Preheat your oven to 350℉ (180℃) and Line a muffin pan with 12 muffin liners and grease the liners, or can use a greased silicone muffin-pan.
In a medium mixing bowl, whisk together the eggs, sour cream, and vanilla.
In a large mixing bowl combine the almond flour, sweetener, sea salt, and baking powder. whisking until free of lumps.
Add wet ingredients to dry ingredients and mix with a spoon until combined, smooth and lump-free.
Gently fold in the chocolate chips and raspberries.
Divide batter evenly among the muffin liners or cups.
Bake for 25-35 minutes or until the tops are golden, and a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for at least10 minutes before removing. Serve. Can be stored in a covered container for 3 days and for up to a week in the fridge.
Video
Notes
*All nutritional data are only estimates based on the products I used*Yield: 12 muffins, Serving Size: 1 muffin, Net Carbs Per Muffin: 5g, Amounts per serving-