Keto Salted Caramel Brownie Cupcakes
Rich low carb brownie cupcakes topped with sugar-free salted caramel frosting. Don't blame me if you become obsessed!
Servings 12 cupcakes
Calories 300kcal
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
Serving: 1cupcake | Calories: 300kcal | Carbohydrates: 4.7g | Protein: 5.3g | Fat: 27.2g | Fiber: 2.2g