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
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter
- 3 oz unsweetened chocolate
- 3 tablespoon cocoa powder
- ⅔ cup Swerve Sweetener
- ½ teaspoon vanilla extract
- 4 large eggs
Salted Caramel Frosting:
- 4 ounces cream cheese
- 3 tablespoon butter
- 1 recipe Sugar-Free Caramel Sauce (add the extra salt for salted caramel)
- ½ cup powdered Swerve Sweetener
- ½ teaspoon caramel flavouring or vanilla extract
- 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.
- 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.
Low Carb Salted Caramel Cake Pops
Low Carb Salted Caramel Pecan Blondies
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.
Alyse Grauman says
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!