1 cup fine almond flour
2 tbsp xylitol sweetener, or 1 tbsp sugar or stevia equivalent
1/4 cup milk of choice, I prefer whole milk
1 large egg
1/2 tbsp baking powder
1/4 tsp salt
1/2 cup Lily’s Dark Chocolate Chips, or alternate keto-friendly chocolate chips
Preheat oven to 350 F.
Grease a muffin very well or line with muffin liners.
Combine all dry ingredients (stirring well), then stir in wet.
Scoop into muffin cups, filling almost all of the way up.
Bake 15 minutes on the center rack.
Remove from the oven and let cool an additional 10 minutes, during which time they will continue to firm up.
Carefully go around the sides of each muffin with a knife and pop out.
*Muffins will be very moist, but that’s what you’re looking for! Over-baking almond flour can be very dry and mealy.