Preheat your oven to 350°F (175°C).
Line a muffin tin with parchment liners or lightly grease it with ghee.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and monk fruit sweetener.
In another bowl, mix the melted ghee, coconut milk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the stevia-sweetened chocolate chips and diced black walnuts.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.
