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Preheat the oven to 350F and line a standard metal muffin pan with 12 silicone or parchment liners.
In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined, breaking up any clumps with the back of a fork.
Add the almond flour, protein powder, cocoa powder, baking powder, ginger, cinnamon, cloves, and salt and stir until well mixed.
Divide the batter evenly among the prepared muffins cups, about ¾ full. Bake 18 to 25 minutes, until golden brown and firm to the touch.
Remove and let cool in the pan.
In a medium bowl, whisk together the sweetener and just enough water to make a drizzling consistency. Whisk in the vanilla extract.
Drizzle over the cooled muffins.