Salted Caramel Brownie Cupcakes

Salted Caramel Brownie Cupcakes

• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 12 tbsp butter
• 4 oz unsweetened chocolate
• 1/4 cup cocoa powder
• 1/2 cup Swerve Sweetener or other erythritol
• 1/2 tsp vanilla extract
• 1/4 tsp liquid stevia extract
• 5 large eggs

• 3 tbsp butter
• 5 tbsp Swerve Sweetener
• 1 tbsp coconut sugar (or additional tbsp Swerve Sweetener)
• 6 tbsp heavy cream
• 1/4 tsp xanthan gum
• 3/4 tsp salt
• 1 & 1/2 tbsp water

• 4 ounces cream cheese
• 3 tbsp butter
• Salted Caramel Sauce (reserve about 3 tbsp for drizzling over frosting)
• 1/2 cup powdered Swerve Sweetener
• 1/2 tsp caramel flavouring or vanilla extract

Instructions

1. Preheat oven to 325F and line a standard muffin tin with paper liners
2. In a small bowl, whisk together almond flour, baking powder and salt.
3. Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
4. Stir in erythritol, vanilla extract and stevia extract. Let cool 5 minutes.
5. Whisk in eggs, one at a time, until well combined. Stir in almond flour mixture until well combined.
6. Divide batter among prepared muffin cups and bake 16 to 20 minutes, until cupcakes are just firm to the touch.
7. Remove and let cool completely.

1. In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
2. Remove from heat and add cream. Mixture will bubble vigorously.
3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
4. Let cool to lukewarm and stir in water until well combined.

1. In a large bowl, beat cream cheese and butter together until smooth. Beat in caramel sauce to combine, then beat in sweetener and flavouring or extract.
2. Pipe or spread onto cooled cupcakes and drizzle with remaining caramel sauce. If your caramel sauce has hardened to much to drizzle, heat it gently.