These salted caramel chocolate cupcakes are topped with a light mascarpone whipped cream, making them an absolute dream! A perfect little dessert that is neither too sweet nor too heavy.

Ingredients

1 cup almond flour
1 cup unsweetened almond milk
1/2 cup coconut flour
1/4 cup sugar-free salted caramel chocolate chips
1/4 cup monkfruit sweetener
2 large eggs
2 Tbsp cocoa powder
1 Tbsp salted caramel syrup
2 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp xantham gum
Pinch of salt

Whipped cream
1/2 cup heavy (35%) cream
2 Tbsp mascarpone cheese
1 Tbsp sugar-free salted caramel syrup

Yields: 12 cupcakes
Per serving/cupcake*:
Calories: 186
Net carbs: 3
Protein (grams): 5
Fat (grams): 15

Prep time: 15 min
Cook time: 30 min
Total time: 1 hr 10 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, mix together the almond flour, coconut flour, monkfruit, cocoa powder, baking powder, xantham gum and salt. Set aside.

In a large bowl, using a hand mixer, whisk together the eggs, almond milk, salted caramel syrup and vanilla extract until well combined.

Slowly incorporate the dry ingredients. Continue to whisk with the hand mixer for 3-5 min, until you get a smooth and airy batter.

Fold in the salted caramel chocolate chips.

Divide the batter between 12 silicone or parchment lined cupcakes molds.

Bake 25-30 min, then remove the cupcakes from the oven and allow to cool at least 30 min.

While the cupcakes cool, prepare the whipped cream.

In a medium bowl, using a hand mixer, whisk together the heavy cream, mascarpone and salted caramel syrup, until you get a thick whipped cream, about 5 min. Refrigerate until ready to use.

Once the cupcakes have cooled, put a spoonful of the whipped cream on each of the cupcakes.

Optionally, sprinkle with a little cocoa powder.

Serve immediately or refrigerate. The cupcakes can also be frozen, but without the whipped cream, for better results.