Testimony of the Day

Hi Maria,

For many years, I have been plagued with many auto-immune maladies.  Most of them were just bothers, skin problems, aches, burning tongue. I had been on a low dose of Prednisone since 2002.  About a year and a half ago, I was diagnosed with Pericarditis and then after several months of tests, Giant Cell Arthritis ( which is inflammation of the arteries going through my temple to the brain). The tests showed major inflammation in my body so I was put on very large doses of Prednisone.  That caused many more problems. We have been trying to lower the dose for about 6 months and it has been up and down.  I have had lab tests every two weeks for the last 15 months.

Then, 5 weeks ago, I began my life style change mainly because it was touted to be good for inflammation and I had gained lots of weight with the help of the Prednisone. After the first two weeks into your program, my inflammation tests were still high  but last week, both indicators showed that my levels were in the normal range. That is the first time in more than 10 years. I can’t tell you how happy that has made me and my family.  I am a believer!!!!! I feel good. I don’t miss either the gluten or the sugar. I can’t thank you both enough for the guidance and information. It just proves that you can teach an old dog, new tricks. Thanks again, Molly”

If you want to get started on your path to healing, click HERE. Don’t wait another day!

Low Carb Peanut Butter Cups

Acne Facts

“Acne is one of the Easiest Problems to Treat Naturally. Just like other chronic diseases running rampant in Western society (like diabetes, heart disease, and obesity), acne is primarily a disease of the Western world.” Dr. Mercola. “Acne is much less of a problem in non-Westernized societies, where refined carbohydrates and sugar are consumed in much lower amounts. Solid evidence exists that diets high in sugar and refined carbohydrates are the primary CAUSE of acne.”

If you or your children are frustrated with acne, a grain-free diet will very likely clear up your skin. If you have been on a low-fat or “fad” diet, you may be also dealing with some vitamin/mineral deficiencies so concentrated doses of supplements like vitamin A and zinc may be a necessity too.

Antibiotics are unnecessary AND unsafe because correcting your diet creates an internal environment that does not allow bacterial overgrowth to occur. Taking antibiotics is SO detrimental for your gut flora…it kills all of your good bacteria which can lead to autoimmune diseases and food allergies (Fun Fact: You can decrease your baby’s/children’s chance of a food allergy by 70% if you give them bifido bacteria in the first year of their life: it is naturally found in breastmilk if the mother is eating fermented veggies).

STEP 1: We all know that “simple carbohydrates” are just empty junk calories. These would include white bread, white rice, all sugars, soda, candy, cookies. Eliminating these would be step one in clearing up your skin. TOTALLY getting rid of high fructose corn syrup is a mantra we all should follow and teach our kids how to read labels to never eat this. I found it in pickles this past weekend! Fruit also contains a high amount of fructose, so it should be consumed in very limited amounts and NEVER in the form of juice.

STEP 2: Complex carbohydrates are just glucose molecules linked together in long chains, our body breaks them down into glucose (AKA Sugar) in the blood. Complex carbohydrates are found in foods such as beans, nuts, whole grains, and starchy vegetables. These sound healthy right, BUT if acne is a problem for you, limiting these will decrease the inflammation of the skin caused by the rise in insulin. Our bodies prefer the complex carbs found in non-starchy vegetables instead of the complex carbs found in whole grains, because your body handles their digestion differently. Veggies, such as cauliflower, are slow to break down into simple sugars, with minimal insulin impact, whereas digestion of grain-carbs, such as brown rice, raises your insulin. High insulin levels increases male hormones, which cause your pores to secrete more sebum, a greasy substance that traps acne-promoting bacteria. Insulin also causes skin cells to multiply, a process associated with acne. This rise in male hormones can also cause fertility issues, so a low carb diet would greatly help women with PCOS.

STEP 3: If step 1 and 2 don’t work, then I suspect a food sensitivity to gluten. Gluten in wheat and other grains may be contributing to your acne symptoms if you have a gluten intolerance, which many people do. This is a separate issue from the insulin effects already discussed. Gluten is a prime suspect if you have rosacea. A person who is sensitive to gluten cannot digest gluten, so the body will not recognize it when it is eaten and therefore treats it as a foreign body when trying to digest it. The gluten can push the toxins through the skin and cause acne. Low Carb Peanut Butter CupsBUT, you must be careful when choosing “gluten free” products, such as the wraps in the photo, they are very high in carbs which won’t help acne. It may seem impossible in our society to eat ‘gluten free’ and low carb, but we do it and we still enjoy pizza, donuts, risotto…just in my “healthified” modified ways!

STEP 4: Get rid of hormones in your food. Get rid of milk, or only buy whole-organic-hormone free milk. Purchase hormone free meat, chicken, and eggs. To read more, go to: The Sea Of Estrogens!

STEP 5: Vitamin A and EPA/DHA are extremely helpful in clearing acne. Zinc and other minerals can also help. Click HERE to do a HAQ assessment to get you on the path to clear skin!

 Low Carb Peanut Butter Cups

Reece’s Peanut Butter Eggs were one of my weaknesses in my past life. But now with understanding on what certain chemicals do to our cells and brain, I have no problem walking by them in the grocery store. Instead, I enjoy every bite of my homemade eggs without any guilt.

Oh, AND always make sure you use NATURAL peanut butter…Jiff has trans-fats!

“Healthified” Peanut Butter Eggs:

1 (8 oz) pkg cream cheese or coconut cream, softened
1/2 cup organic butter or coconut oil, softened
1 (18 ounce) jar creamy NATURAL peanut butter (or almond butter)
1 tsp vanilla extract
1 cup powdered erythritol* and 1 tsp stevia glycerite (or 1 cup Swerve)

Using a coffee grinder, grind the sweetener until a fine powder to resemble powdered sugar. In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sweetener. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.

CHOCOLATE COATING:

4 TBS organic butter or coconut oil
2 oz unsweetened baking chocolate
5 TBS heavy cream or coconut milk
1/2 cup powdered* erythritol (or Confectioners Swerve)
2 tsp stevia glycerite
NOTE: OR melt a ChocoPerfection Bar for an easy chocolate coating

Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don’t burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Dip eggs until coated; place on waxed paper to harden.

For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. (I use THESE Molds) Store in the refrigerator. Makes 30 eggs.

NUTRITIONAL COMPARISON (per egg)
1 Reeces PB Egg = 170 calories, 10g fat, 4g protein, 18g carbs, 1g fiber
1 “Healthified” Egg = 178 calories, 15.4g fat, 6.1g protein, 3.7g carbs, 1.2g fiber (78% fat, 14% protein, 8% carbs)

 

What’s your favorite “healthified” candy? I have many tasty treats in my cookbook The Art of Healthy Eating SWEETS, which is on SALE over 50% off today!!!! Click HERE to get the sale.

Thank you SO much for your love and support!

Low Carb Peanut Butter Cups

83 Comments

  • Hi! How many servings does this recipe make, please?

    Thanks!

  • You are the BEST, thanks Maria!

  • Karen says:

    Will 1 bag of the Chocolate Chips you recommend be enough for the recipe?

  • I would get 2 bags.

    Happy Baking!

  • Anonymous says:

    Is there an alternative I could use for the chips? I want to make this today – but no stores sell them here. Thanks for the link to order them though – I will stock up!

  • You could try this…

    Chocolate Glaze
    3 TBS Truvia or erythritol, powdered
    1/4 tsp stevia glycerite (if using erythritol)
    2 ounces unsweetened chocolate, chopped
    3 TBS unsweetened almond milk (or coconut milk)
    1 tsp vanilla extract

    Place Truvia in a food processor or coffee ginder and blend until a fine powder. Place chopped chocolate, and almond milk in a double boiler or a microwave safe bowl. Heat and stir until smooth. Mix in sweetener and almond extract until smooth.

  • Anonymous says:

    Thank you!!! I have been following your website and reading your book for a week and I already feel better!

  • That makes me VERY happy!

  • kalea_kane says:

    Wow! What a great recipe! Thank you so much for sharing these!

  • You are welcome! Thank you for the kind words!

  • Carrie says:

    Ok, so I consider myself to be a good baker, but I cannot get this recipe right!!! The eggs came out perfectly, but the chocolate gavel such trouble! Is it really only 1 oz of bakers choc??? Then why in the comments do you refer to 2 whole bags of chips?! The chocolate I ended up with was like soup and barely covered or stayed on the peanut butter. Should I let the chocolate completely cool first? I really want these to turn out, but after 4 attempts, I’m about to give up!!!

  • Hmmm, let me try these this morning and I will get back to you. I usually let the chocolate cool a bit so it isn’t too liquid…

    • Carrie says:

      Thanks for any and all help! I’m still wondering where the bag of chips come in that ate mentioned in the comments? Maybe the recipe was edited?

  • Danica731 says:

    I would love to give these a try but some of your ingredients are a foreign language to me. I’m completely new to this “Healthier” way of cooking/baking and am not familiar with the names/terms you list. Please help!

  • STEVIA GLYCERITE = Stevia glycerite is a favorite of many people. It is an herb that has been used as a sweetener in South America for hundreds of years. One tip is to look for “stevia glycerite;” which has no bitter aftertaste as compared to plain “stevia. It is widely used all over the world. In Japan, it claims 58% of the sweetener market, and was used in Japanese Diet Coke until the company replaced it with aspartame to “standardize” worldwide.
    CALORIES = 0
    SWEETNESS/CONVERSION = 300 times sweeter than sugar
    CONVERSION = 1 tsp of stevia = 1 cup of sugar
    WHY I USE IT = It is great for cooking, because it maintains flavor that many other sweeteners lose when heated, but it also needs an additional sweetener in most cases when making baked goods since it doesn’t caramelize or create “bulk.”
    BENEFITS OF STEVIA
    1. WEIGHT LOSS and DIABETICS: It does not affect blood sugar metabolism. This makes it a great tool in weight loss programs, but it also for diabetics. Stevia creates a hypoglycemic effect and increases glucose tolerance. It significantly decreases plasma glucose levels. In multiple human studies, blood sugar is reduced by 35% 6-8 hours after consumption of a hot water extract of the leaf.
    2. BLOOD PRESSURE: Stevia extract is a vasodilator agent. Studies show that a mix of hot water and extract from the leaf lowers both systolic and diastolic blood pressure. Several studies demonstrated this hypotensive action (as well as a diuretic action).
    3. ANTI-BACTERIAL/ANTI-YEAST: has anti-bacterial properties in that it helps to inhibit the growth and reproduction of harmful bacteria that lead to disease. It helps prevent dental cavities by inhibiting the bacteria Streptococcus mutans that stimulates plaque growth. It also has vasodilatory activity and is effective for various skin issues, such as acne, heat rash, and problems caused by insufficient blood circulation.
    4. CANCER: It keeps your body in a ketogenic state so you can starve the cancer of sugar on which cancer feeds upon (read more HERE).
    UNDESIRED PROPERTIES = It doesn’t create a “caramelized” cookie, or “bulk” in baked goods, which is why I add erythritol.

    ERYTHRITOL = Erythritol is a naturally-derived sugar substitute that looks and tastes very much like sugar, yet has almost no calories. Erythritol has been used in Japan since 1990 in candies, chocolate, yogurt, fillings, jellies, jams, beverages, and as a sugar substitute. Erythritol, is considered a ‘sugar alcohol’ and is found naturally in small amounts in grapes, melons, mushrooms, and fermented foods such as wine, beer, cheese, and soy sauce. Erythritol is usually made from plant sugars.
    CALORIES = 0 to 0.2 calories/gram (95% fewer calories than sugar)
    SWEETNESS = 70% as sweet as table sugar. Use cup for cup like sugar, but you need to add a tsp of stevia glycerite to add sweetness.
    WHY I USE IT = Unlike stevia, it has a crystallization property like sugar. This is why it is combined with stevia for baking.
    BENEFITS of ERYTHRITOL
    1. WEIGHT LOSS and DIABETES: Erythritol does not affect blood glucose or insulin levels.
    2. ORAL HEALTH: Erythritol isn’t metabolized by oral bacteria which break down sugars and starches to produce acids, which means that it doesn’t contribute to tooth decay. This is why excess carbohydrates and table sugar lead to tooth enamel loss and cavities formation.
    3. CANDIDA: Erythritol is absorbed in the small intestines, which reduces fermentation and decreases the detrimental problems associated with Candida (yeast overgrowth in the body).
    UNDESIRED PROPERTIES = It doesn’t dissolve in foods (like salad dressings/caramel)

  • TRUVIA = Coca-Cola and PepsiCo now have sweeteners and beverages sweetened with stevia and erythritol based sweeteners.
    CONVERSION/SWEETNESS = Same as sugar. 1/2 cup erythritol and 1 tsp stevia = 1/2 cup Truvia
    CALORIES = 0.2 calories/gram
    BEFEFITS and UNDESIRED PROPERTIES = same as erythritol and stevia (see above). It also is expensive and I don’t enjoy opening a million little packets if the store doesn’t carry the tubs! This is why I purchase erythritol and stevia glycerite separate and mix my own!

    ZSWEET = is another brand of erythritol and stevia mixed together. It comes in convenient large bags (as compared to the small tubs of Truvia). A lot of people prefer the taste of ZSweet over other non-caloric sweeteners.
    CALORIES = 0
    SWEETNESS = same as sugar (use cup for cup)
    CONVERSION/BENEFITS/UNDESIRED PROPERTIES = Same as stevia and erythritol (see above)

    ORGANIC ZERO = Is produced from Organic Sugar Cane Juice, which is naturally fermented and crystallized to create Organic Erythritol. Erythritol is a naturally occurring sugar alcohol that is found in our bodies, as well as in many fruits, vegetables and even certain fermented foods. CALORIES = 0.2 cals/gram
    SWEETNESS/CONVERSION = Zero is 70% as sweet as table sugar. But with zero calories and zero on the glycemic index, consumers can indulge with zero guilt
    BENEFITS = same as erythritol and stevia (see above). And baked goods made with Zero have longer “shelf lives” than those made with regular sugar.
    UNDESIRED PROPERTIES = the molecular structure of Organic Zero prevents it from browning the way other sugars do.

  • XYLITOL= Xylitol occurs naturally in many fruits and vegetables and is even produced by the human body during normal metabolism. Manufacturers make it from plants such as birch and other hard wood trees and fibrous vegetation. Some people prefer the taste of xylitol. I only use it when I have to due to since it has a higher calorie content and causes an increase in insulin. Before I found JUST LIKE SUGAR, I used this for my caramel sauce.
    CALORIES = 2.4 calories/gram; 1 tsp has 9.6 calories and 1 tsp of sugar has 15 calories (40% fewer calories and 75% fewer carbs than table sugar)
    CONVERSION= Same as table sugar. Use cup for cup.
    BENEFITS:
    1. Reduces Cavities: It does not break down like sugar and keeps a neutral pH level in the mouth. Xylitol prevents bacteria from sticking to the teeth, which protects the teeth from tooth decay. Acid-producing bacteria falls as much as 90%. After eating xylitol, the bacteria do not stick well on the surface of the teeth which decrease plaque buildup.
    2. Reduces Ear Infections: It has be used as medicine in stopping bacterial growth to help prevent ear infections in young children. It also clears out excess earwax and inhibits the growth of harmful bacteria in the pharyngotympanic tubes.
    3. Helps with Asthma: Since asthma is linked to chronic post-nasal drip, xylitol can also help by breaking the cycle of bronchial inflammation.
    4. Help clear up Candida (yeast overgrowth).
    5. Increases White Blood Cells: Increasing immune health and protects us from chronic disease and bacterial infections.
    6. Protects newborns from streptococcus if the nursing mother consumes this. It is proven to help decrease this oral bacteria by 80%.
    7. Decrease Allergies and Sinus Infections: They now have a nasal spray made of xylitol because it decreases the harmful bacteria that gather in the cells of our nose.
    8. Reduces Ovarian Cysts, PCOS and Breast Cancer: Consuming sugar creates high insulin levels which increase the production of estrogens, leading to an estrogen-dominant condition, and also interfere with healthy ovarian function. Insulin resistance is a major cause of a growing hormonal problem called polycystic ovarian syndrome (PCOS). Signs that the body is being exposed to higher levels of the male hormones include acne, loss of head hair, and an increase in body hair. Lowering insulin levels is crucial for not only treating PCOS but also resolving most other hormonal imbalances, including those leading to breast cancer.
    UNDESIRED PROPERTIES = Xylitol has very few known side effects, although some people report diarrhea when adding xylitol into their diets.

  • JUST LIKE SUGAR = It is made from chicory root, calcium, vitamin C, and orange peel.
    SWEETNESS/CONVERSION = Same as table sugar. Use cup for cup.
    CALORIES = 0
    WHY I USE IT = Just Like Sugar has none of the strong aftertastes of stevia or artificial sweeteners.
    BENEFITS = Keeps ice cream soft, makes perfect caramel sauce, makes cookies soft on the inside and chewy on the outside, and it tastes great.
    1. CHOLESTEROL: It decrease the levels of serum LDL cholesterol in the blood.
    2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants.
    3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal blood sugar levels while also increasing stool bulk and consistency.
    4. CONSTIPATION: It provides soluble fiber, which improves digestion.
    5. GALL BLADDER ISSUES: It builds your body’s resistance to gallstones and liver stones. By increasing the flow of bile, it assists the body in digesting foods and liquids. The extra bile also helps break down fats in the body.Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling.
    6. URINARY INFECTIONS, KIDNEY STONES and GOUT: It has diuretic properties that provide protection for the urinary tract system and kidneys. Toxins are removed and the cleansing of the body is stimulated because of an increase in urine flow. It has been used to expel gravel, calcium deposits, and excess uric acid from the body, which helps to prevent gout and kidney stones.
    7. WEIGHT LOSS: Chicory root benefits weight loss because of the effect it has on the digestive system. It is an excellent source of fructooligosaccharides which help promote the growth of beneficial bacteria in your digestive tract. It also increases the rate of the break down of fats. It also helps with weight loss because it helps keep insulin levels low while enjoying sweet foods.
    8. NATURAL “Liver” CLEANSER: Chicory root also supports the body’s detoxification system through the liver and kidneys, and is believed to help with calcium absorption. Chicory also helps prevent jaundice and an enlarged liver when mixed with water. Because of Chicory Root’s potential for removing contaminants from the digestive system, the liver does not have to work as hard to filter out toxins that may have escaped into the bloodstream. It also acts as a gentle laxative and diuretic for removing excess water and toxins, and this can also reduce strain on the liver.
    9. ANXIETY: It is a natural sedative and anti-inflammatory for the nervous system. If you have anxiety issues and still drink coffee, this sweetener can help.
    10: INDIGESTION: It acts as an herbal antacid, the root neutralizes acid and correct acid indigestion, heartburn, gastritis, vomiting, upset stomach. Because it stimulates bile production, this helps to speed up the digestive process after eating too much rich food.
    11. SKIN: Used externally, the Chicory Root has healing properties for cuts, sunburn, swellings, hemorrhoids, and poison ivy. It reduces the inflammation of rheumatism and the pain of stiff and sore joints.
    UNDESIRED PROPERTIES = It is expensive, but other than that it is perfect!

    Glycemic Index of Sweeteners
    Stevia Glycerite = 0
    Erythritol = 0
    Truvia/ZSWEET = 0
    JUST LIKE SUGAR = 0
    Xylitol = 7
    Maple Syrup = 54
    Honey = 62
    Table Sugar = 68
    High Fructose Corn Syrup = 100

  • My recipes will call for erythritol and stevia glycerite. I use these separate to help keep my costs down.
    In any recipe you can use ZSweet, Truvia, Organic Zero, Xylitol or Just Like Sugar. In order to use
    a different product, use the same amount of sweetener for the amount of erythritol in the recipe
    and omit the stevia (except for Organic Zero, that is only erythritol and you will still need stevia
    for sweetness).

    1 cup erythritol and 1 tsp stevia = 1 cup ZSweet
    1 cup erythritol and 1 tsp stevia = 1 cup Truvia
    1 cup erythritol and 1 tsp stevia = 1 cup Xylitol
    1 cup erythritol and 1 tsp stevia = 1 cup Just Like Sugar
    1 cup erythritol and 1 tsp stevia = 1 cup Organic Zero and 1 tsp stevia

    NOTE: If a recipe calls for a specific sweetener, the final product will not be the same if you
    substitute a different sweetener, for example, ice cream will not be soft if you use all erythritol
    instead of Just Like Sugar.

  • jennifer says:

    I’m wondering how Swerve fits into these equations? Could you use it in this recipe?

  • Anonymous says:

    Thank you for the breakdown of all of these sweeteners! It is awesome to have it all in one place. I’m gonna print this to have handy, as I use quite a few diffeent ones

  • I wonder if it would hurt to put some protein powder in the mix? I would love to make these and have them be higher protein!

  • Anonymous says:

    I would like to make these but wondering if you could verify the measurements for the Chocolate Coating part of the recipe. In reading the comments it looks like you originally suggested 2 bags of chips. It now reads 1 oz of bakers chocolate…someone else asked you about this back in February and you replied you would check it out and get back to them, but I don’t see where you commented back. Finally, you also give a different glaze recipe in your comments that has 2 oz of bakers chocolate and no heavy cream. I would really like to make some “healthified” Reeses candy for Halloween (the eggs and pumpkins have always been my favorite!), but I’m confused on the coating part and don’t want to waste ingredients. Thanks!

    • This recipe originally had a sugar free chocolate chip that I no longer recommend. I am always educating myself on what ingredients are not good for our metabolisms and if I learn something knew, I will go back and remove it from an old post as in this case. So just use the updated recipe above and it should be great. 🙂

  • Heather McRoberts says:

    I made these last night…instead of eggs I rolled them into balls and made buckeyes…..it is official. I have died and gone to heaven. I drool in the grocery isles remembering these as a kid. Today i got up, had a serious heavy lifting session w/ my legs and came home to cook breakfast for my family. We had bacon and eggs w/ you toasted sub (rolls) toasted w/ butter. and i had a (GUILT FREE) buckeye for dessert. who says you can’t have a sweet before noon!! 🙂 HA! Your amazing once again. 🙂 So glad I found you!

  • Joy says:

    Oh wow, I know what’s going to be in my own Easter basket! Thank you! Making my grocery list now. And drooling.

  • Anonymous says:

    I’m very new to this healthy eathing thing and Reece’s are my all-time favorite! Can you find all of these ingredients in the regular grocery store? Like I say, I’m really new 🙂

    • You usually can, but I buy in bulk online. It is much cheaper. If you look at the top right column on my blog above you will see the “Stock you Pantry” links where I get my ingredients. 🙂

  • Question: what does PGPR in the list of Reece’s ingredients stand for?

  • Blondee says:

    Can I trouble you for what brand of natural creamy pb you use? I can’t find any locally that don’t have junk added. :/

  • Belenda says:

    Thanks for putting up all the sweetner information Maria! that took a lot of research and work! I was wondering if you could also make a note on the Xylitol that it can be fatal for pets to consume it??? I know some people will share a bite of treats with their pets and if someone hasn’t already heard about how lethal Xylitol is to pets, they would be very sad to find out the hard way. Thanks for all your hard work. You have no idea how much I look forward to your posts and emails with all the valuable information and recipes.

  • Pam Sams says:

    Maria, for the coating, when you say “coconut milk”, would this be canned coconut milk? (compared to the popular brand refrigerated in the milk counter) there would be a huge difference in the consistency of these two products which would both be considered coconut milk. Thank you for clarifying.

  • Is the stevia glycerite a powder? I have Trader Joe’s powdered Stevia, but it doesn’t say stevia glycerite on the label. Would it be okay to use this?

    Also, how many of these would it be safe to eat so as not to cause digestive problems from the sugar alcohol?

    Thanks!

    • Yes, as long as it doesn’t have any added junk like maltodextrin. Just use whatever conversion ratio they list. I find they are so rich I can’t eat more than one. I think you would get sick from eating so many before you would have issues with the erythritol. 🙂

    • Thanks Maria. There isn’t a conversion ratio on the bottle though. Maybe I should just use a half teaspoon and taste to see if it needs more. Can’t wait to make these!

    • That sounds like a good plan. 🙂

  • jaymie says:

    I made these last night and there were delicious! I ended up getting 30 “eggs” from the recipe… surprised because they were still pretty large. I used 1 oz of chocolate and didn’t have enough chocolate to completely coat the entire eggs… but each one got a top coating which worked.

    I used Swerve and they were yummy.

    Do you have the fat and protein content for these?

    Thanks for all your amazing recipes! We love them at our house!

    Jaymie

  • jaymie says:

    Hi Maria,
    I needed to calculate the fat and protein for this recipe and as I was doing that just went ahead and calculated the other ingredients in as well. I came up with quite a difference from what you posted. Wonder if you might need to check this one out?
    My recipe (using your amounts — including 18 oz peanut butter… I added 2 additional oz because my Smucker’s jar only had 16 oz) made 30 pretty good sized eggs. I used 1 oz of unsweetened chocolate. I used butter (not coconut oil) and Swerve and here’s what my nutritional information came out to be (per egg = 1/30 of recipe)

    Calories: 178
    Fat = 15
    Protein = 5
    Carbs = 4
    Fiber = 1.2
    Net carbs = 3.6

    My daughter and I use your recipes all the time and LOVE them. We are tracking our nutritional information pretty strictly, so this was a pretty big difference. Just thought you might want to check this one again.

    Thanks for your amazing work!

    • Hi, It’s been a while since I made an entire batch of these and you are right. It is more like 30 eggs. I updated the nutritional info above (pretty close to what you got). 🙂

  • For the filling would you use regular swerve or confectioners?

  • Hi there,
    Can I ask you a question?? I’m new to the Trim Healthy Mama eating style. What do you think of Nu Naturals stevia extract? Then..because I got a 1 oz container of it, I bought what I thought was the same thing, only 12 oz and it’s Nustevia powder, but I see it has Maltodextrin in it! UGH! I noticed you don’t use the Nu stevia in your recipe for these chocolate eggs. Could you comment?? Thank you!

  • Cathy Cooper says:

    I have Swerve and I have stevia glycerite but not erythritol. Is ther a way to make these using what I have?

    1 cup powdered erythritol* and 1 tsp stevia glycerite (or 1 cup Swerve)

    Thank you!

  • Carrie says:

    I hope the chocolate chips you no longer recommend aren’t the Hershey’s ones!!! Or are they?

  • Jamie Rebecca says:

    I am sooooooo glad I read the comments. I’ve been reading your blog nonstop in my bid to recover my health. All this time I thought I needed to go find stevia glycerite when I have a big bag of Truvia baking blend. I’m hoping although it is baking blend its the same conversion. Thank you for all you do. This website means the world to me! I’m going to shape these into tiny hearts with a small cookie cutter’s help for valentine’s day for my kids and hub! Thank you again. You have helped me so much!

  • Jeanine says:

    I am such a sucker for Reece’s, which are not plan approved. :). Made these yesterday- AMAZING!!!! Thank you !!

  • Barb R says:

    Are these Keto if you don’t use the cream cheese? Thank you. Look delicious!

  • Denise Sloan says:

    Wow, I’m amazed at how easy the recipe was. I was assuming it would be much harder to make these! My gosh, even I can do this : )

  • Lee B says:

    Thanks for the INCREDIBLE summary of sweeteners!

  • Jen says:

    Hi, so excited to make these! Quick question about the powder part. Do I measure out 1 cup of swerve, then grind into powder and throw in or do I grind the Swerve first and then only take 1 cup of what I have made into powder?

  • fox says:

    Hi Maria and Craig!
    I cannot wait to try these! I am curious, if I use coconut milk/coconut butter, could I eat these on a pure protein/fat day?
    Thanks!!!!

    • cemmerich says:

      Thanks! From a macro level, yes. But some clients I have nut free too. But if not going nut free then these are good. 🙂

  • Amy says:

    These sound amazing. If I use Swerve Confectioner’s, do I need to grind in coffee grinder? If I have chocoperfetion, I can just melt that instead of all of the other steps for the chocolate?

    Thanks!

    • Maria Emmerich says:

      Nope, confectioner is already finely ground. Yes, chocoperfection will work. 😉

  • Amanda Reed says:

    I got these molds and I’m waiting on a delivery of chocoperfection bars!!! (My first time trying them.) I had been eating Lily’s bars, but I noticed that I stall on weeks I eat them. So, I hope they do better for me. I will be making these this weekend for my kids’ Easter baskets. 😀 Thanks for all the great recipes, Maria!

  • Jackie says:

    Oh my goodness! These are absolutely worth the work! I used muffin cups and came out with 15 pb cups, but I just eat one half at a time. The other reason I love these, besides the amazing flavor, is that they don’t have all the chemicals the “low carb” versions have. Thanks so much Maria! Your work is appreciated! 🙂

  • Tom says:

    Thanks you!

  • Kimberly says:

    Hi Maria – The Swerve listed in your store does not link to anything I can purchase. I went ot my local Stop n Shop (based on the swerve website) and they did not carry the product either. Please help

    Thanks

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