Mix the almond flour, baking powder and salt together.
In another bowl mix the butter, water, eggs, erythritol, red food colouring and vanilla essence.
Combine the wet and dry ingredients together and stir well.
Pour the mixture into muffin liners in a muffin tin.
Bake for 20 to 23 minutes until firm.
Whilst the cakes are cooling make the buttercream.
Blend the butter and erythritol in a bowl until smooth and creamy.
Add the coconut milk a tablespoon at a time.
Add the cocoa powder and vanilla essence and blend until smooth.
Cut out heart shapes at the top of the cupcake and remove. Slice the bottoms of the heart shape sponge so that they are flat.
Fill the spaces in the cupcakes with butter cream. Place the heart shapes on top.
Eat and enjoy!
This makes 10 cupcakesThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.