Preheat oven to 350F. Add the egg whites to a bowl, whip them to stiff peaks and set aside.
In another bowl, whisk together, the egg yolks and swerve confectioners. Add in the heavy cream, sour cream, vanilla and coffee extracts and mix.
In a separate bowl, add the almond flour, cocoa powder, salt, oat fiber, and baking powder. Whisk together and set aside. Mix in the dry ingredients until combined. Fold in the egg whites, careful not to deflate them.
Scoop the batter into a silicone mini muffin pan (or regular mini muffin pan) sprayed with nonstick spray. Bake for 15 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To Make the Frosting
Whip the heavy cream using a hand mixer, until you have soft peaks. Mix in the mascarpone cheese, coffee and vanilla extracts. Then add in the swerve confectioners and cocoa powder and mix until smooth and creamy.
Add the filling to a piping bag fitted with the tip of your choice and frost the cupcakes, once they have cooled completely. Serve with a dusting of swerve confectioners.
The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.