Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup organic cocoa powder
• 1/4 cup granular erythritol (I use this brand)
• 2 teaspoons aluminum free baking powder
• 3 large eggs
• 1/2 cup coconut milk
• 2 teaspoon coffee extract (I use this brand)
• 1 teaspoon pure vanilla extract (I use this brand)
• 1/4 cup salted grass fed butter, melted
• 1/4 cup sugar free chocolate chips

Directions:

1. Preheat oven to 350° Use a silicone muffin pan, or line a muffin tin with paper muffin cups.
2. To a large mixing bowl, add the almond flour, coconut flour, cocoa powder, Swerve, and baking powder. Whisk to combine, making sure that the baking powder is well blended and not clumped.
3. In a separate mixing bowl, whisk the eggs. Then, mix in coconut milk, coffee extract, vanilla extract, and melted butter.
4. Pour the wet ingredients into the dry ingredients, mixing as you pour. Mix until well combined.
5. Stir in chocolate chips, saving some to sprinkle on top of the cupcakes.
6. Spoon mixture into prepared muffin cups. Top with remaining chocolate chips.
7. Bake for 20 minutes or until the tops are firm. Allow cupcakes to cool in the tin, on top of a cooling rack.