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Preheat the oven to 350°F (175°C) and prepare a mini muffin pan.
In a large mixing bowl, whisk together the almond flour, erythritol, cocoa powder, baking powder, ground cinnamon, and salt.
In another bowl, beat the eggs until fluffy, then add the unsweetened almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
Gradually pour the wet mixture into the dry ingredients and stir gently until just combined.
Fill each muffin cup about ¾ full with the batter.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Combine erythritol and ground cinnamon in a small bowl for the topping.
Brush the tops of the muffins with melted butter and sprinkle the cinnamon sugar mixture over them.
Serve warm or at room temperature, and store leftovers in an airtight container.