A low carb and sugar free chocolate covered buttercream candy recipe that's easy to make. Simply make the filling, chill, then dip into chocolate.
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After making the Almond Joy candy bars, I thought I should make another batch without almonds. And, I wanted make them in egg shapes for Easter.
Although that was a good idea, I ended up trying a new recipe for homemade Easter candy. I modified the Land O'Lakes buttercreams recipe slightly by using a low carb substitute for powdered sugar and using a low carb chocolate coating.
This chocolate covered candy uses the same chocolate as the Almond Joy bars. The results? OMG! This buttercream candy is just like the ones you find in those boxes of chocolates. I can't wait to try other flavors.
The great thing is that these buttercream truffles can be made in any shape you want. Typically, I just make balls dipped into chocolate, but they can be formed into any shape. You can even set the buttercream filling into chocolate in a candy mold.
Buttercream Eggs
To celebrate Easter, I make buttercream eggs rather than balls. However, a mock chocolate covered candy like the Cadbury egg could be made with this filling by using a yellow food dye to color a bit of the filling.
For a fun egg colored filling, all you would have to do is made small yellow "yolks" and then cover them up with the regular white colored filling. Dip the eggs into the chocolate, let set, and voila... a low carb version of the Cadbury cream egg for the perfect sugar free Easter candy!
How to make the buttercream candy filling
The filling is just a blend of softened butter, softened cream cheese, flavored extract, and powdered confectioner sweetener. I like to use vanilla extract, but you can change it up by using maple, orange, or other flavored extracts. Once blended, the mixture is chilled for about an hour so it's easier to work with.
Next, the buttercream filling is scooped out and molded into the desired shapes. Once shaped, it's frozen while melting the chocolate coating. Freezing ensures that it won't melt easily when dipped into the warm chocolate.
How to make chocolate covered candy
For the chocolate coating, I melt together baking chocolate, cocoa butter, powdered confectioner sweetener, stevia extract powder, and vanilla extract. The frozen buttercream filling is then dipped into the melted chocolate coating.
I find it best to cool the chocolate down slightly before dipping. And, for a thicker coating, I like to dip the candies again for a second coating.
The buttercream centers can also be placed on top of a layer of chocolate in a candy mold and then topped with more chocolate. This is the process I use to make my keto peanut butter cups.
Once made, the candies are put into the refrigerator to set. And I store them in the refrigerator inside a covered container.
Sugar Free Easter Candy
These low carb candies are super easy to make and perfect for celebrating Easter without sugar. You can make it even easier by just melting down low carb chocolate chips or bars to dip the buttercream filling in.
Other low carb candies that I've made for the holiday include
- sugar free white chocolate bars,
- white chocolate truffles,
- white chocolate almond bark,
- chocolate truffles.
- and keto chocolate Easter bunnies.
There's so many options when it comes to making your own sugar free candy! What's your favorite holiday treat?
Chocolate Covered Buttercream Candy Recipe
We hope you enjoy this easy to make chocolate covered candy recipe. And if you do make the candies, we'd love to know what you think in the comments below.
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Recipe
Chocolate Covered Buttercream Candy (Sugar Free)
Video
Ingredients
Filling
- ¼ cup butter softened
- 1 ½ ounces cream cheese softened
- ¾ teaspoon flavored extract (vanilla, orange, maple, lemon, coconut, etc)
- 1 ½ cups Swerve Confectioners Powdered Sweetener more or less to taste
Chocolate Coating
- 4 ounces unsweetened baking chocolate
- 1 ounce cocoa butter
- 3 tablespoons Swerve Confectioners Powdered Sweetener
- ⅛ teaspoon stevia concentrated powder
- ½ teaspoon vanilla extract
Instructions
Filling
- Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth.
- Add vanilla; continue beating until well mixed. Reduce speed to low.
- Beat, gradually adding low carb powdered sugar replacement, until well mixed.
- Place mixture in refrigerator for about an hour (or at least 10 minutes in freezer) so mix is easier to work with.
- Use spoon or cookie scoop to scoop out even sized balls. These can be shaped into squares, made into egg shapes (for Easter), or any other shape desired.
- Place shaped filling in freezer while making chocolate coating.
Chocolate Coating
- In a chocolate melter or double boiler, melt all chocolate coating ingredients together.
- Remove the shaped filling from the freezer.
- Place each on a fork and into melted chocolate until well coated. Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden.
- Repeat until each is covered in chocolate.
- Place finished sheets of candy in refrigerator.
- Let sit at least an hour then remove and place in covered container. Store in refrigerator.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
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Pati
I'm truly impressed!
Lillian
Lisa,
What would you use to make raspberry butter creams??
Lisa MarcAurele
You could try a little food coloring and some raspberry extract or flavoring in place of the vanilla.
Jessica Patterson
DELICIOUS!!!! I used 1/2 the sweetener and it was PERFECT! My favorite fat bomb to date! Thank you!!!
Lisa MarcAurele
Thanks for letting us know it's still amazing with half the sweetener. I'll need to try that as I created this recipe when I first started on low carb so I'd definitely us much less these days.
Mary M.
The chocolate covered buttercream candy looks good. And, I could make it using non-dairy butter and cream cheese. Nice.
Lisa MarcAurele
I've been wanting to try a dairy free version using Kite's Hill cream cheese spread and vegan butter. Hope it works out for you.
Kimberly
Kite Hill cream cheese is amazing. I make buttercream frosting with it and it's perfect!
Wilma
Don't use coconut butter for these. I made 2 batches of the chocolate so I had a little left over but it was so thick, I actually added some coconut oil to it so I could "dip" the eggs in it. Also, with all the swerve in the eggs and then more in the chocolate, it was still too much sweetener even though I left out the stevia powder. I may try making them next year with cocoa butter to see if they come out better - I just didn't want to go out and try to find it after 8 p.m. today.
Lisa
You can also use a low sugar dark chocolate instead of making own low carb chocolate.
louise Boutilier
I am from Canada what is swevre
Lisa
It's a erythritol blend with a fiber sweetener in it. It replaces sugar one-for-one.
Brandie Young
I made these for Easter everyone loved them thank you!
Lisa
They are great Easter treats. So glad everyone enjoyed them.
Darcy
Pinned. Thank you for this recipe.
Lisa
You're welcome Darcy!
Lezár Claudia
Hi! Sounds delicious. After making low carb bounties will try this one!
Could you tell me, what Cream cheese you used?
I learned, that americans understand another Cream cheese than Europeans. So maybe you could tell me the brand, so I have an idea of your cream cheese.
Lisa
Philadelphia brand cream cheese is the standard here. It's typically sold in 8 ounce blocks.
Michelle
You may be able to substitute Mascarpone cheese for cream cheese, I have seen this done in other recipes.
Robin
Is the carb count correct? 22.1 g per each piece? That's my whole carb allotment for a day!
Lisa
After subtracting erythritol and fiber, it's only 0.8g. They are fairly sweet so you could reduce the sweetener and lessen that amount.
Robin
just wondering what you could substitute for the cocoa butter.
Lisa
You could use coconut butter or regular butter. The coating just won't be as solid. Or, melt low carb sweetened chocolate with a little butter and use to coat the buttercream centers.
Kelly H.
Hi there! I just made these and they were delicious. Howver, for the filling I only used 1 1/ cup swerve. It was still almost too sweet. I'm wondering if 2 cups is really how much you used? Also can you clarify how the carbs works for swerve? The label reads 5 carbs per teaspoon, so I'm wondering how each piece could have less than 1 carb? Thanks so much!!
Lisa
I used 2 cups of erythritol and they were very sweet. The 5 carbs you see on the label are all from the sugar alcohol erythritol. Sugar alcohols are carbohydrates, but show to not be absorbed into the blood like regular carbohydrates. So, the carbs from erythritol are subtracted in the net effective carbs otherwise known as net carbs. I will update the recipe to use 1 1/2 cups more or less to taste. Thanks for the feedback!
Didi
I can't believe I found this recipe! This is what I have been wanting to make with maple extract. Maple cream eggs! I guess I will need another sweetener, all I use lately is Nustevia pure extract, I guess I will need more bulk.
Love his site, this is my first visit here!
Lisa
Bulk is needed in this recipe which is why the sugar substitute has to measure out the same. If using Ideal sweetener, don't use the pre-made confectionary version as it has a lot of carbs. I powder regular granular Ideal in a food processor. My preferred sweetener is Swerve, but it is expensive so I blend it with cheaper sweeteners. I made orange buttercream filling and it tasted great. You can also use a chocolate egg mold for perfectly shaped eggs, but I find dipping to be much easier.
Donna
With this being made with cream cheese, would they require refrigeration?
Lisa
I always store these in the refrigerator. They can be left out for a few hours without issue, but keep chilled too keep longer.
Ksren
I'm wanting to make the maple creams also. I'm going to add some very finely chopped walnuts or pecans to the filling.
Lisa MarcAurele
That should work out, but I haven't tried it myself.
Jill
I made these today and they are a hit! I used about a cup of swerve and part coffee extract part vanilla. They are like little tiramisu truffles! Thanks for making me look good. <3
Lisa MarcAurele
The coffee extract sounds like a fantastic addition!
Medeja
They look very addictive 🙂