Preheat the oven to 355°F and place paper muffin cups into a muffin pan.
Place the dry ingredients, coconut flour, baking powder, Keto Chow, and allulose, in a medium bowl and whisk together well.
Melt the butter in the microwave in a medium bowl.
Stir in vanilla extract, heavy whipping cream, and milk with the butter.
Add the eggs and whisk well.
Pour the wet mixture into the dry mixture. Stir until completely combined.
Stir in the chocolate chips.
Divide the batter evenly between the 12 muffin cups.
Bake for 25 minutes until the muffins are golden brown and a toothpick or skewer inserted into the middle comes out clean.
Leave to cool for 10 minutes in the muffin pan. Then place muffins on a cooling rack.