Preheat the oven to 200C/400F degrees.
Combine the coconut flour, coconut, baking powder and salt.
In another bowl, whisk the eggs, sweetener, melted butter, vanilla extract and coconut milk.
Add the dry mixture to the wet and blend well.
Spoon into cupcake liners
Push the raspberries into the cupcake mixture.
Bake for 15-20 minutes until firm.