Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a small bowl combine almond flour, baking powder and salt. Whisk well to combine, set aside.
In a separate bowl combine melted butter, stevia, extracts and water/milk. Mix well to combine, either by hand or using a stand/hand mixer.
Add eggs one at a time to the melted butter mixture. Mix well in between each addition.
Add the flour mixture to the butter/egg mixture in 2-3 batches. Scrape down the sides of the bowl and mix well after each addition.
Fold in the chocolate chips, then fill each cupcake liner with about 1/4 cup of batter. I like to use a #16 disher/scoop to portion out my batter.
Bake @ 350°F for 20-22 minutes or until a wooden toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then remove onto a cooling rack.
Variations: