• 3/4 cup coconut flour
  • 2 cups natural peanut butter
  • 1/3 cup monk fruit sweetener
  • 1-2 tablespoons Ripple Unsweetened Vanilla Milk
  • 2 cups keto chocolate chips (such as Lilly’s)


  1. In a large bowl, combine your coconut flour, peanut butter and monk fruit sweetener and mix until combined.
  2. Add Ripple milk, one tablespoon at a time, until mixture forms a smooth, cookie dough-like consistency. Refrigerate one hour.
  3. Form about two tablespoons of the chilled peanut butter mixture into egg shapes with your hands. Place on a large plate lined with parchment paper. Repeat with the remaining mixture, and freeze for one hour.
  4. In a medium, microwave-safe bowl, melt the chocolate chips. Dip each peanut butter egg into the chocolate, flipping to coat. Place back on the parchment paper and refrigerate until firm.