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All Day I Dream About Food

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April 16, 2015

Caramel Cupcakes with Milk Chocolate Frosting

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Sweet low carb caramel cupcakes topped with creamy sugar-free milk chocolate frosting. You will never believe healthy can taste THIS good!

Low Carb Caramel Cupcakes with Milk Chocolate Frosting

The other day, a blogger friend and I were discussing just how easy it is to accidentally “copy” another blogger’s idea. Or more to the point, to seem like you are copying someone else’s idea when you post a similar recipe a short time after they do. The reality is, however, that you never saw their recipe and you both quite independently struck upon the same idea and executed it around the same time. This is far more common than you’d think and much of it has to do with the cyclical nature of food blogging. We’re all cranking out the seasonally appropriate recipes, seeing wonderful fresh produce at our farmer’s markets and dreaming up delicious meals for our families and yours. But how is it that we can sometimes hit upon the exact same idea, when there are so many ideas to be had? I blame Pinterest.

Grain-Free Sugar-Free Caramel Milk Chocolate Cupcakes

Pinterest is like one great big mood board for food bloggers. It’s so visually stimulating and there is so much to be seen, a great deal of which is food. You would think that the inspiration is virtually limitless. And yet, and yet…chances are many of us are seeing the same things as other food bloggers and drawing on the same sources of inspiration. We food bloggers are a supportive lot and we pin each other’s work and share each other’s content all over the place. And since we all follow each other on social media, we are seeing the pins of our friends, some of which they might be using as inspiration too. So it’s hardly any wonder that once in a while, we come up with seemingly identical ideas. A fellow low carb food blogger and I might be looking at almost the exact same pin at the exact same time, thinking to ourselves “I bet I could make a low carb version of that!”.

Possibly the best low carb cupcakes ever, caramel with milk chocolate frosting!

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!

Heavenly creamy low carb milk chocolate frosting recipe

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.

Best low carb grain-free cupcake recipes caramel and milk chocolate

Print

Caramel Cupcakes with Milk Chocolate Frosting

Sweet low carb caramel cupcakes topped with creamy sugar-free milk chocolate frosting. You will never believe healthy can taste THIS good!
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 cupcakes
Calories 331kcal

Ingredients

Cupcakes:

  • 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
  • 2 large eggs
  • 1 tsp caramel or vanilla extract
  • 1/4 tsp liquid stevia extract
  • 1/3 cup almond milk or cashew milk

Milk Chocolate Frosting:

  • 3 ounces 1 bar Lily's Creamy Milk Chocolate chopped
  • 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:

  • Preheat oven to 325F and line a 12 cavity muffin tin with paper liners (I recommend parchment for easy release).
  • In a large bowl, whisk together almond flour, whey protein, baking powder, and salt.
  • Add caramel sauce, eggs, caramel or vanilla extract and nut milk until well combined.
  • Divide batter among prepared muffin tin and bake 28 to 30 minutes, or until a tester inserted in the center comes out clean.
  • Remove and let cool completely in pan.

Frosting:

  • In a heatproof bowl set over a pan of barely simmering water, melt chocolate until smooth.
  • In a large bowl, beat butter with sweetener until combined (mixture will resemble crumbs). Add chocolate and beat until combined.
  • 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.
  • Spread or pipe onto cooled cupcakes.

Notes

Serves 12. Each serving has 9.62 g of carbs and 4.16 g of fiber. Total NET CARBS = 5.46 g.
Food energy: 331kcal
Saturated fatty acids: 13.33g
Total fat: 28.80g
Calories from fat: 259
Cholesterol: 83mg
Carbohydrate: 9.62g
Total dietary fiber: 4.16g
Protein: 7.27g
Sodium: 314mg

Nutrition

Serving: 1cupcake | Calories: 331kcal | Carbohydrates: 9.62g | Protein: 7.27g | Fat: 28.8g | Saturated Fat: 13.33g | Cholesterol: 83mg | Sodium: 314mg | Fiber: 4.16g

 

These might just be the best low carb cupcakes you will ever have. Tender almond flour cakes with caramel sauce and creamy sugar-free milk chocolate frosting.
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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, milk chocolate

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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.

Reader Interactions

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    Recipe Rating




  1. Niki says

    April 16, 2015 at 9:10 am

    this looks absolutely delicious! I’m wondering what the powdered egg whites do to the recipe? I don’t have any and was wondering if I could omit them. Thanks! I really enjoy your recipes!

    Reply
    • Carolyn says

      April 16, 2015 at 9:11 am

      You can use either whey protein or powdered egg whites, and they are to replace the protein in gluten to help the cupcakes rise and hold their shape. You can skip it but your cupcakes will sink a bit more.

      Reply
  2. Jenny says

    April 16, 2015 at 9:18 am

    Wow!! These look incredible! Is there anything I can substitute for the Lily’s milk chocolate bar? I have everything else and would really like to make these. I have dark chocolate bars and sugar free chocolate chips.

    Reply
    • Carolyn says

      April 16, 2015 at 9:19 am

      The dark chocolate would be fine…it just won’t be milk chocolate frosting! 😉

      Reply
  3. nicole thomas says

    April 16, 2015 at 10:06 am

    Lilly’s really does seem like the primo first choice, excellent quality! having said that, however, I have used Chocorite candy bars sweetened with stevia and erythritol in recent baking recipes to good results…. they are easily found ( at least in my area, TN…) in the pharmacy section (!!!!) of Walgreens. It does incude an ingrediant called inulin that im not familiar with… a fiber i belive. the bars come five to a box for about six dollars. I used them for my recent sugar free birthday cheesecake, was yummy and beautiful!!!

    Reply
    • Carolyn says

      April 16, 2015 at 10:38 am

      Good to know, thanks! And inulin is a sweet-tasting fiber so it’s a good addition in those bars.

      Reply
    • Barbara Golley says

      April 17, 2015 at 2:14 pm

      Trader Joe’s sells a chocolate called Simply Lite that is sweetened with Maltilol. Around here,(Rochester, MN ) a 3.5 oz bar sells for $1.99

      Reply
      • Isa says

        August 29, 2018 at 5:16 am

        I had bought the same and was excited by the price. My understanding is that maltilol is not Keto friendly. Not sure If you are Keto. Not sure I’d that info is correct but worth looking into. I have not yet.

        Reply
        • Carolyn says

          August 29, 2018 at 7:04 am

          Maltitol is definitely not keto friendly as it spikes most people’s blood sugar.

          Reply
  4. nicole thomas says

    April 16, 2015 at 10:09 am

    oh, forgot to add… Carolyn… your recipe sounds original and delicious!! thank you for creating such beautiful healthier desserts… they very much appeal to the artist pastry chef in me!!!! again, thanks so much:)

    Reply
  5. Teresia says

    April 16, 2015 at 10:43 am

    Gasp! Sigh! Thank you! Tears are welling up in my eyes at the joy of seeing milk chocolate and thinking of how good it will be to have that again!

    Reply
  6. Holly Phillips says

    April 16, 2015 at 5:45 pm

    The Carmel Sauce you reference if I don’t make that and substitute a SF carmel sauce what amount does the homemade carmel sauce recipe measure out to? Thank you for a great recipe to try!!

    Reply
    • Carolyn says

      April 16, 2015 at 6:50 pm

      It makes about a cup.

      Reply
  7. Daytona says

    April 16, 2015 at 6:36 pm

    Lilly’s tastes great but to my eternal frustration the inulin causes me *extreme* gastric upset… If you ever find a sugar free chocolate that is just stevia/erythritol without the inulin gut bomb, I would be so happy.

    The cupcakes look insanely yummy, can’t wait to try it!

    Reply
    • Carolyn says

      April 16, 2015 at 6:49 pm

      Sorry to hear that. I have no issues with things like inulin so that must be awful. The only other good brand I know of is Coco Polo and it has inulin too. But you could make these with dark chocolate like Lindt 90% and even though it’s not milk chocolate, it would be pretty darn good!

      Reply
      • Daytona says

        April 16, 2015 at 8:09 pm

        No worries, whenever you use Lily’s I just make my own chocolate using your low-carb chocolate chip recipe as a base. Works great!

        Reply
  8. Helena Angelina says

    April 17, 2015 at 2:11 am

    Oh, even as a newbie food blogger – I catch you, 100%! Indeed I’m so wary of ever being perceived as a copy-cat recipe writer, that I’ve stopped reading the recipes of others that happen to be similarly brewing in my brain. But pinterest – that beautiful, visual, bountiful bugger, I think you may be right, Caroline.

    And by the way, these look gorgeous, as ever.

    Helena

    Reply
  9. Deborah says

    April 17, 2015 at 4:03 am

    Oh my goodness these look incredible. Every year my husband and I go away for a couple of days without the kids… that time is coming again and I think *this* is the treat I will make to take with!
    One question – if I don’t have, and can’t get hold of, the swerve powdered sweetener but i have the regular stuff, what do I do about the frosting? Can I use it as is or do I have to somehow grind it down?

    Reply
    • Carolyn says

      April 17, 2015 at 10:58 am

      Some people have tried grinding it in a coffee maker. I just don’t think you can get it quite powdery enough and you will experience some grit in your frosting.

      Reply
  10. Jane says

    April 17, 2015 at 9:36 am

    Hi Carolyn! I want to start off by saying that your blog has made it a lot easier to deal with my diabetes diagnosis. Thank you so much for all of your amazing recipes and tips — you’ve completely changed the way I approach baking for the better.

    On to the technical: I’d really love to make these cupcakes for my dad, who’s a complete caramel-o-holic, but doesn’t love chocolate. Do you think it would be easiest to just add caramel flavor to the frosting and sub out the chocolate for that, or should I make a separate caramel sauce and mix that in?

    Reply
    • Carolyn says

      April 17, 2015 at 10:59 am

      So you want caramel cupcakes with caramel frosting? No problem…use this recipe for the caramel frosting: https://alldayidreamaboutfood.com/2014/07/low-carb-salted-caramel-brownie-cupcakes.html

      Reply
  11. Shannon says

    April 17, 2015 at 12:41 pm

    I made these cupcakes today, as directed. Except, I made a vanilla icing for the top. I get so tired of chocolate, and I was lazy..haha. The caramel sauce is THE BOMB! We (in our past sugar life) would purchase a homemade from scratch caramel 3 layer cake from “The Bulloch House” in Warm Springs Ga. It Makes my mouth water just mentioning it… your sauce was soooo close to the icing they use on top, and we enjoyed these with all the flavor and texture, without the sugar crash and guilt from our past. Thank you for posting this and for all the time you spend in your efforts. It is much appreciated. My hubby, kiddos and I were very happy today, I’ll be watching for more yummy recipes. Have a blessed weekend!

    Reply
  12. Pam says

    April 17, 2015 at 7:39 pm

    These baked up beautifully. Since we are traveling to Fort Stevens OR with our Teardrop camper I can package them easier with the tops sprinkled with Cinnamon and Sweetener. I didn’t think the frosting would travel well, this way they can be eaten as a breakfast treat as well as sitting by the campfire with a cup of coffee. Thanks again for such a wonderful recipe.

    Reply
  13. Amanda says

    April 18, 2015 at 8:25 am

    These look so rich and delicious! YUM!!!

    Reply
  14. Wenda says

    April 19, 2015 at 9:27 pm

    I made these today ..they are so moist and delicious..thanks for the great recipes!!

    Reply
  15. Faith Bostic says

    April 20, 2015 at 7:25 am

    I am new to your blog and excited to try your recipies! I used to eat and bake low carb, then found out I had Celiac so now I bake gluten free-which, as you know tends to be higher carb. So, in high anticipation of trying some LC and GF baking, I am purchasing some of the alternative flours. I wondered if the almond flour you used above was also called Almond meal (like Bob’s Red Mill brand) or if you find that to be too heavily ground and I need to find another brand of finer grind almond flour?

    Reply
    • Carolyn says

      April 20, 2015 at 7:50 am

      Hi Faith. I love Bob’s but yes, their almond flour/meal is not quite fine enough for cakes, I find. I keep it around for many things like muffins or breading chicken and fish. But I find Honeyville to be more finely ground for cakes. http://www.amazon.com/gp/product/B00HS01I1A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00HS01I1A&linkCode=as2&tag=aldaidrabfo05-20&linkId=ZNGCHY3HF3GJEKE7

      Reply
  16. Isis says

    April 20, 2015 at 12:46 pm

    When you made the caramel sauce for these cupcakes, did you add the extra salt to make it “salted” caramel sauce? Thanks!

    Reply
    • Carolyn says

      April 20, 2015 at 1:57 pm

      No, just the regular 1/4 tsp amount.

      Reply
  17. Jaime says

    April 20, 2015 at 5:54 pm

    These look fabulous! I was wondering if there is any way to decrease or eliminate the cool sensation that sometimes comes from using Swerve. It might not even be a big deal in this particular recipe, but I recently made some peanut butter cookies with Swerve and the cool taste was extremely noticeable and I’ve since been hesitant to bake with it, even though I love using it in other things.

    Reply
    • Carolyn says

      April 20, 2015 at 6:02 pm

      See, Swerve is the one erythritol sweetener where I don’t get the cooling sensation. I think if you do taste it, you may find it present in the milk chocolate frosting. The only way you might offset that is to do a cream cheese frosting instead, with less sweetener and maybe a little stevia. Like this one: https://alldayidreamaboutfood.com/2010/07/coconut-flour-cupcakes-with-chocolate-buttercream-low-carb-and-gluten-free.html

      Reply
  18. anne l says

    April 21, 2015 at 9:28 am

    Carolyn,
    I just love your recipes! You are by far my favorite food blogger. Every recipe I’ve made turns out beautifully and taste great unlike other GF / SF recipes.
    Please keep doing what you do!!

    Reply
    • Carolyn says

      April 21, 2015 at 10:38 am

      Thank you, Anne!

      Reply
      • laquetta says

        April 25, 2017 at 12:58 pm

        I totally agree, only been low carb for a month or so and down 8 pounds and I love your site this one and IBIH is the only ones I use, you are the baking mad scientist of low carb, thanks for what you do and I supported by purchasing one of your ebooks, keep doing what you do! You are amazing

        Reply
  19. Anna Jados says

    July 15, 2015 at 11:35 am

    Ok Carolyn I need your help! This recipe looks AMAZING but right now I’m on an elimination diet (slowly starting to reintroduce foods back) and can’t eat dairy/butter, chocolate (UGH!) or erythitol still for a short time period. I’d like to use this cupcake recipe as a base for my son’s birthday party coming up but I’m not sure if it would work if I eliminated the caramel sauce (which I know I know is the key ingredient but since I can’t eat some of the ingredients for a bit I can’t include!) or replaced it with something else? I’m being selfish because I LOVE tasting the batter when I bake and if I use the recipe as is, that means I can’t taste test the batter before cooking! 🙁 Anyway do you have any suggestions on replacing the caramel sauce or how I can get by without it? Or maybe you have another suggestion of a cake or cupcake base I could use that fits into these requirements? I am able to enjoy stevia, eggs and almonds again so that helps things somewhat! I’m stumped and was hoping you’d have some advice/guidance for me!

    Reply
    • Carolyn says

      July 15, 2015 at 12:49 pm

      I don’t see how you could make this particular recipe without the caramel sauce. But I have plenty of cupcake recipes: https://alldayidreamaboutfood.com/?s=cupcakes

      Reply
  20. Chainy says

    July 20, 2015 at 8:09 am

    These look incredibly delicious! I’m allergic to raw cream but oddly can tolerate it if it’s been cooked. Would this recipe work if I boiled the cream and then cooked it before making the frosting? Also, I don’t have whey powder or egg white replacement, would a couple of extra beaten egg whites have the same effect?

    Reply
    • Carolyn says

      July 20, 2015 at 8:31 am

      Yes, you could cook it. But let it cool before adding it to the frosting. The extra egg whites would be a huge problem because they’d add to much liquid to the mix. Just skip it, although your cupcakes may not rise as well.

      Reply
  21. Kate says

    July 30, 2015 at 7:11 am

    These look absolutely amazing. Have to give them a try!

    Reply
  22. maggie says

    September 3, 2015 at 12:23 pm

    If i wanted to make this into a cake, can you tell me what size pan I would use and baking directions?

    Reply
    • Carolyn says

      September 3, 2015 at 8:36 pm

      You could do an 8×8 pan. I don’t know the baking time but start with 25 minutes and keep checking every 5 or so minutes after that.

      Reply
  23. Angelina says

    September 24, 2015 at 12:28 pm

    Hi there….I made these and they were delicious but the cupcakes sank after I took them out of the oven. Any suggestions?

    Reply
    • Carolyn says

      September 24, 2015 at 4:29 pm

      It might be your brand of almond flour. What did you use?

      Reply
  24. Kim | Low Carb Maven says

    April 16, 2016 at 11:14 pm

    This sounds really delicious. About 20 years ago I made the best banana bread by adding caramel sauce to the recipe. It was my mothers favorite! I can only imagine how wonderful these original caramel flavored cupcakes are especially with that milk chocolate frosting. Super great flavor combo! Thank you!

    Reply
  25. Carolyn says

    October 8, 2016 at 11:27 pm

    What are the ingredients in Swerve? I have powdered erythritol but don’t know the equivalent to Swerve.
    And is the cream being used as “milk” would be to thin the icing? I would like to use almond milk instead, but would that work?
    Do you think egg white protein powder would work as the whey powder would? We are dairy free except for butter, so I’m trying to see how I can tweak out the dairy items.
    What almond flour do you find to work best?
    My daughter turns sweet 16 this week and asked for caramel and chocolate cake. I had no recipe, and then yours came across my feed! So excited to try this!

    Reply
    • Carolyn says

      October 9, 2016 at 7:23 am

      Swerve contains erythritol and oligosaccharides, a sweet tasting prebiotic fiber. You should be able to just use your powdered erythritol. I think almond milk would work but you will probably need less of it. Egg white protein is fine!

      Reply
      • Carolyn says

        October 9, 2016 at 12:37 pm

        Thank you!

        Reply
    • Carolyn says

      October 9, 2016 at 7:25 am

      I love Bob’s Red Mill Super Fine almond flour. Make sure you get that one, and not the “almond meal/flour” http://amzn.to/2efRRHq

      Reply
  26. annette says

    November 15, 2016 at 12:15 am

    Is there any substitute for whey protein in your recipes? Thanks!

    Reply
    • Carolyn says

      November 15, 2016 at 11:30 am

      egg white protein powder is the next best thing.

      Reply
  27. Sherri says

    December 17, 2016 at 10:37 am

    I have searched and searched and baked and baked trying to find a cupcake and frosting that I was totally satisfied with since going keto. I don’t like any of the “buttercream” frostings. I purchased Pillsbury’s sugar free frosting but couldn’t handle the malititol. Your recipe has ended my search and left me VERY SATISFIED! Thanks a million!! I purchase most all my products from Amazon and will always come back and use your affiliate links as my way to say thanks.

    Reply
    • Carolyn says

      December 17, 2016 at 2:30 pm

      That makes me so happy to hear!

      Reply
  28. Sherri says

    December 17, 2016 at 10:42 am

    I was thinking that I could use your caramel sauce to make a “Milky Way” candy bar. Have you done that by chance?

    Reply
    • Carolyn says

      December 17, 2016 at 2:29 pm

      No but I’ve made Twix! https://alldayidreamaboutfood.com/2014/06/homemade-sugar-free-twix-bars-low-carb.html

      Reply
      • Sherri says

        January 3, 2017 at 9:29 pm

        I’m going to make the twix tomorrow. If you do make a milky way, I’ll be watching 🙂
        Thanks again!

        Reply
  29. Brenda Cash says

    June 6, 2018 at 10:42 am

    5 stars
    This is one of my favorite recipes. I like to make a double batch and freeze them for my morning break at work (I just finished one). I initially was intimidated by making the caramel sauce, but I finally overcame that and I’m soo glad I did. I will confess that I’ve never made the frosting, I make a half bath of ganache and use that. YUM YUM
    If you’re looking for “something like the real thing cupcake” give this one a try!

    Reply
  30. Transplant says

    January 23, 2019 at 12:50 am

    Maltitol is terrible for blood sugar. will pop you right out of ketosis… and makes super bad gas.

    Reply
    • Carolyn says

      January 23, 2019 at 8:16 am

      Dont’t know who are you are replying to… this recipe contains no Maltitol

      Reply
  31. Stephanie says

    July 15, 2019 at 9:48 am

    5 stars
    These were delicious! I love the chocolate and caramel combo!

    Reply
  32. Valerie says

    July 15, 2019 at 10:13 am

    5 stars
    These cupcakes look terrific! The chocolate and caramel flavor combination is a winner, and I bet these smell great too.

    Reply
  33. Chelsea says

    July 15, 2019 at 10:14 am

    5 stars
    These cupcakes are AMAZING!! We’re seriously obsessed. Thanks for sharing!

    Reply
  34. Ashley F says

    July 15, 2019 at 10:52 am

    5 stars
    This combo is amazing! I love that I can make my favorite treats low carb!

    Reply
  35. Krissy Allori says

    July 15, 2019 at 11:08 am

    5 stars
    Caramel and chocolate are a match made in heaven!

    Reply
  36. Jennifer says

    May 9, 2020 at 7:41 pm

    I don’t have liquid stevia extract, but I do have stevia glycerite. Do you think that would be okay? I have Swerve, allulose, and Bochasweet too.
    Thanks!

    Reply
    • Carolyn says

      May 9, 2020 at 10:02 pm

      You can use that or you can add a bit more Swerve.

      Reply

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