These caramel cups have buttery, rich caramel sandwiched between decadent dark chocolate and topped with flaky sea salt! They are the PERFECT healthy treat – no carbs or sugar! Keto-approved.
For the caramel
- 1/4 cup butter salted or unsalted*
- 1/4–1/2 cup allulose or xylitol (I used 1/4 cup xylitol)
- 1/2 cup coconut cream**
- 1/4 teaspoon kosher salt to taste (may not need if you use salted butter)
- 1 teaspoon blackstrap molasses (optional)
For the cups
- 4 tablespoons caramel (above)
- 9 ounces dark chocolate chips (I used Lily’s)
- 2 tablespoons coconut oil (use refined if you don’t want it to taste like coconut)***
- flaky sea salt to garnish (optional)
For the caramel
- Add the butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned for about 5 minutes
- Add in the sweetener, coconut cream and salt (lower the amount if using salted butter), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.
- Simmer over very low heat for 15 minutes – don’t stir. After 15 minutes, stir. See note below if it has split.
- Once it’s finished, pour the caramel into a jar or Tupperware. You will only need a little bit for the cups. Allow it to cool completely, and then refrigerate. The caramel will thicken up in the fridge (which is great for the cups). If you want to use the remainder on with something else, bring it back to room temperature or heat it up with a little more liquid (almond milk works!) to thin it out a bit.
For the cups
- Use a silicon muffin pan or a metal pan with cupcake liners.
- Microwave the chocolate chips and coconut oil in 30 second intervals until smooth (typically takes 2 intervals).
- Once melted, tablespoon chocolate into each of the cups so bottom is covered. Take a pastry brush and brush chocolate up the sides slightly (maybe 1/8-1/4 inch). Once you’re finished with the tray, place it in the freezer to harden (about 10 minutes).
- Spoon caramel with a teaspoon in the chocolate cups. You will use approx. 4 tablespoons of the 1-cup produced using the caramel recipe.
- Spoon the remainder of the chocolate over the caramel (it should still be warm and spreadable – if not, microwave for 10-20 seconds). Cover the caramel completely.
- Add flaky sea salt to the cups if you like.
- Stick the pan in the fridge to harden. Once they’re hardened you can pop them out of silicon pan or the cupcake liners.
- Store them in the fridge (or freezer) to keep the chocolate and caramel more solidified.
- *Use grass-fed butter if possible, it tastes better and has more nutrients.
- **You can substitute full-fat coconut milk for coconut cream. I like the cream because it’s a tad thicker.
- ***I add coconut oil to the chocolate because it makes it easier to work with. Omit if you like. If you don’t want the taste of coconut, use REFINED coconut oil.
- If the caramel splits because the temperature was too high, you’ll probably be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back on the stovetop over low heat, and gently whisk in a tablespoon of boiling water until it comes back together (should happen almost instantly).
- Nutrition facts based on using Lily’s dark chocolate chips
Keywords: caramel cups, chocolate caramel cups, caramel sauce, chocolate cups