Keto Pumpkin Chocolate Chip Muffins

Ingredients:

• 1 cup almond flour
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup coconut flour
• 1/4 cup erythritol (or any keto-friendly sweetener)
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any keto-friendly milk)
• 1/4 cup butter (melted)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, and nutmeg.
3. In another bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until well combined.
5. 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 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.