Brownie Cupcakes:
1/2 cup almond flour
1 tsp baking powder
1/4 tsp salt
12 tbsp butter
4 oz unsweetened chocolate
1/4 cup cocoa powder
1/2 cup Swerve Sweetener or other erythritol
1/2 tsp vanilla extract
1/4 tsp liquid stevia extract
5 large eggs
Salted Caramel Sauce:
3 tbsp butter
5 tbsp Swerve Sweetener
1 tbsp coconut sugar (or additional tbsp Swerve Sweetener)
6 tbsp heavy cream
1/4 tsp xanthan gum
3/4 tsp salt
1 & 1/2 tbsp water
Salted Caramel Frosting:
4 ounces cream cheese
3 tbsp butter
Salted Caramel Sauce (reserve about 3 tbsp for drizzling over frosting)
1/2 cup powdered Swerve Sweetener
1/2 tsp caramel flavouring or vanilla extract