Peanut Butter Eggs


4.99 from 220 votes
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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! 

Peanut butter eggs

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. You could also whip up a batch of hot cross buns to go with them.

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. 

healthy peanut butter eggs

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. 
keto peanut butter eggs

More peanut butter dessert recipes to try

Frequently Asked Questions

Can you get Reese’s eggs year round?

Reese’s eggs are a specialty candy and are only available from February to April, in the lead up to the Easter holiday.

Are Reese’s eggs vegan?

This recipe for peanut butter eggs are vegan friendly, as they don’t contain dairy, eggs, or animal products.

Is this recipe keto?

When made with sugar free maple syrup and chocolate, these peanut butter eggs are keto friendly.

peanut butter eggs recipe

Healthy Peanut Butter Eggs (4 Ingredients!)

4.99 from 220 votes
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! 
Servings: 20 eggs
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes



  • 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.


* 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. 


Serving: 1eggCalories: 140kcalCarbohydrates: 10gProtein: 6gFat: 10gSodium: 121mgPotassium: 164mgFiber: 6gSugar: 11gCalcium: 21mgIron: 1mgNET CARBS: 4g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. I’m kind of confused how to do these Keto friendly? Is there a sticky sweetener that is Keto friendly?

  2. I’ve made these twice so far. Both amazing but I notice a day or two later the inside is a bit dry..
    The second time around I added a bit more almond milk which created a creamier texture (mm!)…what would you recommend? Should the PB filling be super sticky prior to freezing? Perhaps its too solid when I form the eggs..or should i keep them in the fridge to retain moisture?
    Please assist!

  3. Hi! What can I use instead of maple syrup. Its kinda hard to look for sticky syrup here in my country. Thank you!

  4. have you ever tried sweetening with dates? was gonna attempt but, thought id ask first haha

  5. 5 stars
    Arman, these are so good! Last time I tried coating something in chocolate I about had a mental breakdown- your tips were so helpful! I love that these aren’t super sweet but are good and filling. I can’t wait to try your other similar recipes!

  6. 5 stars
    Could I cut out different shapes e.g stars if I rolled out the peanut butter mixture? Then wanted to freeze the cut out shapes before covering in melted chocolate?

    Would this work?



  7. Could you sub out almond flour for coconut flour ? I’m out of coconut unfortunately.😩Your recipes are pure heaven by the way.❤️

  8. 5 stars
    This recipe is excellent. I was so impressed with the taste. These were so simple to make as well!

  9. 5 stars
    These were a great hit! I used 100% Natural Vermont Maple Syrup, Grade A Dark Robust and Ghirardelli’s melting milk chocolate.

    Thank you so much! Will be trying many of your recipes 💕