Sugar Free Salted Caramel Cupcakes

Sugar Free Salted Caramel Cupcakes

Sugar Free Salted Caramel Cupcakes. These sugar free caramel cupcakes are made with sugar free cupcakes and an amazing sugar free caramel frosting. Add in the salt and you have one amazing low carb and keto cupcake recipe that everyone will love!

Course cupcakes, Dessert, keto, low carb

Cuisine American

Keyword keto vanilla cupcake, Sugar Free Salted Caramel Cupcakes, Sugar free Vanilla cupcake recipe

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 273kcal

Author Lauren

Ingredients

Cupcakes

3 cups almond flour
1 cup coconut flour
1.5 teaspoon baking soda
1/3 teaspoon salt
1.5 tablespoon baking powder
3/4 cup butter softened
1.5 teaspoon xanthan gum
1.5 cup granulated stevia
6 eggs at room temperature
3 egg whites at room temperature
3 teaspoon vanilla extract
6 squeezes liquid stevia
3/4 cup heavy cream at room temperature
1.5 teaspoon apple cider vinegar

Frosting

4 tablespoon Torani sugar-free caramel syrup
2 pints heavy cream
4 tablespoons sugar-free vanilla pudding mix
1 teaspoon sea salt large flakes

Instructions

Preheat your oven to 350 degrees.
In a mixing bowl mix the almond flour and coconut flour till mixed well. Next add in the baking soda, baking powder, xanthan gum and salt. Set the bowl aside.
In another mixing bowl mix the butter and the granulated stevia with a hand mixer.
Once your butter and granulated stevia are mixed well, add in your eggs and egg whites one at a time.
Mix well with your hand mixer.
Add in your heavy cream to the egg, butter, and granulated stevia mixture and give it a little bit of mixing.
Then add in the apple cider vinegar and give it a little mixing.
Add in the vanilla and give it a little bit more mixing.
Add in the liquid stevia and give it a little more mixing.
Make sure everything is mixed well.
Slowly add the dry ingredients into the wet mixture. Do NOT over mix.
Line your cupcake pan with cupcake liners.
Using a cookie scoop, fill each of the 24 cupcake liners with the cupcake batter.
Bake at 350 for 18-20 minutes. Check them at the 18-minute mark with a toothpick to see if they are cooked. The toothpick will come out clean if they are. If they are not cooked all the way thru put them back in for 2 minutes.
It is VERY important not to overbake these cupcakes, so once you get close to the end of the cooking time you want to make sure you get them out of the oven.
While your sugar free vanilla cupcakes are cooling make your frosting.
Place the syrup, heavy cream and dry pudding mix into the bowl of your mixer. With the whisk attachment turn the mixer on low just until the ingredients are combined.
Turn the mixer up to high until your mixture reaches stiff peaks. Once your frosting has stiff peaks it is good to go and ready to be piped on to your cupcakes.
Allow the cupcakes to cool for 15-20 minutes before frosting them. Then frost them with the frosting and a piping bag.
Once they are all frosted liberally sprinkle the big flake salt on top of the cupcakes.

Notes

Calculate Net Carbs - 5g net carbs (7g carbs - 2g fiber = 5g net carbs)

Nutrition