Preheat oven to 300F
In a small bowl whip eggs with a hand mixer for 2 minutes until very frothy.
Add cooled melted butter, vanilla extract, apple cider vinegar and cream. Beat well. Set aside.
In a small bowl whisk almond flour, coconut flour, baking powder, glucomannan, erythritol and salt.
Now add combined dry ingredients to the wet ingredients. Mix 1 min. Scrape sides. Mix again.
Using a truffle scoop, place 1 scoop in each well.
Bake 15 minutes until toothpick tested clean. Cool in pan 10 min before transferring to a baking rack.