Preheat the oven to 375 F and spray muffin tins with oil.
In a large bowl mix the dry ingredients - coconut flour, almond flour, cocoa powder, sweetener, baking powder and the pinch of salt- until all the ingredients are fully incorporated.
Add the eggs, unsweetened almond milk, butter, and vanilla extract. Mix for 2-3 minutes until fully incorporated.
Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
Bake for 25 minutes, stick a toothpick into the center of one cupcake to make sure cupcakes are done (they are done if it comes out clean).
Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes.
Chocolate Cream Cheese Frosting:
While cupcakes are cooling off, in a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
Add the sweetener, cocoa powder, vanilla extract, continue mixing until thick and creamy.
Frosting should be creamy, but not runny. If the frosting it’s too dense add the tablespoons of almond milk one by one.
Once you achieve the desired consistency, fill a piping bag with the frosting.
Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
Storage the cupcakes in a container with a lid.
Notes
Nutrition: The nutrition facts are for one cupcake with frosting. There are 4.5 NET carbs per serving.Notes on Sweeteners: