Preheat the oven to 180 Celsius / 350 Fahrenheit.
Blend the eggs for about 2 minutes until they are frothy and have increased in volume.
Add the wet ingredients - yoghurt, melted butter, vanilla extract and almond milk, and blend.
Then add the dry ingredients excluding the chocolate chips - almond flour, coconut flour, baking powder, erythritol or your low carb sweetener of choice, cacao - and blend until combined.
Stir through the sugar free chocolate chips, leaving a little aside to press into the top of each muffin.
Fill the batter into 8 paper muffin cups (or use a silicone muffin tray) and gently press the remaining chocolate chips on top.
Bake for about 22-25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. Then transfer to a wire wrack to fully cool.