Preheat oven to 350℉
Line cupcake pan with paper liners (12)
In a standing mixer, mix together cream cheese and butter until smooth
While mixer is running, slowly add in sugar
Add heavy cream
Slowly add each egg, individually until each one is mixed into the mixture
Add vanilla and almond extract
Slowly pour in almond flour, coconut flour, sweetener and baking powder until the mixture is fully incorporated
With a small melon scooper or spoon, fill each cupcake liner with mixture about half way to the top
Bake at 350℉ for 40 minutes or until internal temperature reaches 200-209℉
Let cool for 10 minutes
Mini Pound Cup Cakes can be stored in an air tight container in the refrigerator or in a sealed bag and stored in the freezer for up to two months.