Preheat oven to 350˚F and prepare cupcake pan with liners.
Beat eggs, sugar, cream, and vanilla.
Mix almond flour, cocoa, baking powder, and salt. Gently combine with egg mixture.
Divide batter evenly into liners using a medium scoop (about 2 scoops per liner)
Bake cupcakes for 15 to 18 minutes or until a toothpick comes out clean. Remove from oven and transfer to a cooling rack. Allow to cool completely before frosting.
Frosting
Combine heavy cream, chocolate chips, erythritol, vanilla, and salt in a large bowl and microwave. Stir every 30 seconds until a rich ganache forms.
Transfer the ganache to the refrigerator and chill for 1 hour.
Beat chilled ganache until fluffy (about 5 to 7 minutes)
Spread frosting over cooled cupcakes.
Notes
*Almond milk could be used in place of heavy cream in this cupcake recipe.