Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
To a food processor or a blender, add the almond flour, cocoa powder, baking powder, salt and stevia brown sugar. Pulse or blend on low speed until blended.
Add the oil and the milk to a liquid measuring cup, along with the eggs and vanilla. Whisk them all together with a fork until combined.
Add the wet ingredients to the dry ingredients in the food processor or blender and pulse or blend on low speed just until combined. You may need to stop blending and scrape down the sides with a spatula a few times.
Add the batter to a bowl (or to save dishes, just remove the blade from your food processor) and add the chocolate chips. Fold the chips into the batter gently.
Divide the batter evenly between the 12 prepared muffin cups.
Bake the muffins at 325 degrees Fahrenheit for about 20-23 minutes or until the tops of the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.
Let the muffins cool completely in their tin before serving.
These muffins keep well in an airtight container at room temperature for about 2 days. They freeze well in an airtight container for up to 1 month.These low carb muffins can be made in a bowl instead of a food processor or blender, but to achieve a texture that's most like conventional muffins it's best to blend or process the dry ingredients and the wet ingredients according to the recipe directions. Be careful not to over-blend the dry and wet ingredients together, as this will cause the muffins to be more dense and less fluffy. If you're looking for some good Keto chocolate chips, try these: https://lilys.com/products/dark-chocolate-baking-chips