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Keto Salted Caramel Cupcakes

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Sugar Free
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
serves

Introduction

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.

Enjoy!

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The recipe

Ingredients

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
250 grams of cream cheese
250 grams of butter (softened)
1/4 cup powdered Swerve
1/4 cup of sugar-free caramel sauce

Directions

Step 1
Pre-heat oven to 175 degrees C
Step 2
Pre-heat oven to 175 degrees C
Step 3
Add the yoghurt and the caramel and beat until combined.
Step 4
Add the eggs and mix well.
Step 5
Pour in the flours, mixed spice and baking powder and mix until well combined.
Step 6
Spoon into cupcake cases (36 mini or 18 standard)
Step 7
For the frosting: Beat the cream cheese and butter together until light and fluffy.
Step 8
Add the caramel sauce and powdered sweetener and beat until well combined.
Step 9
Pipe on top of cupcakes.
Step 10
Sprinkle with sea salt prior to serving.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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