Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon stevia glycerite ((equals 1/2 cup sugar))
  • 2 cups blanched finely ground almond flour ((8 oz))
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/3 cup mini dark chocolate chips ((2 oz), divided)

Instruction

  • Preheat your oven to 325 degrees F. Line a muffin pan with 12 foil liners and grease the liners.
  • In a medium bowl, whisk together the eggs, sour cream, vanilla, and stevia.
  • Mix in the almond flour, whisking until the batter is smooth and free of lumps.
  • Mix in the sea salt and the baking soda. Then fold the chocolate chips in, reserving about ½ oz of them to scatter on top of the muffins.
  • Using an ice cream scoop, divide the batter evenly among the muffin liners. Scatter the reserved chocolate chips on top.
  • Bake until the top is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
  • Cool the muffins in the pan on a wire rack for 10 minutes, then serve.