Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Slightly oil the muffin cases with oil spray. Set aside.
In a large mixing bowl, whisk the almond flour, sweetener, cocoa powder and baking powder. Set aside.
In a blender, pour the eggs, cottage cheese, and vanilla extract. Blend for 30 seconds on medium-high speed until smooth.
Pour the cottage cheese mixture over the almond flour and use a rubber spatula to combine and form a smooth batter.
Fold in the chocolate chips and stir the batter to incorporate.
Fill each muffin paper liner evenly with the muffin batter.
Bake the muffins for 20-30 minutes at 350 °F (180 °C) on the center rack of the oven or until golden brown on top and a toothpick inserted in the center of the muffin comes out clean.
