Pre-heat your oven to 425*F and line a muffin tray with 10 muffin wrappers (I also grease my wrappers to prevent sticking).
To a food processor, add your dry ingredients including; almond flour, whole psyllium husks, arrowroot starch, xanthan gum, cinnamon and salt. Pulse 3-4 times until the ingredients are blended then pour into a bowl. (See tips if you don't have a food processor)
In another bowl, add your softened butter, cream cheese and powdered monkfruit/erythritol sweetener and beat until smooth.
Add your eggs and vanilla extract to the butter and cream cheese and beat once more just until blended.
Pour the wet ingredient mixture into the dry ingredients and stir well until a thick batter forms.
Add your chocolate chips and mix once more.
Use a muffin scoop to divide the batter evenly among the muffin tins.
Bake for 5min at 425*F. Then reduce the temperature to 350*F and continue baking for another 10min or until a toothpick comes out clean.
Let the muffins cool for 10min before removing from the tins.
Serve warm with butter and enjoy your Low Carb Keto Chocolate Chip Muffins!