Add room temperature butter and sweetener to the bowl of the stand mixer and cream together. Next mix together your dry ingredients: cashew flour, lupin flour, coconut flour, konjac flour or vital wheat gluten, baking powder, and salt. Begin adding one egg at a time to butter and sweetener mixture, allowing each egg to get fully incorporated before adding the other.

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To this mixture, add the sour cream, vanilla extract, and cake batter extract. Give it a good mix. Now add half your dry ingredients and mix. Then add in half of your non-dairy milk and mix. Repeat this process again until all your dry and wet ingredients are combined. Fold in 2/3 of the chocolate chips and then get the batter added to a muffin pan. With the remaining 1/3 of the chocolate chips, sprinkle them on top of the muffins.

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Bake at 350F for 30-35 minutes. At the halfway point, check for browning. If they are browned to your liking, lay a sheet of aluminum foil on top and cook the remaining time. Check for doneness with a toothpick.

Nutritional Facts for 1 Chocolate Chip Muffin: 242.3 Calories, 2.1g Net Carbs, 21.1g Fat, 6.9g Protein.

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