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In a mixing bowl, combine the all-natural peanut butter, low-carb protein powder, almond flour, sugar-free maple syrup, vanilla extract, and almond milk.
Mix the ingredients until they form a thick, uniform dough-like consistency. If the mixture seems too dry, add more almond milk.
Take small portions of the peanut butter mixture and roll them into egg-shaped balls, then use your fingers or the back of a spoon to gently flatten each egg slightly. Place them onto a parchment-lined baking sheet.
Place the baking sheet with the peanut butter eggs into the refrigerator for about 30 minutes to allow them to firm up.
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until completely smooth.
Once the peanut butter eggs have chilled and firmed up, remove them from the refrigerator.
Using a fork, carefully dip each peanut butter egg into the melted dark chocolate, ensuring it is fully coated, then place them back on the baking sheet lined with parchment paper.
Once all the peanut butter eggs are coated, place the baking sheet back into the refrigerator for about 20-30 minutes to allow the chocolate to set completely.
Once set, your sugar-free peanut butter eggs are ready to be enjoyed!