Keto Chocolate Peanut Butter Easter Eggs

Keto Chocolate Peanut Butter Easter Eggs

Ingredients

• 57 g grass-fed butter ((or coconut butter, at room temperature))
• 14 g coconut oil ((or coconut butter, at room temperature))
• 1 cup Swerve Sweetener (confectioners to taste
• 266 g natural peanut butter ((or coconut butter, at room temperature))
• 1/2 tsp kosher salt ((or coconut butter, at room temperature))
• 1 cup dark chocolate ((or coconut butter, at room temperature))

Instructions

1. See recipe video for guidance! Add the butter and coconut oil (or more butter) to a large bowl.
2. Cream the mixture with an electric mixer until evenly combined and super smooth.
3. Add the lesser amount of sweetener to start and continue to mix until light and fluffy.
4. Add in the peanut butter and mix until just combined.
5. Check for sweetness and salt, keeping in mind that the store-bought version is on the salty side.Spoon into moulds (or ice tray!) and freeze until hardened.Melt 3/4 of the chocolate in a water bath stirring frequently.
6. Remove from heat and stir in 1/4 of the remaining chocolate until incorporated.
7. Immediately dip the peanut butter fat bombs until evenly coated.
8. Transfer to a parchment paper lined tray and refrigerate until set.
9. Keep refrigerated for about a week or frozen for a month.