Step 1

Line cupcake pan with six liners, set aside.

Step 2

Combine coconut flour, coconut, baking powder and salt in small bowl. In large bowl, whisk together eggs, Swerve, stevia, melted butter, extracts, and almond milk until well combined.

Step 3

Blend in dry mixture. Spoon batter evenly into cupcake liners.

Step 4

Bake at 400 degrees F for 15-20 minutes until done.

Step 5

Heat whipping cream, liquid sweetener and butter in saucepan until boiling point reached. Remove from heat.

Step 6

Stir in vanilla extract, and xanthan gum. Chill for two hours.

Step 7

Add cream cheese and Swerve. Beat with electric mixer until smooth and at frosting consistency.