Ingredients
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
½ cup powdered erythritol or monk fruit sweetener
1 tsp baking powder
¼ tsp salt
3 large eggs
⅓ cup unsweetened almond milk
¼ cup melted butter or coconut oil
1 tsp vanilla extract
½ cup sugar-free chocolate chips
Instructions
Preheat oven:
Heat to 350°F (175°C) and line a muffin tin with paper liners.
Mix dry ingredients:
In a bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
Mix wet ingredients:
In another bowl, whisk together eggs, almond milk, melted butter, and vanilla until smooth.
Combine:
Pour the wet ingredients into the dry and stir until just combined.
Fold in the chocolate chips.
Fill the liners:
Spoon the batter evenly into 8–10 muffin cups, filling about ¾ full.
Bake:
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool and serve:
Let muffins cool before removing from the tin. Serve plain or with a dollop of whipped cream.
Tips
Add a pinch of espresso powder to enhance the chocolate flavor.
Store in an airtight container for up to 5 days or freeze for later.
You can swap almond flour for coconut flour (use ¼ cup coconut flour instead and add 1 extra egg).