Salted Caramel Keto Cupcakes

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Vanilla Cupcake Batter

  • 2 cups almond flour
  • 3/4 cup unsweetened almond milk
  • 1 cup powdered erythritol monk fruit blend (or your favorite sweetener)
  • 1/3 cup coconut flour
  • 1 Tbsp baking powder
  • 1/2 tsp Xanthan gum
  • 6 large eggs
  • 1/2 cup melted unsalted butter
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp vanilla
  • 1/4 tsp salt

Salted Caramel

  • 1 1/4 cup heavy cream
  • 1 cup allulose
  • 1/2 cup butter
  • 1 tsp salt
  • 1 tsp vanilla

Whipped Cream Frosting

  • 8 ounces cream cheese
  • 1/4 cup powdered erythritol monk fruit blend (or your favorite sweetener)
  • 1 cup heavy whipped cream
  • 1 tsp vanilla


Salted Caramel

  1. Add all ingredients to a high walled saucepan.
  2. Turn the heat on low and allow ingredients to melt. Stir to combine before caramel starts to simmer.
  3. Allow to simmer on low heat for 15-16 minutes, or until the caramel turns a light amber brown. Do not stir while ingredients are simmering.
  4. Working carefully, pour caramel into a heatproof jar.
  5. Set aside to cool.

Vanilla Cupcakes

  1. Preheat oven to 350F and prepare muffin tins with 16 cupcake liners.
  2. Add eggs to a mixing bowl and mix on high for 2 minutes.
  3. Melt the butter in the microwave, but do not overheat. We want the butter soft, but not too hot.
  4. Add vanilla, almond milk, melted butter, and apple cider vinegar to egg mixture and blend until well incorporated.
  5. Sift almond flour, coconut flour, baking powder, xanthan gum, salt, and 1 cup powdered erythritol in a large bowl.
  6. Gently add the egg mixture to the dry ingredient mixture. Do not over mix.
  7. Fill muffin liners with batter 3/4 full.
  8. Bake in a 350F oven for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Cool on a cooling rack

Whipped Cream Frosting

  1. Cube one cup of cold full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
  2. Add 1 tsp vanilla and powdered erythritol.
  3. Add 1 cup of full-fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting.
  4. Do not overbeat. Over beating will cause the mixture to liquefy.

Salted Caramel Cupcake Assembly

  1. When cupcakes are cool, use a melon baller or small spoon to scoop out a well in each cupcake.
  2. Spoon 2 tsp of salted caramel into each cupcake.
  3. With a piping bag with a jumbo star tip, pipe whipped cream frosting around the edge, and a cover the caramel with an extra dot of frosting.
  4. Spoon 2 more tsp of caramel into the center of the cupcake.


Allulose is the sweetener of choice for the caramel. It creates a sticky, rich caramel that will not crystallize or turn hard in a cold environment.

You can make and freeze the cupcakes (without caramel or whipped cream frosting) and store for up to a month.

The caramel will store well in the fridge for up to 3 weeks.

Do not overbeat the cupcake batter, fold wet into dry until just incorporated.

The xanthan gum is used in this recipe as a replacement for gluten. Without the xanthan gum, the recipe lacks stability and structure.

Apple cider vinegar can be replaced with regular vinegar or even lemon juice. The recipe requires an acid to help the leavening agent.

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