Keto Caramel Apple Cupcakes with Oil-Soluble Apple Flavoring

Keto Caramel Apple Cupcakes with Oil-Soluble Apple Flavoring

Dolce Flav

Servings

12

Prep Time

15 minutes

Cook Time

20 minutes

Category

Oil Soluble Apple Flavoring

These keto caramel apple cupcakes with oil-soluble apple flavoring start with a simple almond flour and coconut flour batter, lightly sweetened and spiced with cinnamon. A few spoonfuls of finely diced Granny Smith apple add texture, while apple flavor oil intensifies that classic apple pie flavor without extra carbs. The cupcakes are baked until golden, cooled, then topped with a silky caramel cream cheese frosting that’s also scented with a hint of apple flavoring oil. Every bite tastes like a caramel-dipped apple in cupcake form—perfect for fall, holidays, or any time you want apple dessert flavor on a low-carb or gluten-free diet.

Ingredients

    For the Keto Apple Cupcakes

    • 1 ½ cups (150 g) blanched almond flour
    • 2 Tbsp coconut flour
    • 2 tsp baking powder
    • ½ tsp ground cinnamon
    • ¼ tsp fine sea salt
    • ½ cup (100 g) granulated keto sweetener (erythritol/monk fruit blend)
    • 5 Tbsp unsalted butter, softened
    • 4 large eggs, room temperature
    • 2 Tbsp heavy whipping cream
    • 1 tsp pure vanilla extract
    • 10–15 drops oil-soluble apple flavoring (or about ¼ tsp, adjust to taste)
    • ½ cup finely diced Granny Smith apple, peeled (about ½ medium apple)

    For the Sugar-Free Caramel Cream Cheese Frosting

    • 4 Tbsp unsalted butter, softened
    • 8 oz (225 g) cream cheese, softened
    • ⅓ cup granulated or powdered keto brown sweetener (or to taste)
    • 2–3 Tbsp heavy cream, as needed for texture
    • 1–2 Tbsp sugar-free caramel sauce (optional but recommended)
    • ¼ tsp vanilla extract
    • 3–5 drops oil-soluble apple flavoring, or to taste

    Optional Garnishes

    • Extra sugar-free caramel sauce, for drizzling
    • A few tiny diced apple pieces or thin apple slices, for topping (optional)
    • Pinch of ground cinnamon, for dusting

    Directions

    1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Make sure the butter, eggs, and cream cheese are at room temperature so the batter and frosting mix smoothly.
    2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and salt until no lumps remain. Set aside.
    3. In a large mixing bowl, beat the softened butter and keto sweetener on medium speed for 2–3 minutes until light and fluffy.
    4. Beat in the eggs one at a time, mixing well after each. Add the heavy cream and vanilla extract and mix until smooth. Add 10–15 drops of oil-soluble apple flavoring, mixing well and adjusting to taste.
    5. Add the dry ingredients to the wet ingredients and mix on low speed or by hand until just combined. Gently fold in the finely diced Granny Smith apple.
    6. Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    7. In a large bowl, beat the cream cheese and butter until smooth. Add the keto brown sweetener, vanilla extract, and sugar-free caramel sauce (if using), and beat until fluffy. Add 3–5 drops of oil-soluble apple flavoring to taste, then beat in heavy cream 1 tablespoon at a time until thick and pipeable.
    8. Once the cupcakes are completely cool, frost with the caramel cream cheese frosting. Drizzle with additional sugar-free caramel sauce and garnish with diced apple or a thin apple slice and a pinch of cinnamon if desired. Chill for 15–20 minutes or serve immediately.