Preheat oven to 425 degrees F.
In a stand mixer blend the butter, sour cream and vanilla extract. until smooth.
Whisk the coconut flour, Swerve, baking powder, salt, xanthan gum together then add to stand mixer on low to combine.
Add one egg at a time to the stand mixer until incorporated.
Pour in the heavy cream and blend until combined.
Stir in the chocolate chips by hand.
Grease a 12 capacity muffin pan or use cupcake liners.
Bake muffins for 5 minutes then reduce temperature to 350 degrees F and continue to bake for 20-25 minutes or until golden and toothpick in center comes out clean.