Preheat the oven to 375F.

Whisk together the egg yolks, heavy cream, sweetener and melted butter. Stir in the almond flour and baking powder.

Add the egg whites and cream of tartar to a stand mixer, and whisk until soft peaks have formed. Drop a spoonful of the egg whites into the almond mixture to loosen it up.

Carefully fold in the rest of the egg whites until fully combined. Spoon the mixture into a lined six-hole muffin pan. Divide the candies between the cupcakes, then bake in a preheated oven for around 10 minutes, or until the center is cooked

Leave to cool slightly, then transfer them to a wire cooling rack.