These keto-friendly muffins can be baked ahead of time, cooled, then frozen to save for later!
Preheat oven to 350 degrees.
In a microwaveable bowl, heat the almond butter and coconut oil on low for 30 seconds. Stir to combine.
In another bowl mix together almond flour, salt, and baking powder.
Stir the dry, mixed ingredients into the almond butter mixture.
Pour in the almond milk and stir.
Add the eggs to the mixture.
Grease 6 ramekins.
Pour the batter evenly into the ramekins.
Bake for 20 minutes or until a toothpick in center comes out clean.
Cool for about 5 minutes.
Gently remove and slice in half.
Toast to the light or darkness and your choice and enjoy!