PREHEAT the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
In a large skillet pan, toast the almond flour and coconut flakes over medium-high heat, stirring frequently, until and golden brown and lightly toasted, about 5 minutes. Remove from heat. Stir in the coconut milk and allow to stand to absorb the liquid, about 5 minutes.
Transfer the mixture to a large bowl and add the sweetener, butter, eggs, baking powder, and cardamom. Beat with an electric mixer on medium until fluffy.
Divide the batter evenly among the prepared muffin cups. Sprinkle with the sesame seeds.
Bake for 20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Remove the cupcakes from the pan and cool completely on a wire rack.