the most amazing caramel cups (keto)

Out of all of the desserts I have made, these amazing caramel cups (keto) may be my absolute fave (and I’ve made a LOT of desserts).

Seriously, you guys have got to try these!
The caramel flavor is to die for. It has a rich, buttery-sweet taste and is sandwiched between decadent dark chocolate. Then topped with flaky sea salt – GAME OVER!

I often talk about the foods I can keep around the house so I don’t lose control (no highly processed refined sugar/flour). Even though these don’t include sugar, they are very TEMPTING! Fortunately when I make them, they don’t last long!

These are fantastic for special treats or gatherings!

let’s talk caramel

The caramel makes about a cup and you only need about 4 tablespoons for this recipe. Store the extra in the fridge and you can use it with granola, ice cream, apples, smoothies or in your coffee!

First, you need to brown the butter – this step provides the most luscious caramel flavor EVA!

how to brown butter

Place the butter in a sauce pan and cook on low-medium heat, stirring occasionally. You’ll notice it will start to foam at the top and little brown bits will collect along the bottom (TIP: use a pan with a lighter bottom to easily see the brown bits).

These brown bits create a deep caramel flavor. Once you’ve achieved these bits and the butter is brown, it’s finished (careful not to burn it!). It takes about 5 minutes.

Next, add the coconut cream and sweetener, stir to combine, then add the molasses. Simmer untouched (no stirring necessary for 15 minutes).

After the 15 minutes, stir and if it has separated and doesn’t seem to be combining, add a tablespoon of hot water and stir. That should combine it nicely so it’s a smooth consistency.

As the caramel cools, it will thicken. You will want a thicker consistency because it’s easier to place in the cups. Plus, when a person bites into a cup, caramel won’t pour down their shirt.

If the caramel doesn’t harden like you want, add a tablespoon of melted coconut oil to it, stir and then stick back in the fridge for about 20 minutes.

tips for making the caramel cups

You can use a silicon muffin mold, cupcake wrappers or silicon cupcake wrappers (I just started using these and they’re great!).

Melt the chocolate chips and coconut oil in 30 second intervals (normally takes 2 intervals for me).

I use coconut oil because it thins the chocolate out so it’s easier to work with. This is optional so feel free to omit and simply melt the chocolate. TIP: If you don’t like the taste of coconut, use REFINED coconut oil.

Once the chocolate and oil has melted, use a tablespoon to spoon chocolate into each of the cups so bottom is covered. Next, take a pastry brush and brush chocolate up the sides slightly (maybe 1/8-1/4 inch).

Once you’re finished doing all of the cups, place them in the freezer to harden. After 10 minutes, they should be hard. Take it out and, using a teaspoon, spoon the caramel in each cup. Smooth out the caramel with a spoon. Pour the remaining chocolate over top (it should still be spreadable but if not, microwave for 20 seconds).

If you like, sprinkle the cups with sea salt flakes. Place cups in the refrigerator to harden.

I keep the cups in the fridge or freezer until ready to serve.

There you go—a delicious, crowd-pleasing dessert!

related recipes

• gooey chocolate coconut caramel bars
• no-guilt peanut butter cups (keto)
• crispy peanut butter bars
• peppermint fudge brownies with chocolate ganache

Recipe inspired by gnom-gnom’s keto caramel sauce.