Preheat the oven to 350°F and line a muffin pan with paper liners.
In a bowl, whisk together the almond flour, erythritol, baking powder, and salt.
Whisk together the coconut oil, eggs, and vanilla in another bowl.
Combine the two mixtures and stir until just combined.
Spoon the batter into the prepared pan and bake for 22 to 25 minutes.
Let the cupcakes cool for 5 minutes in the pan, then turn out to cool completely.