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Keto Reese's Eggs

  • Writer: Keto Upgrade
    Keto Upgrade
  • 5 days ago
  • 5 min read

One of my favorite candies of all time and I definitely miss it when these holidays come around and you can't escape them and all the other Easter candy all over social media and in grocery stores. My motto is to always be prepared so you aren't tempted by everything around you. So this was an experiment that turned out delicious and very simple and will definitely keep me from grabbing a sugar filled Reese's Egg.






There is not much to these, even Reese's Eggs only have a few ingredients in them, mostly just peanuts and sugar. I basically followed the ingredients in a Reese's Egg, just swapped out the sugar for a low glycemic sweetener. I chose just a tablespoon of powdered erythritol and sweetened the rest of the way with pure powdered stevia to sweeten to my liking. You can use however much sweetener you like, I blended and tasted as I went, until I reached the sweetness I like. The biggest pitfall here is over blending because you don't want to accidentally make peanut butter. I blended until a nice formable dough formed in my food processor. It began to get warm so I continued sweetening after it was a dough, out of the food processor, so that the oil didn't began to come out.


I did add a tablespoon of unflavored whey protein powder to make a drier texture like you would find in a Reese's anything. It made it more dough like and added a bit more protein as well. I was also thinking about adding a peanut butter collagen or MCT oil powder which I think would work well also. You could also add a flavored protein powder but just remember there is sweetener added to them and also usually gums that would thicken the dough up.


For the chocolate I used bake believe dark chocolate chips. You can use any keto chocolate you prefer but they all act differently when melting and you may need more or less coconut oil to make it coat the eggs easily. Check out my keto chocolate tempering video for all the tips and tricks- https://www.ketoupgrade.info/post/keto-tuxedo-strawberries

Reese's Eggs are coated in milk chocolate and I definitely prefer milk chocolate but it is always higher in carbs so I usually just sweetener dark or semi-sweet keto chips with a little bit of liquid stevia.


I just used up the peanuts I had on hand but you can definitely make a bigger batch of the Keto Reese's Eggs. It would probably be easier because bigger amounts usually blend and mix better in a food processor. You can also make them as big or small, thick or thin you want, there is no wrong way to make them. The thicker you make them, the less chocolate you will need and you will have more peanut butter filling to chocolate ratio. The thinner you make them the more chocolate you will need to coat but will have less peanut butter to chocolate ratio.



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Keto Reese's Eggs (makes 8-10, can double)


6.5oz./about 1 and 1/2 Cups Roasted Peanut halves (I used lightly salted)

1 Tbs. Powdered 1:1 Sweetener (to taste)

1/2 tsp. Pure powdered Stevia (to taste) Can use any combination of sweeteners you like

1/2 tsp. Vanilla Extract

5g/1 Tbs. Unflavored Whey Protein Isolate (or any complimentary protein powder)

Dash of salt if using unsalted peanuts


Chocolate Coating

6 oz. Keto Chocolate Chips of choice (I used bake believe dark)(won't need it all but easier to dip in more chocolate)

1 Tbs. Coconut Oil (more or less depending on the keto chocolate you use, enough to create a flowing chocolate coating)

Liquid stevia (optional, to taste)


Instructions:

  1. Place peanuts into a food processor and add the tablespoon of sweetener, pulse a few times until pretty finely ground

  2. Add the vanilla extract and blend, taste and adjust sweetness a little at a time until the desired sweetness is achieved

  3. Add the protein powder and blend until a moldable dough forms, being careful not to blend too far, you don't want the oils to begin to come out of the peanuts

  4. You will know by if the dough is getting warm the oils may begin to come out with more blending

  5. Once a dough is formed, weigh and divide the dough into equal portions, I made 10 (20g each) but 8 (25g each) would be the same amount of carbs

  6. Shape the balls of dough into egg shapes on a parchment lined pan, the thicker you make them the more peanut butter you will have to chocolate ratio

  7. Place pan into the freezer and begin tempering the chocolate, melt on 50% power until the chips begin to melt and the chocolate isn't too hot, the goal is to have it at or under 90 degrees by the time all the chips are melted, add stevia if using (Tempering video-https://youtu.be/9k5c0kuVNSQ)

  8. Once the chocolate is ready and the eggs are pretty much solid, have a fork and spatula ready to dip

  9. Place an egg top down into the chocolate, flip to coat, using the fork tap the excess chocolate off to smooth out the top then use the spatula to gently move the egg off the fork and back down on the parchment

  10. Continue dipping the eggs, stirring the chocolate periodically to keep it from becoming too cold in one spot

  11. Once all dipped, let sit until solid and enjoy!! If it's not hot out, the eggs will be fine left in an airtight container on the counter


Macros: 1 of 10 eggs (weighed the extra chocolate after I was done and only used about 3oz.)


150 Calories

13g Fat

9g Total Carbs

4g Fiber

3g Sugar Alcohol

2g Net Carbs

6g Protein


If you are in in AR, AL, CT, DE, FL, GA, IN, IA, IL, KY, LA, ME, MA, MD, MI, MN, MO, MS, NC, NJ, NH, NY, OH, PA, RI, SC, TN, VA, VT, WI, or WV, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


                

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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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