Preheat oven to 350F. Add the almonds to a food processor.

Process the nuts into small pieces, leaving a few large chunks for texture.

Place the crushed almonds in a pan over medium-high heat and allow them to toast. Make sure to keep an eye on them and stir as needed.

While the nuts are toasting, combine the almond flour, erythritol, cinnamon, salt, and nutmeg in a large mixing bowl.

In a ramekin or microwave-safe container, add the peanut butter, coconut oil, and butter. Microwave for 30–40 seconds or until completely melted.

Add the eggs, vanilla, liquid stevia, and peanut butter mixture to the dry ingredients.

Mix the batter well before adding the heavy cream. Mix well again — the batter should have a liquid consistency.

Evenly pour the batter into a non-stick or greased muffin pan. Spread the toasted almonds out evenly on top.

Bake for 20–25 minutes. Remove from the oven and let cool for 5 minutes. Remove the muffins from the cupcake tray and cool for an additional 10–15 minutes on a wire rack.

Top with whipped cream.