Preheat oven 350 F. Grease a 9” round cake pan or line a muffin tin with unbleached cupcake liners.

In a medium bowl, whisk together the coconut flour, erythritol, cocoa powder, baking soda, baking powder and salt.

In another bowl, add the eggs, melted oil or butter, coconut yogurt, vanilla, natural food coloring and stevia. Beat on medium speed with a hand-held mixer to fully combine.

Add dry ingredients to wet, and blend on medium speed to incorporate.

Pour batter into prepared cake pan or muffin tin. Bake 22-25 minutes for cupcakes and 33-35 minutes for cake or until a toothpick comes out clean.

Cool to room temperature and top with Cream Cheese Frosting.