Preheat the oven to 350F.

Combine the almond flour, sweetener, and baking powder together in a bowl.

Add in the melted (and cooled) butter, two beaten eggs, unsweetened almond milk and a little salt. Stir well until everything is combined.

Next, add the cranberry sauce. Don't stir it in completely, just turn the mixtures together a couple of times, then divide it between the cups of a lined six-hole muffin pan.

Bake for 20-25 minutes or until the center of the muffins are cooked.

After cooking, let them rest for 5 minutes then transfer them to a wire cooling rack.