Line a large baking sheet with parchment or waxed paper.
In a microwave-safe bowl, gently melt the peanut butter and butter (or coconut oil) together on high heat until smooth. Whisk thoroughly.
Stir in the powdered sweetener and vanilla extract until everything is perfectly combined.
Add the peanut flour (and protein powder if using) and mix well until you have a firm, cookie-dough-like mixture. If it feels too soft, add a tiny bit more peanut flour.
Divide the dough into 15 equal portions. Roll each portion into a ball, then gently flatten and shape it into an oval egg. Place them on your prepared baking sheet and freeze for at least 1 hour until firm.
While the eggs chill, prepare your chocolate coating. Place the chopped sugar-free chocolate and cocoa butter in a heatproof bowl set over a pan of barely simmering water. Stir continuously until completely melted and beautifully smooth.
Using a fork, carefully dip each frozen peanut butter egg into the melted chocolate, ensuring it's fully coated. Lift it out, tapping the fork gently against the side of the bowl to let any excess chocolate drip off.
Place the coated eggs back onto the baking sheet. If you have any leftover chocolate, you can drizzle it decoratively over the eggs. Pop them back into the fridge or freezer until the chocolate is completely set. Enjoy your healthy, homemade treats!