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Old 02-26-2008, 01:00 PM   #1
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Anyone know of a LC peanut Butter and Cocount Cream Egg to fix for Easter?

Hi everyone!
With easter coming my husband bought HC Coconut Cream and Peanut Butter Easter Eggs for himself and now I am wanting a recipe for me that is LC for the 2 of these. Any ideas anyone?

HUGS
Christina
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Old 02-26-2008, 01:41 PM   #2
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I am not going to try coconut cream or peanut butter this year but I am going to be making larger versions of the ones on post #9 of this thread.

http://www.lowcarbfriends.com/bbs/lo...eed-balls.html
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Old 02-26-2008, 06:48 PM   #3
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I plan to make the Peanut Butter Fudge recipe from this board, and not let it harden all the way, then shape like an egg and dip in melted dark chocolate.

I also found a copycat recipe for "the full sugar version" of See's Bordeaux candies, which is DH's fave - I'm gonna see if I can lowcarb that one too while I'm at it!
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Old 02-26-2008, 08:49 PM   #4
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Peanut Butter eggs, like Reece's makes?

I made one today with coconut oil, all natural peanut butter, and cocoa powder mixed with stevia. Do you want the recipe? The CO holds together the peanut butter filling and the chocolate coating. It was definitely good enough to give me my pb chocolate fix.
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Old 02-26-2008, 09:15 PM   #5
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OMG Char--Bordeaux are my all time favorite. I dream of little dancing bordeaux! Me wants some!
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Old 02-26-2008, 10:12 PM   #6
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Down girl, down! LOL! If I try it I'll post how it comes out....
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Old 02-27-2008, 03:00 AM   #7
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Quote:
Originally Posted by jacksmixedtape View Post
Peanut Butter eggs, like Reece's makes?

I made one today with coconut oil, all natural peanut butter, and cocoa powder mixed with stevia. Do you want the recipe? The CO holds together the peanut butter filling and the chocolate coating. It was definitely good enough to give me my pb chocolate fix.

Yes...but they are much bigger and you take and slice them and eat them like candy. Back in my HC days we use to get them from the local churches every easter and I use to make them by hand also. They usually take peanut butter, Butter or Cream Cheese,and Confectionery Sugar mix together and then shaped into eggs with a Chocolate Coating over top of them. I was thinking about using Liquid Splenda or Using Splenda made into confectionery Sugar in the blender for the HC Confectionery Sugar. I just dont know how to make it.

Sure. PM me the recipe.

HUGS
Christina

Last edited by mac24312; 02-27-2008 at 03:03 AM..
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Old 02-27-2008, 03:23 AM   #8
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that darn PB EGG is my all time fav!!! Please share.. Thanks
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Old 02-27-2008, 03:40 AM   #9
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Kevin, what powder were you using in your frostings to make the consistency of confectionner's sugar? Was is RWS?
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Old 02-27-2008, 03:47 AM   #10
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Quote:
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Kevin, what powder were you using in your frostings to make the consistency of confectionner's sugar? Was is RWS?
Which frosting are you asking about?
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Old 02-27-2008, 04:03 AM   #11
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makes a peanut butter, smooth and crunchy, which is 2 or 3 net grams for a 2 Tablespoon portion & Transfat free, AND TOTALLY YUMMY!!! Love & Profits: FLATFERENGHI
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Old 02-27-2008, 10:09 AM   #12
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Quote:
Originally Posted by mac24312 View Post
Yes...but they are much bigger and you take and slice them and eat them like candy. Back in my HC days we use to get them from the local churches every easter and I use to make them by hand also. They usually take peanut butter, Butter or Cream Cheese,and Confectionery Sugar mix together and then shaped into eggs with a Chocolate Coating over top of them. I was thinking about using Liquid Splenda or Using Splenda made into confectionery Sugar in the blender for the HC Confectionery Sugar. I just dont know how to make it.
It could probably hold together without all the sugar. Do you have a recipe?

ltip, mine's so simple it's not even really a recipe! I just wanted an imitation Reece's egg. I use NuNaturals NuStevia (best taste, no carbs) and a little powdered xylitol or erythritol to sweeten. No Splenda necessary!

Filling:
All natural peanut butter
coconut oil (CO)
stevia
erythritol

Coating:
coconut oil
cocoa powder
stevia
erythritol
whey protein powder (optional)

Melt in microwave equal parts peanut butter and coconut oil. Stir in sweeteners (to taste). Chill for a minute in the fridge or freezer. For coating, melt cocoa powder with CO in a 1:2 ratio (more CO). Mix well and stir in sweeteners (to taste) and a big pinch of whey protein isolate. Chill until room temp (or chill and then microwave again so it's liquidy). Remove filling from fridge and shape into a ball. Chill again. Top chilled filling with liquified coating, using a spoon to cover all of the peanut butter ball. Chill again. Enjoy!
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Old 02-27-2008, 11:00 AM   #13
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Quote:
Originally Posted by jacksmixedtape View Post
It could probably hold together without all the sugar. Do you have a recipe?

ltip, mine's so simple it's not even really a recipe! I just wanted an imitation Reece's egg. I use NuNaturals NuStevia (best taste, no carbs) and a little powdered xylitol or erythritol to sweeten. No Splenda necessary!

Filling:
All natural peanut butter
coconut oil (CO)
stevia
erythritol

Coating:
coconut oil
cocoa powder
stevia
erythritol
whey protein powder (optional)

Melt in microwave equal parts peanut butter and coconut oil. Stir in sweeteners (to taste). Chill for a minute in the fridge or freezer. For coating, melt cocoa powder with CO in a 1:2 ratio (more CO). Mix well and stir in sweeteners (to taste) and a big pinch of whey protein isolate. Chill until room temp (or chill and then microwave again so it's liquidy). Remove filling from fridge and shape into a ball. Chill again. Top chilled filling with liquified coating, using a spoon to cover all of the peanut butter ball. Chill again. Enjoy!

Any chance on exact amounts??? Sounds wonderful!!!
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Old 02-27-2008, 05:38 PM   #14
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You could use the "mounds bar recipe. My co-worker made some last year in a Wilton egg-shaped pan and they were good.



Coconut center:
3 T Coconut Oil
1/2 c PolyD
1/8 c Heavy Cream

1/8 t. liquid Splenda (TrishZ) or equivalent
10 drops liquid Stevia (or sweeten to taste with your fave blend)
1/2 t. coconut extract

1/4-1/2 cup unsweetened shredded coconut (NOW brand, Netrition)


Coating:
Melted Lindt chocolate thinned with heavy cream


In saucepan, bring the CO, PolyD, & Cream to a boil for a few minutes, stirring until smooth and thickened.
Add in extract, sweeten to taste.
Stir in the coconut. It should be very thick and sticky. Pour into pan well-sprayed with release spray. Freeze until firm.

Remove from mold. Put on wire rack and drizzle melted chocolate coating over the top until well coated.

Chill overnight or until firm
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Last edited by sungoddess; 02-27-2008 at 05:41 PM..
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Old 02-27-2008, 06:08 PM   #15
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Ty!!
I would like to try to do that but dont have the mold. Wonder if I freehanded them and put them in the freezer if it would work?

TY and HUGS
Christina
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Old 02-27-2008, 06:08 PM   #16
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The recipes sound yummy.
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Old 02-27-2008, 06:34 PM   #17
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Quote:
Originally Posted by mac24312 View Post
Ty!!
I would like to try to do that but dont have the mold. Wonder if I freehanded them and put them in the freezer if it would work?

TY and HUGS
Christina

In the original recipe, they piled the coconut mixture onto parchment paper and chilled it and then cut it into shapes. I am sure you can do it without the mold. It doesn't have to be in an egg shape to taste yummy.
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Old 02-27-2008, 08:44 PM   #18
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Quote:
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Any chance on exact amounts??? Sounds wonderful!!!
I'll play around with it tomorrow, but it's hard unless you're using the same type/brand of low carb sweetener. I have nooo problem with making this as many times as is necessary to get the measurements!
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Old 02-28-2008, 03:08 PM   #19
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Okay Christina, I gave your peanut butter egg a shot and it turned out pretty good! Let's just say I can't even look at peanut butter for the next few days. I don't even wanna think of how many cals is in half of this recipe... :blush: This is definitely tasty enough for high carb company.

I used Organic Valley heavy cream and butter, Bob's Red Mill coconut flour, and Archer Farms organic no-stir peanut butter from Target. Double the chocolate coating recipe for a thicker coating.
I'd recommend using a higher quality chocolate if you can, 'cause that Baker's brand is pretty poor quality. Has a tangy aftertaste.

LC Peanut Butter Egg Recipe:

Filling:
1/2 stick unsalted butter
1/2c creamy peanut butter (NO-STIR, not all natural)
6T coconut flour
2T heavy cream
2T erythritol
20 drops liquid sucralose
1/4t stevia
1/4t finely ground sea salt

Coating:
1 oz (1 block) unsweetened Baker's chocolate
2T unsalted butter
2T heavy cream
10 drops liquid sucralose
2T erythritol
1/8t finely ground sea salt

Cream softened butter and peanut butter. Mix in coconut flour, adding a little at a time. Combine heavy cream and erythritol in a bowl and microwave for 30 seconds. Stir well and let cool for few minutes. Beat cream mixture into peanut butter mixture. Beat in sweeteners and sea salt, tasting and making adjustments to your liking. Mold into an "egg" shape with your hands and plop onto a pan lined with parchment paper. Chill in freezer.

Combine chocolate coating ingredients in a microwave safe bowl and heat for 30 seconds. Stir mixture until chocolate is completely melted. Chill in freezer until coating is spreadable in consistency (5-10 minutes). Remove from freezer and stir coating well until smooth. Remove peanut butter filling from freezer and spread with coating. Chill again until serving. Slice and eat!

32g effective carbs for the whole recipe. Slices up into at least 10 rich slices, with 3.2g effective carbs per slice.
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Last edited by jacksmixedtape; 02-28-2008 at 03:37 PM..
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Old 02-28-2008, 03:11 PM   #20
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jacksmixedtape! That is wonderful...I will bookmark this so that I can make for Easter...Beautiful!!!!
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Old 02-28-2008, 03:23 PM   #21
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WONDERFUL and BEAUTIFUL!! TY!! I have everything to make it and I will use the Lindt 85 percent Chocolate for the coating. Its very rich but I do love it. I dont have the pure Stevia yet..will in about a week. Wonder if it would work without that?

This will be what I fix maybe tomorrow without the liquid Stevia..I have the powdered. Now..let come up with the coconut one..do you think we can do that? I will PM that recipe to you if you would like. LOL

HUGS
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Old 02-28-2008, 03:33 PM   #22
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Thanks, babydollsea!

Quote:
Originally Posted by mac24312 View Post
WONDERFUL and BEAUTIFUL!! TY!! I have everything to make it and I will use the Lindt 85 percent Chocolate for the coating. Its very rich but I do love it. I dont have the pure Stevia yet..will in about a week. Wonder if it would work without that?

This will be what I fix maybe tomorrow without the liquid Stevia..I have the powdered. Now..let come up with the coconut one..do you think we can do that? I will PM that recipe to you if you would like. LOL

HUGS
Christina
The coating will be awesome with the Lindt 85%! You don't have to use the stevia. I just like combining sweeteners for a better taste. The sweeeteners don't really matter in this recipe. Just taste as you go along.
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Old 02-28-2008, 03:36 PM   #23
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That is what I was thinking...I like using a combo of sweeteners also...Thanks again and PM me again and ask me if you want to try the coconut one I have..LOL

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Old 02-28-2008, 03:56 PM   #24
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Oh, that is GORGEOUS! So clever! *clapping*
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Old 02-28-2008, 07:43 PM   #25
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jacksmixedtape: Your recipe sounds so good. What is the equivalent of 20 drops liquid sucralose and 1/4 t. liquid Stevia? I would use other sweeteners. Thanks!
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Old 02-29-2008, 06:48 AM   #26
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Just add sweetness and taste as you go along! I'm just trying to use up an old bottle of liquid sucralose I bought on ebay, along with NuNaturals NuStevia. The sweetness vary for each product.
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Old 12-22-2010, 03:33 PM   #27
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This is wonderful. I made into a tree last year.
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Old 12-22-2010, 03:36 PM   #28
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Easter?! I haven't even put away the Halloween decorations yet. Don't give me a coronary.
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Old 12-22-2010, 06:17 PM   #29
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LOL No . I made them into christmas trees.
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Old 12-23-2010, 04:53 AM   #30
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LOL! You all are NUTS!

Merry Christmas!
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