Keto Chocolate “Buttercream” Cups (Dairy-free, Vegan & Paleo)

Indulgent Chocolate “Buttercream” Cups– without the dairy or the CARBS. Keto, Vegan & Paleo approved! So rich and satisfying, you won’t believe these are low-carb.
Keto Chocolate "Buttercream" Cups (Dairy-Free, Vegan, Paleo) PrettyPies

You guys!! This “BUTTERCREAM” .. yes, I have to put it in quotes because it’s NOT your conventional buttercream…. There’s no butter in there! And you totally won’t miss it!

All my dairy-free friends this: is gonna make you SO happy! Even if you’re NOT dairy-free & low-carb, this stuff is SO GOOD. My family who’s *not* keto, vegan or paleo loved these!

Keto Chocolate "Buttercream" Cups (Dairy-Free, Vegan, Paleo) PrettyPies

How do you make dairy-free, keto buttercream?!

The recipe was inspired by my “Healthy Buttercream for One” recipe in my eBook (have you snagged yours yet?? It’s F R E E. Yes, go download it. I’ll wait)

Ok you’re back, now can you even believe this?? Instead of butter, you can use NUT butter!! Practically ANY kind will do. My personal fav is CASHEW (because I may have a slight addiction)

I am absolutely IN LOVE with this “buttercream.” It’s the best way to get some good fats in and to keep me feeling SATISFIED and *not* deprived when I’m in low-carb mode.Keto Chocolate "Buttercream" Cups (Dairy-Free, Vegan, Paleo) PrettyPies

Grab a SPOON or a Chocolate CUP!

I LOVE to just eat the buttercream from my eBook on it’s own as a guilt-free treat, but THIS takes it to another LEVEL.

We’re gonna take this buttercream, and put it in a crisp chocolate SHELL. Oh emm GEEE. It’s like a “Reese’s Cup” but with CREAMY FLUFFY SMOOTH CHOCOLATE inside (!!).  I die.

My first batch of these, I made in a standard (silicone) muffin pan, which turned out to be six very LARGE servings. This was a little too much for me, so the next round I did 12 minis in my mini muffin pan. PERFECT. But you can make them any size you like!

Keto Chocolate "Buttercream" Cups (Dairy-Free, Vegan, Paleo) PrettyPies

Secrets REVEALED

The SECRET to amazing chocolate flavor– a good amount of pink SALT, and a little instant ESPRESSO powder. (And if you wanna make it into MOCHA flavor, you totally can by adding extra!! YUM!)

The espresso is optional, but I really love how it adds a little something extra. It enhances the flavor while the salt deepens the complexity. (Always ALWAYS add pink salt to everything basically) 🙂

Click image below to save this recipe on Pinterest:

Keto Chocolate Buttercream Cups! These don't taste low-carb! Sinfully good. Quick & easy dessert recipe without sugar or dairy. #prettypies #keto #sugarfree #dairyfree #healthydesserts #chocolate

Keto Chocolate Buttercream Cups! These don’t taste low-carb! Sinfully good. Quick & easy dessert recipe without sugar or dairy. #prettypies #keto #sugarfree #dairyfree #healthydesserts #chocolate

If you make this recipe, I wanna hear what you think!! Tag me on Instagram @emily.likes.food #prettypies

Keto Chocolate "Buttercream" Cups (Dairy-free, Vegan & Paleo)

Indulgent, but totally guilt-free rich chocolate buttercream, without any dairy or sugar!
Prep Time5 mins
Cook Time1 min
Total Time36 mins
Servings: 12 cups

Ingredients

Chocolate Coating

  • 1 3.1 oz bar dark chocolate (sugar-free for keto)
  • 1 Tbs coconut oil

Chocolate "Buttercream" Filling

  • 1/3 cup cashew butter or almond butter
  • 1/4 cup non-dairy milk
  • 1-2 tsp (or more) instant espresso powder (optional, to taste)
  • 1 1/2 - 2 Tbs cacao powder
  • 1 Tbs coconut oil
  • 10 drops Sweet Leaf vanilla creme stevia or monkfruit drops
  • Pinch of pink salt

Instructions

To make the chocolate cups:

  • Line a muffin pan with wrappers (12 for mini, 6 for large) Or use silicone.
  • Roughly chop the bar of chocolate and place in a glass bowl with the coconut oil.
  • Melt in the microwave for 30-60 seconds. Whisk smooth.
  • Pour a small amount of melted chocolate into each wrapper to coat the bottom. Tilt the pan to swirl chocolate to coat the sides.
  • Reserve about 1/2 of the chocolate for the top.
  • Freeze chocolate cups while you prepare the filling.

To make the filling:

  • If using espresso powder, dissolve it into the milk by stirring together.
  • Whisk together all ingredients until smooth.
  • Taste and adjust with more sweetener, cacao, espresso or salt, if needed,
  • Scoop about 1/2 to 1 Tbs into each chocolate cup.
  • Pour remaining chocolate over each cup.
  • Freeze or refrigerate for 20-30 minutes to set.
  • ENJOY!

Notes

Disclosure: We are participants in the Amazon Associates program. Any clicks through an affiliate/referral link may result in a commission earned at no additional cost to you. Thank you for supporting Pretty Pies!
What I used:
Stevia Drops from Amazon
Instant Espresso Powder: from Amazon
Cacao Powder from Amazon
Pink Salt: from Amazon
Coconut Oil: from Amazon
To store: keep refrigerated. Store in an airtight container for up to 2 weeks or frozen for 2 months.
For non low-carb, I would use 1-2 Tbs powdered coconut sugar. If the filling seems too dry, add a little more milk. Maple syrup might cause the nut butter to seize, so I would not recommend it here.

7 comments

  1. Nicole says:

    I personally like teeth mark photos because it shows how the finished product holds up or not while eating. These seem to have the perfect texture! Beautiful photos and what looks to be a killer recipe! Can’t wait to try it out! Ps ignore the haters.

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