These High-Protein Healthy Peanut Butter Eggs are a blissful combination of peanut butter and chocolate. These eggs are free of refined sugar, high in protein, and so delicious.
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The combination of peanut butter and chocolate is almost everyone's fave and for good reason. This healthier take on Reese's peanut butter eggs are the perfect Easter treat with 10 grams of protein per egg and no refined sugar!
Need some other peanut buttery recipes? Try these Peanut Butter Chia Protein Balls, this Healthy Dairy-Free Peanut Butter Fudge, or this Peanut Butter Apple Crisp (Gluten-Free).
What I Love About This Recipe
These peanut butter eggs are one of my favorite to eat or gift in a spring themed basket . Here is why I love them:
- High-Protein — With 10 grams of protein, these eggs make the perfect feel good after dinner treat or post-workout snack.
- PB + Chocolate — This divine combo is a classic for a reason. Who can resist sweet and salty peanut butter paired with rich chocolate.
- 6-Ingredients - This recipe is made with only 6 wholesome ingredients!
For a lower carb option, try these Keto Peanut Butter Eggs!
Ingredients
Peanut Butter - Unsweetened peanut should be used to avoid excess sugar. I highly encourage you to use peanut butter that only contains peanuts and salt - this type of peanut butter is thinner and will create the best texture.
Chocolate - I use dark chocolate chunks or chips, but really any type of chocolate that melts well can be used.
Unflavored Whey Protein Powder - Unflavored whey will provide the most consistent results. I used Isopure Zero Carb. See substitution notes if you want to use vanilla whey protein or collagen.
Coconut Sugar - Coconut sugar adds a little sweetness and a crunchy texture.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Unflavored collagen powder can be used in place of whey, but you should reduce the amount to ¾ cup.
- Vanilla whey protein can be used but you will need to adjust the amount of coconut sugar added to account for the additional sweetener in the protein powder. I found that 4 tablespoon of coconut sugar worked well using Levels Vanilla Whey Protein.
- Vegan protein powder can be used, but since the ingredients vary significantly brand to brand you will have to adjust the amount used to get the right texture. Start with ½ cup of protein and adjust until your filling is dry but still forms together well. If using sweetened protein powder adjust coconut sugar to taste.
- Almond butter, cashew butter, or sunflower seed butter can be used. The amount of protein powder will need to be adjusted slightly to get the right consistency (depending on how liquidy the nut/seed butter is).
- Brown sugar can be used to replace the coconut sugar. Maple syrup and honey will also work - if the peanut butter mixture is a little softer due to the added moisture you can pop in the freezer for 15 minutes before forming the eggs.
If you try any substitutions in this recipe, please let us know what works in the comments below!
Recipe Variations
- You can use milk chocolate for a more classic Reese's flavor profile.
- To make this recipe paleo-friendly, swap cashew butter or almond butter for the peanut butter, use collagen in place of whey, and use paleo-friendly chocolate chips.
How to Make High-Protein Peanut Butter Eggs
Step 1: Combine unsweetened peanut butter, about ¾ of the whey protein powder, coconut sugar, and sea salt in a large mixing bowl and stir together. Continue to add the remaining whey protein powder 1 tablespoon at a time until a thick dough forms (for stiff/thicker peanut butter you may need slightly less than 1 cup of protein powder to achieve the right consistency). Pinch the mixture between fingers to assess if it will form together easily - it should be fairly dry, but stick together when rolled between your hands. Taste and adjust coconut sugar and/or salt if needed.
If using anything other than unflavored whey protein, please see notes.
Step 2: Use a 1-ounce cookie scoop to measure out 16 balls of the peanut butter mixture. Place the scoops on a parchment paper lined baking sheet.
Step 3: Roll each scoop between clean hands to form an oval egg shape. Return to baking sheet. Once all the eggs are formed, place in the freezer for at least 15 minutes or up to 1 hour.
Step 4: Once the eggs are firm, place the chocolate and coconut oil in a microwave safe bowl and microwave for 15 seconds intervals, stirring in between each interval. Continue until the chocolate is smooth.
Step 5: Dip each peanut butter egg into the bowl with the melted chocolate. Use a fork to remove the eggs, allowing the excess chocolate to drain off and then place carefully back on the parchment paper lined baking sheet. Sprinkle with crunchy sea salt if desired. Place finished eggs in the freezer for about 10 minutes to harden the chocolate.
Commonly Asked Questions
Place the peanut butter eggs in an airtight container. Use parchment paper to separate layers and store in the fridge for up to 1 week or in the freezer for up to 1 month. If storing in the freezer, allow the eggs to thaw for about 10 minutes at room temperature before enjoying.
The filling may become too dry if your peanut butter is thick (this is why I recommend using peanut butter that only contains peanuts and salt). It may also be drier if you are using something other than unflavored whey protein or if the protein is packed into the measuring cup. To combat this you can add another tablespoon or two of peanut butter.
The filling may be too soft because of variation in ingredients. A simple way to rectify this is to chill the filling in the freezer before forming into eggs. You could also add an additional tablespoon or two of protein powder.
Yes! Select a dairy-free chocolate chip like Enjoy Life and use vegan protein powder. Because the ingredients in vegan protein vary significantly brand to brand you will have to adjust the amount used to get the right texture. Start with ½ cup of protein and add more 1 tablespoon at a time until your filling is dry but still forms together well. If using sweetened protein powder adjust coconut sugar to taste.
Absolutely! Choose a paleo-friendly chocolate (I like Hu Gems), substitute the peanut butter for almond or cashew butter, and use ¾ cup of collagen in place of whey protein powder. Try to use a drippy nut butter for most consistent results. If your nut butter is on the thicker side, you may need to slightly reduce the collagen used.
Dietitian Notes
- Each eggs contains 10 grams of protein!
- This recipe contains 6 simple ingredients, compared to the 14 ingredients used in Reese's eggs.
- Using refined sugar-free chocolate will make this recipe 100% refined sugar-free.
Recipe Tips
- Use peanut butter that only contains peanuts and salt - this type of peanut butter is thinner and will create the best texture. Freezing the peanut butter mixture after they are formed into eggs will make it easier to dip them into chocolate.
- Use a fork to dip the eggs so that the chocolate can drain through the tines. This will help get your chocolate to peanut butter ratio just right.
- Store leftover eggs in the fridge or freezer. The eggs will become soft at room temperature.
Try These Other Healthy Treats
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
High Protein Healthy Peanut Butter Eggs
Equipment
- Rubber Spatula
- Mixing bowl
- Parchment paper
- Baking sheet
- 1-ounce cookie scoop
- Microwave safe bowl
- Fork
Ingredients
Peanut Butter Eggs
- 1 cup Unsweetened peanut butter drippy peanut butter with only peanuts and salt works best (270g)
- 1 cup Unflavored whey protein do not pack when measuring - see notes for using vanilla whey protein, vegan protein, or unflavored collagen
- 6 tablespoon Coconut sugar (60g)
- ¼ teaspoon Sea salt plus more to taste
Chocolate Shell
- 1 cup Dark chocolate chips
- 1 teaspoon Coconut oil
- Crunchy sea salt for topping optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine unsweetened peanut butter, about ¾ of the whey protein powder, coconut sugar, and sea salt in a large mixing bowl and stir together. Continue to add the remaining whey protein powder 1 tablespoon at a time until a thick dough forms (for stiff/thicker peanut butter you may need slightly less than 1 cup of protein powder to achieve the right consistency). Pinch the mixture between fingers to assess if it will form together easily - it should be fairly dry, but stick together when rolled between your hands. Taste and adjust coconut sugar and/or salt if needed. If using anything other than unflavored whey protein, please see notes.
- Use a 1-ounce cookie scoop to measure out 16 balls of the peanut butter mixture. Place the scoops on the lined baking sheet. Roll each scoop between clean hands to form an oval egg shape. Return to baking sheet. Once all the eggs are formed, place in the freezer for at least 15 minutes or up to 1 hour.
- Once the eggs are firm, place the chocolate and coconut oil in a microwave safe bowl and microwave for 15 seconds intervals, stirring in between each interval. Continue until the chocolate is smooth.
- Dip each peanut butter egg into the bowl with the melted chocolate. Use a fork to remove the eggs, allowing the excess chocolate to drain off and then place carefully back on the parchment paper lined baking sheet. Sprinkle with crunchy sea salt if desired.
- Place finished eggs in the freezer for at least 10 minutes to harden the chocolate. Store peanut butter eggs, once chocolate is fully set, in an airtight container in the fridge or freezer to prevent them from softening at room temp. If storing in the freezer, thaw for 10 minutes before enjoying.
Notes
-
- Use peanut butter that only contains peanuts and salt for the best and most consistent texture. This type of peanut butter is generally thinner and does not get too dry once the whey is added.
- Unflavored collagen powder can be used in place of whey, but you should reduce the amount to ¾ cup.
- Vanilla whey protein can be used but you will need to adjust the amount of coconut sugar added to account for the additional sweetener in the protein powder. I found that 4 tablespoon of coconut sugar worked well using Levels Vanilla Whey Protein.
- Vegan protein powder can be used, but since the ingredients vary significantly brand to brand you will have to adjust the amount used to get the right texture. Start with ½ cup of protein and adjust until your filling is dry but still forms together well. If using sweetened protein powder adjust coconut sugar to taste.
- Almond butter, cashew butter, or sunflower seed butter can be used. The amount of protein powder will need to be adjusted slightly to get the right consistency (depending on how liquidy the nut/seed butter is).
- Brown sugar can be used to replace the coconut sugar. Maple syrup and honey will also work - if the peanut butter mixture is a little softer due to the added moisture you can pop in the freezer for 15 minutes before forming the eggs.
MC says
I made a very small batch (2 eggs) without the chocolate coating and they actually remind me of the peanut butter bars that I loved so much from the school cafeteria! Nice quick PB fix!
foodbornewellness.com says
I made a bunch without the chocolate when I was recipe testing because I am not a huge chocolate person but love PB. I totally agree, A great peanut butter fix. Thanks for sharing!