Servings: 6 cupcakes

For the cake For the cake
Group A Group A
☀️ 5 tbsp Almond Flour, super fine ☀️ 5 tbsp Almond Flour, super fine
☀️ 1 tbsp Coconut Flour ☀️ 1 tbsp Coconut Flour
☀️ 1 tsp no aluminum baking powder ☀️ 1 tsp no aluminum baking powder
☀️ dash of sea salt ☀️ dash of sea salt
Group B Group B
☀️ 1/4 stick of unsalted butter, melted ☀️ ¼ stick of unsalted butter, melted
☀️ 2-3 Tbsp Monkfruit Gold Sweetener ☀️ 2 to 3 Tbsp Monkfruit Gold Sweetener
☀️ 2 eggs ☀️ 2 eggs
☀️1 tbsp heavy whip cream (for steam) Or 1/4 cup heavy whip cream (for bake) ☀️1 tbsp heavy whip cream (for steam) Or ¼ cup heavy whip cream (for bake)
☀️ 1/2 to 1 tsp natural vanilla ☀️ ½ to 1 tsp natural vanilla
 
For the toppings: subheading: For the toppings:
☀️ Slab of unsalted butter, cream cheese, or cheddar cheese ☀️ Slab of unsalted butter, cream cheese, or cheddar cheese
☀️ 4 cooked salted egg yolk, cut to pieces ☀️ 4 cooked salted egg yolk, cut to pieces

Steps
Group B
1️⃣ Melt butter and Monkfruit in a mixing bowl, whisk in all other Group B ingredients.
2️⃣in a separate bowl, sift all dry ingredients together
3️⃣ Add dry ingredients to wet, mix throughly.
4️⃣ Grease the cupcake molds with butter or coconut oil very lightly, fill molds leaving ¾” space on top for rising action, stick in ½ the egg yolks into cupcakes middle
5️⃣ steam in medium heat or bake on bottom rack @ 350F for 20minutes or until center is set/firm; (if no cheese is used) place remaining egg yolk on top of cupcakes 5 minutes into baking/steamingvtime, or place over creamcheese on top of cake post-baking. (If cheese is used) Leave cakes in pot/oven with cover/oven door open for 5 minutes after cooking to let cake cool down gently and not collapse. Topped with cheddar or solid cream cheese & remaining egg yolks while still warm.
8️⃣ remove cakes from steamer or oven, release from molds, apply butter or cream cheese  just before serving (if no cheddar cheese is used)
*oven temperature varies, adjust timing to suit oven

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