Keto Double Chocolate Chip Muffins

Preheat your oven to 350°F/180°C.
 

Add the soft butter, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
 

Add the remaining ingredients for the muffin batter to the bowl and mix with a spatula until no chunks of flour are left.
 

Finally, add the chocolate chips to the bowl and fold them into the dough until they are evenly distributed.
 

Add 6 paper or silicone muffin liners into a muffin pan.
 

Distribute the muffin batter evenly among the muffin liners.

☝︎ You can also press a few chocolate chips on top of the dough for decoration.
 

Bake for approx. 20-25 minutes in your preheated oven.

☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.

Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
If not, you should leave them in the oven for a few more minutes.
 

Store the low carb double chocolate muffins in an air-tight container at room temperature and consume within 3 days.

Tip: You can freeze these muffins!
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.

Let them thaw overnight at room temperature once you want to eat them.