To begin with, the cupcakes, start by preheating your oven to 350 F. Continue by greasing your muffin cups with the keto cooking spray and set aside.

In a large container, start by combining your monk fruit sweetener and softened butter and stir well until both ingredients are well mixed. Continue by adding your eggs, heavy cream and vanilla extract. Use an electric hand mixer or medium-high until your mixture becomes frothy and light all around.

Once the mixture is frothy, continue by adding your coconut flour, baking powder, cocoa powder and sea salt. Mix this using the electric hand mixer until all is combined and of smooth texture. Which should be about 5 minutes. Depending on the coconut flour you are using, check the consistency and if the batter is too thick and sticky add more heavy cream and continue mixing. Tip: Once your temperature has reached the desired texture, stop mixing because it will result in hard cupcakes and we do not want that. A few minutes at a time is more than enough.

In your greased muffin cups, divide your chocolate cupcake batter evenly on all the molds.

Transfer your pan with the cupcakes molds to the oven and bake for 20 minutes or until you see the top of the cupcake is fluffy. You can try the toothpick test and insert it in the center of the cupcake and if it comes out clean, the chocolate cupcakes are ready.

Transfer your cupcakes to a rack and cool completely before removing them from molds.

In a medium bowl, mix your room temperature cream cheese, softened butter, monk fruit sweetener and vanilla extract. Using an electric hand mixer on medium, combine all ingredients until the mixture is light and fluffy.

Frost your Keto chocolate cupcakes with the frosting as desired.