In a 10-inch sauté pan, toast almond flour and coconut shreds until brown and toasted (about 5 minutes).
Add in coconut milk and let the milk absorb (about 5 minutes).
Add in melted butter, beaten eggs, baking powder, Swerve and cardamom and mix well.
Pour the mixture into the muffin pan. Sprinkle with sesame seeds.
Bake for 20 minutes until a toothpick inserted into the center emerges clean.
If you're going to make these cupcakes without cupcake liners, make sure you grease the pan well. You also might want to use a silicone muffin pan as they'll release much easier that way.
If the toothpick comes out with batter on it after baking the cupcakes, bake them for an additional 3-5 minutes and check again. Repeat if necessary.
Prefer your cupcakes frosted? You can enjoy these cupcakes with frosting and still keep them low carb by using my Keto Cream Cheese Frosting recipe.