Preheat your oven to 350°F (175°C) to ensure your cupcakes bake evenly.
Line a muffin tin with cupcake liners to prevent sticking.
In a mixing bowl, combine cocoa powder, almond flour, baking powder, salt, and powdered sweetener. Whisk until well combined.
In another bowl, combine water, eggs (or flax eggs), and natural red food coloring. Mix until well blended.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick comes out clean.
Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely before frosting.
