Ingredients 

Cupcakes : 

• 1/2 cup of butter
• 2/3 cup of the granulated sweetener of your choice
• 2 teaspoons of vanilla extract
• 6 large eggs whisked 
• 2 tablespoons of the milk of your choice
• 1/2 cup of coconut flour
• 1 teaspoon of baking powder
• 1 batch of keto vanilla frosting

Frosting : 

• 1 cup soft butter
• 2 cups swerve powder
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

Instructions 

Cupcakes : 

1. Preheat the oven to 180℃/350℉. Line a 12-count muffin tin with muffin liners and grease 10 of them.
2. In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
3. In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
4. Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
5. Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.

Frosting : 

1. Add soft butter cubes and vanilla to a stand mixer.
2. Mix on high speed until it forms a pale, smooth, fluffy butter.
3. Reduce to low speed and gradually add the swerve powder, half a cup at a time. When all has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.
4. Add the cream and continue to whip for 1 minute to incorporate.
5. Top your cupcakes with the frosting.

Nutritional value (for 1 cupcake) 

• Calories : 153
• Carbohydrates : 4 g
• Protein : 5 g
• Fiber : 2 g 
• Net Carbohydrates : 2 g