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!
Salted Caramel Brownie Cupcakes
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 12 tbsp butter
- 4 oz unsweetened chocolate
- 1/4 cup cocoa powder
- 1/2 cup Swerve Sweetener or other erythritol
- 1/2 tsp vanilla extract
- 1/4 tsp liquid stevia extract
- 5 large eggs
Salted Caramel Sauce
- 3 tbsp butter
- 5 tbsp Swerve Sweetener
- 1 tbsp coconut sugar (or additional tbsp Swerve Sweetener)
- 6 tbsp heavy cream
- 1/4 tsp xanthan gum
- 3/4 tsp salt
- 1 & 1/2 tbsp water
Salted Caramel Frosting
- Preheat oven to 325F and line a standard muffin tin with paper liners (I recommend parchment paper muffin cups).
- In a small bowl, whisk together almond flour, baking powder and salt.
- Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
- Stir in erythritol, vanilla extract and stevia extract. Let cool 5 minutes.
- Whisk in eggs, one at a time, until well combined. Stir in almond flour mixture until well combined.
- Divide batter among prepared muffin cups and bake 16 to 20 minutes, until cupcakes are just firm to the touch.
- Remove and let cool completely.
Salted Caramel Sauce:
- In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
- Remove from heat and add cream. Mixture will bubble vigorously.
- Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
- Let cool to lukewarm and stir in water until well combined.
- In a large bowl, beat cream cheese and butter together until smooth. Beat in caramel sauce to combine, then beat in sweetener and flavouring or extract.
- Pipe or spread onto cooled cupcakes and drizzle with remaining caramel sauce. If your caramel sauce has hardened to much to drizzle, heat it gently.
Serves 12. Each serving has 7.39 g of carbs and 2.66 g of fiber. Total NET CARBS = 4.73 g.
Note: These are hefty and filling so if you want to stretch them out to serve more, fill the cupcake wrappers a little less and make 15 or 16 cupcakes.
Food energy: 426kcal Saturated fatty acids: 20.20g Total fat: 36.31g Calories from fat: 326 Cholesterol: 437mg Carbohydrate: 7.39g Total dietary fiber: 2.66g Protein: 16.23g Sodium: 417mg