Keto Chocolate Cupcakes With Caramel Mascarpone Frosting

There’s nothing quite like a good cupcake recipe to have to hand that’s simple in method but can pull out the wow factor for a special occasion.

Perfect for the festive season or Valentine's Day, your child’s birthday party or a little you time with your favourite Netflix series, these keto chocolate caramel cupcakes have all occasions covered!

These Keto Chocolate Caramel Cupcakes use our Blender Chocolate Keto Cupcakes as the muffin base and are topped with a delicious mascarpone cream frosting and our Smooth & Silky Keto Caramel Sauce.

What’s great about these low-carb chocolate cupcakes is that unlike many, which are topped with buttercream and can be a bit sickly, this frosting is creamy and you don’t even need to add a low-carb sweetener if you don’t want to. There’s plenty of sweetness in the base and caramel.

I hope you enjoy them as much as we did.

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Step-by-step

1. Make the Blender Chocolate Keto Cupcakes as per the recipe here.

   

2. Prepare the Keto Caramel as per the recipe here.. You'll only need half of the amount but it's easier to make the full recipe (1 cup) and keep the remaining caramel in the fridge.

3. Place the heavy whipping cream in a mixing bowl and whip using an electric thick until just under stiff peaks. Stir through the mascarpone or cream cheese using a spatula until thick and combined.

   

4. Once the cupcakes are fully cool, pipe the frosting on top and drizzle with caramel. The caramel should be room temperature and drizzle of the spoon. Not too hot or cold. If it’s too cold, simply pop in the microwave for a few seconds to loosen.

   

5. Store the cupcakes in the fridge for up to 3 days. It’s best to add the caramel when ready to serve or it will set (though this is nice too). Simply store the caramel in a glass jar in the fridge then pop a little in the microwave for a few seconds, keep checking it until it’s stirable. If you over heat it, just let it come back to room temperature before drizzling.

   

Recipe

Keto Chocolate Cupcakes With Caramel Mascarpone Frosting

★★★★★4.5 (89 ratings)

Easy low-carb blender chocolate cupcakes topped with fluffy sugar-free mascarpone frosting and drizzled with ...

Hands on

35m

Overall

1h 15m

Servings

10

4.6 g

Net carbs

7.1 g

Protein

36.3 g

Fat

373

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

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Ingredients makes 10 cupcakes

• Muffins:
• ¹/₂ cup + 1 tbsp raw cocoa powder (50 g/ 1.8 oz)
• ²/₃ cup almond flour (67 g/ 2.4 oz)
• ¹/₂ cup granulated Erythritol or Swerve (100 g/ 3.5 oz)
• 5 tbsp butter, ghee or coconut oil, melted (75 ml/ 2.5 fl oz)
• 3 tbsp full-fat canned coconut cream or dairy cream (45 g/ 1.6 oz)
• 4 large eggs
• 1 ¹/₂ tsp gluten-free baking powder
• vanilla seeds from ¹/₂ pod, or 1 tsp sugar-free vanilla extract
• ¹/₂ tsp sea salt
• Frosting:
• ¹/₂ cup Silky Smooth Keto Caramel (120 ml/ 4 fl oz) - about ¹/₂ recipe
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 1 cup mascarpone cheese or full-fat cream cheese (240 g/ 8.5 oz)
• 2 tbsp low-carb sweetener such as powdered Erythritol or Swerve, monk fruit or stevia drops, to taste (20 g/ 0.7 oz)

Instructions

1. Make the Blender Chocolate Keto Cupcakes as per the recipe here.

2. Prepare the Keto Caramel as per the recipe here.. You'll only need half of the amount but it's easier to make the full recipe (1 cup) and keep the remaining caramel in the fridge.

3. Place the heavy whipping cream in a mixing bowl and whip using an electric thick until just under stiff peaks. Stir through the mascarpone or cream cheese using a spatula until thick and combined.

4. Once the cupcakes are fully cool, pipe the frosting on top and drizzle with caramel. The caramel should be room temperature and drizzle of the spoon. Not too hot or cold. If it’s too cold, simply pop in the microwave for a few seconds to loosen.

5. Store the cupcakes in the fridge for up to 3 days. It’s best to add the caramel when ready to serve or it will set (though this is nice too). Simply store the caramel in a glass jar in the fridge then pop a little in the microwave for a few seconds, keep checking it until it’s stirable. If you over heat it, just let it come back to room temperature before drizzling.

Nutrition per serving, 1 cupcake

Carbs 5%Protein 8%Fat 87% of calories

Net carbs

4.6 g

Total carbs

18.8 g

Fiber

2.8 g

Sugars

2.3 g

Protein

7.1 g

Fat

36.3 g

Saturated fat

21.5 g

Calories

373 kcal

Sodium

263 mg · 11.4% RDA

Magnesium

49 mg · 12.3% RDA

Potassium

192 mg · 9.61% EMR

Nutrition by ingredient

Per 1 cupcake	Net carbs	Protein	Fat	kcal
Cocoa powder, raw (cacao)	1 g	1 g	0.7 g	11
Almond meal (unblanched ground almonds)	0.6 g	1.4 g	3.3 g	38
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Coconut cream, creamed coconut milk (organic, unsweetened)	0.2 g	0.2 g	1.6 g	15
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.5 g	1.9 g	29
Baking powder, gluten-free	0.2 g	0 g	0 g	1
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Keto Caramel Sauce, runny, made with allulose (KetoDiet blog)	0.8 g	0.2 g	5.5 g	53
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.6 g	0.5 g	9.1 g	88
Mascarpone cheese	0.4 g	1.4 g	8.5 g	84
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	0
Total	4.6 g	7.1 g	36.3 g	373

Serving size 1 cupcake

• Gluten free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian