½ C. Vegetable Oil
1 C. Swerve Granular
½ C. Unsweetened Almond Milk
1 T. Vanilla
2/3 C. Sour Cream
2 C. All-Purpose or Almond Flour
½ C. Unsweetened Cocoa Powder
1 ½ t. Baking Soda
½ t. Salt
2 C. Lily’s Dark No Sugar Added Chocolate Chips
- In large mixing bowl, mix oil, Swerve and milk. Add in eggs and vanilla. Stir completely. Add in sour cream. When combined, add in flour, cocoa, baking soda and salt. Mix well. Add in chocolate chips.
- Scoop into prepared cupcake paper lined muffin pan.
- Bake at 375 for 17 minutes.
- This recipe makes about one dozen.