coconut flour acts like a sponge and helps keep the filling thick and smooth. 
• Chocolate chips– To cover the peanut butter filling! 

The Instructions.

Start by mixing the peanut butter and maple syrup until combined. Gently stir through the coconut flour until a thick dough remains. 

Next, use your hands to shape the dough into small eggs and press down slightly. Melt your chocolate then, using two forks, dip the peanut butter eggs in the chocolate until completely coated. Place them on a plate and refrigerate them until the chocolate firms up. 

Dietary swaps and substitutions

• Make them vegan. Use vegan chocolate chips to coat the filling. 
• Cut the carbs and sugar. Use keto maple syrup and cover the eggs with sugar free chocolate chips. 
• Substitute the peanut butter. Almond butter, cashew butter, tahini, and sunflower seed butter all work. 
• Swap out the coconut flour. You can replace the coconut flour with oat flour or almond flour. Because neither of those two are as absorbant, you may need to double the amount used. 

Storing and freezing instructions

• To store: Leftovers can be stored at room temperature, covered, for up to two weeks. 
• To freeze: Place the peanut butter eggs in a ziplock bag and store them in the freezer for up to six months. 

More peanut butter dessert recipes to try

• Peanut butter mousse
• Peanut butter cookies
• 3 Ingredient peanut butter balls
• Chocolate peanut butter balls
• Peanut butter cheesecake

Frequently Asked Questions

Healthy Peanut Butter Eggs (4 Ingredients!)

These peanut butter eggs are a Reese's copycat that needs just 4 ingredients! No dairy and no refined sugar needed, they are easily made low carb and much healthier than the original! 

4.93 from 139 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 20 eggs

Calories: 140kcal

Author: Arman

Ingredients

• 2 cups peanut butter Can sub for any nut or seed butter
• 1/2 cup maple syrup * See notes
• 3/4 cup coconut flour
• 1 cup chocolate chips * See notes

Instructions

• In a large mixing bowl, combine your coconut flour, peanut butter and maple syrup and mix until combined.
• Line a large plate or tray with parchment paper. Slightly wet your hands and form egg-shaped domes with the peanut butter mixture.
• Melt your chocolate chips of choice. Dip the peanut butter eggs into the chocolate, ensuring they are fully coated. Place back on the parchment paper and refrigerate until the chocolate has firmed up.

Notes

* For a keto option, use sugar free maple syrup and sugar free chocolate chips.

TO STORE: Leftovers can be stored at room temperature, covered, for up to two weeks. 

TO FREEZE: Place the peanut butter eggs in a ziplock bag and store them in the freezer for up to six months. 

Nutrition

Serving: 1egg | Calories: 140kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Sodium: 121mg | Potassium: 164mg | Fiber: 6g | Calcium: 21mg | Iron: 1mg | NET CARBS: 4g

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