Preheat your oven to 325°F. Line a muffin pan with 10 foil liners and grease the liners well.
In a medium bowl, whisk the eggs, sour cream, stevia, vanilla, and orange zest.
Mix in the almond flour, whisking until the batter is smooth and free of lumps. Mix in the sea salt and baking soda.
Using a 4-tablespoon scoop, divide the thin batter evenly among the muffin liners.
Bake until the top of the muffins is golden and a toothpick inserted in their center comes out clean, 20-25 minutes.
Cool the muffins in the pan on a wire rack for 20 minutes, then serve. You can lightly dust the muffins with a powdered sweetener to make them prettier.
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Notes
I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight, not volume.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, gluten-free baking powder instead.
The orange zest is an important ingredient. I tried making this recipe with and without it, and there's a big difference in flavor. If you decide to skip it anyway, I recommend increasing the vanilla extract from 1 teaspoon to 1 tablespoon.
It's best to use foil or parchment liners, not standard paper liners. It's been my experience that these muffins sometimes stick to paper liners, even well-greased ones, but they don't stick to greased foil or parchment liners.
You can store these muffins in the fridge, in an airtight container, for up to 4 days. Gently reheat them in the microwave to take the chill off, 10 seconds per muffin at 50% power. These muffins also freeze well in freezer bags for up to 3 months.