Keto Chocolate Caramel Cups

These Keto Chocolate Caramel Cups are the perfect easy keto dessert or snack.

They don't require any baking, not much prep work and even the refrigeration process is pretty speedy!

These are one of those awesome keto grab and go snacks that you can take to work or wherever you're heading.

Just be warned, someone might think you're “cheating” on your keto diet with these babies. They look too good to be true!

Disclaimer: this post contains some affiliate links

These Chocolate Caramel Cups are not the first I've made. In the past, I attempted chocolate caramel cups multiple times but was never quite pleased with the filling.

I wanted a filling that was truly “caramel”. That was sticky and melty and kind of poured out as you ate it rather than being a hard sort of chewy mass.

My past caramel recipe included egg. Although this recipe tasted great, sometimes it was a pain whisking in the egg yolk and sometimes…if you weren't careful..you ended up with scrambled eggs.

The couple times it did work well, I created these original Keto Chocolate Caramel Cups. Like I said, tasty but the texture just wasn't quite there. The caramel hardened and wasn't super enjoyable to bite into.

So after some experimenting, I came out with this new Easy Keto Caramel Sauce Recipe. This recipe does NOT use egg and is actually even simpler to make (hence the name, easy keto caramel sauce).

This caramel sauce became my new staple more making things like Keto Caramel Filled Cookies, Keto Chocolate Caramel Bark, Keto Caramel Pecan Cinnamon Rolls and more!

But I still had the issue of it hardening after refrigeration (although, not as much as the original keto caramel recipe..so we were getting somewhere).

So with this new caramel recipe in hand, I decided to try to make some gooey center keto chocolate caramel cups.

The base of the caramel sauce I kept the same, so I started with equal portions of salted butter and heavy cream.

You start off typically by browning the butter until it reaches this deep golden colour, then mix in your cream and other ingredients..

BUT for this recipe, I added a special ingredient along with the butter before browning to prevent this caramel from hardening when refrigerated.

The secret ingredient is Cream of Tartar.

Seems simple right. You only need a very small amount but this very special ingredient adds acidity to the butter which prevents the butter molecules from sticking together and hardening as easily (I'm not scientist so take this with a grain of salt) But overall this process seemed to do the trick!

Once you add your cream of tartar and butter and whisk until it's a dark golden brown colour, you are then able to add your heavy cream and sweeteners.

I used a combination of allulose and powdered monkfruit/erythritol sweetener for this recipe, although two sweeteners are not essential.

Allulose is 70% as sweet as sugar so you need to add more BUT it also acts more like sugar when heated so it gives a nice gooey, thickness to the sauce.

I also added the powdered monkfruit/erythritol sweetener just because I enjoy it's flavour the most and it takes less to sweeten a recipe since it IS as sweet as sugar.

The two sweeteners together give a great flavour, but as I mentioned you can use one or the other for the whole recipe and I'll leave tips below on how to do that.

Now once you've whisked in the heavy cream and sweeteners, you can bring your mixture back to a boil for a quick second, continuously stirring.

Then you remove it from the heat, whisk in your vanilla extract (as necessary for a delicious caramel sauce!), a pinch of xanthan gum and a touch of blackstrap molasses (optional).

The xanthan gum helps to thicken the caramel slightly, it's not required, but it definitely helps a bit with the overall texture of the caramel!

The blackstrap molasses is also optional. We only use the tiniest little 1/8 tsp to add a slightly deeper flavour and colour to our caramel with minimal carbohydrates added!

And then that's it! Once you've added all of those ingredients and whisked them together well, you can refrigerate your caramel until it thickens and becomes easier to work with.

We then can melt our chocolate chips (I use Krisda Chocolate chips for this recipe but Lily's or ChocZero's also work great or any 70-90% dark chocolate!)

We mix our melted chocolate with a bit of coconut oil to make it smoother and easier to work with.

We can then pour our chocolate into mini muffin molds, add some caramel sauce in the center and add some more chocolate to top it off.

Freeze or refrigerate until hardened, pop them out gently with a knife and you've got delicious Keto Chocolate Caramel Cups!

Tools I Used To Make Keto Chocolate Caramel Fat Bombs

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!
Small Saucepan
Spatula
24 cup mini muffin pan
Whisk

Ingredients In Low Carb Chocolate Caramel Cups

Allulose – an amazing sweetener that acts very similar to sugar and provides a beautiful creamy consistency to our caramel sauce, while lightly sweeting it. (It is 70% as sweet as sugar)
Powdered Monkfruit/Erythritol Sweetener – my favourite keto sweetener. This sweetener is 100% as sweet as sugar and adds a great flavour to recipes. It works well with allulose to provide the additional sweeteness allulose can lack. The powdered form helps it blend seamlessly into keto no-bake desserts or sauces.
Xanthan Gum – This is used to thicken the caramel sauce for this recipe. It is not essential but helps give the sauce a nicer mouthfeel.
Vanilla Extract – Key for flavouring the caramel sauce! I would not recommend making this recipe without it. Pure or artificial is fine.
Stevia Sweetened Chocolate Chips – I've always used the Krisda brand but I know they may be harder to find in the U.S so other great options include; Lily's Chocolate Chips, Choc Zero Chocolate chips or 70-90% dark chocolate.
Coconut Oil – Essential for getting the perfect melted chocolate that's easily pourable. You can also try butter but for some reason when using butter with sugar-free chocolate chips, sometimes the mixture will seize up.

Tips For Making Keto Chocolate Caramel Cups

You can use any chocolate you'd like for this recipe. 70-90% dark chocolate works great but will have a few more carbohydrates than Lily's, ChocZero or Krisda Chocolate Chips.
If you only plan to use allulose to sweeten this recipe, use 1/4 cup allulose.
If you only plan to use powdered monkfruit/erythritol sweetener or another sweetener that measures like sugar to sweeten this recipe, use 2 1/2 tbsp.
To tell if your caramel sauce is done, just look at it's thickness, it should almost be like a thick soup consistency, but it will still be quite liquid. It will set more in the fridge.
The chocolates work even better if you have silicone molds or chocolate molds so definitely use those if you have them!
If you are just making this recipe for 1 person, feel free to half everything so you end up with 9 chocolate caramel cups rather than 18!

Keto Chocolate Caramel Cups Recipe

Serves: 18 Keto Chocolate Caramel Cups

Ingredients:

Caramel

1/4 cup salted butter, 60g
1/8 tsp cream of tartar
1/4 cup heavy cream, 60g
2 tbsp allulose (see tips on how to use just one sweetener for the entire recipe)
1 1/2 tbsp powdered monkfruit/erythritol sweetener
1 tsp vanilla extract
pinch of xanthan gum
1/8 tsp molasses (optional, just deepens the caramel flavour and colour while adding minimal carbs)

Chocolate

2 cups stevia sweetened chocolate chips, 500g, ~18oz (90% chocolate, Lily's chocolate chips etc. all work!)
2 tbsp coconut oil

Directions:

Caramel

In a small saucepan, melt your butter over medium heat, whisk in the cream of tartar and continue whisking as this mixture begins to boil.
Keep whisking as bubbles form, it will take about 2-3min for this mixture to turn a deep golden brown colour. As soon as you see it turning brown, remove it from the heat and continue stirring. You want the butter browned but not burnt.
Whisk your heavy cream and sweeteners into the browned butter.
Turn your heat to low and place the saucepan back over the burner. Continue to whisk until this mixture starts to boil, whisk a few more times, then remove it from the heat.
Mix in your vanilla extract, molasses and xanthan gum and whisk until smooth.
Place this mixture back on the low heat for 1 more minute, whisking often, then shut off the burner and remove your pot from the heat.
Use a spatula to scrape the caramel sauce into a measuring cup or small bowl and place in the fridge to cool.

Chocolate

Add your chocolate chips and coconut oil to a large microwavable bowl, stir to combine.
Microwave for 30s at a time, stirring in-between until the chocolate is melted.

Making The Keto Chocolate Caramel Cups

Remove your caramel from the fridge and give it a quick stir.
Take out a two 12 or one 24 cup mini muffin pan.
Pour a spoonful of melted chocolate into a mould and spread it up the sides and make sure it's fully coating both the bottom and sides of your muffin tin.
Pour a teaspoon of the caramel into the center of the chocolate.
Top the caramel with more melted chocolate – take a good size spoonful and carefully drizzle it in a circular motion over the caramel so as not to cause the caramel to blend with the chocolate.
Keep drizzling chocolate until you've reached the top of the muffin tin. Do not try to spread or flatten the chocolate with a spoon!! It will level out on its own.
Repeat this process for the rest of the keto caramel cups.
Place the finished caramel cups in the freezer for at least 1-2 hours or until solid.
Pop the cups out gently with a sharp knife. Serve chilled and enjoy your keto chocolate caramel cups!

Store these caramel cups in a ziplock bag in the freezer..

Or in an airtight container in the fridge for up to 1 week.

Nutrition for 1/18th of recipe (1 keto chocolate caramel cup): 137 calories | 13.3g fat | 3.7 NET carbs | 1.8g protein | 8.9g fiber

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Keto Chocolate Caramel Cups

Prep Time35

Refrigeration Time2

Total Time2 35

Course: Dessert, Snack

Keyword: keto chocolate caramel cups, keto chocolate caramel fat bomb, keto fat bomb

Calories: 136kcal

Ingredients

Caramel

1/4 cup salted butter 60g
1/8 tsp cream of tartar
1/4 cup heavy cream 60g
2 tbsp allulose see tips on how to use just one sweetener for the entire recipe
1 1/2 tbsp powdered monkfruit/erythritol sweetener
1 tsp vanilla extract
pinch of xanthan gum
1/8 tsp molasses optional, just deepens the caramel flavour and colour while adding minimal carbs

Chocolate

2 cups stevia sweetened chocolate chips 500g, ~18oz (90% chocolate, Lily's chocolate chips etc. all work!)
2 tbsp coconut oil

Instructions

Caramel

In a small saucepan, melt your butter over medium heat, whisk in the cream of tartar and continue whisking as this mixture begins to boil.
Keep whisking as bubbles form, it will take about 2-3min for this mixture to turn a deep golden brown colour. As soon as you see it turning brown, remove it from the heat and continue stirring. You want the butter browned but not burnt.
Whisk your heavy cream and sweeteners into the browned butter.
Turn your heat to low and place the saucepan back over the burner. Continue to whisk until this mixture starts to boil, whisk a few more times, then remove it from the heat.
Mix in your vanilla extract, molasses and xanthan gum and whisk until smooth.
Place this mixture back on the low heat for 1 more minute, whisking often, then shut off the burner and remove your pot from the heat.
Use a spatula to scrape the caramel sauce into a measuring cup or small bowl and place in the fridge to cool.

Chocolate

Add your chocolate chips and coconut oil to a large microwavable bowl, stir to combine.
Microwave for 30s at a time, stirring in-between until the chocolate is melted.

Making The Keto Chocolate Caramel Cups

Remove your caramel from the fridge and give it a quick stir.
Take out a two 12 or one 24 cup mini muffin pan.
Pour a spoonful of melted chocolate into a mould and spread it up the sides and make sure it's fully coating both the bottom and sides of your muffin tin.
Pour a teaspoon of the caramel into the center of the chocolate.
Top the caramel with more melted chocolate - take a good size spoonful and carefully drizzle it in a circular motion over the caramel so as not to cause the caramel to blend with the chocolate.
Keep drizzling chocolate until you've reached the top of the muffin tin. Do not try to spread or flatten the chocolate with a spoon!! It will level out on its own.
Repeat this process for the rest of the keto caramel cups.
Place the finished caramel cups in the freezer for at least 1-2 hours or until solid.
Pop the cups out gently with a sharp knife. Serve chilled and enjoy your keto chocolate caramel cups!