Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.

Crack the eggs into a mixing bowl and whisk well. Pour in the melted butter and whisk until combined (the wet ingredients).

In a separate mixing bowl, stir together the coconut flour, almond flour, sugar-free sweetener, baking powder, ground cinnamon, sea salt and chocolate chips (the dry ingredients).

Pour the flour mixture into the bowl with the wet mixture and mix until well combined. A thick dough will form - this is normal.

Fill the muffin holes ¾ of the way full and bake on the center rack of the preheated oven for 20 to 24 minutes, until the muffin cookies are golden-brown and baked through.

Allow the muffins cookies to cool for at least 30 minutes before peeling off the muffin paper and enjoying!