Today we are making keto salted caramel muffins, and trust me, they’re as good as they sound. If you’ve been missing sweet treats on your keto journey, these muffins are about to become your new best friend.
Just because these are keto doesn’t mean they’re bland or boring. These muffins are packed with flavor.
The combination of salted caramel and cream cheese frosting gives them a rich, indulgent taste that might make you forget you’re eating something healthy.
Now, I know what some of you might be thinking. “Muffins? On a keto diet?” Yep, you heard that right. The secret is in the ingredients we use.
Instead of regular flour, we’re using almond and coconut flour. These alternatives are low in carbs but high in healthy fats, which is exactly what you want on a keto diet. Let’s get started!
👍 Why You’ll Love This Recipe
Perfect Texture: Thanks to the mix of almond and coconut flour, these muffins have a great texture. They’re not dry or crumbly like some keto baked goods can be. Instead, they’re moist and have a nice crumb that’s similar to regular muffins.
Rich Caramel Flavor: The homemade salted caramel in this recipe is a game-changer. It gives you that deep, rich caramel taste you crave, but without all the sugar.
Cream Cheese Frosting: The cream cheese frosting on these muffins is the icing on the cake (pun intended!). It’s creamy, tangy, and perfectly sweetened.
Satisfies Cravings: The combination of sweet caramel and salty cream cheese frosting satisfies those pesky sweet and salty cravings that can sometimes derail a diet. These muffins help you stay on track while still feeling like you’re indulging.
✨ Recipe Ingredients
For The Batter
- 6 Eggs (large)
- 3 cups Almond Flour (I recommend this one – amazon)
- 1/2 cup Butter (melted)
- 3/4 cup Almond Milk (unsweetened)
- 1 cup Erythritol- Monk Fruit Blend (powdered) – I used this one (amazon)
- 1/3 cup Coconut Flour
- 1/2 teaspoon Xanthan Gum
- 1 tablespoon Baking Powder
- 1 tablespoon Apple Cider Vinegar
- 1 1/2 teaspoonsa Pure Vanilla Extract
- 1/4 teaspoon Salt
Salted Caramel
- 1/2 cup Butter
- 1 cup Allulose Sweetener (important to use Allulose for the right texture) – I recommend this one (amazon).
- 1 1/4 cup Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Salt
Cream Cheese Frosting
- 1 cup Heavy Whipped Cream
- 8 oz Cream Cheese
- 1/4 cup Erythritol- Monk Fruit Blend (powdered)
- 1 teaspoon Vanilla Extract
👨🍳 How To Make
Follow this easy recipe:
Step 1
We will first start by making the salted caramel. Add all the caramel ingredients to a deep saucepan over low heat. Allow everything to melt and then stir to combine just before it starts simmering.
Step 2
Allow it to simmer on low (important!) heat for about 15 minutes; there is no need to stir at all while it’s simmering. Once it’s ready, pour the caramel into a jar and set aside to cool.
Step 3
Now we will make the cupcakes. Start by preheating the oven to 350°F and lining a 16-cupcake muffin tin.
Step 4
Add the eggs to a mixing bowl and mix on high for about two minutes.
Step 5
Melt the butter in the microwave until soft. Then add it to the egg mixture along with the almond milk, vanilla, and apple cider vinegar. Blend until well combined.
Step 6
Stir the coconut flour, almond flour, baking powder, xanthan gum, salt, and 1 cup of powdered erythritol in a mixing bowl. Then, gently add the egg mixture to the dry ingredients that you mixed. It’s important not to over-mix – it changes the texture of the cupcakes.
Step 7
Fill muffin liners with the batter (about 3/4 full, they do rise while baking), and bake in a preheated 350°F oven for about 25 minutes. You can use the good old trick of using a toothpick inserted in the center to check if it comes out clean. Once the cucakes are ready, remove from the oven and let them cool.
Step 8
Let’s make the frosting. Cut the cream cheese into cubes and place it in the bowl of a stand mixer. Blend for 50-60 seconds until smooth. Then, add 1 teaspoon of vanilla and the erythritol (make sure it’s powdered). Also add 1 cup of heavy whipping cream and mix on low for 30-40 seconds until well combined.
Step 9
Blend on medium and increase gradually to high. Continue mixing until the mixture is fluffy. Don’t overbeat! It will ruin the texture.
Step 10
Now for the fun part – let’s assemble these cupcakes. Create a well in the center of each cupcake using a spoon (just spoon a bit out), then place 2-2 1/2 teaspoons of salted caramel into each one, and use a piping bag to pipe the frosting around the edges. You can add more salted caramel on top. Enjoy!
💡Tips
1. Don’t Rush the Caramel
When making the salted caramel, patience is key. Keep the heat low and don’t stir constantly. Let it simmer gently for the full 15 minutes.
This slow cooking allows the flavors to develop and the caramel to thicken properly. If you rush it or crank up the heat, you might end up with a burnt taste or a thin, runny caramel.
The caramel will continue to thicken as it cools, so don’t worry if it seems a bit loose when you first take it off the heat. Pour it into a jar right away and let it cool completely before using it in the muffins.
2. Watch Your Baking Time
Oven temperatures can vary, so start checking your muffins a few minutes before the recipe says they should be done.
They’re ready when a toothpick inserted into the center comes out clean, or with just a few moist crumbs.
If the toothpick comes out wet, give them a few more minutes. Keep in mind that keto muffins often don’t brown as much on top as regular muffins, so don’t rely on color alone.
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FAQ
1. How can I make sure my muffins don’t stick to the liners?
Silicone liners or parchment paper liners work really well. If you’re using regular paper liners, try spraying them lightly with cooking spray before filling. Also, let the muffins cool completely before trying to remove the liners.
2. How do I know when the caramel is done?
The caramel is done when it’s turned a deep amber color and has thickened slightly. It should coat the back of a spoon. Remember, it will continue to thicken as it cools.
3. Can I make mini muffins instead?
Yes, you can make mini muffins with this recipe. You’ll need to adjust the baking time – start checking them after about 10-12 minutes. You’ll get more muffins, but keep in mind that it might be trickier to fill them with caramel.
Keto Salted Caramel Cupcakes
Ingredients
For The Batter
- 6 Eggs large
- 3 cups Almond Flour (I recommend this one – amazon)
- 1/2 cup Butter melted
- 3/4 cup Almond Milk unsweetened
- 1 cup Erythritol- Monk Fruit Blend powdered - I used this one (amazon)
- 1/3 cup Coconut Flour
- 1/2 teaspoon Xanthan Gum
- 1 tablespoon Baking Powder
- 1 tablespoon Apple Cider Vinegar
- 1 1/2 teaspoonsa Pure Vanilla Extract
- 1/4 teaspoon Salt
Salted Caramel
- 1/2 cup Butter
- 1 cup Allulose Sweetener (important to use Allulose for the right texture) – I recommend this one (amazon).
- 1 1/4 cup Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Salt
Cream Cheese Frosting
- 1 cup Heavy Whipped Cream
- 8 oz Cream Cheese
- 1/4 cup Erythritol- Monk Fruit Blend powdered
- 1 teaspoon Vanilla Extract
Instructions
- We will first start by making the salted caramel. Add all the caramel ingredients to a deep saucepan over low heat. Allow everything to melt and then stir to combine just before it starts simmering.
- Allow it to simmer on low (important!) heat for about 15 minutes; there is no need to stir at all while it’s simmering. Once it’s ready, pour the caramel into a jar and set aside to cool.
- Now we will make the cupcakes. Start by preheating the oven to 350°F and lining a 16-cupcake muffin tin.
- Add the eggs to a mixing bowl and mix on high for about two minutes.
- Melt the butter in the microwave until soft. Then add it to the egg mixture along with the almond milk, vanilla, and apple cider vinegar. Blend until well combined.
- Stir the coconut flour, almond flour, baking powder, xanthan gum, salt, and 1 cup of powdered erythritol in a mixing bowl. Then, gently add the egg mixture to the dry ingredients that you mixed. It’s important not to over-mix – it changes the texture of the cupcakes.
- Fill muffin liners with the batter (about 3/4 full, they do rise while baking), and bake in a preheated 350°F oven for about 25 minutes. You can use the good old trick of using a toothpick inserted in the center to check if it comes out clean. Once the cucakes are ready, remove from the oven and let them cool.
- Let’s make the frosting. Cut the cream cheese into cubes and place it in the bowl of a stand mixer. Blend for 50-60 seconds until smooth. Then, add 1 teaspoon of vanilla and the erythritol (make sure it’s powdered). Also add 1 cup of heavy whipping cream and mix on low for 30-40 seconds until well combined.
- Blend on medium and increase gradually to high. Continue mixing until the mixture is fluffy. Don’t overbeat! It will ruin the texture.
- Now for the fun part – let’s assemble these cupcakes. Create a well in the center of each cupcake using a spoon (just spoon a bit out), then place 2-2 1/2 teaspoons of salted caramel into each one, and use a piping bag to pipe the frosting around the edges. You can add more salted caramel on top. Enjoy!