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    Home » Gluten Free » Caramel Cupcakes with Milk Chocolate Frosting

    Published: Apr 16, 2015 · Modified: Jul 26, 2022 by Carolyn

    Caramel Cupcakes with Milk Chocolate Frosting

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    11.0K shares
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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

    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!
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 cupcakes
    Calories: 331kcal

    Ingredients

    Cupcakes:

    • 2 cups almond flour
    • ¼ cup unflavored whey protein powder or powdered egg whites
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 recipe sugar-free caramel sauce
    • 2 large eggs
    • 1 teaspoon caramel or vanilla extract
    • ¼ teaspoon liquid stevia extract
    • ⅓ cup almond milk or cashew milk

    Milk Chocolate Frosting:

    • 3 ounces 1 bar Lily's Creamy Milk Chocolate chopped
    • ½ cup butter softened
    • 2 cups powdered Swerve Sweetener
    • 4 to 6 tablespoon heavy whipping cream room temperature
    • ½ teaspoon 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 tablespoon 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 Facts
    Caramel Cupcakes with Milk Chocolate Frosting
    Amount Per Serving (1 cupcake)
    Calories 331 Calories from Fat 259
    % Daily Value*
    Fat 28.8g44%
    Saturated Fat 13.33g67%
    Cholesterol 83mg28%
    Sodium 314mg13%
    Carbohydrates 9.62g3%
    Fiber 4.16g17%
    Protein 7.27g15%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    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.
    11.0K shares

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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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    Comments

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      Recipe Rating




    1. Allie says

      April 12, 2021 at 1:08 pm

      5 stars
      This is the best frosting in all the land!! Why is this not talked about more? Everybody make some of this frosting!!

      Reply
    2. Jennifer says

      May 09, 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 09, 2020 at 10:02 pm

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

        Reply
    3. Krissy Allori says

      July 15, 2019 at 11:08 am

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

      Reply
    4. 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
    5. Chelsea says

      July 15, 2019 at 10:14 am

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

      Reply
    6. 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
    7. Stephanie says

      July 15, 2019 at 9:48 am

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

      Reply
    8. 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
    9. Brenda Cash says

      June 06, 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
    10. 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 03, 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
    11. 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
    12. 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
    13. Carolyn says

      October 08, 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 09, 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 09, 2016 at 12:37 pm

          Thank you!

          Reply
      • Carolyn says

        October 09, 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
    14. 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
    15. 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
    16. maggie says

      September 03, 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 03, 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
    17. Kate says

      July 30, 2015 at 7:11 am

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

      Reply
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