Comments on: (Chocolate Peanut Butter!) Keto Easter Eggs 🥚🐇

By: Luciana

Luciana — Thu, 25 Mar 2021 20:15:28 +0000

I loved the recipe!

By: Michelle

Michelle — Sun, 12 Apr 2020 04:14:28 +0000

These were absolutely delicious! I made the recipe exactly as is. I didn’t have an egg mold so I used a mini cupcake mold which made 23. My family didn’t know they were keto. Thanks for sharing.

By: Paola van der Hulst

Paola van der Hulst — Sat, 11 Apr 2020 20:12:34 +0000

In reply to Denise. Any chance you're running an ad blocker Denise? ;)

By: Denise

Denise — Sat, 11 Apr 2020 19:53:50 +0000

Step 1 references the recipe video but I don’t see one on this page. Am I missing something?

By: Gladys O'Brien

Gladys O'Brien — Mon, 30 Mar 2020 22:39:18 +0000

Hey fellow ketonians,
Dollarama in US and Canada sell ice cube trays with silicone (pop up) bottoms.
So very economical, only $1.25 each. There are two shapes. Rectangular and round.

Plus recently, in Toronto, I found a new variety of Kraft Peanut Butter that is all natural and only peanuts that is salted. Look for the jar with the light blue lid. It is so delucious… Tastes like freshly roasted salted peanuts! Very seductive!

Good luck to all during quarantine and Happy Easter!
Gladys,
Toronto, Canada

By: Shane Crenshaw

Shane Crenshaw — Wed, 28 Aug 2019 16:13:12 +0000

I make these every week and they are probably one of the reasons I’ve stuck with Keto is that I eat 2-4 of these every day lol. That said, how can I make these so that it can keep the texture as if it were in the fridge? Once they are out of the fridge, it takes minutes before the peanut butter becomes gooey. Can’t ever take them anywhere because they have to be refrigerated to keep the texture.

By: Anna Foley

Anna Foley — Sun, 21 Apr 2019 16:07:18 +0000

Another excellent recipe! I doubled it to have lots. Used ice cube trays. Sprinkled a tiny bit of salt of the top and wow! Just like Reese’s Peanut Butter cups. Delicious! Thanks you!

By: Rachel

Rachel — Sat, 20 Apr 2019 22:58:44 +0000

Hi Paola, I just wanted to say that you are absolutely amazing at what you do!!! I use your recipes ALL the time and they are ALL AMAZING! Keto baking is extremely difficult and yet you have mastered it! I have made lots of your cookie recipes and your reese’s peanut butter Easter eggs and I have not been let down yet! Thanks so much for your recipes and the time you take to give all the specifics! I will definitely continue to use your website!

By: Anna

Anna — Wed, 17 Apr 2019 01:22:40 +0000

Hi Paola,
I’m looking forward to making these. That said, I could swear you also had a recipe for regular chocolate butter cream eggs (not p.b.) or am I dreaming? Are you familiar with Laura Secord’s butter cream eggs?

By: Vanessa Liguori

Vanessa Liguori — Tue, 16 Apr 2019 18:49:34 +0000

Hi there! I made the filling last night, poured into the egg molds and kept them in the freezer until today when I dipped them in chocolate. They taste absolutely delicious but they do not look as pretty as yours. They were melting on the parchment once I popped them out of the mold and in the chocolate now they don’t even look like eggs! Any advice?