Sugar Free Low Carb Keto Peanut Butter Caramel Eggs
These sugar free chocolate peanut butter eggs have a layer of creamy caramel that makes this Easter egg the most decadent of all! It’s my keto version of the new Reese’s peanut butter cups with caramel!
Keto Easter Eggs
This sweet treat is an amazingly, fairly easy recipe that is simply perfect for including in your kids Easter basket! Easter season is here and this is the best Easter dessert for all the family and friends, even those not following a low carb diet!
My daughter’s favorite Easter candy is always peanut butter eggs. For years now for all our Easter celebrations, she asks me to make my healthy peanut butter eggs and I love that she thinks mine are better than any store bought variety.
It was my daughter and hubby who then suggested combining the peanut butter and caramel after they saw that Reese’s had done it.
I was honestly skeptical of it working since I love my low carb peanut butter eggs and my new caramel eggs on their own and thought the two flavors would compete, but I was wrong!
My hubby and daughter say these taste like the real thing, but even better actually!
The creamy peanut butter layer with the creamy caramel is a match made in heaven! Don’t knock it till you try it!
Carbs in Reese’s Eggs
If you’re following a keto diet or a low carb diet and sugar free diet, you will want to steer clear of any of Reese’s peanut butter eggs or their newest variety that includes a layer of caramel.
According to Cronometer, one Reese’s Peanut Butter egg has 18 grams total carbs, 170 calories, 10 grams fat, 16 grams sugar and 1 gram dietary fiber, so that’s 17 grams net carbs.
The added sugar and carbs in these surely kick you out of ketosis and spike your blood sugar.
Carbs in Keto Peanut Butter Caramel Eggs
While there’s a few extra steps to make these combination Easter egg recipe as opposed to making the homemade peanut butter eggs or just the caramel Easter eggs, these are worth it!
Just 4 total grams of carbs or 3 g net carb per egg! Nutrition label has the rest of the information below in the recipe card, bottom of this blog post.
Can you swap the peanut butter?
Yes if you have a peanut allergy, you can swap out the peanut butter with almond butter or macadamia nut butter for a peanut free version or use sunflower seed butter for a tree nut free version.
Can I make these Easter eggs dairy free?
You could swap the heavy cream for the caramel with canned coconut milk and the butter with coconut oil if you want to make these dairy free.
For the chocolate coating, you will need to purchase a chocolate bar or chocolate chips that specify dairy free, like the brand Enjoy Life.
Low Carb Sweetener Guide
If you want to change the low carb sweetener I used, please see my conversion chart to decide how much to use.
I recommend using a powdered sweetener to replace the liquid sweetener in the caramel and one that does not contain erythritol or your caramel will crystalize.
Best Healthy Easter Treats
Homemade Keto Peanut Butter Eggs
Sugar Free Cookie Dough Easter Eggs
Sugar Free Caramel Easter Eggs
Sugar Free Almond Joy Easter Eggs
Sugar Free Raspberry Jello Eggs
Best Keto Peanut Butter Caramel Easter Eggs
Sugar Free Low Carb Keto Peanut Butter Caramel Eggs
Ingredients
Sugar Free Caramel
- 1/2 cup Monk Fruit & Allulose sweetener or 100 grams
- 1/4 cup heavy cream
- 3 tablespoons butter or coconut oil
- 1/2 teaspoon Caramel monk fruit sweetener optional
Peanut Butter Filling
- 1/2 cup Natural peanut butter no sugar added
- 1 tablespoon butter or coconut oil
- 1 teaspoon vanilla liquid stevia or monk fruit sweetener
Chocolate Coating
- 6 ounce sugar free chocolate chips
- 1 tablespoon butter or coconut oil
Instructions
Prepare Caramel
- Place the sweetener and butter in a small saucepan over medium low heat. Whisk or use a wooden spoon to continue to stir for about 3 minutes or until golden in color. If butter separates, take off heat and whisk vigorously.
- On low heat, add heavy cream slowly and continue to stir for about 3-5 minutes or until the mixture thickens and coats the back of the spoon. Should be runny but not solid. Remove from heat.
- Fill egg molds just about 1/4 of the way up with caramel and freeze for 30 minutes while you prepare peanut butter layer.
Prepare Peanut Butter Layer
- Add peanut butter and butter to a microwavable bowl or heatproof bowl and melt together for 30 seconds – 1 minute. Stir until smooth. Add sweetener and taste.
- Remove egg mold from freezer and add a spoonful of peanut butter mixture over the frozen caramel. Set it back in the freezer for 30 minutes.
Assemble
- Remove 6 of the frozen peanut butter caramel from egg molds and set aside on a parchment paper lined baking sheet pan. Place the other 6 back in freezer while you work with 6.
- Make chocolate coating by melting the chocolate chips and butter for 30 seconds in the microwave. Or use the double boiler method.
- Stir until smooth.
- Pour melted chocolate mixture into the 6 empty molds to coat sides of mold, half way up the molds.
- Drop the frozen peanut butter caramel into the chocolate and press down so the chocolate encases the peanut butter caramel.
- Spread more chocolate with a spoon to completely cover egg. Repeat with remaining 6 frozen peanut butter caramel. Refrigerate to set about 30 minutes to set.
- Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
- Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Peanut butter is mold. Not healthy. I use cashew…
Rating my recipe 3 stars is really unfair since you don’t want to use peanut butter, that’s your choice. That’s the wonderful thing about my recipes is that within the blog post I aways write the swaps you can make to suit your needs.
OMG. I was prepared to again be disappointed in a keto recipe. but . These. Are. The. Bomb!! What a treat for me. I made them in mini muffin silicone molds. it was messy. but I have a goodie for me, for Easter. thanks Brenda! thanks to your daughter too. I didn’t like the idea of a combo, but it soars.💜
Thank you so much!
thanks, I found it easier to form a small round shape for the caramel & pb & freeze, then insert it in the chocolate in the mold,cover & freeze…
great recipe!
Great!
I did similar. but it was so hard to unmold the caramel that next time I’ll make the choc shell, make caramel and cool slightly, then put caramel directly into shell, freeze, top with pb, freeze, top with chocolate.