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There’s nothing quite like a good cupcake recipe to have to hand that’s simple in method but can pull out the wow factor for a special occasion.
Perfect for the festive season or Valentine's Day, your child’s birthday party or a little you time with your favourite Netflix series, these keto chocolate caramel cupcakes have all occasions covered!
These Keto Chocolate Caramel Cupcakes use our Blender Chocolate Keto Cupcakes as the muffin base and are topped with a delicious mascarpone cream frosting and our Smooth & Silky Keto Caramel Sauce.
What’s great about these low-carb chocolate cupcakes is that unlike many, which are topped with buttercream and can be a bit sickly, this frosting is creamy and you don’t even need to add a low-carb sweetener if you don’t want to. There’s plenty of sweetness in the base and caramel.
I hope you enjoy them as much as we did.
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Hands-on Overall
Serving size 1 cupcake
Nutritional values (per serving, 1 cupcake)
Net carbs4.6 grams
Protein7.1 grams
Fat36.3 grams
Calories373 kcal
Calories from carbs 5%, protein 8%, fat 87%
Total carbs7.4 gramsFiber2.8 gramsSugars2.3 gramsSaturated fat21.5 gramsSodium263 mg(11% RDA)Magnesium49 mg(12% RDA)Potassium192 mg(10% EMR)
Ingredients (makes 10 cupcakes)
Muffins:
Frosting:
- 1/2 cup Silky Smooth Keto Caramel (120 ml/ 4 fl oz) - about 1/2 recipe
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 1 cup mascarpone cheese or full-fat cream cheese (240 g/ 8.5 oz)
- 2 tbsp low-carb sweetener such as powdered Erythritol or Swerve, monk fruit or stevia drops, to taste (20 g/ 0.7 oz)
Instructions
- Make the Blender Chocolate Keto Cupcakes as per the recipe here.
- Prepare the Keto Caramel as per the recipe here.. You'll only need half of the amount but it's easier to make the full recipe (1 cup) and keep the remaining caramel in the fridge.
- Place the heavy whipping cream in a mixing bowl and whip using an electric thick until just under stiff peaks. Stir through the mascarpone or cream cheese using a spatula until thick and combined.
- Once the cupcakes are fully cool, pipe the frosting on top and drizzle with caramel. The caramel should be room temperature and drizzle of the spoon. Not too hot or cold. If it’s too cold, simply pop in the microwave for a few seconds to loosen.
- Store the cupcakes in the fridge for up to 3 days. It’s best to add the caramel when ready to serve or it will set (though this is nice too). Simply store the caramel in a glass jar in the fridge then pop a little in the microwave for a few seconds, keep checking it until it’s stirable. If you over heat it, just let it come back to room temperature before drizzling.
Ingredient nutritional breakdown (per serving, 1 cupcake)
| Net carbs | Protein | Fat | Calories |
|---|
| Cocoa powder, raw (cacao) |
| 1 g | 1 g | 0.7 g | 11 kcal |
| Almond meal (unblanched ground almonds) |
| 0.6 g | 1.4 g | 3.3 g | 38 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 0.2 g | 0.2 g | 1.6 g | 15 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.5 g | 1.9 g | 29 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Keto Caramel Sauce, runny, made with allulose (KetoDiet blog) |
| 0.8 g | 0.2 g | 5.5 g | 53 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.6 g | 0.5 g | 9.1 g | 88 kcal |
| Mascarpone cheese |
| 0.4 g | 1.4 g | 8.5 g | 84 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 cupcake |
| 4.6 g | 7.1 g | 36.3 g | 373 kcal |
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