Recently I saw a recipe video for peanut butter eggs. I have eaten low carb for years now, but I can still remember how delicious peanut butter eggs are. They also happen to be my husband’s favorite. They looked so good in the video that I had to make them.
Except the recipe had sugar. So. Much. Sugar. It had cane sugar. It had brown sugar. It pretty much was just en egg full of sugar. I decided to give the recipe a try, but since I eat low carb, high fat, I just left out the sugar. Don’t go thinking I added a bunch of artificial sweeteners either.
No added sugar. No added artificial sweeteners. Still every bit of delicious!
*If you are accustomed to a lot of sweetness in your diet, add Stevia or Swerve at your own risk 😉
Scroll down for the recipe.
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- 3 ounces dark chocolate
- 4 tablespoons butter
- 3 tablespoons heavy whipping cream, room temperature
- ⅛ teaspoon vanilla extract
Peanut Butter Layer:
- 3/4 cup peanut butter
- 4 tablespoons butter, melted
- ½ teaspoon vanilla extract
- Line mini muffin tray with mini muffin tins (recipe makes 24)
- Melt chocolate and 4 tablespoons butter together over low-medium heat
- Once melted, set aside for a few minutes to cool to avoid curdling
- Whisk in heavy cream and vanilla extract. Combine well
- Add chocolate layer to mini muffin pan in 1/2 tablespoon increments
- Place in freezer for 5 minutes
- Combine peanut butter, melted butter and vanilla extract in mixing bowl. Stir well
- Remove muffin tray from freezer. Add peanut butter layer over chocolate layer in 1/2 tablespoon increments
- Place in freezer for additional 20 minutes
- Place bombs in ziploc bag and store in fridge
Macros: 140 cals; 5 g carb, 3.5 net; 13 g fat; 3 g protein
Tip: I no longer use artificial sweeteners in my recipes. If you still use sweeteners, these may not be sweet enough for you. Try adding liquid stevia drops or Swerve to your desired sweetness level.
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