Better Protein Reese’s Eggs- Low Fat, Sugar Free, Keto

16 eggs
40 min

Better than any other healthy copycat Reese’s Protein Eggs made with peanut butter powder, protein powder and coconut flour: low fat, sugar free and keto! An easy, no bake, gluten free and Vegan homemade Reese’s egg recipe packed with protein for a snack or dessert.

Ingredients for Protein Reese’s Eggs

These homemade peanut butter protein eggs are made with just a few healthy ingredients – no dates and no syrup!

  • Peanut Butter Powder (might also be called Powdered Peanut Butter) to make low fat healthy Reese’s eggs. I use the sugar-free one from Lakanto (code HAYLSKITCHEN gets you a discount)
  • Coconut Flour for a low carb, high fiber and gluten-free recipe
  • Vanilla Protein Powder – this is what makes them high protein Reese’s eggs. I’ve made some recommendations below.
  • Unsweetened Almond Milk
  • Sugar-free Maple Syrup; I use the one from Lakanto (the same discount code applies here)
  • A bit of Water
  • Sugar free Chocolate Chips or chopped chocolate – I use ones from Lakanto here too. Lily’s is another sugar-free option!

What Protein Powder to use for Copycat Reese’s Eggs?

For this particular recipe, I used the Vanilla Whey Protein Powder from Naked Nutrition; It’s grass fed and a clean product with low sugar.

Another great option for the same nutrition value but with added vitamins, minerals and a thermogenic blend for weight loss is ProteinWorld Slender Blend. Use my code HAYLSKITCHEN to get 35% off your order.

For a more sugar-free and lower carb option, I would also recommend ProteinWorld Whey Protein Powder in the Vanilla flavor (same discount code here too);

Quest Nutrition Vanilla is I use in my protein recipes; This is a sweeter whey-caesin blend, so you might need a little more water in the mix, and maybe even avoid the maple syrup.

Better Protein Reese’s Eggs- Low Fat, Sugar Free, Keto
Recipe details
  • 16  eggs
  • Prep time: 40 Minutes Cook time: 0 Minutes Total time: 40 min
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  • ½ cup Peanut Butter Powder, 48g, see post for subs
  • ½ cup Vanilla Protein Powder, 45g, about 1½ scoop
  • ½ cup Coconut Flour, about 56g
  • ½ cup Almond Milk
  • 2-3 Tbsp Water
  • 1 Tbsp Maple Syrup, Sugar-free recommended
Chocolate Coating:
  • ⅓ cup Chocolate Chips or Chopped Chocolate, 74g, Sugar-free recommended
  • ¼ tsp Coconut Oil, Optional

In a large bowl, combine all ingredients - peanut butter powder, protein powder, coconut flour, almond milk, water and maple syrup; Mix until uniform.
Add more water or milk 1 tsp at a time if it is too dry, coconut flour if too wet.
Divide mix into 16 portions, place on parchment lined plate or baking sheet and transfer to freezer for about 10 minutes.
Roll into balls and flatten to make egg shape.Place in freezer for another 20 mins.
Chocolate Coating:
Place the chocolate chips (or chocolate) and optional coconut oil in a large microwave safe bowl and microwave at 30 second intervals, stirring - for about 1½ minutes until completely melted.
Let chocolate cool a little and use a fork to place eggs (one at a time) in the melted chocolate,  completely coat, remove, shake off excess and place on plate/sheet to harden.
  • Nutrition value and alternatives are available on my website:
  • Mor
Haylee Jane Monteiro
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