Preheat the oven to 350 degrees.

In a mixing bowl, combine the coconut flour, eggs, sugar substitute, baking powder, vanilla extract, cocoa powder, heavy whipping cream, and butter.

Blend until a smooth batter has formed.

Fill 6 cupcake liners ⅔ of the way full with the batter.

Bake for 20 minutes, then let the cupcakes cool to room temperature.

Mix together one batch of vanilla buttercream icing.

Using a piping bag, ice the cupcakes in a swirl design to resemble the body of a ghost.

Place two candy eyes on the front of each cupcake’s icing (you can remove the eyes before eating to keep the recipe truly keto friendly).