Preheat oven to 325F and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together almond meal, protein powder, cocoa powder, flax or chia meal, coffee, baking powder, baking soda and salt.
In a large bowl, beat butter with sweetener until smooth. Beat in eggs and vanilla extract.
Add half of almond flour mixture and beat until combined, then add almond milk. Add remaining almond flour mixture and beat until fully combined. Stir in the chocolate chips.
Divide batter between prepared muffin cups and bake for 18 to 24 minutes, until tops are set and a tester inserted in the middle comes out clean. Cool in pan for 5 minutes and then transfer to a wire rack to cool completely.
Notes
Serves 12. Each muffin has 10 g of carbs and 5 g of fiber. Total NET CARBS = 5 g.254 Calories; 21g Fat (70.2% calories from fat); 11g Protein; 10g Carbohydrate; 5g Dietary Fiber; 85mg Cholesterol; 290mg Sodium.