Sugar Free & Gluten Free Chocolate Chip Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Baking powder
  • 1/4 cup Flax seed meal, ground
  • 8 servings Hershey's chocolate chips, Sugar Free
  • 1/2 tsp Salt
  • 3/4 cup Swerve sweetener
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 stick Butter, unsalted

Found on dropthesugar.com

Description

Ingredients

• 1 cup almond flour
• ¼ cup ground Flax Seed Meal
• ¾ cup Swerve sweetener (or other granular sweetener)
• 4 eggs, large
• ½ stick unsalted butter
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 8 servings Hersheys Sugar Free chocolate chips

Directions

• Preheat the oven to 425 deg F. (note: will bake fro 5 minutes and then reduce heat to 350 deg F for 10 minutes)
• In a large bowl, mix together the dry ingredients of almond flour, ground flax meal, swerve sweetener, baking powder, and salt.
• In a small bowl, mix together the wet ingredients of eggs, melted unsalted butter, and vanilla extract.
• Mix together the dry and wet ingredients until well combined. Then, slowly whisk in the chocolate chips.
• Butter up a 6-cup muffin pan. Place ½ cup + 1 tbsp batter in four spots.
• Bake at 425 deg F for 5 minutes, and then reduce the heat to 350 deg F for 10 minutes.