Preheat oven to 350℉ and line a standard muffin tin.
Place the eggs, oil, and erythritol in a large mixing bowl and whisk together.
Add the Keto Chow, almond flour, flax seed, coconut flour, baking soda, cinnamon, and allspice.
Mix in the almond milk, vinegar, and vanilla extract, then add in the nuts or seeds.
Allow the batter to rest 2-3 minutes, then divide evenly in the prepared muffin tin.
Bake for 25 minutes.
Serve warm with plenty of butter, nut butter, or sugar-free jam.