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 tin with 6 silicone or parchment paper liners.
In a large mixing bowl, whisk together the eggs, sweetener, melted coconut oil, almond milk, vinegar and vanilla until smooth.
Add the almond flour, cocoa powder, baking soda and salt and stir until combined. Fold in sugar-free chocolate chips.
Divide muffin batter evenly among muffin tins. Smooth the top and add one or two more chocolate chips along with shredded coconut, if using.
Bake at 350 F until the tops are golden, and a toothpick comes out clean – about 15-17 minutes. Allow to cool about 5-10 minutes before serving or transferring to a wire rack.
* You can also fill the batter into a mini muffin tin to make 12 regular sized muffins - bake for 11-13 minutes.