Preheat oven to 350°F. Start by adding the butter for the muffin dough to a small saucepan over medium-low heat. Let it melt, occasionally stirring while preparing the other ingredients.

In a spice grinder, process the erythritol and cloves (if using whole cloves). Let the mixture settle for a few minutes to avoid a cloud of sweetener when removing the lid.

Add the almond flour, powdered erythritol, psyllium husk powder, baking powder, nutmeg, allspice, ground cloves, and ground ginger in a large mixing bowl.

By this point, the butter should be starting to smell nutty. Make sure that it's golden to golden brown, then remove from the heat and set aside (or place in the fridge) to cool completely.

Once the butter is cool, mix the dry ingredients and set them aside for a moment.

In a bowl, combine the eggs, heavy cream, brown butter, liquid stevia, and orange extract.

Use a hand mixer to beat together the wet ingredients until combined.

Sift half of the dry ingredients into the wet ingredients.

Use the hand mixer again to combine the dough. Repeat with the other half of the dry ingredients.

Measure the dough out into silicone cupcake molds.

Bake for 20–25 minutes or until the tops are golden brown around the edges.

Remove from the oven and let cool for 5–10 minutes.

Mix the cinnamon and sweetener.

Melt the butter for the coating in a saucepan and turn off the heat. Once baked, dip each muffin into the butter (including the sides and bottom) and then the cinnamon sugar.

Set aside on a cooling rack or eat warm!