1. Preheat oven to 170°C (150°C fan forced). Line 12 holes of an 80ml (1/3 cup) capacity muffin pan with paper cases.
2. Sift the coconut flour and baking powder into a large bowl. Add the almond meal, stevia, strawberries, and chocolate; stir to combine.
3. In a jug, whisk the eggs, vanilla, and almond milk together. Add this mixture and the melted butter to the dry ingredients, stirring until just combined.
4. Divide the mixture among the prepared muffin holes. Bake for 20-25 minutes or until golden and a skewer inserted into the center comes out clean. Let cool for 5 minutes before transferring to a wire rack to cool completely.

PREP TIME & NUTRITION:
Prep Time: 10 mins, Servings: 12, Calories: 150, Net Carbs: 3g, Fats: 12g, Protein: 5g