Add ground beef and 1 cup of sugar-free bbq sauce to skillet. Bring to a boil and simmer for 5 minutes then remove from heat.
Preheat oven to 400 degrees and grease a muffin pan. (I used parchment paper squares in the muffin tins to prevent sticking.) If you don't use parchment paper squares make sure to grease the muffin tins generously as coconut flour tends to be sticky.
Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
Add coconut flour, baking powder, garlic powder, and salt to the mixture.
Stir in cheese.
Spoon into muffin tins.
Then, spray fingers with cooking spray. Pat the batter around the sides of muffin tins to form a cup.
Spoon 2 tablespoons of the BBQ meat mixture in the center of each muffin.