Keto Cupcakes with cream and berries

Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.

In a mixing bowl, combine the heavy cream (or chosen alternative), eggs, and sugar replacement. Whisk until well combined and smooth.

Add the almond flour or coconut flour, cacao powder, melted butter (or chosen oil), vanilla extract, baking powder, and salt to the bowl. Mix well until a smooth batter forms.
Allow the batter to rest for a few minutes to let the flour absorb the liquid.

Filling the Cupcake Liners:
Spoon the cupcake batter into the prepared paper liners, filling each about two-thirds full. This will allow room for the cupcakes to rise while baking.
Smooth out the tops of the batter with the back of a spoon or spatula.

Baking the Cupcakes:
Place the cupcake tray in the preheated oven and bake for approximately 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Once baked, remove the tray from the oven and let the cupcakes cool completely on a wire rack.

Preparing the Cream Topping:
In a separate mixing bowl, combine the cold whipping cream, sugar replacement, and vanilla extract.
Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat.

Assembling the Cupcakes:
Once the cupcakes have cooled, generously pipe or spread the prepared cream topping onto each cupcake using a piping bag or spatula.
Optional: Top the cupcakes with fresh berries like strawberries, raspberries, or blackberries for an extra burst of flavour and visual appeal.
Enjoy!