Preheat oven to 350 degrees. Line or spray 12 cup muffin pan
In a large mixing bowl whisk together almond flour, psyllium husk powder, and baking powder fully combined and until no lumps left in the flour. Set aside
In a large mixer bowl combine butter, powdered Swerve, and vanilla extract. Beat on low 30 seconds or until creamy
Scrape down the sides of the bowl. Add eggs, and sour cream. Beat on low another 30 seconds or until combined and smooth
Scrape down sides again. Add the dry ingredients to the bowl of wet ingredients. Beat on low 10 seconds or just until the dry ingredients are moist
Increase the speed to medium Beat on medium another 30 seconds or until fully combined and no dry ingredients are left in the bowl
Scrape down the sides of the bowl again and gently fold in the chocolate chips.
Divide batter evenly among the prepared muffin cups (about 2 TBS in each cup) Use a butter knife and even out the tops of each muffin for a more even bake
Bake at 350 degrees for 20-22 minutes or until lightly golden and tester comes out clean
Remove from oven. Muffins will be a little soft DO NOT OVER COOK. Let sit in pan for at least 10 minutes or until muffins are firm and slightly cooled.
Transfer muffins to a wire rack and let cool completely. Store leftovers in an airtight container at room temperature.