Peanut Butter Cream Eggs (v)

Looking for a sweet treat this Easter weekend that won’t affect your health goals? Why not try these delicious peanut butter cream eggs? At only 11g of carbs per serving, they’re an excellent alternative to high carb chocolate eggs.

Peanut Butter Cream Eggs (v)

Prep time 10 minutes

Cook time 5 minutes

Chill time 40 minutes

Serves 3


100g 85% Dark Chocolate

150ml Double Cream

40g Mascarpone

3 tbsp. Smooth Peanut Butter



  1. Roughly chop 50g of the dark chocolate and melt in a glass bowl over a pan of simmering water.
  2. Spoon the melted chocolate into six medium Easter egg moulds and use a pastry brush to spread the chocolate out in the mould.
  3. Place the eggs somewhere cool to set for about 20 minutes, until fully set and hard.
  4. While the chocolate eggs are setting, make the peanut cream filling. Place the double cream and mascarpone in a large bowl. Using an electric whisk, whip until thick.
  5. Gently fold in the peanut butter.
  6. Melt 45g of the remaining dark chocolate and do a second coat of chocolate on the egg shells, using the pastry brush. Leave to set for a further 20 minutes until fully set.
  7. Once the eggs are set, carefully remove them from the moulds. Spoon the peanut cream filling into the egg halves, smooth over, and grate the remaining dark chocolate over the top.
  8. Take two of the filled egg shells and press them together to make a whole egg. The filling will help to stick the two halves together.
  9. Make sure to store these in the fridge if not serving immediately.


Carbs per serving: 11g


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