Completely Keto Easter Eggs

As Easter approached, Sarah found herself craving a sweet treat that wouldn’t derail her commitment to the keto lifestyle. Determined to create something special for the holiday, she set out to make Completely Keto Easter Eggs.

In her kitchen, bathed in the soft glow of the afternoon sun, Sarah gathered her ingredients with excitement. She knew that combining stevia-sweetened dark chocolate with creamy peanut butter would create a decadent treat that was both indulgent and keto-friendly.

With a gentle hand, Sarah melted the dark chocolate and coconut oil together, savoring the rich aroma that filled the air. She knew that this velvety mixture would form the perfect shell for her Easter eggs.

Next, she stirred in the creamy peanut butter, its smooth texture adding a delightful contrast to the chocolatey richness. A sprinkle of coconut flour and a dash of vanilla extract added depth of flavor and a hint of sweetness without any added sugar.

As she shaped the mixture into eggs and placed them on a parchment-lined tray, Sarah couldn’t help but smile at the thought of her family’s delight when they discovered these delicious treats on Easter morning. With each egg carefully crafted and filled with love, Sarah knew that they would be a hit with everyone, keto dieters and non-dieters alike.

As she placed the tray in the refrigerator to set, Sarah felt a sense of satisfaction knowing that she had created something truly special – Completely Keto Easter Eggs that would make this holiday one to remember.

Completely Keto Easter Eggs

Course: Dessert
Cuisine: American
Keyword: Keto Easter Eggs,
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 12 people


  • 1 stevia sweetened dark chocolate bar
  • 1 tbsp coconut oil
  • 1/2 cup creamy peanut butter (no sugar)
  • 3 tbs coconut flour
  • 1 tsp vanilla extract


  1. In a small microwave safe bowl, heat the chocolate and coconut oil in 30 second increments until just melted. Let the chocolate cool for a few minutes.

  2. Using an Easter egg shaped silicone mold, pour a small amount of chocolate in each mold, titling it slightly to line the inside. Freeze for 1 hour.

  3. In a small bowl, stir together the peanut butter, coconut flour and vanilla.

  4. Remove the chocolate from the freezer and place a small spoonful of the peanut butter mixture in each mold. Fill each mold to the top with remaining chocolate and freeze for another hour.

Recipe Notes

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