Keto Chocolate Chip Muffins

Ingredients:

• 1 ¾ cups almond flour
• ¼ cup coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, melted
• ½ cup erythritol (or your preferred keto sweetener)
• 3 large eggs
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• ⅓ cup sugar-free chocolate chips (e.g., Lily’s)
• Optional: 1 tsp cinnamon or 1 tbsp cocoa powder for extra flavor.

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 12 muffin liners or lightly grease with oil.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk together until fully incorporated.
3. In a separate bowl, whisk together the melted butter, erythritol, eggs, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, and stir until a thick batter forms.
5. Fold in the sugar-free chocolate chips gently.
6. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool on a wire rack before serving.

Optional Add-ons:

• Sprinkle a few extra chocolate chips on top before baking for presentation.
• Add a pinch of cinnamon or a splash of unsweetened cocoa powder for a rich flavor.