Low Carb-High Protein Candy Easter Eggs
Recipe - ShopRite of Belleville
Low Carb-High Protein Candy Easter Eggs
0
Servings12
0Calories195
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
12
Servings
195
Calories
Shop Ingredients
Makes 12 servings
Bowl & Basket Specialty Super Fine Blanched Almond Flour, 1 lb
$6.99$0.44/oz
Jif No Added Sugar Creamy Peanut Butter Spread, 15.5 oz
$3.29$0.21/oz
Bob's Red Mill Organic Coconut Flour, 16 oz
$4.79$0.30/oz
Muscle Milk Zero Sugar Protein Shake Chocolate Artificially Flavored 11 Fl Oz 4 Count
$9.49$0.22/fl oz
Product match not available
Wholesome Pantry Organic Refined Coconut Oil, 14 fl oz
On Sale!
$4.99 was $6.39$0.36/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.