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Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.
Crack the eggs into a mixing bowl and whisk well. Pour in the melted butter and whisk until combined (the wet ingredients).
In a separate mixing bowl, stir together the coconut flour, almond flour, sugar-free sweetener, baking powder, ground cinnamon, sea salt and chocolate chips (the dry ingredients).
Pour the flour mixture into the bowl with the wet mixture and mix until well combined. A thick dough will form - this is normal.
Fill the muffin holes ¾ of the way full and bake on the center rack of the preheated oven for 20 to 24 minutes, until the muffin cookies are golden-brown and baked through.
Allow the muffins cookies to cool for at least 30 minutes before peeling off the muffin paper and enjoying!