Keto Chocolate Caramel Cups

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Prep Time15 mins

Refrigeration and Cooling Time3 hrs

Total Time3 hrs 15 mins

Course: Dessert

Keyword: keto fat bomb

Servings: cups

Calories: 91kcal

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.

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.

Nutrition