Preheat oven to 350°F and line a muffin tin with cupcake liners. Alternatively grease with butter.
Combine the dry ingredients in a mixing bowl: The almond flour with the coconut flour, erythritol, baking powder, baking soda, and salt.
In another bowl combine the wet ingredients: The eggs with the coconut oil, liquid Erythritol and vanilla extract.
Combine the two mixtures with gentle moves. Fold in the strawberries. Don’t overmix.
Pour the mixture into the prepared muffin tin and bake for 25 minutes until slightly golden.
Remove from the oven and let them reach room temperature while you make the frosting:
Using an electric mixer whisk the butter with the cream cheese until fluffy. Add the vanilla, Erythritol and cacao powder and mix until well incorporated.
Frost the cupcakes when they are completely cool and serve.