Preheat the oven to 180C / 160C fan / 350 F and line a muffin.pan with paper cups.
Whisk the eggs with an electric mixer or in a food processor until fluffy, pale and double in size. This takes about 2 minutes.
Add the melted butter, cream cheese and sweetener and beat until smooth.
In a separate bowl, stir together all remaining dry ingredients for the batter: almond flour, chopped pecans, cinnamon and baking powder. Add to the wet ingredients and blend until you have a smooth batter.
Now, prepare the pecan crunch streusel: Stir together chopped pecans, melted butter and sweetener in a bowl.
Fill the sugar free muffin batter into the prepared paper cups and top with the pecan streusel.
Bake for about 25-30 minutes or until golden brown and a skewer inserted comes out clean.
3.5g net carbs per muffin. Makes 7 muffins.Pecans: I ground my pecans in the food processor. I did this in two batches. For the batter, I ground them quite finely and for the topping I left them coarser.Storage: All almond flour muffins keep well in an airtight container at room temperature for 3 days or in the fridge for up to 6 days. Alternatively, freeze for up to 3 months. Note - I had originally intended to make 8 muffins. But with all the batter testing only 7 made it all the way. If you are more disciplined than me, you might get 8 out of this recipe!