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.
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.
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