Sponge cupcakes

Beat the room temperature cream cheese (60 g), room temperature butter (2 tbsp), and erythritol (8 tbsp) with a mixer.

Once the mixture is homogeneous, add eggs (2 large), vanilla (1 tsp), salt (1/4 tsp), and baking powder (1 tsp). Mix all the ingredients well.

Then add almond flour (85 g) and continue beating until a smooth batter is obtained.

Pour the resulting mixture into muffin molds.

Bake the muffins in a preheated oven at 180 degrees Celsius for 20-25 minutes.