Melt butter and erythritol in a pan until they get soft.
Carefully add all the eggs, one at a time so that the mix remains uniform. Take the remaining ingredients and blend them in.
Let the cupcake mixture stand for 5 minutes while the psyllium husk swells and absorbs the liquid.
Divide the dough equally among 12 cupcake cases and press gently and smooth the top with the back of a spoon.
Bake at 180°C /350°C for 10-12 minutes.
add chocolate or vanilla frosting on top