Preheat oven to 350F and grease a muffin top pan or line a muffin tin with paper liners.
In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
Stir in the eggs, melted butter, and coconut extract, then stir in the almond milk. If the batter is very thick, add a little more liquid, one tablespoon at a time. The batter should be scoopable but not pourable.
Spoon into prepared pans to fill cavities about ⅔ full (for the muffin tops, you will need to work in batches). Bake 15 to 18 minutes for muffin tops and 20 to 25 minutes for muffins, until set and just firm to the touch.
Remove and let cool 10 minutes in pan, then transfer to a wire rack to cool completely. Repeat with remaining batter (you will get about 20 muffin tops and 16 muffins).
Set a heatproof bowl over a pan of barely simmering water, making sure not to let the bottom of the bowl touch the water. Melt chocolate chips and butter together until smooth.
Spread just a little melted chocolate over each muffin top or muffin and sprinkle immediately with nuts and coconut, pressing lightly to adhere.
Spoon remaining melted chocolate into a ziploc bag with the very tip of the corner snipped off, then drizzle over muffin tops or muffins. Let set.
This recipe will make 16 muffin tops or 12 regular muffins. For 12 muffins:Food energy: 236 cal Total fat: 20g Carbohydrate: 8.5g Total dietary fiber: 4.7g Protein: 8.4g
Serving: 1muffin or muffin top | Calories: 177kcal | Carbohydrates: 6.4g | Protein: 6.3g | Fat: 15g | Fiber: 3.6g