Preheat your oven to 350°F / 175°C. Thoroughly grease a standard 12-well muffin pan or line it with silicone cups.
In a small bowl, whisk together the almond flour, baking powder, and 1 tablespoon (15 ml / 0.5 fl oz) of the cinnamon.
Set this dry mixture aside.
In a separate medium-sized bowl, whisk the eggs until lightly beaten.
Stir in the erythritol, softened butter, heavy cream, vanilla, liquid stevia, and the remaining 1 teaspoon (5 ml / 0.2 fl oz) of cinnamon until the mixture is smooth and well-combined.
Gently add the dry flour mixture to the wet .
Stir with a spoon or spatula just until the batter is smooth and no flour streaks remain. Be careful not to overmix.
Divide the batter evenly among the prepared muffin wells, filling each about three-quarters full.
Bake for 12 to 14 minutes, until a wooden toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool completely in the pan before removing them. This prevents them from crumbling. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
