1teaspoon stevia glycerite (scant; equals about ¼ cup powdered sugar)**
Instructions
Preheat your oven to 350 degrees F. Line 6 muffin cups with foil (not paper) liners and grease the liners.
In a large bowl, whisk the eggs. One by one, whisk in the butter, milk, stevia, and vanilla.
Mix in the coconut flour, then the cocoa powder, kosher salt, and baking soda.
Using a 4-tablespoon ice cream scoop, transfer the batter to the prepared muffin cups.
Bake until set and a toothpick inserted in the center comes out clean, 18-20 minutes.
Cool the cupcakes completely, about 30 minutes on a cooling rack, before frosting. Or speed it up by placing them in the fridge for 10-15 minutes.
To make the frosting, place the cream cheese, water, PB2, and stevia in a medium bowl. Whisk until completely blended, light, and fluffy. This takes a while, so be patient, and don't be tempted to add more water. You can also mix the frosting using a handheld mixer.
Keep leftovers in an airtight container in the fridge for 3-4 days. Remove them from the fridge 30 minutes before serving.
Video
Notes
*Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 2 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. **A granulated sweetener in the frosting will feel grainy - so please use a powdered sweetener. If using a powdered sweetener in the frosting instead of stevia, it's possible that you would need to add a bit more water to get the right consistency.If using Dutch-processed cocoa powder, substitute 2 teaspoons of baking powder for ½ teaspoon of baking soda.