Preheat your oven to 350°F (175°C) and line a muffin tin with 6 muffin liners or lightly grease the cups.
In a mixing bowl, combine the melted butter and Swerve sweetener. Beat or whisk until smooth and creamy.
Add the beaten eggs, almond milk, and vanilla extract. Mix until everything is fully combined.
Add the almond flour, baking powder, baking soda, cocoa powder, and xanthan gum to the bowl. Stir until a smooth batter forms with no lumps.
Fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin liners, filling each about ¾ full.
Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature.
Enjoy!
