Chocolate Covered Buttercreams
After making the Almond Joy candy bars, I thought I should make another batch without almonds and 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 coating the buttercream filling with the same chocolate I used for the Almond Joy bars. The results? OMG! These are the best low carb chocolates I have ever made. I can’t wait to try other flavors.
This recipe is super easy to make. You can make it even easier by just melting down low carb chocolate chips or bars to dip the buttercream filling in. To be honest, the buttercream was so good, I was snacking on it plain. I think a mock Cadbury egg could be made with this filling by using a yellow food dye to color a bit of the 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.
- Filling
¼ cup butter, softened
1 ½ ounces cream cheese, softened
¾ teaspoon flavored extract, (vanilla, orange, maple, lemon, coconut, etc)
2 cups powdered sugar one-for-one substitute, (Ideal, ZSweet, Swerve)
- Chocolate Coating
4 ounces unsweetened baking chocolate
1 ounce cocoa butter
3 tablespoons powdered erythritol
⅛ teaspoon stevia extract
½ teaspoon vanilla extract
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.
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.
Makes about 20 eggs or balls
Net carbs per piece: <1 g (after subtracting sugar alcohols)
-- PRINT THIS RECIPE --
They look very addictive
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!
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.