Step 1

Preheat the oven to 350 degrees F and line a cupcake pan with liners and set aside.

Step 2

In a large mixing bowl, beat together the eggs, sugar, cream, and vanilla with a fork.

Step 3

Mix in the almond flour, cocoa, baking powder, and salt.

Step 4

Use a medium cookie scoop to portion out the batter into the liners, 2 level scoops per liner.

Step 5

Bake for 15 to 18 minutes or until a toothpick comes clean from the center. Remove from the oven and transfer the cupcakes to a cooling rack to cool completely before frosting.

Step 6

To make the frosting, add the heavy cream, chocolate chips, erythritol, vanilla, and salt in a large bowl and microwave on 30-second intervals, stirring between each one, until a rich ganache forms.

Step 7

Transfer the ganache to the refrigerator and chill for 1 hour.

Step 8

Add the chilled ganache to a stand mixer bowl or use a hand mixer to beat the ganache until light and fluffy, scraping down the bowls as needed, about 5 to 7 minutes.

Step 9

Transfer the whipped ganache to a piping bag fitted with a piping tip and pipe onto the cooled cupcakes.