Keto Chocolate Caramel Cups. One of the few recipes I don't mind making on a lazy day because they really don't require much work. No baking required.
Just put together the simple caramel sauce, melt some chocolate, fill mini muffin tins with this chocolate and caramel combo and freeze.
Easy Peasy in the Freezy.
That was lame.
But these are not.
Please make them.
They are delicious and you will not regret it. That is all.
Tools I used to Make Keto Chocolate Caramel Cups
– Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
– Mini Muffin Tin – Perfect for making keto fat bombs and other no-bake desserts…along with mini muffins of course! Although, if you want to fully prevent sticking then I highly recommend investing in some silicone molds.
Keto Chocolate Caramel Cups Ingredients
- Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product.
- Xanthan gum – This helps thicken the caramel sauce more.
- Blackstrap Molasses – This is optional, it adds a brown sugar flavour to recipes with very minimal carbs! I only use 1 tsp and it adds a ton of flavour. I highly recommend it but if you’d like to leave it out you can..OR you can alternatively replace half the sweetener in this recipe with Sukrin Brown Sugar Sweetener.
Help! My Keto Chocolate Caramel Cups are falling apart when I try to pop them out!
If this is happening it can either be that:
- There isn't a thick enough layer of chocolate on the sides of the muffin tins.
- That you put a bit too much caramel in your chocolate cup.
- That you didn't let the Chocolate Caramel Cups freeze fully before trying to pop them out.
To prevent this from happening, be sure to have thick layers of chocolate coating all sides of your muffin tin with a tsp of caramel sauce placed in the centre. Don't let the caramel sauce mix with the chocolate and then make sure you freeze them for at least 2 hours.
What if I don't have keto chocolate chips?
You can also sub any dark chocolate that you'd like or melt down unsweetened chocolate and add your own sweetener! Just know that your carb count may be slightly higher.
Keto Chocolate Caramel Cups
Ingredients:
Caramel:
- 6 tbsp powdered monkfruit erythritol sweetener
- 1/4 cup water, 60ml
- 2 tbsp salted butter
- 1 egg yolk, whisked
- 1 tbsp sugar free syrup, 15g, I use the E.D Smith lower sugar syrup
- 1 tsp blackstrap molasses, optional but recommended
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- pinch of xanthan gum, optional
Chocolate:
- 1 cup stevia sweetened chocolate chips, 240g, I use these but Lily's or dark chocolate can also work
- 1 tbsp coconut oil, 15g
Directions:
- In a small pot, add all of your caramel ingredients and turn the heat up just above medium.
- Whisk constantly until the mixture begins to bubble and boil.
- Turn the heat down to low and continue to let the mixture boil while whisking constantly for ~2 minutes. (Remove the pot from the heat as needed to prevent the mixture from boiling over).
- Pour this mixture into a bowl and let it cool on the counter for about an hour or until it's reached room temperature and thickened up a bit.
Before Cooling
After Cooling
- Meanwhile, microwave your chocolate chips and coconut oil in a bowl in 30s increments, mixing in-between until fully melted.
- Spray a mini muffin tray with oil and then scoop the chocolate into a muffin tin. Cover the bottom of the tin and the sides with chocolate.
- Scoop about 1 to 1 1/2 tsp of the caramel mixture into the center of the chocolate and pour more melted chocolate on top until the muffin tin is full. Repeat for all 12 muffin tins.
- Freeze for 2 hours before using a very sharp knife to gently pop out each keto chocolate caramel cup.
- Place in a ziplock bag and refrigerate or freeze to store for later. Enjoy your Keto Chocolate Caramel Cups!
Nutrition for 1 Keto Chocolate Caramel Cup: 91 calories | 8.3g of fat | 3.3 NET carbs | 1.6g protein | 6.7g fibre
Keto Chocolate Caramel Cups
Ingredients
Caramel:
- 6 tbsp powdered monkfruit erythritol sweetener
- 1/4 cup water 60ml
- 2 tbsp salted butter
- 1 egg yolk whisked
- 1 tbsp sugar free syrup 15g, I use the E.D Smith lower sugar syrup
- 1 tsp blackstrap molasses optional but recommended
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- pinch of xanthan gum optional
Chocolate:
- 1 cup stevia sweetened chocolate chips 240g, I use these but Lily's or dark chocolate can also work
- 1 tbsp coconut oil 15g
Instructions
- In a small pot, add all of your caramel ingredients and turn the heat up just above medium.
- Whisk constantly until the mixture begins to bubble and boil.
- Turn the heat down to low and continue to let the mixture boil while whisking constantly for ~2 minutes. (Remove the pot from the heat as needed to prevent the mixture from boiling over).
- Pour this mixture into a bowl and let it cool on the counter for about an hour or until it's reached room temperature and thickened up a bit.
- Meanwhile, microwave your chocolate chips and coconut oil in a bowl in 30s increments, mixing in-between until fully melted.
- Spray a mini muffin tray with oil and then scoop the chocolate into a muffin tin. Cover the bottom of the tin and the sides with chocolate.
- Scoop about 1 to 1 1/2 tsp of the caramel mixture into the center of the chocolate and pour more melted chocolate on top until the muffin tin is full. Repeat for all 12 muffin tins.
- Freeze for 2 hours before using a very sharp knife to gently pop out each keto chocolate caramel cup.
- Place in a ziplock bag and refrigerate or freeze to store for later. Enjoy your Keto Chocolate Caramel Cups!
Notes
- 3.6 is the NET carbs for 1 keto chocolate caramel cup
Help! My Keto Chocolate Caramel Cups are falling apart when I try to pop them out!
If this is happening it can either be that:- There isn't a thick enough layer of chocolate on the sides of the muffin tins.
- That you put a bit too much caramel in your chocolate cup.
- That you didn't let the Chocolate Caramel Cups freeze fully before trying to pop them out.
Nutrition
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