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Keto Salted Chocolate Caramel Cups - Rich, Simple, and Low-Carb

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the chocolate shell: 8 oz (225 g) sugar-free dark chocolate chips or a chopped bar (70–85% cacao, sweetened with stevia or erythritol)
  • 2 tbsp coconut oil or cocoa butter
  • 1 tsp vanilla extract (optional)
  • For the keto caramel: 6 tbsp unsalted butter
  • 1/2 cup allulose (best for smooth caramel) or 1/3 cup powdered erythritol/monk fruit blend
  • 1/2 cup heavy cream (room temperature)
  • 1/2 tsp vanilla extract
  • Pinch of xanthan gum (optional, for thicker caramel)
  • Pinch of fine sea salt
  • To finish: Flaky sea salt for topping
  • Paper or silicone mini muffin liners (12–16)

Method
 

  1. Line your tin: Place mini muffin liners in a mini muffin pan. If you only have a standard muffin pan, use fewer liners and make larger cups.
  2. Melt the chocolate: In a heatproof bowl, add chocolate and coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. You can also use a double boiler.
  3. Add vanilla (optional): Stir in vanilla for a softer, rounder chocolate flavor.
  4. Make the base layer: Spoon about 1 to 1.5 teaspoons of melted chocolate into each liner. Tilt the pan or use the back of a spoon to push some chocolate slightly up the sides to create a shell.
  5. Chill the base: Place the pan in the freezer for 10 minutes to set.
  6. Start the caramel: In a small saucepan over medium heat, melt the butter. Add the sweetener and cook, stirring, until dissolved and lightly golden. With allulose, you’ll see a smooth syrup; with erythritol, it may look slightly grainy—keep stirring.
  7. Finish the caramel: Lower the heat. Slowly whisk in the heavy cream (it may bubble). Add vanilla and a pinch of salt. Simmer 2–4 minutes, stirring, until the caramel thickens slightly and coats a spoon. For extra thickness, whisk in a tiny pinch of xanthan gum at the end. Remove from heat and let it cool 5–10 minutes; it will thicken more as it cools.
  8. Fill with caramel: Add about 1 to 1.5 teaspoons of caramel to each chocolate base. Don’t let it touch the liner edges—leave space for the top chocolate to seal.
  9. Top with chocolate: Spoon enough melted chocolate over each to fully cover the caramel. Gently tap the pan on the counter to smooth the tops and remove air bubbles.
  10. Salt and set: Sprinkle with flaky sea salt. Chill in the fridge for 45–60 minutes, or freezer for 20–25 minutes, until firm.
  11. Serve: Peel away the liners and enjoy. For the best texture, let them sit at room temperature for 5 minutes if stored in the freezer.