Caramel, toffee and butterscotch are my weak spots. I thought I could never touch them again because all of sugar in them, but when I came across some recipes for the sauce, I was more than delighted. I couldn’t believe it! I came up with this low carb caramel cupcakes recipe. It’s really good and the only problem is to stop eating them. The first batch I made was gone before I knew it and I had to whip up extra one. The kids loved it so much that I make these cupcakes every week now.

The recipe for the sauce below in comments.

Low Carb Caramel Cupcakes

Low Carb Caramel Cupcakes recipe is one of my favourites.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Keto, Keto dessert, Low carb

Cuisine American

Servings 12

Calories 175 kcal

Ingredients

1 cup almond flour
2 TBSP coconut flour
1 scoop of vanilla protein powder
1/3 cup erythritol
2 tsp baking powder
120 g butter melted
2 large eggs
2 tsp caramel flavouring
pinch of salt

Frosting

150 g cream cheese
1/2 portion caramel sauce recipe

Decoration

Remaining 1/2 portion of caramel sauce
Shredded dark chocolate

Instructions

Preheat oven to 180 C
Combine all dry ingredients in the bowl
Add melted butter, slightly beaten eggs and caramel flavouring
Mix everything well
Spoon batter into prepared silicone forms or use muffin tray
Cook for about 20 min until firm to touch and golden brown
Set aside and let cool down

For frosting

Prepare caramel sauce
Let it cool down
In the medium bowl using hand mixer whip cream cheese and caramel sauce
Using piping bag or spoon place frosting on the top of each cupcake
Decorate with remaining caramel sauce and shredded chocolate

Notes

TOTAL NET CARBS 4.5 g

Keyword keto desserts, keto muffin, keto sweet

Low Carb Caramel Cupcakes (print version above)

Traci Garcia says:

January 20, 2018 at 12:09 am

I’d love to make this caramel cupcakes. But you don’t show your caramel sauce recipe

Natalja Lis says:
January 29, 2018 at 11:02 am

Recipe for caramel sauce;:
5 tbsp butter
5 tbsp heavy cream
1 tbsp sweetener (I use erythritol)
1 pinch of salt
1 tsp caramel flavoring (optional)
Instructions:
Melt butter in the small pot and cook until golden brown (be careful it can burn quickly sometimes)
Pour in cream and stir until combined. Lower the heat and simmer for a minute.
Add sweetener and let it dissolve for a minute. Add salt and caramel flavoring.
Let it cook until you see getting thicker and stickier.
Nutritional info per batch: Calories: 768, Fat: 88g, Carbs: 2.4g

Low Carb Caramel Cupcakes