In a microwave-safe bowl, combine the peanut butter and butter. Heat at 15-second intervals until the butter is melted and the mixture is well combined.

Place the peanut butter mixture into a mixing bowl, and add the sugar substitute, vanilla extract and almond flour. Beat on high until a dough has formed.

Form the peanut butter dough into 15 even-sized balls, flattening them slightly.

Using your hands, form the dough balls into the shape of small flattened eggs.

Place the eggs on a parchment or silicone mat lined baking sheet, and put them into the freezer to chill for one hour.

Put the baking chips and coconut oil into a microwave-safe bowl, and heat at 30-second intervals until melted and combined.

Dip the peanut butter eggs into the chocolate mixture, and place back on the baking sheet.

Return the chocolate covered eggs to the freezer to set for 15 minutes before serving.