In a small microwave-safe bowl, add 1 cup sugar free chocolate chips with one teaspoon of coconut oil. Heat this for 30 seconds and then stir immediately. If the chips have not fully melted place the bowl back in the microwave for another 30 seconds and then stir again.
After the chips have fully melted add about 1/2 teaspoon of melted chocolate into each egg of the silicone mold. Use the spoon to spread the melted chocolate around the edges of the egg mold to completely cover the inside of each egg. Make sure you don't spread it too thin. Add a bit more chocolate if needed.
Place the prepared silicone molds in the freezer to harden for about 15 minutes.
While the chocolate is setting, make the nut butter creamy egg center mixture.
In a separate small microwavable bowl, add the nut butter and coconut oil. Heat these ingredients for about 30 seconds until slightly melted.
Add the whey protein isolate and mix it well.
Remove the chocolate egg silicone molds from the freezer and place a small amount of nut butter into each egg without filling it all the way to the top. You will need to leave a small amount of room to place another layer of chocolate over the top of the egg to seal the creamy nut butter center.
The nut butter texture will be thicker than the chocolate so it will make it easy to spread the melted chocolate over the top of the nut butter mixture without the two combining. If your nut butter is made without the protein powder these two ingredients will just melt together.
The melted chocolate that you have set aside earlier will still be melted and slightly cooled. It's still spreadable at this point. Take about 1/4 teaspoon of melted chocolate and place it over the nut butter mixture. Use the bottom of the spoon to spread the chocolate to fully cover the nut butter.
Place the silicone tray back in the freezer for about 15 minutes or until the chocolate has fully set.
Enjoy!
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Notes
This nutrition label was created by calculating almond butter. Makes 16 Keto Chocolate Peanut Butter Eggs