Preparation Steps

• Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a large mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
• Add the eggs, melted butter, vanilla extract, and unsweetened almond milk to the dry ingredients. Mix until smooth.
• Divide the batter evenly among the cupcake liners.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.