Keto Chocolate Chip Muffins

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or any keto-friendly sweetener)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 3 large eggs
• 1/2 cup unsweetened almond milk (or any low-carb milk)
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the dry ingredients: almond flour, erythritol, baking powder, baking soda, salt, and cocoa powder.
3. In another bowl, whisk the wet ingredients: eggs, almond milk, melted coconut oil (or butter), and vanilla extract until smooth.
4. Slowly add the wet ingredients to the dry ingredients, stirring until combined.
5. Gently fold in the sugar-free chocolate chips.
6. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.