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Ambitious Kitchen

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

healthy peanut butter eggs in a stack

Healthy 4 Ingredient Reese's Eggs (gluten free, vegan)

Easy healthy Reese's eggs made with only 4 simple ingredients! These homemade vegan Reese's eggs are low carb, gluten free, low sugar and have a glorious peanut butter middle for the perfect no bake treat that everyone loves.
Course Dairy Free, Dessert, Gluten Free, Grain Free, Healthy, Low Carb, Vegan
Cuisine American
Keyword gluten free reese's eggs, healthy peanut butter eggs, healthy reese's eggs, homemade reese's eggs, low carb reese's eggs, peanut butter eggs, reese's eggs, vegan reese's eggs
Prep Time 1 hour
Total Time 1 hour
Servings 8 eggs
Calories 201cal
Author Monique Volz of AmbitiousKitchen.com


  • 2/3 cup natural drippy peanut butter (just peanuts & salt)
  • 1 tablespoon pure maple syrup
  • 2-3 tablespoons coconut flour (start with 2 and add another if necessary)
  • 3.5 ounces 72% dark chocolate bar, vegan if desired
  • Optional: Coarse sea salt, for sprinkling on top


  • In a medium bowl, mix together peanut butter, maple syrup and 2 tablespoons coconut flour until smooth. The peanut butter mixture should be sticky like a wet cookie dough. If your peanut butter dough looks too runny or soft, feel free to add 1 more tablespoon of coconut flour and/or pop the dough in the fridge for 10-20 minutes before forming the eggs. Usually after about 5-10 minutes of sitting the coconut flour absorbs some of the liquid.
  • Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet -- you should get 8 eggs total. Slightly flatten the top of each with your fingertips and form into an egg shape if you'd like. Place baking sheet in the freezer for 20 minutes-1 hour. The longer the eggs sit in the freezer, the easier they will be to dip in chocolate.
  • Once you are ready to coat the eggs, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Room temperature or slightly warm melted chocolate is better than 'hot' melted chocolate; if the chocolate is too hot, it can melt the peanut butter.
  • Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly. Transfer back to parchment-lined baking sheet and sprinkle with a little coarse sea salt if desired. If there's extra chocolate at the end, you can drizzle it vigorously over each egg for a pretty easter egg look. Immediately place baking sheet back in freezer for 30 minutes to 1 hour or as long as you'd like until hardened. Once hardened completely store in an airtight container in the fridge or freezer until ready to eat. Makes 8 large peanut butter eggs.


How to make these paleo: Use cashew butter or almond butter, just make sure they are all natural with no added ingredients. I like making my own!
How to store: Be sure to store these vegan Reese's eggs in your freezer. I recommend a freezer-friendly bag or container to keep these treats frozen. These low carb Reese's eggs can stay in your freezer for up to 3 months, so go ahead and make a double batch if you'd like.
If you don't have coconut flour, almond flour would be a good substitute, although, you'd likely need at least 1/4-1/3 cup of almond flour until you achieve the right consistency. I would not recommend other flours.
Feel free to pop them in the fridge or let them sit at room temperature for a couple of minutes before you eat them so that they soften up just a bit.


Serving: 1reese's egg | Calories: 201cal | Carbohydrates: 11.4g | Protein: 5.3g | Fat: 15.8g | Saturated Fat: 4.9g | Fiber: 2.9g | Sugar: 5.5g