Preheat the convection oven to 350°F (175°C) and line a standard 6-count muffin tin with silicone or parchment liners.

In a primary mixing vessel, combine the sifted coconut flour, protein powder, granulated sweetener, and baking powder. Whisk thoroughly to ensure homogeneous distribution and to eliminate dry clumps.

In a separate secondary vessel, beat the eggs until the yolks and whites are fully emulsified, then incorporate the almond milk.

Slowly pour the liquid emulsion into the dry mixture while whisking continuously until a thick, uniform batter is achieved.

Allow the batter to rest for approximately 2 to 3 minutes. This phase is critical as it allows the hygroscopic coconut flour to fully hydrate and stabilize the batter viscosity.

Equally distribute the batter among the 6 prepared muffin liners, filling each approximately three-quarters full.

Bake for 18 to 22 minutes, or until the internal temperature reaches 200°F (93°C) and a probe inserted into the center emerges clean.

Transfer the pan to a wire rack to cool for 10 minutes before removing the muffins to prevent structural collapse.