Gather and prep all of your ingredients. Pre-heat oven to 350F.

In a bowl, combine the dry ingredients - protein powder, baking powder, and almond flour. Stir to combine. If you are using unflavored protein powder, you will need to add some additional sweetener to taste.

Add the wet ingredients into the dry - almond butter and Greek yogurt. Stir well to combine, pressing out excess lumps as needed until a smooth batter is formed.

Fold in the low-carb chocolate chips.

Divide the batter among a muffin tray. It is recommended to use muffin liners for this recipe as the batter can stick. Bake for 18-22 minutes or until a skewer comes out clean.

Remove muffins from the oven and allow to cool. If desired, remove from muffin liners (we use silicone liners). Enjoy!