Preheat oven to 350 degrees F.

Grease muffin pans with, or line with unbleached paper cups. Spray paper liners with cooking spray if using.

Stir together oil, vanilla, and coconut milk.

Mix together coconut flour, erythritol, stevia, baking powder, and salt.

Stir wet ingredients into dry ingredients, then whisk in egg yolks and pineapple.

In a separate, clean bowl, add egg whites and cream of tartar. Beat on high speed until stiff peaks form.

Stir some of the egg white mixture into the batter, then fold in the rest of the whites (The batter should have streaks).

Spoon batter into greased cupcake liners, about ¾ full. (Do not overfill or cupcakes will sink in the middle).

Bake muffins for 25-30 minutes.

Let cool for 10 minutes.