Preheat your oven to 350 degrees F. Prepare your cupcake pan by filling it with the cupcake liners.

In a mixing bowl, add the softened butter and the swerve and mix with a paddle attachment. Allow this to mix until it is well combined.

Next, add the softened cream cheese and allow it to incorporate into the butter mixture so there are no chunks of cream cheese present.

Add the room temperature eggs, one at a time and allow them to be mixed in thoroughly before adding another. Then mix in the vanilla.

Finally, add the baking soda, xanthan gum, salt, and almond flour to the mixer and beat until it is all combined.

Fill each cupcake liner with about 1/4-1/3 cup of cake batter.

Bake for 20-25 minutes. A toothpick should come out clean. The cupcakes must be fully cooled prior to icing.

For the rose flavored buttercream, start with room temperature butter. I suggest allowing the butter to warm up naturally on the counter for about an hour prior to using.

Place the butter in a stand mixer with the paddle attachment and whip alone on medium speed for a minimum of 5 minutes. This incorporates air and makes the frosting fluffy.

Sift in the powdered (do not use granulated) low carb sweetener of choice and a few tablespoons of cream. Beat on medium speed for an additional 5 minutes. Occasionally, scrape down the sides to ensure even mixing.

Finish the frosting off by add in the rose water extract. Start with 1/4 tsp and combine it thoroughly and taste test. Add more to preference, but a little goes a long way. If the rose flavor is not your favorite, simply add a teaspoon of vanilla or 2-3 tablespoons of sifted cocoa powder to make a vanilla or chocolate buttercream.

Place the frosting in a piping bag with a wilton 1M tip. Pipe the rosettes (making a lowercase "e" shape) onto each cupcake (see video linked in the post above).