Chocolate Peanut Butter Easter Eggs 🥚🐇 gluten free, dairy free & keto

INGREDIENTS
FOR THE KETO PEANUT BUTTER FILLING

  • 57 g unsalted grass-fed butter or coconut butter, at room temperature
  • 14 g coconut oil or more butter*
  • 1/2- 1 cup powdered erythritol to taste (I use 1/2 cup)**
  • 266 g unsweetened, salted peanut butter at room temperature
  • 1/4-1/2 teaspoon kosher salt to taste (we use 1/2 tsp)

FOR THE CHOCOLATE COATING

  • 1 cup dark chocolate such as Lily's
  • 2-3 teaspoons coconut oil as needed

SPECIAL EQUIPMENT

  • egg-shaped silicon mold
Chocolate Peanut Butter Easter Eggs 🥚🐇 gluten free, dairy free & keto


INSTRUCTIONS

  1. Add the butter and coconut oil (or more butter) to a large bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Add the lesser amount of sweetener to start and continue to mix until light and fluffy. Add in the peanut butter and mix until just combined. 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.
  2. ..............
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