Preheat your oven to 325 degrees F. Line a muffin pan with 12 foil liners and grease the liners.
In a medium bowl, whisk together the eggs, sour cream, vanilla, and stevia.
Mix in the almond flour, whisking until the batter is smooth and free of lumps.
Mix in the sea salt and the baking soda. Then fold the chocolate chips in, reserving about ½ oz of them to scatter on top of the muffins.
Using an ice cream scoop, divide the batter evenly among the muffin liners. Scatter the reserved chocolate chips on top.
Bake until the top is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
Cool the muffins in the pan on a wire rack for 10 minutes, then serve.
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Notes
For best results, it's best to measure the almond flour by weight and not by volume. This is always true when baking, and I find it's especially true when baking with almond flour and coconut flour.
The sour cream is not optional. Its acidity is needed to activate the baking soda.
Big, heavy chocolate chips pose a risk of sinking to the bottom of baked goods, especially almond flour baked goods. So I prefer to use mini chocolate chips in this recipe.
It's been my experience that greased foil liners work best in this recipe. There's more of a sticking issue when using paper liners, even greased ones.