Preheat oven to 350°Line two muffin tins with cupcake liners.

In a large bowl, combine monk fruit sweetener, almond and coconut flours, cocoa powder, baking powder, vanilla extract and sea salt.

In a separate bowl, combine coffee, sour cream and butter.

Slowly add the coffee mixture to the dry ingredients and mix until well combined.

Add the eggs to the batter and mix until smooth.

Pour the batter into the cupcake liners.

Bake for 20 to 25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Allow cooling before serving.