Low Carb-High Protein Candy Easter EggsLow Carb-High Protein Candy Easter Eggs
Low Carb-High Protein Candy Easter Eggs
Low Carb-High Protein Candy Easter Eggs
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Recipe - ShopRite Corporate
Low Carb-High Protein Candy Easter Eggs
Low Carb-High Protein Candy Easter Eggs
0
Servings12
0
Calories195
Ingredients
1 cup almond flour
1/2 cup plus 2 tablespoons no sugar added creamy peanut butter
1/3 cup coconut flour
1/4 cup confectioners' sugar replacement
1/2 (9-ounce) package stevia-sweetened dark chocolate baking chips
1/4 cup melted coconut oil
Directions
  1. Line rimmed baking pan with parchment paper. In food processor, pulse almond flour, peanut butter, coconut flour and sugar replacement until combined. Makes about 1 1/2 cups almond flour mixture.
  2. Using 2 small spoons, drop 2 tablespoon mounds almond flour mixture, 2 inches apart, on prepared pan. With hands, form each mound into egg shape and place on same pan; freeze at least 1 hour or up to overnight.
  3. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in oil.
  4. With fork, dip eggs into chocolate mixture to completely cover, allowing excess to drip off; place on same pan and refrigerate 20 minutes or until chocolate is hardened.
  5. Reheat melted chocolate if it has hardened; drizzle chocolate mixture over eggs and refrigerate 10 minutes or until chocolate is hardened. Makes 12 eggs.
0 minutes
Prep Time
0 minutes
Cook Time
12
Servings
195
Calories

Shop Ingredients

Makes 12 servings
1 cup almond flour
Bowl & Basket Specialty Super Fine Blanched Almond Flour, 1 lb
Bowl & Basket Specialty Super Fine Blanched Almond Flour, 1 lb
$6.99$0.44/oz
1/2 cup plus 2 tablespoons no sugar added creamy peanut butter
Jif No Added Sugar Creamy Peanut Butter Spread, 15.5 oz
Jif No Added Sugar Creamy Peanut Butter Spread, 15.5 oz
$3.29$0.21/oz
1/3 cup coconut flour
Bob's Red Mill Organic Coconut Flour, 16 oz
Bob's Red Mill Organic Coconut Flour, 16 oz
$4.79$0.30/oz
1/4 cup confectioners' sugar replacement
Muscle Milk Zero Sugar Genuine Protein Shake Vanilla Creme Artificially Flavored 11 Fl Oz 12 Count
Muscle Milk Zero Sugar Genuine Protein Shake Vanilla Creme Artificially Flavored 11 Fl Oz 12 Count
$22.99$0.17/fl oz
1/2 (9-ounce) package stevia-sweetened dark chocolate baking chips
Not Available
1/4 cup melted coconut oil
Wholesome Pantry Organic Refined Coconut Oil, 14 fl oz
Wholesome Pantry Organic Refined Coconut Oil, 14 fl oz
On Sale!
$4.99 was $6.39$0.36/fl oz

Directions

  1. Line rimmed baking pan with parchment paper. In food processor, pulse almond flour, peanut butter, coconut flour and sugar replacement until combined. Makes about 1 1/2 cups almond flour mixture.
  2. Using 2 small spoons, drop 2 tablespoon mounds almond flour mixture, 2 inches apart, on prepared pan. With hands, form each mound into egg shape and place on same pan; freeze at least 1 hour or up to overnight.
  3. In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in oil.
  4. With fork, dip eggs into chocolate mixture to completely cover, allowing excess to drip off; place on same pan and refrigerate 20 minutes or until chocolate is hardened.
  5. Reheat melted chocolate if it has hardened; drizzle chocolate mixture over eggs and refrigerate 10 minutes or until chocolate is hardened. Makes 12 eggs.