Preheat the oven to 350 F
In a bowl, add the coconut flour, baking powder and a pinch of salt. Whisk together then set aside.
Divide the eggs and in a separate bowl whisk the eggs whites till you have fluffy peaks.
In the bowl containing the eggs yolks, add 1/2 cup of swerve (remaining swerve should left for frosting mixture), 1 tsp of vanilla extract (remaining 1/2 goes to frosting mixture) and 3/4 cup of coconut cream (chilled) and mix until well incorporated. The remaining coconut cream you will set aside for the frosting mixture.
Pour the dry ingredients (coconut flour and baking powder) and mix by hand. Then pour the egg whites and fold in the mixture gently using a spatula.
Divide batter evenly in a 12-cup muffin tray.
Bake for about 20 minutes. You'll know when its ready when you insert a tooth through the middle and it comes out clean.
Set aside and cool.