Chocolate Covered Candy - Low Carb Buttercreams

• Condiments

  • 1/8 tsp Stevia concentrated, powder

• Baking & Spices

  • 4 oz Baking chocolate, unsweetened
  • 1 oz Cocoa butter
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter
  • 1 1/2 oz Cream cheese

• Other

  • 3/4 teaspoon flavored extract ((vanilla, orange, maple, lemon, coconut, etc
  • 3 tablespoons Swerve Confectioners

Found on lowcarbyum.com

Description

Directions

• 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.

Nutrition