Keto Toasted Coconut Chocolate Cupcakes

Instructions

1. Preheat oven to 350º.
2. In a medium bowl, add the dry ingredients, and whisk to combine. In a separate bowl, whisk together the eggs, coconut milk, and extract. Pour mixture into the dry ingredients and whisk until fully combined.
3. Spray a mini-cupcake pan with nonstick cooking spray. Fill each cup ⅔ of the way full with the cupcake batter. Bake for 10 minutes or just until done.
4. Remove cupcakes and set them aside to cool. To easily remove from the pan, slide a knife along the side of each cupcake and they should pop out.
5. To make the Coconut Buttercream, beat softened butter with a mixer for one minute. Add in the coconut cream and vanilla. Beat until smooth. Add in sweetener, ½ cup at a time, until mixture is smooth and fluffy.
6. Frost cupcakes when they have completely cooled. Sprinkle the top of each with a little bit of unsweetened coconut flakes.