Keto Chocolate cupcakes

1/3  cup		coconut flour
1/2  cup		unsweetened cocoa powder
1/4  cup		powdered erythritol (another low carb sweetener of your choice will work)
1  teaspoon		baking powder
1/2  teaspoon		baking soda
1/4  teaspoon		salt
4		whole eggs
1/10  ounce		vanilla extract
8  teaspoons		stevia extract optional for extra sweetness
4  tablespoons		extra light olive oil
1/2  cup		unsweetened almond milk (or another dairy free alternative)

Tip: Click on the ingredient links to learn the nutritional information for all the Keto Chocolate cupcakes ingredients. The serving size for any ingredient in Keto Chocolate cupcakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners.
In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined. Allow to sit for 5-8 minutes.
If mixture becomes thicker in consistency than you'd like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
Spoon 2 Tablespoons of batter into each tin. Bake 20-22 minutes, or until toothpick comes out clean.
Frost with your favorite low carb frosting and enjoy!