Preheat oven to 370° and line muffin tins with 12 liners.
In a medium mixing bowl, blend together the eggs, stevia, cream cheese, banana extract, vanilla extract, baking powder, and salt until well combined.
Stir in the melted coconut oil and almond flour.
Fold in the 1/2 of the chocolate chips.
Pour equal amounts of batter into the muffin liners and top with remaining chocolate chips.
Bake for 25 min or until fully cooked.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.
Remove from oven and allow to completely cool before icing.
Whip the heavy whipping cream with the swerve until soft peaks form.
Frost cupcakes and top with your favorite sugar-free sprinkles, cocoa powder, or chocolate chips.
12 servings
1 cupcake
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
