4 large eggs separated
1/2 teaspooncream of tartar
2 tablespoon coconut flour
1/4 teaspoon ground vanilla bean or 1 teaspoon extract
1/2 cup stevia or sweetener of choice
1/4 cup almond milk
1/2 teaspoon baking powder
Preheat oven to 325
Beat/Whip egg whites and cream of tartar to stiff peaks
In a separate bowl whisk together all other ingredients
Gently fold the yolk mixture into the egg whites without over mixing
Fill cupcake foils to the top with mix and bake for 30 minutes on center oven rack.
Top with whipped coconut cream, enjoy as bases for strawberry shortcake, coat with ganache, or frost with Grassfed butter and honey frosting.