Rich low carb brownie cupcakes topped with sugar-free salted caramel frosting. Don’t blame me if you become obsessed!
When it comes to food, I definitely fall on the obsessive side of the spectrum. No, I don’t have any sort of compulsive eating disorder, and although I’ve had my pig-outs back in the day, I can regulate myself pretty well now. I am not that much of an emotional eater either, although a bit of chocolate is always cheering after a tough day. I also don’t have the need to track everything I eat, as I have figured out what works for me and I am accountable in the end to my blood glucose meter. It keeps me honest, and in those few times when I have not been honest, I can work in a bit of extra exercise to keep my glucose levels in check. So I am not obsessive in the way people normally think when they hear about food obsessions. But I do get utterly obsessed with particular flavours and tastes and I find them worming their way into my brain until they seem to occupy every inch of my grey matter and they are practically all I can think about. I don’t just think about them, I dream about them. If that’s not obsessive, I don’t know what is.
The funny thing is that I can have several obsessions going at once. Or several that are competing for my attention. Like children, they will battle it out and clamour for me to hear them, see them, play with them, jostling each other constantly for position. And, like children, when I do give one of them attention and bring them to the forefront and make them the star of the show, it’s never enough to satisfy them. Sometimes they go away, happy and appeased and leave me to lavish my attention on other ideas and flavours. But more often than not, they stick around, poking me every so often and saying “hey, not fair, I want to be your favourite again. Pay attention to ME!”. This happens particularly often when the results from said flavour experiments were really delicious and I can’t wait to find a new way to use it again.
Have I scared you yet? Are you ready to lock me away because my mind is such a jumble of obsessions about foods and flavours? I don’t blame you, really but let me just say this. You, my dears, are the beneficiaries of my obsessions with food so I suggest you don’t have me committed just yet. Because all that electric shock therapy might make me more normal, but it might take away my recipe creativity and then where would you be? No more recipes from All Day I Dream About Food – now that’s a scary prospect! So you will likely tolerate me and let me be, and just avert your eyes when you pass me on the street, muttering to myself about this flavour or that ingredient. You will think to yourself “well, she’s crazy but she’s harmless, really”. Good move, my friend, good move.
And then you will walk into your kitchen and bake yourself a batch of these low carb Brownie Cupcakes with Salted Caramel Sauce. Because my low carb salted caramel really is my current (or one of my current) obsessions. It’s all over this blog in many shapes and forms and every time I make something with it, I find myself more obsessed. It will not be satisfied, it will not go away, it will not leave me alone. It keeps coming back for more, demanding attention, demanding that I find new ways to use it and work it into recipes. And apparently I am more than happy to oblige.
Now here are some seriously fun gluten-free Rainbow Cupcakes from Flippin’ Delicious. I may have to try this with some low carb ingredients!
Keto Salted Caramel Brownie Cupcakes
Ingredients
Brownie Cupcakes:
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 3 oz unsweetened chocolate
- 3 tbsp cocoa powder
- 2/3 cup Swerve Sweetener
- 1/2 tsp vanilla extract
- 4 large eggs
Salted Caramel Frosting:
- 4 ounces cream cheese
- 3 tbsp butter
- 1 recipe Sugar-Free Caramel Sauce, (add the extra salt for salted caramel)
- 1/2 cup powdered Swerve Sweetener
- 1/2 tsp caramel flavouring or vanilla extract
Instructions
Cupcakes:
- Preheat oven to 325F and line a standard muffin tin with parchment paper or silicone muffin liners.
- In a small bowl, whisk together the almond flour, baking powder and salt.
- Melt the butter, chocolate and cocoa powder together in a medium saucepan over low heat, stirring until smooth.
- Stir in the sweetener, vanilla extract and stevia extract. Let cool 5 minutes.
- Whisk in the eggs, one at a time, until well combined. Stir in the almond flour mixture until well combined.
- Divide the batter among prepared muffin cups and bake 16 to 20 minutes, until cupcakes are just firm to the touch.
- Remove and let cool completely.
Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth. Beat in two thirds of the caramel sauce to combine, then beat in the sweetener and extract.
- Pipe or spread onto the cooled cupcakes and drizzle with the remaining caramel sauce.
Nutrition
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Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I am 74 old and almond recipe from you is just fine. Wheat stacked my fingers so thank you for your almond recipes my wife love chocolate.
These are the best! I even forgot to add the baking powder and they came out light and fluffy. Can’t wait to share them with my family.
I love any excuse to make your caramel sauce! The recipe says to drizzle with remaining sauce but can’t see where you tell us how much to save.
I’m making the frosting to go on your caramel cupcakes. It’s going to be delicious!
Anxious to make these. While checking the ingredients, I noticed there is only 1/2 c almond flour.
Is that correct? I know there are many comments, but none of them addressed this. I feel kind of silly asking after seeing so many reviews. I just want them the best they can be.
Thank you
These are stored in the refrigerator correct?? I am making them for tomorrow and trying to figure out if I should do the sauce and frosting tomorrow or if they store just fine already constructed. Thanks for everything!! You are amazing for what you do for the keto/ low carb community. ❤️
Either way works! And yes, refrigerate. Happy Holidays!
Do you think these do well as mini cupcakes! If so how long do you thing I should cook them for?
Yes, but since I have not done it that way, I can’t be sure. Start with 10 min and check on them every few minutes after that.
Hi i tried this recipe and it tasted good but my cupcake is quite hard its not the usual soft cakey texture. Are there other tips to make the brownie soft and moist?
Don’t bake them as long.
We make these without the frosting and freeze them. They make for a yummy and quick breakfast or snack! They are this family’s favorite low carb chocolate cupcake!!!
Carolyn I just have tried these and they are so good and this is without the frosting. Gave some to a coworker of husband when he got hurt at work and she took him to the dr and stayed with him. And she loved them and she still eats wheat and sugar and thought they were fab.
We loved them so much I made more and second time around they came out even better. Still no frosting Next batch will be with frosting. Just to see how they taste. they are so good without it though. I used TRU Vibe raw cacao powder.It’s da bomb of cacao powders
Thank you for all your hard work in creating these delicous recipes.
These are delicious and decadent! I made the cupcakes yesterday and my 4 year old has already eaten two plain. Loves them. I finished the sauce/frosting after the kids went to bed tonight and plated one up each for me and hubby. He likes them but couldn’t quite finish half. I made it all the way through – eye of the tiger and all. I’m thinking mini muffin pan next time. Also, the texture of the frosting with the chocolate is now making me think about chocolate peanut butter pie. I bet you have a recipe for that! Thank you for the gift of reliable recipes – so nice to know things are going to work and time/ingredients are being invested well.
This recipe turned out to be a major dissapointment for me. The only thing I did differently is use splenda (in same amounts) instead of the listed sweeteners because I could not find them at my local stores. The cupcakes did not taste good at all–very bitter, not sweet, and worse than that was the texture… it was crumbly and dry, not at all moist and dense like I would have liked. This may have been due to the different sweetener I used, but I doubt it–splenda has always been a reliable sweetener for me–despite its controversy.
The frosting on the other hand was quite good… we ended up just eating it off the tops of the cupcakes and throwing the rest away. I did have to double the frosting recipe to make a sufficient amount for 12 cakes, otherwise it would have only covered them in a thin layer… hope this help someone else… avoid using splenda, or avoid recipe altogether!
Well, the Splenda would, in fact, be the problem here. You cannot doubt it at all, actually. My recipes are made for non-artificial sweeteners like erythritol and Splenda would not only change the taste but also the texture and consistency. Additionally, it does not caramelize to make caramel sauce. S
I used Stevia and had the same problem, very dry.
Carolyn: I want to make this as a groom’s cake. Do you think it can be done? Have you baked this as a cake? What size pan did you use and how long did you bake it if you did? If my efforts turn out I will certainly post pictures. Any advice would be wonderful! Thank you in advance.
I have not baked this as a cake at all. I think you could, though. Two layers, I am assuming? I always advise starting it out at about 20 to 25 minutes, and then checking on it every 5 minutes after that, when taking a cupcake recipe and turning it into a cake. And I think you will need more frosting if you plan to cover the sides as well as the middle and the top. I might even double the frosting. At LEAST 1.5 times the frosting.
Hi! Your website is wonderful and the receipes look delicious! Can you please help me? I’m new at this. I cannot tolerate Swerve (or any sugar substitute ending in “tol). How do I know how much Stevia or Splenda to substitute for Swerve? Is it 1:1? Thanks in advance, Michele