pineapple  cupcakes

Ingredients:

For the Cupcakes:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 4 large eggs
• 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract (make sure it's sugar-free)

• For Ingredients And Complete Cooking Instructions Please Head On keep  on Reading  (>)

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For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon pineapple extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large bowl, whisk together the almond flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.

3. In another bowl, whisk together the melted butter, almond milk, eggs, powdered erythritol, vanilla extract, and pineapple extract.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Spoon the batter into the cupcake liners, filling each about 2/3 full.

6. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cupcakes to cool completely before frosting.

8. For the frosting, beat together the cream cheese, butter, powdered erythritol, vanilla extract, and pineapple extract until smooth and creamy.

9. Once the cupcakes are cooled, frost them with the pineapple cream cheese frosting.