Peanut Butter

chocolate Eggs



Yield: 6 servings

Serving Size: 1 large half-egg // OR 2 medium egg-shaped ovals




  • 1 cup (230g) unsweetened peanut butter (OR other nut/seed butter)

  • 1/4 cup (36g) powdered erythritol (OR other erythritol-based sweetener)

  • 1/4 cup (36g) unsweetened protein powder (OR coconut flour)

  • 1 cup (130g) keto-friendly chocolate (see below for options)

  • OPTIONAL 1 Tbsp large-crystal salt 






Any nut or seed butter will work in place of peanut butter, just experiment with the amount of added erythritol or protein powder to make sure the filling is thick enough.


You can use any chocolate that is 90% cacao or higher (almost no sugar added), or buy a brand of sugar-free chocolate (linked below), or make your own DIY keto chocolate.





Unsweetened Peanut Butter:

Coconut Flour:

Powdered Erythritol:

Unsweetened Seed Butter (Safe for Nut Allergies!):

Keto Chocolate Chips:

Unsweetened Keto Protein Powder:

90% Cacao Chocolate:

Coarse Pink Salt:

Coarse Smoked Salt:​


Patterned Easter Egg Molds:
Smooth Egg Molds:

Non-Stick Reusable Baking Mat:

Non-Stick Baking Paper:

Heat-safe Mini Silicone Spatula:

Oven-Safe Metal Rack:

Small Squeeze Bottle:





1. Melt the chocolate (chopped up) in the microwave using 20-second bursts until fully melted, stirring between each burst to disperse the heat evenly.

2. Warm the peanut butter for 20-30 seconds in the microwave just to make it softer and easier to mix, then mix in the protein powder and erythritol. 

3. If using an egg mold, coat with the melted chocolate, let it sit for a minute, then turn over and let the excess drip out for a minute, then flip back over and move to the fridge to chill and harden. ** If using tempered chocolate that will harden quickly at room temperature, work more quickly to get the excess out before the chocolate hardens.

4. Once the chocolate has hardened, pour or spoon in the warm peanut filling, making sure the surface is smooth and doesn't come above the edge of the chocolate. Chill this in the fridge or freezer until the filling firms up.

5. Once the filling has firmed up, cover with a thin layer of chocolate to fully cover all the filling and connect with the chocolate edges to seal in the filling. Chill to harden (or not if using tempered chocolate), then remove from the molds.

6. Decorate using more chocolate (see video above), I find using a small squeeze bottle makes it really easy, then optionally top the still-soft decorations with colored salt (see video above).

Instructions without an Egg Mold:

Check out this video for a tutorial on how to make an egg shape using this recipe but without an egg mold, just make sure you make the filling extra thick, either by adding more protein powder or more powdered erythritol:

Tempering Chocolate:

If your chocolate is getting soft at room temperature, you'll need to either keep the chocolate eggs chilled, or use tempered chocolate, watch this video for more info on how and what tempering is:












































When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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