Ingredients:
Keto Coffee Cupcakes with Sugar-Free Caramel drizzle
Crumb topping:
- 1/2 c blanched almond flour
- 3 T sweet potato starch
- 2/4 c coconut palm sugar
- 1/8 c brown sugar truvia
- 31/2 T melted salted butter
- 1 1/2 teaspoons ground cinnamon
Caramel:
- 1/2 stick salted butter
- 1/4 c coconut palm sugar
- 1/8 c brown sugar truvia
- 1 T heavy cream
- 1 pinch himalayan salt
Muffin batter:
- 1 1/4 c blanched almond flour
- 2/4 c sweet potato starch
- 1/4 c bulletproof collagen protein powder
- 1 tsp double acting baking powder
- 1/4 tsp himalayan salt
- 4 large eggs
- 1/2 c coconut palm sugar
- 1/4 c brown sugar truvia
- 1/3 c melted coconut oil
- 1/4 c coconut milk
- 1 T vanilla extract
- 1 tsp apple cider vinegar
Directions:
- Preheat the oven to 350 degrees. Line 8 cups of a muffin tin with cupcake liners.
- Make the crumb topping: In a bowl, mix together the almond flour, potato starch, coconut sugar, melted butter, and cinnamon with a fork until pea-size clumps form. Set aside.
- Make the caramel. Combine the ingredients for the caramel in a saucepan over medium-high heat, stirring. Bring to a boil and then reduce heat to low. Continue to cook and stir til it thickens. This takes a few minutes.
- Make the muffin batter: In a bowl, whisk the almond flour, potato starch, protein powder, baking powder and salt until well blended. Add the rest of the batter ingredients and stir to combine.
- Pour the batter into the prepared muffin cups, filling them three-quarters full. Sprinkle the crumb topping over the muffins. I like to press them down into the batter lightly.
- Bake for 20-22 minutes, until the tops are lightly golden and a toothpick inserted comes out clean.
- Drizzle the caramel over the top, if using. Store at room temperature in a sealed bag or container, or freeze for another day.
- Enjoy!
