• 2 cups almond flour
  
• ¼ cup coconut flour
  
• ½ cup Natvia 100% Natural Sweetener With Stevia or Natvia Gut Activation Sweetener.
  
• 1 tsp baking powder
  
• Pinch of salt
  
• 4 large eggs (room temp)
  
• ½ cup melted butter (or coconut oil)
  
• ⅓ cup unsweetened almond milk
  
• 2 tsp vanilla extract
  

Optional Sugar-Free Vanilla Frosting

• 100g softened cream cheese
  
• 50g softened butter
  
• ¼–⅓ cup powdered Natvia
  
• 1–2 tsp vanilla extract

1. Make the Cupcakes

1. Preheat oven to 170°C and line a muffin tray with 12 wrappers.
2. Mix almond flour, coconut flour, Natvia, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, melted butter, almond milk, and vanilla.
4. Add wet to dry and mix until smooth.
5. Divide batter evenly between 12 cups.
6. Bake for 18–20 minutes, or until tops are golden and a skewer comes out clean.
7. Cool completely.
   

2. Make the Frosting

1. Beat cream cheese + butter until smooth.
2. Add Natvia Sweetener + vanilla.
3. Whip until fluffy.
4. Frost once cupcakes are cooled.