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Keto Chocolate Caramel Cups

Prep Time35 mins
Refrigeration Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert, Snack
Keyword: keto chocolate caramel cups, keto chocolate caramel fat bomb, keto fat bomb
Calories: 136kcal



  • 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




  • 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.


  • 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.¬†


Serving: 1keto chocolate caramel cup | Fiber: 8.9g | Calories: 136kcal | Fat: 13.3g | Protein: 1.8g | Carbohydrates: 3.7g