Preheat the oven to 350 degrees.

In a mixing bowl, combine the almond flour, eggs, low carb powdered sweetener, baking powder, almond milk, melted butter, and vanilla extract. Mix until fully blended and smooth.

Stir the chocolate chips into the batter until evenly distributed.

Line eight sections of a muffin tin with cupcake liners.

Spoon the batter into the liners, filling each about three quarters of the way full.

Bake for 30 minutes, until the muffins are set and lightly golden.