These Keto Chooclate Muffins are easy to make and the perfect breakfast or delicious snack for on the go. Sugar, free, gluten free & bake up soft, moist and tender with low carb and paleo-friendly ingredients.
Preheat oven to 350 F. Line a muffin pan with 6 silicone or 6 parchment paper liners. Lightly grease liners with nonstick cooking spray to ensure no sticking.
In a large mixing bowl, add the almond flour, monk fruit sweetener, cocoa powder, baking powder, baking soda and salt. Whisk until combined.
Add the melted ghee, almond milk, vinegar, eggs and vanilla extract and stir until just incorporated. Fold in chocolate chips.
Fill each muffin cup 3/4 full. Top with more chocolate chips and shredded coconut, if using. Bake until toothpick comes out clean, about 17-19 minutes.
* You can also fill the batter into a mini muffin tin to make 12 regular sized muffins - bake for 11-13 minutes.