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In an ideal world, we’d all be whipping up the most amazing, decadent layer cakes to celebrate every special occasion, but sometimes life gets busy and we need something that still says special, but comes together quickly. That’s where these cupcakes come in!
The cupcakes are adapted from my Super Simple Muffin recipe, but tweaked and flavored with chocolate (because what says special occasion more than chocolate, right?)
My favorite flavor is salted caramel so naturally that’s what I’ve used to frost these, though you could also keep things consistent and also use chocolate frosting.
Either way, you wont be disappointed, even my harshest food critic gave these the double thumbs up and couldn’t believe they were keto!
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Recipe Tips
Swap the frosting. These cupcakes are really easy to modify and you can use any of the flavor options from our Silky Smooth Keto Buttercream Frosting. You can start by swapping the buttercream to any other flavor. We've got chocolate, vanilla cinnamon or plain.
For a lighter option you can decorate these cupcakes with our Keto Swiss Meringue Buttercream.
Swap the muffins. Want to swap the muffins? If you want to make white vanilla muffins instead, definitely try these Keto Vanilla Blender Muffins!
Can't eat nuts? This recipe can be modified for a nut-free option. To do that, simply replace the almond flour with an equivalent amount of ground sunflower seeds. Alternatively, you can use coconut flour. To do that, substitute the 2 1/2 cups (250 g/ 8.8 oz) of almond flour with about 3/4 cup (90 g/ 3.2 oz) of coconut flour, and add 2 to 3 more eggs (start with 2 and add another egg if the batter is too thick).
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Hands-on Overall
Serving size cupcake
Nutritional values (per cupcake)
Net carbs4 grams
Protein6.8 grams
Fat28.6 grams
Calories297 kcal
Calories from carbs 5%, protein 9%, fat 86%
Total carbs7 gramsFiber3 gramsSugars2.3 gramsSaturated fat11.4 gramsSodium86 mg(4% RDA)Magnesium72 mg(18% RDA)Potassium220 mg(11% EMR)
Ingredients (makes 12 servings)
Salted caramel buttercream frosting:
Chocolate muffins:
Instructions
- Prepare the keto caramel sauce by following this recipe.
- To make the muffins, preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). In a large bowl combine the dry ingredients and mix to combine.
- Mix in the melted butter, almond milk and eggs.
- Divide the mixture between 12 prepared cupcake cases. Bake 20-25 mins or until an inserted skewer comes out clean.
- To make the frosting, dice butter and add to a stand mixer bowl with the powdered sweetener. Use a hand mixer or a stand mixer fitted with a paddle or whisk attachment. Mix on a low speed for 1 to 2 minutes until the butter and sweetener come together.
- Add the whipping cream and caramel and beat on slow for another minute. Increase speed and mix until light and fluffy and beat for another minute. The mixture should roughly double in size. Place in the fridge while the cupcakes are cooling.
- Once baked, allow to cool in pan 5 minutes, then move cupcakes to a cooling rack to cool completely before frosting.
- Store in a sealed container at room temperature up to two days, or in the fridge up to a week. If freezing, do so before frosting.
Chocolate Caramel Cupcakes
Step by Step
Ingredients
Instructions
- Prepare the keto caramel sauce by following this recipe.
- To make the muffins, preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). In a large bowl combine the dry ingredients and mix to combine.
- Mix in the melted butter, almond milk and eggs.
- Divide the mixture between 12 prepared cupcake cases. Bake 20-25 mins or until an inserted skewer comes out clean.
- To make the frosting, dice butter and add to a stand mixer bowl with the powdered sweetener. Use a hand mixer or a stand mixer fitted with a paddle or whisk attachment. Mix on a low speed for 1 to 2 minutes until the butter and sweetener come together.
- Add the whipping cream and caramel and beat on slow for another minute. Increase speed and mix until light and fluffy and beat for another minute. The mixture should roughly double in size. Place in the fridge while the cupcakes are cooling.
- Once baked, allow to cool in pan 5 minutes, then move cupcakes to a cooling rack to cool completely before frosting.
- Store in a sealed container at room temperature up to two days, or in the fridge up to a week. If freezing, do so before frosting.
Nutrition (per cupcake)
Calories297kcal
Net Carbs4g
Carbohydrates7g
Protein6.8g
Fat28.6g
Saturated Fat11.4g
Fiber3g
Sugar2.3g
Sodium86mg
Magnesium72mg
Potassium220mg
Detailed nutritional breakdown (per cupcake)
| Total per cupcake |
| 4 g | 6.8 g | 28.6 g | 297 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.8 g | 4.5 g | 10.9 g | 123 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Cocoa powder, raw (cacao) |
| 0.5 g | 0.5 g | 0.3 g | 5 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.1 g | 45 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.1 g | 0 g | 1 g | 9 kcal |
| Keto Caramel Sauce, runny, made with allulose (KetoDiet blog) |
| 0.3 g | 0.1 g | 2.3 g | 22 kcal |
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