Candied Scotch Peanut Butter Eggs (Keto-Friendly)

Get ready for some awesome Candied Scotch Peanut Butter Eggs. It's a delicious blend of cream cheese, sugar free chocolate and indulgent nut butter.

Recipe created by: Angie Purcell @knockedoutbyketo


  • 2  Nui Peanut Butter Cookies
  • 1/2 cup Legendary Foods Chocolate Chip Peanut butter
  • 5 oz. Cream Cheese, softened
  • 1/2 cup Swerve Confectioners
  • 5 drops OOOFlavors Vanilla MCT Flavored Oil
  • 3 Tbsp.  Heavy Whipping Cream
  • 2 Tbsp. Butter, softened
  • 8 oz. Lily's Dark Chocolate Chips
  • 2 Tbsp. OOOFlavors Monk Fruit Sweetener


  1. Using a Blender pulse Nui Peanut Butter cookies until they are finely chopped and sit aside in a separate bowl.
  2. Soften cream cheese in microwave and add to Blender with peanut butter and pulse until well combined.
  3. Add 3 tbsp. of cookie pieces to mixture, add MCT Oil and Swerve and pulse until well combined.
  4. Use a Rubber Spatula to scrape sides of Blender to make sure all ingredients are combined. Add heavy whipping cream and pulse again until well combined.
  5. Take peanut butter mixture and roll into egg shapes and place on a plate covered in Parchment Paper and transfer to fridge for an hour to set up.
  6. Add butter to Double Boiler over medium high heat. Add chocolate chips and stir constantly.
  7. Once mixture begins to melt add liquid monk fruit sweetener.
  8. Using a spoon dip peanut butter eggs into chocolate mixture and quickly roll in crushed cookie pieces and transfer to a plate covered in Parchment Paper and transfer to fridge for an hour to set up.

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