Preheat oven to 350 degrees. Line or spray a 12 cup muffin tin
In a large mixing bowl whisk together almond flour, psyllium husk powder, baking powder, and ground cinnamon until fully combined and no lumps are in the flour. Set aside
In a large mixer bowl combine butter, powdered Swerve, and vanilla extract. Beat on low 20 seconds or until creamy
Scrape down sides of bowl if needed. Add eggs and sour cream and beat on low 20 more seconds or until fully combined
Scrape down sides of the bowl again if needed. Slowly add dry ingredients to wet ingredients and beat on low for 30 seconds or until fully combined
Spoon batter equally between prepared muffin tin cups, about 2 TBS of batter in each muffin cup. Use a butter knife or small spatula and gently smooth the tops of the better to fill the bottom of the muffin cups.
Bake 20-22 minutes or until a tester comes out clean
After done baking let muffins sit in the muffin tin for at least 10 minutes to finish cooking and all the ingredients are set. Transfer to a wire rack to cool completely