Keto Almond Flour and Chocolate Muffins

Directions

1. 1
   Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with liners.
2. 2
   Place the almond flour, erythritol, baking powder and salt into a large mixing bowl and stir until combined.
3. 3
   In a separate smaller bowl, combine the eggs, melted coconut oil, milk, and vanilla. Once combined, transfer to the flour mixture and stir until incorporated.
4. 4
   Sprinkle in most of the chocolate chips, leaving a handful for later. Once the chocolate chips are added, fold them into the batter before dividing the batter into the prepared muffin cups.
5. 5
   Top each muffin with a couple of chocolate chips before transferring the muffin pan to the preheated oven.
6. 6
   Bake the muffins for 20 to 25 minutes, or until a toothpick inserted comes out clean.
7. 7
   Once complete, remove the pan from the oven and carefully remove the muffins from the pan. Allow them to cool completely on a cooling rack before enjoying. Will keep in the fridge for 5 days, or in the freezer for up to 1 month.