Pre-heat oven to 400*F.
To a bowl, add the almond flour, coconut flour, resistant cornstarch, baking powder, xanthan gum, salt and nutmeg.
In a small bowl or measuring cup, add the heavy cream and vinegar and give it a quick stir then set-aside.
In another glass bowl, add the coconut oil and butter and melt them in the microwave for ~30s or until just melted. Stir to combine and let them cool just slightly.
Next add the sweetener and whisk to combine. Once the mixture is smooth, also add the eggs and whisk very well until bubbles form.
Finally add the heavy cream/vinegar mixture and vanilla extract and whisk once more until everything is combined.
Add your dry ingredients to the same bowl and mix well until a thick batter forms.
Add the mini chocolate chips and mix again.
Line a muffin tin with 9 muffin cups and evenly disperse the batter between them using a muffin scoop.
Bake the muffins for 5min at 400*F, then turn the oven down to 350*F and continue to bake the muffins for another 15min or until the tops are lightly browned and a toothpick comes out clean.
Let the muffins cool slightly before removing from the pan. Serve warm with butter! Enjoy your Low Carb Chocolate Chip Muffins.