Preheat an oven to 350 F. Line muffin tin with silicone cupcake liners. You can use regular paper liners if you would like. Bring water in a medium saucepan to a boil. Gently drop 6 large eggs into the water and set a timer for 7 minutes allowing the water to continue to boil.
Once the 7 minutes are up, drain the boiling water off. Add ice to the top of the pan and cold water. Allow the eggs to chill in the water until cold. Then peel them under a thin stream of cold water.
In a food processor, pulse together coconut flour, sea salt, baking powder, coconut oil and sweetener.
Add in the 5 eggs, garlic powder, onion powder and pulse again.
Pour batter into a medium sized mixing bowl and add chopped scallions. Allow the mixture to sit for 5 minutes or so until the batter thickens considerably in a dough.
Evenly scoop batter into 6 mounds using an ice cream scoop.
Then place a peeled egg into the center of it, forming the dough around the egg.
Place one egg and dough into each cupcake liner and bake for 16-18 minutes until the dough is cooked through and golden brown.