Low Carb Corn Muffins have a wonderful sweetness and are perfect with a bowl of chili.
Preheat oven to 375 degrees. Spray a 6-cup muffin tin with cooking spray.
In a medium bowl, stir together almond flour, brown sugar erythritol, baking powder, and salt.
In another bowl, whisk together eggs, heavy cream, and melted butter.
Stir the wet ingredients into the dry ingredients. Stir in the cheese.
Spoon the batter evenly into the 6 muffin cups.
Bake for 18 to 20 minutes, or until lightly browned and they feel firm on top.