Looking for a killer Keto muffins recipe? These chocolate chip almond flour muffins are moist, light and fluffy - perfect as a grab and go snack and delightful with a cuppa. The recipe is gluten free and sugar free.
Preheat the oven to 180 Celsius / 356 Fahrenheit.
Blend the eggs for a few minutes until they are frothy and have increased in volume. Then add the other wet ingredients - yoghurt, melted butter, almond milk and vanilla extract - and blend until combined.
Now add the dry ingredients - almond flour, granulated sweetener and baking powder - and blend until you have a smooth batter. Last, stir in your chocolate chips, leaving a few to decorate the tops of the muffins.
Fill the batter into a muffin pan lined with paper cups. I used 2 heaped tablespoons per muffin.
Bake for 20-25 minutes or until the tops are lightly browned.
You can make your own sugar free chocolate chips or simply chop some dark chocolate (use 85%-90% cocoa solids).
For a variation, use blueberries or raspberries instead of the chocolate chips.