Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners or grease with coconut oil spray and set aside.
In a medium bowl, whisk together almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix eggs, melted butter, stevia, vanilla, vinegar, and red food coloring (or substitute for natural coloring). Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter between the cupcake liners, filing them ¾ of the way full. Bake for 20-25 minutes, until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely.
Cream Cheese Icing
Using a hand mixer, beat the cream cheese and butter together on medium speed until smooth, 3-4 minutes.
Scrape down the sides of the bowl, then add the remaining ingredients. Mix 3-4 minutes until fluffy. Add more powdered erythritol if you like it sweeter, or heavy cream for a fluffier consistency.
Pipe or spread on cupcakes as desired.
Serve and enjoy! Best stored in the fridge in an air tight container up to 7 days.
Notes
Net Carbs: 4g Serving Size: 1 Cupcake with Frosting