Keto Chocolate Caramel Cupcakes

In an ideal world, we’d all be whipping up the most amazing, decadent layer cakes to celebrate every special occasion, but sometimes life gets busy and we need something that still says special, but comes together quickly. That’s where these cupcakes come in!

The cupcakes are adapted from my Super Simple Muffin recipe, but tweaked and flavored with chocolate (because what says special occasion more than chocolate, right?)

My favorite flavor is salted caramel so naturally that’s what I’ve used to frost these, though you could also keep things consistent and also use chocolate frosting.

Either way, you wont be disappointed, even my harshest food critic gave these the double thumbs up and couldn’t believe they were keto!

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Recipe Tips

Swap the frosting. These cupcakes are really easy to modify and you can use any of the flavor options from our Silky Smooth Keto Buttercream Frosting. You can start by swapping the buttercream to any other flavor. We've got chocolate, vanilla cinnamon or plain.

For a lighter option you can decorate these cupcakes with our Keto Swiss Meringue Buttercream.

Swap the muffins. Want to swap the muffins? If you want to make white vanilla muffins instead, definitely try these Keto Vanilla Blender Muffins!

Can't eat nuts? This recipe can be modified for a nut-free option. To do that, simply replace the almond flour with an equivalent amount of ground sunflower seeds. Alternatively, you can use coconut flour. To do that, substitute the 2 ¹/₂ cups (250 g/ 8.8 oz) of almond flour with about ³/₄ cup (90 g/ 3.2 oz) of coconut flour, and add 2 to 3 more eggs (start with 2 and add another egg if the batter is too thick).

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Step-by-step

1. Prepare the keto caramel sauce by following this recipe.

   

2. To make the muffins, preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). In a large bowl combine the dry ingredients and mix to combine.

   

3. Mix in the melted butter, almond milk and eggs.

   

4. Divide the mixture between 12 prepared cupcake cases. Bake 20-25 mins or until an inserted skewer comes out clean.

   

5. To make the frosting, dice butter and add to a stand mixer bowl with the powdered sweetener. Use a hand mixer or a stand mixer fitted with a paddle or whisk attachment. Mix on a low speed for 1 to 2 minutes until the butter and sweetener come together.

6. Add the whipping cream and caramel and beat on slow for another minute. Increase speed and mix until light and fluffy and beat for another minute. The mixture should roughly double in size. Place in the fridge while the cupcakes are cooling.

   

7. Once baked, allow to cool in pan 5 minutes, then move cupcakes to a cooling rack to cool completely before frosting.

8. Store in a sealed container at room temperature up to two days, or in the fridge up to a week. If freezing, do so before frosting.

   

Recipe

Keto Chocolate Caramel Cupcakes

★★★★★4.8 (41 ratings)

Fluffy keto chocolate muffins topped with silky smooth sugar-free caramel frosting. A decadent treat for any ...

Hands on

10m

Overall

30m

Servings

12

4 g

Net carbs

6.8 g

Protein

28.6 g

Fat

297

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 servings

• Salted caramel buttercream frosting:
• 1 stick unsalted butter, at room temperature (113 g/ 4 oz)
• ³/₄ cup powdered sweetener of choice - Swerve, Erythritol or Allulose work best (120 g/ 4.4 oz)
• 2 tbsp heavy whipping cream (30 ml)
• ¹/₄ cup Homemade Salted Keto Caramel Sauce (60 ml/ 2 fl oz)
• Chocolate muffins:
• 2 ¹/₂ cups fine almond flour (250 g/ 8.8 oz)
• ²/₃ cup granulated Erythritol or Swerve (133 g/ 4.7 oz)
• 1 tsp gluten-free baking powder
• ¹/₃ cup cacao powder or Dutch process cocoa powder (30 g/ 1.1 oz)
• 3 large eggs
• ²/₃ stick unsalted butter, melted (75 g/ 2.7 oz)
• ²/₃ cup unsweetened almond milk or cashew milk (160 ml/ 6 fl oz)

Instructions

1. Prepare the keto caramel sauce by following this recipe.

2. To make the muffins, preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). In a large bowl combine the dry ingredients and mix to combine.

3. Mix in the melted butter, almond milk and eggs.

4. Divide the mixture between 12 prepared cupcake cases. Bake 20-25 mins or until an inserted skewer comes out clean.

5. To make the frosting, dice butter and add to a stand mixer bowl with the powdered sweetener. Use a hand mixer or a stand mixer fitted with a paddle or whisk attachment. Mix on a low speed for 1 to 2 minutes until the butter and sweetener come together.

6. Add the whipping cream and caramel and beat on slow for another minute. Increase speed and mix until light and fluffy and beat for another minute. The mixture should roughly double in size. Place in the fridge while the cupcakes are cooling.

7. Once baked, allow to cool in pan 5 minutes, then move cupcakes to a cooling rack to cool completely before frosting.

8. Store in a sealed container at room temperature up to two days, or in the fridge up to a week. If freezing, do so before frosting.

Nutrition per cupcake

Carbs 5%Protein 9%Fat 86% of calories

Net carbs

4 g

Total carbs

27.1 g

Fiber

3 g

Sugars

2.3 g

Protein

6.8 g

Fat

28.6 g

Saturated fat

11.4 g

Calories

297 kcal

Sodium

86 mg · 3.73% RDA

Magnesium

72 mg · 17.9% RDA

Potassium

220 mg · 11% EMR

Nutrition by ingredient

Per cupcake	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0.1 g	7.6 g	68
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.1 g	0 g	1 g	9
Keto Caramel Sauce, runny, made with allulose (KetoDiet blog)	0.3 g	0.1 g	2.3 g	22
Almond flour (blanched ground almonds, almond meal)	1.8 g	4.5 g	10.9 g	123
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	2
Baking powder, gluten-free	0.1 g	0 g	0 g	0
Cocoa powder, raw (cacao)	0.5 g	0.5 g	0.3 g	5
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1.6 g	1.2 g	18
Butter, unsalted, grass-fed	0 g	0.1 g	5.1 g	45
Almond milk natural (unsweetened)	0.1 g	0.1 g	0.2 g	2
Total	4 g	6.8 g	28.6 g	297

Serving size cupcake

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made nut-free or coconut-free.