2 c. almond flour
3/4 c. unsweetened cocoa powder
1/4 c. swerve sweetener
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 c. (2 sticks) butter, melted
3 large eggs
1 tsp. pure vanilla extract
1 c. sugar-free dark chocolate chips, such as Lily’s
Preheat oven to 350° and line a muffin tin with liners. In a large bowl whisk together almond flour, cocoa powder, Swerve, baking powder, and salt. Add melted butter, eggs, and vanilla and stir until combined.
Fold in chocolate chips.
Divide batter between muffin liners and bake until a toothpick inserted into the middle comes out clean, 12 minutes.