Low Carb-High Protein Candy Easter Eggs | {{Site Name}}

Low Carb-High Protein Candy Easter Eggs

Recipe - ShopRite Corporate

Low Carb-High Protein Candy Easter Eggs

Servings12

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

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.
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.
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.
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.
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

Servings

195

Calories

Shop Ingredients

Makes 12 servings

1 cup almond flour

Bowl & Basket Specialty Super Fine Blanched Almond Flour, 1 lb

Add Bowl & Basket Specialty Super Fine Blanched Almond Flour, 1 lb to Favorites.Add Bowl & Basket Specialty Super Fine Blanched Almond Flour, 1 lb to Favorites.

$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

Add Jif No Added Sugar Creamy Peanut Butter Spread, 15.5 oz to Favorites.Add Jif No Added Sugar Creamy Peanut Butter Spread, 15.5 oz to Favorites.

$3.29$0.21/oz

1/3 cup coconut flour

Bob's Red Mill Organic Coconut Flour, 16 oz

Add Bob's Red Mill Organic Coconut Flour, 16 oz to Favorites.Add Bob's Red Mill Organic Coconut Flour, 16 oz to Favorites.

$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

Add Muscle Milk Zero Sugar Genuine Protein Shake Vanilla Creme Artificially Flavored 11 Fl Oz 12 Count to Favorites.Add Muscle Milk Zero Sugar Genuine Protein Shake Vanilla Creme Artificially Flavored 11 Fl Oz 12 Count to Favorites.

$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

Add Wholesome Pantry Organic Refined Coconut Oil, 14 fl oz to Favorites.Add Wholesome Pantry Organic Refined Coconut Oil, 14 fl oz to Favorites.

$6.39$0.46/fl oz

Directions

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.
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.
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.
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.
Reheat melted chocolate if it has hardened; drizzle chocolate mixture over eggs and refrigerate 10 minutes or until chocolate is hardened. Makes 12 eggs.