Low-CarB Custard-filled Cupcakes (less than 1g net carb)

CUSTARD-FILLED CUPCAKES7/24/2016
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I originally meant these to be donuts, but without a donut pan, I had to settle for cupcakes :)

For cupcakes:
1/2 cup MRM unflavored whey
2 tbs erythritol
2 tsp baking powder
Pinch of salt
4 tbsp unsweetened almond milk (Almond Breeze has 0 net carbs)
1-2 tbsp vanilla extract (depending on your flavor preference)
1 egg
7 drops liquid stevia

Mix ingredients and bake at 375 F for approximately 10 minutes. Set aside to cool.

For custard ( makes enough to fill all the cupcakes and have leftover):
6 egg yolks
1/2 cup unsweetened almond milk
1/4 cup erythritol
5 drops liquid stevia
1/4 cup butter
2 tsp vanilla extract

Mix ingredients in a saucepan on medium-low heat until all the erythritol is dissolved and the mixture begins to firm. Allow it to cool, then put it in the fridge for 30 minutes-1 hour. 

Using a syringe or frosting piping tool, fill the cooled cupcakes with the custard. 

Enjoy!