Preheat oven to 350 degrees F.
In a bowl, combine almond flour, whey protein, baking powder, sweetener and powdered mustard.
In a separate bowl, combine eggs, sour cream and broth.
Combine both bowls and stir until incorporated.
Stir in cheddar cheese and corn.
In a lined cupcake tin, spoon mixture halfway up from the bottom. Recipe should make 8-10 corn bread muffins.
Pop into preheated oven for 14-17 minutes. When edges are golden brown and tops have a nice bounce to them, they're ready!