Peanut Butter Eggs | Copycat Sugar-Free Reece's Eggs
User Reviews
5
Peanut Butter Eggs | Copycat Sugar-Free Reece's Eggs
Description
Peanut Butter Eggs combine sugar-free peanut butter and cream cheese warmed briefly to mix smoothly, then stirred with a sugar substitute and extracts. The mixture is shaped into small egg forms and chilled until firm. A sugar-free chocolate coating made from melted baking chips or an alternative blend of cocoa butter, cocoa powder, and sweetener is prepared separately. Eggs are dipped multiple times in the chocolate for full coverage and refrigerated to harden. They can be decorated or re-dipped as desired.
The center's creamy texture contrasts with the firm, semi-hard chocolate coating, creating a homemade candy experience without added sugars. These eggs rely on the sweetness from Stevia and Erythritol blends, while peanut butter and cream cheese provide richness and structure. They serve best when cold, offering a snack or seasonal treat with controlled sugars.
Leftover chocolate can be repurposed into chocolate bars by chilling in a lined pan. The chocolate may harden quickly, making re-dipping optional for additional coating layers.
Ingredients
- 1 cup peanut butter sugar free
- 4 ounce cream cheese
- 3/4 cup sugar substitute Stevia & Erythritol blend
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple extract
Chocolate
- 1 9 ounce chocolate baking chips sugar free
Alternative Chocolate Dipping Method
- 1/4 cup MCT oil or coconut oil
- 1 cup cocoa butter
- 1/4 cup chocolate powder unsweetened
- 1/4 cup sugar substitute Stevia & Erythritol blend
- 1 teaspoon vanilla extract
Instructions
- In a large bowl add peanut butter and cream cheese together. Microwave for 30 seconds. Remove from microwave and mix ingredients until well incorporated. Add sweetener, vanilla and maple extracts. Mix well.
- Form eggs by using a teaspoon as a guide to shape the peanut butter dough. Place on a baking sheet lined with parchment paper. Place in freezer for 15 minutes.
- In the meantime prepare dipping chocolate. Melt baking chips in the microwave in 30 second increments until chocolate is smooth.
- For alternative method place cocoa butter, chocolate powder and sweetener in a small saucepan over low heat. Stir until all ingredients are melted. Remove from heat and stir in vanilla extract.
- Remove peanut butter eggs from the freezer and with a fork dip into chocolate one at a time coating all sides 2-3 times. Place on a wired cooling rack. Return to refrigerator to harden. Re-dip in chocolate for another coating if desired and decorate with sprinkles or a dash of sea salt.
- Keep refrigerated.
Notes
- The chocolate coating may firm up quickly, so a second refrigeration after dipping is optional depending on desired thickness.
- Leftover chocolate can be poured into a lined pan and refrigerated to form chocolate bars, optionally adding nuts or dried fruit.
- This recipe uses a Stevia and Erythritol blend as a sugar substitute to keep it sugar-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30eggs
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 7g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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