Preheat oven to 350 degrees Fahrenheit. Line a mini muffin pan with liners (if not using a silicone pan).
Place almond flour, low carb sweetener, baking powder and salt in a medium mixing bowl. Stir until combined.
In a small bowl, combine eggs, melted coconut oil, milk, and vanilla. Transfer wet mixture to flour mixture and stir until incorporated. Fold in chocolate chips.
Scoop batter into prepared muffin pan.
Bake muffins for 16 minutes, or until golden brown on top.
If using muffin liners, remove muffins from pan to a cooling rack to cool. If using a silicone muffin pan, keep muffins in the molds and place pan on a cooling rack to cool.