Preheat oven to 350F. In a mixing bowl, add the erythritol and salted butter. (Salted butter gives a better end flavor.)

Cream together with a hand mixer until smooth.

Add the vanilla and half of the eggs to the mixture and continue to mix.

Once smooth, add the remaining eggs and mix well.

Grind the cloves using a mortar and pestle or spice grinder.

Add all of the spices and baking powder to the mixture and combine well.

Add the almond flour to the batter and use a hand mixer to ensure a creamy consistency. Add the water and mix until light and creamy.

Lightly grease a cupcake tray. Pour in the batter, filling them about two-thirds of the way full. Bake for 15 minutes or until a toothpick comes out clean.

Meanwhile, make the frosting. In a large mixing bowl, combine the cream cheese, butter, erythritol, vanilla extract, and lemon zest.

Mix together well with a fork and let sit for 10 minutes to come to room temperature.

Once the cupcakes are ready, remove from the oven and let cool for 15 minutes. The icing should be at room temperature now. Use the hand mixer to cream it together. Transfer the frosting to a Ziploc bag to pipe onto the cupcakes.

Remove the cupcakes from the tray and frost generously. Serve and enjoy!