Keto Salted Caramel Cupcakes

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Recipe by Naomi Sherman


mini cupcakes

Best. Cupcakes. Ever.

Okay, so maybe they’re not the BEST, but they’ve got to be close.

My step-father turned 85 recently and, as he’s diabetic, I wanted to make him something that he can really enjoy.

I had a batch of my amazing Low Carb Caramel Sauce in the fridge, so I thought that a batch of Salted Caramel Cupcakes would be perfect.

I was right. 

And for those of you counting, one of these mini cupcakes works out to just 1 gram of carbs.



  • Mini cupcakes:
  • 100 grams of almond meal

  • 30 grams of coconut flour

  • 60 grams of butter (softened)

  • 80 grams of Sukrin Gold, or 1/2 cup of your sweetener of choice

  • 1 teaspoon of mixed spice

  • 4 eggs

  • 180 grams of greek yoghurt

  • 1/4 cup of sugar-free caramel sauce

  • 1 teaspoon of baking powder

  • Frosting:
  • 250 grams of cream cheese

  • 250 grams of butter (softened)

  • 1/4 cup powdered Swerve

  • 1/4 cup of sugar-free caramel sauce


  • Pre-heat oven to 175 degrees C
  • Place the softened butter and the Sukrin Gold into the bowl of your stand mixer and beat until creamed together.
  • Add the yoghurt and the caramel and beat until combined.
  • Add the eggs and mix well.
  • Pour in the flours, mixed spice and baking powder and mix until well combined.
  • Spoon into cupcake cases (36 mini or 18 standard)
  • Bake for 20 minutes
  • Frosting:
  • Beat the cream cheese and butter together until light and fluffy.
  • Add the caramel sauce and powdered sweetener and beat until well combined.
  • Pipe on top of cupcakes.
  • Sprinkle with sea salt prior to serving.