Paleo Almond Butter Eggs

One of my favorite things to eat during Easter season used to be peanut butter eggs.  Seriously when I would see them on store selves I would stock up and eat them for weeks months.  For whatever reason they were so much better than regular peanut cups….obviously it had to be the egg shape.  Well, now I don’t go anywhere near those peanut butter eggs, and why should I when I have this tasty and healthy alternative…Almond Butter Eggs.  Sure you may have made your own almond butter cups, but have you had them shaped like an egg?  It makes all the difference!
 

Paleo Almond Butter Eggs :

Ingredients

• 3/4 cup almond flour
• 3/4 cup unsweetened finely shredded coconut
• 3/4 cup equivalent powdered sweetener (Use powdered coconut sugar for Paleo or powdered sweetener for low carb)
• 1 cup almond butter (or any nut butter)
• 2 Tbsp coconut oil
• 1 cup dairy free chocolate chips (or for low carb use stevia sweetened chocolate chips)
• 4 Tbsp ghee or butter
• 
  

Instructions

1. In a large bowl, combine the almond flour, coconut, and sweetener.
2. Over medium-low heat melt 1 cup of almond butter and coconut oil.
3. Once melted, add the almond butter to the dry ingredients and mix well.
4. Press the mixture into a 8" x 8" baking dish.
5. Refrigerate for about 2 hours or until set.
6. Using a small egg shaped cookie cutter, cut out 20 egg shapes (You will need to reform any scraps into a single layer and cut out eggs from the scraps in order to make 20 eggs.)
7. Place the eggs back in the refrigerator to set back up.
8. Over a double boiler, melt the chocolate and ghee. Whisk to combine.
9. Dip the eggs, one at a time and cover with chocolate.
10. Place the dipped eggs on a plate/dish lined with parchment paper and place in the fridge to set (about 30 minutes).

Notes

Net Carbs: 7.5 (for 1 egg...for the low carb version plus the carbs for sweetener used)

Net Carbs: 3.95 (for 1 egg...for the low carb version)