Keto Chocolate Caramel Cupcakes

Step 1Prepare the keto caramel sauce by following this recipe.

Step 2To 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.

Step 3Mix in the melted butter, almond milk and eggs.

Step 4Divide the mixture between 12 prepared cupcake cases. Bake 20-25 mins or until an inserted skewer comes out clean.

Step 5To 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.

Step 6Add 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.

Step 7Once baked, allow to cool in pan 5 minutes, then move cupcakes to a cooling rack to cool completely before frosting.

Step 8Store 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.