Super moist keto chocolate muffins with just the right chocolate hit, perfect for indulgence without the sugar.

Scale

3 large eggs

1/4 cup yoghurt

1/4 cup butter, melted

1/3 cup almond milk

1 teaspoon vanilla bean paste

1 1/4 cups almond flour

3 tablespoons coconut flour

2 teaspoons baking powder

1/2 cup granulated sweetener

1/2 cup cocoa powder

1/4 cup sugar free chocolate chips

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1. Preheat the oven to 350°F (180°C).

2. Blend the eggs for about 2 minutes until frothy.

3. Add yoghurt, melted butter, vanilla bean paste, and almond milk, blending well.

4. In a separate bowl, combine almond flour, coconut flour, baking powder, sweetener, and cocoa powder.

5. Gradually mix the dry ingredients into the wet ingredients until combined.

6. Stir in chocolate chips, reserving some for the top.

7. Fill 8 muffin cups with batter and press remaining chocolate chips on top.

8. Bake for 22-25 minutes, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Muffins firm up as they cool; avoid overbaking.

Use high-quality chocolate to enhance flavor.