Preheat the oven to 350℉ and line the muffin tin.

In a large mixing bowl, stir together the almond flour, Keto Chow, coconut flour, baking powder, and cinnamon.

In a separate bowl, whisk the eggs, then mix in the erythritol, melted butter, heavy cream, and vanilla extract.

Pour the liquid ingredients into the dry ingredients and stir well. Batter will be thick.

Place the raspberries in a dish and sprinkle the 1/2 tsp. coconut flour over them. Shake the dish so the raspberries are completely coated in flour. Lift the raspberries out of the coconut flour so any excess flour remains in the dish. Add the coated raspberries to the batter. Gently stir them into the batter. They will break as they are stirred in, which is fine.

Scoop about 1/4 cup batter into each lined muffin tin. The batter will be very thick. Pat it down lightly. It will spread to fill the cups as it bakes.

Bake on a center rack for approximately 25 minutes, or until the muffins are slightly brown on the top and a cake tester inserted in the center comes out clean. Serve warm or cold.

Allow to cool completely before storing them in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.