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Our Keto Chocolate Buttercream Cups are deliciously sweet and make for a perfect low carb dessert!

Keto Chocolate buttercream cups stacked on a white background

This post was sponsored by The Chocolate Traders but all opinions are our own.

If frosting is your favorite part of cake, our Chocolate Buttercream Cups are right up your alley!

Think peanut butter cups, but with buttercream swapped out for peanut butter. 

 Keto Chocolate buttercream cups stacked on a white background with product bag in background

Rich and creamy vanilla buttercream is used as the filling, and delicious The Chocolate Trader Keto Milk Chocolate Almond Bark is melted for the outer shell. It’s easy to make, completely keto, and you can use it as a fat bomb to up your fat intake.

The Chocolate Trader Milk Chocolate Almond Bark is keto friendly and sweetened with monk fruit as to not spike your blood sugar. It’s delicious as is, but it’s even better as part of a recipe!

And today we’re sharing our keto chocolate buttercream cups made with their milk chocolate almond bark.

Chocolatey trader milk chocolate bag with broken part pieces

Keto Chocolate Buttercream Cup Ingredients

chocolate trader milk chocolate bark broken into pieces

How to Make Chocolate Buttercream

Making keto butter cream is super easy! It’s just like making regular butter cream, but instead of using sugar we use a low carb sweetener. In this case a monk fruit erythritol blend.

First, beat together the butter and monk fruit/erythritol blend with a handheld electric mixer. Then beat in the vanilla extract, butter extract, and salt, and then gradually beat in the cream. 

PRO TIP: This recipe WON’T WORK unless the butter is at room temperature!

keto butter cream filling mixture in glass bowl

If your mixture is lumpy, microwave it for 5 seconds and then beat it again, repeating as necessary.

PRO TIP: For a sweet almond-flavored buttercream, swap out the butter extract for almond extract.

How to Make Keto Chocolate Buttercream Cups

First, line a muffin tray with 6 paper liners. Then melt 2.8 ounces of Milk Chocolate Chocolate Traders chocolate bark in a double boiler or microwave. Divide the melted chocolate between the 6 liners, brushing the chocolate up about 1/4 inch in each liner. 

chocolate trader dark chocolate bark broken into pieces

PRO TIP: You can also use The Chocolate Trader Keto Dark Chocolate Almond Bark for this recipe.

melted dark chocolate bark in a bowl with a spoon

Next, transfer to the fridge so the chocolate can set, about 20 minutes. Then make your keto chocolate buttercream. Divide the buttercream between the chocolate cups. 

scooping buttercream into mold

Use your fingers to press the buttercream down into each cup and level it as best you can (it doesn’t have to look perfect). Melt the remaining 1.7 ounces of chocolate bark in a double boiler or microwave. 

butter cream pressed into chocolate cups

Then divide the melted chocolate between the chocolate cups on top of the buttercream. You will have just enough chocolate to cover the top of each Chocolate Buttercream Cup. 

keto chocolate cups in muffin tin

Next, transfer to the fridge so the chocolate can set, about 20 minutes. Serve, or store in an airtight container in the fridge for up to 2 weeks.

chocolate keto cups in a muffin tin with the chocolate traders package

More Keto Chocolate Desserts to Try

hero image of keto buttercream cups

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hero image of keto buttercream cups

Keto Chocolate Buttercream Cups

If frosting is your favorite part of cake, our Chocolate Buttercream Cups are right up your alley! Think peanut butter cups, but with buttercream swapped out for peanut butter. Rich and creamy vanilla buttercream is used as the filling, and delicious The Chocolate Trader Keto Milk Chocolate is melted for the outer shell. It’s easy to make, completely keto, and you can use it as a fat bomb to up your fat intake.
Print Pin Rate
Course: fat bomb
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 6 servings
Calories: 212kcal
Author: Faith

Ingredients

  • 4.5 ounce The Chocolate Trader Keto Milk Chocolate Almond Bark
  • 6 tablespoons unsalted butter at room temperature
  • 6 tablespoons powdered monkfruit/erythritol blend
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon butter extract optional
  • 1 pinch salt
  • 2 tablespoons + 3/4 teaspoon heavy whipping cream

Instructions

  • Line a muffin tray with 6 paper liners.
  • Melt 2.8 ounces of the chocolate bark in a double boiler or microwave. Divide the melted chocolate between the 6 liners, brushing the chocolate up about 1/4 inch in each liner. (This is easiest to do when the chocolate has cooled just a little, but is still melted.)
  • Transfer to the fridge so the chocolate can set, about 20 minutes. Beat together the butter and monkfruit/erythritol blend with a handheld electric mixer. Beat in the vanilla extract, butter extract, and salt, and then gradually beat in the cream. If your mixture is lumpy, microwave it for 5 seconds and then beat it again, repeating as necessary.
  • Divide the buttercream between the chocolate cups. Use your fingers to press the buttercream down into each cup and level it as best you can (it doesn’t have to look perfect).
  • Melt the remaining 1.7 ounces of chocolate bark in a double boiler or microwave. Divide the melted chocolate between the chocolate cups on top of the buttercream. You will have just enough chocolate to cover the top of each Chocolate Buttercream Cup.
  • Transfer to the fridge so the chocolate can set, about 20 minutes. Serve, or store in an airtight container in the fridge for up to 2 weeks.

Notes

  • This recipe WON’T WORK unless the butter is at room temperature!
  • If you find that your buttercream is lump and isn’t coming together well when you beat it,
    microwave it for 5 seconds and then beat it again, repeating as necessary.
  • For a sweet almond-flavored buttercream, swap out the butter extract for almond extract.
  • You can also use The Chocolate Trader Keto Dark Chocolate Almond Bark for this
    recipe.

Nutrition

Calories: 212kcal | Carbohydrates: 5g | Protein: 2g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 10mg | Fiber: 3g | Sugar: 1g | Vitamin A: 422IU | Calcium: 7mg
Tried this recipe?Mention @TheKetoQueens or tag #TheKetoQueens!