Preheat oven to 350°F. Place paper liners in 12 muffin cups.
Stir together cake mix, water, melted coconut oil and eggs in large bowl until well blended, about 50 strokes.
Divide batter evenly into muffin cups. Bake 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire rack.
Carefully remove muffin liners from cupcakes and gently press cupcakes into twelve 4-oz mason jars.
Whisk together 2 cups Reddi-wip®, almond milk, sweetener, vanilla extract and salt in medium bowl. Slowly pour mixture over tops of cupcakes, dividing mixture evenly between jars. Cover jars and refrigerate at least 2 hours or overnight.
Just before serving, top each low-carb Tres Leches cake jar with Reddi-wip®, then sprinkle with cinnamon if desired. Serve.