Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large mixing bowl, whisk together the almond flour, erythritol, cocoa powder, baking powder, and salt until well combined with no lumps.
- In a medium bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
- Reserve about 2 tablespoons of chocolate chips for topping, then fold the remaining chips into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Press a few reserved chocolate chips onto the top of each muffin.
- Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. These are delicious warm when the chocolate chips are still melty!
Nutrition
Notes
Storage: Keep in an airtight container at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Double Chocolate: For a richer chocolate flavor, use 3 tablespoons cocoa powder instead of 2.
Chocolate Chip Options: Lily's, ChocZero, or any stevia-sweetened chocolate chips work well. You can also coarsely chop a sugar-free dark chocolate bar.
Kid-Friendly: These are a great lunch box treat for kids managing blood sugar—they won't even know they're diabetic-friendly!
