Preheat oven to 350 degrees and grease a standard size muffin tin.
In a bowl with an electric mixer cream the butter and swerve until light and fluffy. Add eggs one at a time until incorporated. Add sour cream and beat until smooth.
Slowly add in almond flour, coconut flour, baking powder, and salt until thoroughly combined. Fold in ¾ cups shredded cheddar and drained jalepenos into the batter. Divide batter evenly into the muffin tin.
Add the remaining cheddar cheese to the top of each muffin (about 1 tbsp each). Bake for 20-25 minutes. Your muffins should be golden brown and a toothpick should come out clean if inserted to the middle of the muffin.
Make sure muffins are completely cooled before storing them in an airtight container. Store in the fridge for up to 1 week.