Chocolate Chip Muffins 😋

Ingredients:

185g sugar-free chocolate chips (sweetened with erythritol or stevia)
150g almond flour
2 large eggs
100g erythritol (or any keto-friendly sweetener)
150ml coconut oil (melted)
16g baking powder
1 tablespoon vanilla extract
140ml unsweetened almond milk
Nutritional Information (per serving, makes 12 servings):

Calories: 180
Total Fat: 16g
Saturated Fat: 8g
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugars: 1g
Net Carbohydrates: 4g
Protein: 5g
Instructions:

Preheat your oven to 180°C (350°F) and prepare a muffin tin with paper liners to prevent sticking.

In a mixing bowl, beat the eggs together with the vanilla extract, almond milk, and melted coconut oil. Then, add the erythritol (or your chosen keto-friendly sweetener) and mix well for a couple of minutes, ensuring that all the ingredients are well integrated.

Sift the almond flour and baking powder into the wet mixture and stir until combined. Be careful not to overmix, as this can make the muffins tough.

Finally, fold in the sugar-free chocolate chips into the batter using a spatula.

Distribute the muffin batter into the prepared muffin liners using an ice cream scoop or a spoon.

Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once they are ready, remove the muffins from the oven and let them cool. Enjoy your keto-friendly Chocolate Chip Muffins!