Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup erythritol (or monk fruit sweetener)
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- 3 large eggs
- 1/3 cup unsalted butter, melted
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
Mix-Ins & Topping
- 1/2 cup pecans, chopped (plus extra for topping)
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk almond flour, cocoa powder, sweetener, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk eggs, melted butter, almond milk, and vanilla until smooth.
- Combine: Pour wet mixture into dry mixture and stir until just combined.
- Add mix-ins: Fold in chopped pecans and chocolate chips.
- Fill muffin cups: Spoon batter evenly into muffin liners (about 3/4 full). Sprinkle extra pecans on top.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let muffins cool before enjoying — they firm up as they cool
