See recipe video for guidance on methodology!Position a rack in the lower third of your oven and preheat to 350°F/180°C.

Line or grease and flour a muffin pan, set aside.

Add almond flour, flaxseed meal and baking powder to a medium bowl.

Whisk until thoroughly combined, set aside.

Add butter (or coconut oil and cream), sweetener, cocoa powder, salt and espresso powder (optional) to a large heatproof bowl.

Melt over a water bath whisking constantly (or use the microwave).

You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated.

Remove from heat and allow the mixture to cool slightly.

Add one egg at a time, whisking well after each one until completely incorporated.

The texture should appear smooth, with all the sweetener dissolving into the mixture.

If you used coconut oil, you want to be sure to mix it particularly well.

Add the flour mixture, whisking vigorously until fully blended (about a minute).

Fold in chocolate pieces (or pecans) and spoon into prepared muffin pan.

Bake for 10-13 minutes if you like your keto chocolate muffins extra fudgy (they'll be set, but still jiggly), for medium fudgy-ness 14-17, and for 'normal muffin' texture 18-20 minutes.

Varies a little from oven to oven, but these are good guidelines.

Always keep in mind, however, that your muffins will continue to cook while cooling! Sprinkle with flakey sea salt (optional) and allow to cool for at least 15-20 minutes in the muffin pan.

They'll be particularly fragile right out of the oven if you made them fudgy and with xylitol, so you need to let them set.

Keep stored in an airtight container for 3-4 days.

These guys are also best served warm.