Ingredients

The following ingredients have 12 Servings
  • 3 large eggs
  • 1/2 cup almond milk or water
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/4 cup Swerve Sweetener
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup avocado oil ((or melted coconut oil))
  • 1/3 cup sugar-free chocolate chips

Instruction

  • Preheat oven to 325F and line 9 muffin cups with paper liners (I recommend parchment paper liners for easy release).
  • In the bottom of a good strong blender (I recommend Blendtec or Vitamix), add eggs, almond milk or water and vanilla extract. Blend briefly to combine.
  • Add almond flour, coconut flour, cocoa powder, sweetener, baking powder and salt. Blend on medium high until smooth (you may need to scrape down sides of blender a little to make sure everything combines). Add melted coconut oil and blend until combined.
  • Stir in all but 1 tbsp of chocolate chips. Divide batter evenly among prepared muffin cups and top each with a few more chocolate chips.
  • Bake 22 to 25 minutes, until firm to the touch. Remove and let cool in pan.