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.

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.