I've been tweeking this recipe for some time now and I think it's really good. I hope you will enjoy it as much as my family has.

BETTY'S SPICE CAKE CUPCAKES

1 1/2 cup almond flour-12
3/4 cup vital wheat gluten-12
8 ounces cream cheese-8
1 1/2 tsp. baking powder-2
1 tsp. baking soda-0
1/2 tsp. salt-0
1/2 tsp. Nutmeg-.5
2 tsp. Cinnamon-2
1 T. Vanilla-1
2 eggs-2
1/4 cup oil-0
1 tsp. Vinegar-0
1 cup sugar substitute(I used ¼ cup Erythritol +1tsp. Trishz's liquid Splenda)-0
1/2 cup cream-4
1/4 cup water-0

Put everything into a food processor and process until smooth. Open processor and scrape down the sides with a spatula and process for another two minutes.

NOTE:
You want to develop the gluten, so if you don't have a food processor and are going to use a mixer I would beat it on high speed for at least 5 minutes. (The only way I've ever made these was in a food processor but I don't see why a mixer wouldn't work.)

Fill muffin tins 2/3 full (I use paper cupcake liners) and bake at 350° for 17 to 20 minutes. Cupcakes are done when they spring back when lightly touched with your finger.

Makes 16 cup cakes- 3g carbs each

Cool completely and frost with cream cheese frosting.