Preheat oven to 350 degrees. Beat eggs, bean puree, stevia, heavy cream, vanilla and Erythritol in a large bowl. Combine the whey protein, coconut flour, baking soda and baking powder in another bowl. Mix in coconut oil into the whey protein mixture with electric mixer until combined. Slowly pour in the egg mixture into the whey protein mixture while beating. Batter will be a little lumpy. Line a muffin tin with cupcake liners. Use a 1/4 cup of the batter to fill each cupcake liner. Batter will make 12 cupcakes. Bake for around 25 minutes making sure not to over bake. Edges will be lightly browned and the middle should lightly spring back when done. Take out and for the best taste results cover them and refrigerate for 2 hours. You can also eat them right away, but this will make them taste even more moist and wonderful! Once you take them out of refrigerator top them with the Whipped Vanilla Frosting and sprinkles!

For the frosting... Grab a medium sized bowl and Whip egg whites, stevia, vanilla and powdered xylitol with a mixer until it has doubled in volume. In another medium sized bowl add the butter and stevia and whip for 1 minute. Slowly add the egg white mixture to the butter mixture and beat until smooth and fluffy. Sprinkle in the Xantham gum and heavy cream then beat on high for a few minutes until the mixture starts to thicken up and become smooth. If it is too "gummy" then add more heavy cream until you get the right consistency. If it is not thick enough then add 1/8 tsp more Xantham gum at a time until you get the right consistency.