🥄 Ingredients:

• 1 cup almond flour
• 1 tsp baking powder
• Pinch of salt
• 2 large eggs
• 1/4 cup unsweetened almond milk (or full-fat Greek yogurt for more moisture)
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 1–2 tbsp sweetener (like monkfruit or erythritol), to taste
• 2–3 tbsp Lily’s sugar-free chocolate chips

🔪 Instructions:

1. Preheat oven to 350°F (175°C)
2. In a bowl, whisk eggs, almond milk, avocado oil, vanilla, and sweetener
3. In a second bowl, mix almond flour, baking powder, and salt
4. Combine wet and dry ingredients until smooth
5. Gently fold in Lily’s chocolate chips
6. Lightly grease your tray (avocado spray works great)
7. Spoon batter into molds about 2/3 full — don’t overfill
8. Bake 14–17 min, until tops are golden and spring back to the touch
9. Let cool at least 10 min before removing to help them firm up