Almond Flour: For the best results, make sure to use blanched almond flour (blanched almonds that have been processed into a fine flour, and not almond meal (processed whole almonds with the skins on).

Erythritol: I used erythritol, but you can also use equal quantities of white sugar, cane sugar, or light brown sugar if you prefer. Alternatively, if you are diabetic or insulin resistant, go ahead and use granulated monkfruit sweetener instead (a 1:1 sugar substitute that is zero glycemic index).

Eggs: Eggs are a necessary binder and also for helping the batter to rise, so definitely make sure not to skip them.

Vanilla: I like adding a bit of vanilla extract for extra flavor, but if you are not a fan of vanilla, you can also use almond extract for a stronger almond taste.

Baking Powder: Baking powder is the only leavening agent here to help the batter rise. So make sure to include it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Storing: To store, place the cooled almond flour chocolate chip muffins in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 4 days.