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Add the almond flour, cinnamon, cardamom, cloves, ginger, psyllium husk powder, baking powder, and salt to a bowl. Mix until combined. Optionally, adjust the spices according to your taste.
Place two ounces of butter in a microwave-safe bowl and heat it for about 30 seconds to 1 minute at a low power setting. It should be completely melted. Add melted butter to another bowl along with heavy whipping cream, vanilla extract, eggs, and erythritol. Beat with a hand mixer until thoroughly combined.
Add the dry ingredients and continue to beat until you get a smooth batter. This should take approximately 2 minutes. The batter will be slightly thick, but that’s completely normal. Let the batter rest for 5 minutes.
Preheat the oven to 350°F (175°C). Line a muffin tin with paper lines. Scoop the batter into the prepared muffin tins. Bake for 20-25 minutes or until the tops are firm to the touch. Remove from the oven and cool completely.
Meanwhile, prepare the frosting. Add the cream cheese, one ounce of butter, erythritol, and vanilla extract to a bowl. Mix with a hand mixer until fully incorporated and completely smooth.
Use a piping bag to top the cupcakes with frosting. Garnish according to your taste. Serve immediately or store for later.