Sometimes you just need a sweet treat without the sugar crash. These protein peanut butter eggs satisfy your candy cravings while keeping you on track. They are perfect for a healthy reset during the spring season.
You get all the creamy, chocolatey goodness of the classic candy with better macros. Each egg has only 92 calories and stays completely sugar-free. Your family will love having these guilt-free snacks ready in the freezer.
Why These Protein Peanut Butter Eggs Work
This recipe is a winner because it uses powdered peanut butter to cut fat. Regular peanut butter is delicious but very high in calories. By using powder, you keep that bold peanut flavor without the extra oil.
These treats are also a great way to use your favorite protein powder. They are perfect for a healthy reset after a busy weekend. You can whip them up in just 15 minutes of active time. Busy families love how quickly these come together for a fast snack.
Simple Cooking Method
Making these eggs is as simple as mixing and chilling. You don’t even need to turn on your oven. The dough feels just like soft playdough, making it easy to shape. Even if you are a beginner, you can master this chocolate dip.
The secret is in the freezer time. Chilling the dough makes the chocolate coating set instantly. You will feel like a professional candy maker in your own kitchen. It is a fun project to do with your kids on a Saturday.
Ingredients You’ll Need
You likely have most of these healthy staples in your pantry right now.
- 0.5 cup Powdered Peanut Butter (PB2)
- 1 scoop (31g) Vanilla or Peanut Butter Whey Protein Powder
- 4 tbsp Sugar-free Maple Syrup (Allulose or Monk Fruit based)
- 0.25 tsp Sea Salt
- 0.5 tsp Vanilla Extract
- 1 tbsp Water (as needed for consistency)
- 0.33 cup Sugar-free Dark Chocolate Chips
- 1 tsp Coconut Oil
Step-by-Step Directions
- In a medium bowl, whisk together the powdered peanut butter, whey protein powder, and sea salt.
- Add the sugar-free maple syrup and vanilla extract to the dry ingredients, stirring with a spatula until a thick dough forms.
- If the mixture is too crumbly, add water 1 teaspoon at a time until the dough is pliable and can be shaped without cracking.
- Divide the dough into 6 equal portions (approximately 25g each) and shape into flat, oval egg shapes.
- Place the eggs on a tray lined with parchment paper and freeze for 15 minutes to firm up.
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second bursts, stirring until completely smooth.
- Use a fork to dip each chilled egg into the melted chocolate, allowing the excess to drip off before returning to the parchment paper.
- Freeze for an additional 5-10 minutes until the chocolate shell is fully set.
Best Ways to Enjoy It
Serve these eggs cold straight from the fridge for the best snap. They look beautiful on a spring brunch platter next to fresh fruit. You can also pack them in a lunchbox for a midday protein boost.
Pair an egg with a cup of hot coffee for a cozy afternoon. They are satisfying enough to be a post-workout treat or a light dessert. Set them out at your next family gathering and watch them disappear.
Storage & Reheating
Keep your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to seven days. If you want them to last longer, you can freeze them for a month. Just let them sit at room temperature for five minutes before eating. The chocolate shell stays perfectly crisp when kept cold.
Tips for Best Results
- Don’t skip the freezing step before dipping in chocolate.
- Avoid adding too much water or the dough will become sticky.
- Use a high-quality whey protein for the smoothest texture.
- Shape the dough while it is still fresh for the best look.
- For Easter, add a few sugar-free sprinkles on top before the chocolate sets.
- Use a fork to dip the eggs to keep your hands clean.
- Make a double batch because these go very quickly.
Ways to Switch It Up
- Swap vanilla protein for chocolate protein for a double-chocolate version.
- Use dairy-free chocolate chips to keep the recipe vegan-friendly.
- Add a pinch of cinnamon for a warm, spicy flavor.
- Try almond flour instead of peanut powder for a different nut profile.
Common Questions
Can I make these ahead of time?
Yes, these are perfect for meal prepping your snacks for the week. They hold their shape very well in the fridge. Just keep them covered so they don’t pick up other scents.
Will my kids actually eat these?
Most kids cannot tell the difference between these and the store-bought version. The texture is soft and the chocolate coating is sweet. It is a win-win for parents and children alike.
I hope these protein peanut butter eggs bring a little sweetness to your spring. They are the perfect way to enjoy a treat while feeling your best. Happy snacking!
— Alex
Better Protein Reese's Eggs (Low Fat, Sugar Free, Keto)
Ingredients
- 0.5 cup Powdered Peanut Butter (PB2)
- 1 scoop (31g) Vanilla or Peanut Butter Whey Protein Powder
- 4 tbsp Sugar -free Maple Syrup (Allulose or Monk Fruit based)
- 0.25 tsp Sea Salt
- 0.5 tsp Vanilla Extract
- 1 tbsp Water (as needed for consistency)
- 0.33 cup Sugar -free Dark Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- In a medium bowl, whisk together the powdered peanut butter, whey protein powder, and sea salt.
- Add the sugar-free maple syrup and vanilla extract to the dry ingredients, stirring with a spatula until a thick dough forms.
- If the mixture is too crumbly, add water 1 teaspoon at a time until the dough is pliable and can be shaped without cracking.
- Divide the dough into 6 equal portions (approximately 25g each) and shape into flat, oval egg shapes.
- Place the eggs on a tray lined with parchment paper and freeze for 15 minutes to firm up.
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second bursts, stirring until completely smooth.
- Use a fork to dip each chilled egg into the melted chocolate, allowing the excess to drip off before returning to the parchment paper.
- Freeze for an additional 5-10 minutes until the chocolate shell is fully set.
