Preheat oven to 325F and line a muffin pan with paper liners (I recommend parchment paper for easy release).
In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein, baking powder, instant coffee and salt.
In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla and stevia extract. Beat in half of the almond flour mixture and then beat in the water. Add remaining almond flour mixture and beat until fully combined.
Divide batter among prepared muffin cups. Bake 23 to 25 minutes or until cupcakes are puffed, slightly cracked on the top and firm to the touch. Remove and let cool completely.
Once cool, core the cupcakes using a small biscuit cutter or a sharp knife. Spoon a few teaspoons of jam into each. Cut the very top off the core of each cupcake and cover the jam.
Raspberry Cream Cheese Cupcakes:
In a small saucepan, combine frozen raspberries and water. Bring to a simmer over low medium heat and cook until berries can be easily mashed with a fork.
Strain berries with a fine mesh sieve set over a bowl, pressing on solids to release as much liquid as possible. Discard solids.
In a large bowl, beat cream cheese and butter together until well combined. Beat in sweetener, then beat in raspberry liquid until smooth.
Pipe or spread on cupcakes.
Serves 12. Each serving has 6.7 g NET CARBS.Food energy: 355kcal Calories from fat: 257 Cholesterol: 114mg Carbohydrate: 12.42g Total dietary fiber: 5.72g Protein: 11.10g