Preheat oven to 350˚F. Line a muffin tin with paper liners. Set aside.
In a medium bowl, add the dry ingredients (almond flour, baking soda, cacao powder and salt) and mix well to combine.
In another bowl, add eggs, monkfruit syrup (honey or maple syrup) and melted butter and whisk to combine.
Pour the eggs mixture into the almond-flour mixture, then carefully stir well to combine.
Fold in chocolate chips. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. It’s about two and a half tablespoon per muffin cups. The dough will be a bit thick, but it will work perfectly. Sprinkle with additional sugar-free chocolate chips as desired.
Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
Place the pan on a wire rack and let the muffins cool in the pan for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack.