¼teaspoonDiamond Crystal kosher salt(or a pinch of fine salt)
Preheat oven to 350 degrees F. Line 12 muffin cups with foil (not paper) liners and grease the liners.
In a large bowl, whisk the eggs. One by one, whisk in the butter, stevia, vanilla, and milk.
Whisk in the coconut flour, then the cocoa powder. Finally, whisk in the kosher salt and the baking soda.
Using a 4-tablespoon scoop, divide the batter evenly among the prepared muffin cups.
Bake until set and a toothpick inserted in center comes out clean, 18-20 minutes.
Cool the muffins 10 minutes in the pan on a cooling rack, then cool directly on the cooling rack until completely cool, about 30 more minutes. The muffins taste much better when they've had a chance to cool and set.
Leftovers keep well in an airtight container in the fridge for up to a week. Warm them briefly in the microwave prior to serving (after removing the foil liners, of course).
If using Dutch-processed cocoa powder, substitute 4 teaspoons baking powder (gluten-free if needed) for the 1 teaspoon of baking soda.