Preparations:    

• Preheat your oven to 180C
• In a medium mixing bowl, sift the almond flour and baking powder. Mix until uniform in color.
• Crack the eggs into the almond flour mixture, and mix until well combined. Then add the melted butter, erythrtiol, vanilla extract and almond milk. Mix together.
• Chop the bars of chocolate into 7 pieces each, and set aside.
• Pour the muffin mixture into 6 muffin holders. Add 1 Tbsp of the chocolate pieces into each muffin, and press down slightly into the liquid. Separate any remaining chocolate into each muffin.
• Place into the oven for 25 minutes, check if they are golden brown on top and firm, otherwise place in the oven for another 5 minutes.
• Let the muffins cool on a cooling rack. Store in the fridge for up to 5 days, or in the freezer for up to 3 weeks.

https://www.fatforweightloss.com.au/milk-chocolate-keto-muffins/