Flourless Salted Caramel Cupcakes
User Reviews
4.5
69 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
12 cupcakes
-
Calories
148 kcal
-
Course
Dessert
Flourless Salted Caramel Cupcakes
Report
These decadent Salted Caramel Cupcakes are healthier, flourless, & high in protein. Served with creamy frosting and caramel sauce. Dessert without the guilt
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Ingredients
For Caramel Cupcakes
- 2 (15 oz) Cans of White Beans rinsed and drained
- 3 large eggs
- 3/4 cup Egg Whites (from about 6 eggs)
- 3/4 cup Gente Sweet any other Sugar Substitute
- 1/4 teaspoon mineral salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 teaspoon caramel extract
- 2 tablespoons coconut oil
For the Cream Cheese Frosting*
- 6 oz 1/3 less fat cream cheese room temperature
- 1 cup heavy cream
- 1/2 cup Gente Sweet any other Sugar Substitute
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon caramel extract
- Pinch salt
For the Caramel Sauce
- 2 tablespoons heavy cream
- 2 tablespoons butter
- 2 tablespoons Gente Sweet any other Sugar Substitute
- 1/2 teaspoon blackstrap molasses
- 1/8 teaspoon salt
- 1/8 teaspoon Xantham Gum or Gluccie optional
Instructions
- Preheat oven to 350 Degrees F.
- Line a muffin tin with cupcake liners. Spray coconut oil over the liners
- Place all the cupcake ingredients in a food processor or blender. Process until creamy
- Pour the batter into the muffin tin
- Bake for 25 minutes or until browned on top
- Remove from oven, cool on a cookie rack and refrigerate completely before adding the frosting
For the Cream Cheese Frosting
- Place all ingredients in a blender. Blend until thick and creamy
- Pipe on top of the cooled cupcakes, refrigerate
- For the Caramel Sauce
- Place butter, molasses, and sugar substitute on a saucepan over medium-high heat.
- Allow mixture to bubble and thicken for 2 minutes while whisking constantly
- Remove from the heat and add the heavy cream, salt, and xantham gum. Mix and cool before drizzling over cupcakes
- Cupcakes need to cool in the refrigerator for a minimum of 4 hours before serving. Better if they cool overnight
- Enjoy!
Notes
- Reprinted from Trim Healthy Mama; Trim Healthy Table. Copyright ©2017 by Pearl P. Barrett and Serene C. Allison. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
- *I doubled the original cream cheese frosting published on Trim Healthy Table cookbook.
Nutrition Information
Show Details
Serving
1Cupcake
Calories
148kcal
(7%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
86mg
(29%)
Sodium
298mg
(12%)
Potassium
163mg
(5%)
Sugar
1g
(2%)
Vitamin A
495IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
71mg
(7%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1Cupcake | |
| Calories | 148kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 86mg | 29% |
| Sodium | 298mg | 12% |
| Potassium | 163mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
69 reviews
Excellent
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