Recipes for Grain-Free Coconut Cupcakes

Ingredients:
2 tablespoons organic coconut oil OR unsalted butter
1/4 cup blanched almond flour, packed
2 teaspoons pure vanilla extract (may replace 1 tsp with coconut extract)
2 cups unsweetened shredded coconut, ground to a meal
1 tablespoon sifted coconut flour (sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder)
1/4 cup coconut milk
1/2 cup erythritol OR 1/4 cup honey OR 1/2 cup Splenda
1/2 teaspoon good tasting pure stevia extract
1/8 teaspoon sea salt
3 large eggs
1/2 teaspoon aluminum-free baking powder

Preparation:
Preheat oven to 325 degrees Fahrenheit.

With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you're measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes.