Keto Salted Caramel 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.
Enjoy!
Ingredients
Makes 36
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
Method
Pre-heat oven to 175 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.
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