Copycat Reese’s Eggs
This is low carb/low sugar version of my favorite candy – Reese's Eggs! No one will be able to tell these are healthier for you! Coat them in whatever chocolate you like best: white, milk or dark. This is the perfect dessert for Easter!
Ingredients
Equipment
Method
- Add the butter, peanut butter, salt, vanilla and golden monkfruit sweetener to a small saucepan.
- Cook over medium-low heat until melted, stirring constantly. Remove from heat and stir in the powdered monkfruit sweetener until smooth and creamy.
- Put the chocolate chips and oil in a microwave safe dish and cook in 30 second intervals at 50% power until melted.
- Using a pastry brush, coat the inside of the egg molds with half of the melted chocolate.
- Freeze for a couple minutes until hardened.
- Remove from the freezer and fill each one with a spoonful of the peanut butter filling.
- Top with the remaining chocolate, spreading it out so that no peanut butter is showing.
- Freeze until completely hardened before taking them out of the mold.
Nutrition
Notes
*This recipe contains 5g of sugar alcohol per serving making them just 2g of net carbs per egg.
*Nutrition facts are gathered by scanning food labels and using online calculators. They are accurate to the best of my knowledge. Nutrition facts may vary according to different name brands. I encourage you to calculate them on your own as well.
*This post contains affiliate links.
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