Keto Recipes

Keto Caramel Cupcake with Chocolate Frosting

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Now, if we are any good at what we do, our ingredients and methods should differ quite a bit. We should be drawing on our own knowledge base of baking and cooking techniques, so that the actual outcome is quite different, even if the idea is the same. Especially in low carb or grain-free baking, because most of us have developed our own unique methods for achieving results that rival conventional recipes. I’ve developed so many of my own ways of doing things, it’s really very obvious to me when someone has copied my recipe directly, with maybe just a few minor adjustments. But more often than not, I see a recipe I think was MY original idea and think it’s a copy, only to discover that the ingredients and instructions are very different. We just happened to have the same original idea! Keto Caramel Cupcake with Chocolate Frosting

Keto Caramel Cupcake However, this recipe? If you see it anywhere else, chances are high that someone really did copy me. When this idea occurred to me, I searched high and low for similar ones. I searched Pinterest and I searched Google. I saw plenty of caramel cakes, which were vanilla cake layers with caramel frosting. I saw plenty of chocolate cakes with caramel frosting and a few chocolate cakes with milk chocolate frosting. But I could not find one example of a caramel flavoured cake with milk chocolate frosting. So I was out on my own, in pure experimentation land.

And oh, what a delicious experiment it turned out to be. I used a batch of my sugar-free caramel sauce in the cupcakes themselves and Lily’s Creamy Milk Chocolate in the frosting. I wanted to swim in that frosting, it was so good. And together with the caramel cupcakes, it was pure low carb heaven.

Caramel Cupcake:

  • 2 cups almond flour

  • 1/4 cup unflavored whey protein powder or powdered egg whites

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1 recipe sugar-free caramel sauce (see recipe at end of this recipe)

  • 2 large eggs

  • 1 tsp caramel or vanilla extract

  • 1/4 tsp liquid Stevia extract

  • 1/3 cup unsweetened almond milk, cashew milk, or coconut milk

Chocolate Frosting

  • 3 ounces Lily’s Chocolate (bar or chips)

  • 1/2 cup butter softened

  • 2 cups powdered Swerve Sweetener

  • 4 to 6 tbsp heavy whipping cream room temperature

  • 1/2 tsp vanilla extract

Instructions

Cupcakes:

  1. Preheat oven to 325F and line a 12 cavity muffin tin with paper liners.

  2. In a large bowl, whisk together almond flour, whey protein, baking powder, and salt.

  3. Add caramel sauce, eggs, caramel or vanilla extract and nut milk until well combined.

  4. Divide batter among prepared muffin tin and bake 28 to 30 minutes, or until a tester inserted in the center comes out clean.

  5. Remove and let cool completely in pan.

Frosting:

  1. In a heatproof bowl set over a pan of barely simmering water, melt chocolate until smooth.

  2. In a large bowl, beat butter with sweetener until combined (mixture will resemble crumbs). Add chocolate and beat until combined.

  3. Add 4 tbsp whipping cream and vanilla extract and beat until smooth. If frosting is too thick, add additional whipping cream until a spreadable consistency is achieved.

  4. Spread or pipe onto cooled cupcakes.

Sugar Free Caramel Sauce Recipe:

  • 1/4 cup butter

  • 6 tbsp Swerve Sweetener

  • 2 tsp blackstrap molasses

  • 1/2 cup heavy cream

  • 1/4 tsp Xanthan gum

  • 1/4 tsp kosher or sea salt

  • 2 tbsp water

  1. In a medium saucepan over medium heat, combine butter, Swerve, and Yacon syrup. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

  2. Remove from heat and add cream. Mixture will bubble vigorously.

  3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.

  4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

  5. For salted caramel, simply stir in additional salt at the end.

  1. The sauce can be stored in the fridge for a week or so (I’ve actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

Nutritional info (with the ingredients I had on hand, as calculated by My Fitness Pal)

1 Cupcake

227 Calories

21g Fat

7 Net Carbs

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