Ingredients
- 3 cups almond flour 300 grams
- 4 tablespoons coconut flour firmly packed (32 grams)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup monk fruit
- 6 tablespoons ghee melted
- 6 tablespoons full-fat canned coconut milk
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/2 cup + 1 tablespoon Stevia-sweetened chocolate chips
- 1/4 cup black walnuts diced
Instructions
- Preheat your oven to 350°F and generously spray a muffin tin with cooking spray.
- In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, whisk the monk fruit, ghee, coconut milk, eggs, and vanilla extract. Add to the dry ingredients and stir to incorporate.
- Stir in the chocolate chips and black walnuts. Your mixture will be very thick, almost like cookie dough. Let stand for 5 minutes so the coconut flour can begin to absorb the moisture.
- Fill your muffin tin about two-thirds of the way (I like to use an ice cream scoop so that the muffins turn out nice and round!) and bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes.
- Let cool completely in the pan. Then, use a knife around the sides of each muffin to loosen them and remove them from the pan.