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
  • 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


  1. Preheat the oven to 350 degrees.  Line 8 cups of a muffin tin with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 20-22 minutes, until the tops are lightly golden and a toothpick inserted comes out clean.
  7. Drizzle the caramel over the top, if using.  Store at room temperature in a sealed bag or container, or freeze for another day.
  8. Enjoy!