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KTVB Kitchen: How to make Chocolate Peanut Butter Eggs, a Keto-friendly Easter treat

Chef Christina Murray joins us again in the KTVB Kitchen to show us how to make Keto Chocolate Peanut Butter Eggs.


For the Chocolate:

- 1 C. Sugar Free Chocolate Chips or Chocolate Bar, chopped (see notes)
- 2 t. Coconut Oil

For the Peanut Butter Filling:

- 1 C. Natural Creamy Peanut Butter, unsweetened (use sun butter for nut-free)
- 2 Scoops (16.5 grams) MCT Oil Powder, unflavored (see notes)
- 1 ½ t. Monkfruit Sweetener (see notes)


For the chocolate coating:

Place chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments, until chocolate is melted and oil is combined.

Use silicone egg mold, or mini muffin tin with liners. Start by using a spoon or pastry brush and brush a heavy layer of chocolate up the sides of the mold or liners. Place in freezer while preparing the peanut butter filling.

For the peanut butter filling:

Spoon peanut butter into medium-size bowl. Add MCT oil powder and monkfruit sweetener. Stir until well combined.


Remove mold from freezer, scoop 1 tablespoon of peanut butter mixture onto set chocolate. If peanut butter is a more liquid consistency, place in freezer for a few minutes to harden. If not, cover peanut butter with chocolate and repeat for all eggs or cups if using. Place in refrigerator to harden for 30 minutes.

These are best stored in the refrigerator in an airtight container. They make a great gift idea when placed in Mason jars tied with ribbon! The perfect gift for neighbors or teachers! Or if you want...keep them all for yourself!


- Chocolate containing sugar in place of sugar-free chocolate can be used for non-keto version.

- Do not use baking chocolate as it will be too bitter.

 - Substitute powdered sugar in place of monkfruit and MCT powder for non-keto version.

- Consult a medical professional before beginning any lifestyle diet changes.

Watch more KTVB Kitchen recipes

See them all in our YouTube playlist here: