Prep your tools. Line a 12-cup muffin tin with paper liners. Preheat the oven to 350°F (175°C). This ensures even baking and easy cleanup.

Mix the dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any clumps for a lighter crumb.

Combine the wet ingredients. In another bowl, whisk 3 large eggs, 1/2 cup granulated keto sweetener, 1/3 cup melted unsalted butter (or avocado oil), 1/3 cup sour cream, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract.

Add the citrus. Finely zest one medium orange to get about 1 tablespoon zest. Add it to the wet mixture. Squeeze the orange and stir in 1–2 teaspoons of juice for brightness without many carbs.

Bring it together. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick; that’s normal. Do not overmix.

Portion the batter. Divide evenly among the muffin cups, filling each about 3/4 full. Smooth the tops slightly with a spoon for a neat rise.

Bake. Place on the center rack and bake 18–22 minutes, until the tops are set and a toothpick comes out mostly clean with a few moist crumbs.

Cool completely. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool fully before glazing so it sets properly.

Make the glaze. In a small bowl, mix 1/2 cup powdered keto sweetener with 1–2 tablespoons heavy cream or almond milk until smooth and pourable. Add 1/2 teaspoon orange zest and a drop of vanilla. Adjust thickness as needed.

Glaze and serve. Drizzle the glaze over the cooled muffins. Let it set for 10–15 minutes. Enjoy as-is or with a pat of butter.