Keto Garlic Bread Muffins

Preheat oven to 350°F. Line a muffin pan with paper liners. You will only need 11 liners. I recommend using parchment muffin liners because the muffins will easily come off and won't stick to the liners.
In a large bowl, add almond flour, baking powder, garlic powder, onion powder and salt. Whisk until evenly combined.
In a separate large bowl, add butter, eggs, milk, sour cream. Whisk until batter is smooth.
Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
Stir in the mozzarella, half of the parmesan and the parsley until evenly mixed.
Using an ice cream scooper, divide batter evenly between the liners. The batter should reach near the top of each liner.
Sprinkle remaining parmesan cheese over the tops of the muffins.
Bake muffins 22-25 minutes. The tops of the muffins should be golden brown and a toothpick inserted should come out clean when the muffins are done. Muffins are best enjoyed warm. You can garnish more fresh parsley over muffins before serving.