- Preheat oven to 350°F (175°C). Line a mini muffin pan with liners or grease well.
- In a bowl, whisk dry ingredients almond flour, cocoa, Isopure Naturally Flavored Low Carb Protein – Chocolate, baking powder, and salt.
- In another bowl, whisk wet ingredients eggs, almond butter, milk, vanilla, and sweetener.
- Combine wet + dry, mix until smooth.
- Divide batter evenly into pan.
- Bake 12–15 minutes, until set but still fudgy. Cool before serving.
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