These keto chocolate chip muffins are so moist and fluffy, you won’t believe they are low carb! Made with simple ingredients, they take minutes to make! 3 grams net carbs per serving.
Keto Chocolate Chip Muffins
When it comes to keto baked goods, my favorite recipes to make are blondies, cookie bars, and these keto chocolate chip muffins.
I’m the kind of person who enjoys an afternoon coffee most days, and every time, I must have something sweet with it. See, I drink my coffee black, and instead of adding sugar, I have a small cake or cookie with it. Over the past few months, I’ve been prepping some small sweets on the weekend, just to have them on hand. My go-to baking includes cookies, brownies, and of course, muffins.
Muffins and coffee are essentially a match made in heaven. The bitterness of the coffee compliments the sweet and buttery muffin. I tend to rotate between my almond flour muffins and blueberry muffins but recently, I’ve been loving these chocolate chip ones!
I’ve been meaning to share a keto chocolate chip muffin recipe for quite some time. They have been a savior during my afternoon coffee or when I want a little something for dessert. It’s made with simple ingredients and no fancy mixers or kitchen gadgets required.
No grains and no sugar are needed, but you’d never tell. The texture is moist and fluffy on the inside, with a tender crumb. They are pleasantly sweet and with bits of chocolate throughout.
I had some friends over for coffee the other day and served these muffins with them and NO ONE believed me they were low carb- They thought these were bakery style muffins!
How do you make keto chocolate chip muffins?
- Almond flour– Both blanched almond flour and almond meal can be used, but the former gives a lighter crumb and a lighter color.
- Baking powder– Leavening agent to give the muffins some rise and structure.
- Salt– Just a pinch to bring out the sweetness of all the other ingredients.
- Eggs– Room temperature eggs.
- Granulated sweetener of choice– I used erythritol, but allulose and monk fruit sweetener can also be used.
- Butter– Softened and unsalted. You can also use melted coconut oil.
- Milk of choice– I used unsweetened almond milk.
- Vanilla extract– Gives a lovely and light vanilla flavor.
- Sugar free chocolate chips– Either store bought or homemade keto chocolate chips.
Start by adding your almond flour, baking powder, and salt into a small bowl, mixing it together, and setting it aside. Next, combine your eggs, sweetener, melted butter, milk, and vanilla, and whisk together, until smooth. Gently add the dry ingredients and mix until combined. Fold through your chocolate chips.
Now, distribute the batter amongst a 12-count muffin tin lined with muffin liners. Bake the muffins for 22-25 minutes, or until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Tips to make the best low carb chocolate chip muffins
- Do not overbake your muffins as they continue to cook as they are cooling down.
- Reserve some chocolate chips to place on top of the muffins for aesthetic purposes.
- Feel free to fold through some chopped nuts, like walnuts, for some added crunch and texture.
Storing and freezing almond flour chocolate chip muffins
- To store: Leftover muffins can be stored at room temperature, in a sealed container, for up to 3 days. If you’d like the muffins to keep longer, store them in the refrigerator for up to 7 days.
- To freeze: Place muffins in a ziplock bag and store them in the freezer for up to 6 months.
More keto baked goods to try
Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a small bowl, add your almond flour, salt, and baking powder and mix until combined and set aside. In a separate bowl, combine your melted butter, eggs, sweetener, milk of choice, and vanilla extract, and whisk until glossy. Gently add the dry ingredients until combined. Fold through the chocolate chips at the end.
Evenly distribute the batter amongst the 12 muffin liners. Bake the muffins for 22-25 minutes, or until a skewer comes out mostly clean.
Remove muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.
TO FREEZE: Place muffins in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 197kcal | Carbohydrates: 5g | Protein: 7g | Fat: 18g | Sodium: 192mg | Potassium: 19mg | Fiber: 2g | Vitamin A: 225IU | Calcium: 106mg | Iron: 1mg | NET CARBS: 3g