Keto chocolate chip muffins are the perfect treat for those following a low-carb, high-fat diet.
If you're looking for a satisfying snack that fits your ketogenic lifestyle, look no further! These muffins only have 5.8g net carbs per muffin and they're easy to make and bake in just 25-30 minutes.
Plus, the muffin cups they are baked into make this a portable treat you can feel good about.
I'll be honest: this is one of the best keto muffin recipes I've tried. And my kids think so too! Serve them as an after-school snack or a healthy breakfast alongside a tall glass of milk (or unsweetened almond milk!).
Made with both almond flour and coconut flour, sweetened with a low-carb sweetener, and packed with sugar-free chocolate chips, these muffins are both delicious and nutritious.
This was inspired by my easy double chocolate mug cake on this site, and pairs well with this quick keto coconut coffee.
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Ingredients
The ingredients used in this keto chocolate chip muffin recipe are specifically chosen to fit a low-carb, high-fat diet.
Almond flour and coconut flour are combined to replace traditional wheat flour and provide a nutty flavor. It also gives a boost of healthy fats to keep you fuller longer.
To make this recipe, you'll need:
- almond flour - replaces wheat flour and provides flavor.
- coconut flour - lighten the texture of your muffins so they are more airy than dense.
- salt - balances the flavors.
- baking soda - helps the muffins rise.
- sweetener - use your choice of granulated sweetener that doesn't impact blood sugars.
- eggs - help to bind the ingredients together.
- butter - provides richness and flavor.
- yogurt - activates the baking soda.
- vanilla extract - add a touch of warmth.
- almond milk - helps create smooth batter
- water - provides extra moisture as needed without adding carbs.
- sugar-free keto chocolate chips - add a decadent, chocolatey twist.
See the recipe card below for exact quantities.
Instructions
To make keto chocolate chip muffins you will want to start by preheating your oven to 325°F/170°C.
In a large bowl, mix together all your dry ingredients.
Tip: save a few chocolate chips to add to the top of each cupcake.
Next, mix the wet ingredients into the batter. Add the water a spoonful at a time until your batter is thick and smooth, but not dry. The batter will be like a loose cookie dough batter.
Then, add 12 liners to a 12-cup muffin pan. Fill each cup with batter until they are ¾ of the way filled. Next, drop a couple of chocolate chips on top of each muffin.
Finally, bake the muffins in the oven on the middle rack for 20-25 minutes or until cooked through, and the tops start to turn golden.
Remove from the oven and let them cool for a few minutes before serving.
Hint: Remember, the coconut flour will absorb a lot of the liquid. The batter will be like a loose cookie dough batter, not runny like cake batter.
Substitutions
When making keto chocolate chip muffins, there are several substitutions that can be made to fit personal preferences or dietary restrictions:
- Butter: For a dairy-free option, you can substitute melted coconut oil for the melted butter.
- Almond Flour: If you're allergic to almonds, you can use hazelnut flour or sunflower seed flour.
- Almond Milk: Any non-dairy milk such as coconut milk, cashew milk, or hemp milk can be used in place of almond milk.
- Chocolate Chips: If you don't like chocolate or have an allergy, you can substitute it with sugar-free berries, chopped nuts, or a combination of both. You can also try different chocolate chips such as dark chocolate chips or mini chocolate chips.
By making these simple substitutions, you can create delicious and healthy keto muffins that fit your needs and tastes amazing for your taste bud preferences!
Variations
Keto chocolate chip muffins can be easily adapted to different flavor profiles.
Here are 6 flavor variations you'll love:
- Lemon-Blueberry: Add 1 teaspoon of lemon zest and ½ cup of fresh or frozen blueberries to the batter.
- Cinnamon-Walnut: Add 1 teaspoon of ground cinnamon and ½ cup of chopped walnuts to the batter.
- Peanut Butter-Chocolate: Replace the melted butter with peanut butter.
- Pumpkin-Spice: Replace ½ cup of the almond flour with ½ cup of canned pumpkin puree and add 1 teaspoon of pumpkin pie spice to the batter.
- Coconut-Lime: Add 1 teaspoon of lime zest and ½ cup of unsweetened shredded coconut to the batter.
- Chocolate muffins: Add some cocoa powder to the mixture for extra chocolatey flavor!
These flavor variations add a touch of creativity to the classic keto chocolate chip muffins and provide endless possibilities for new taste combinations.
Experiment with different flavors to find your favorite! See this keto berry cupcake recipe on my website for a tasty berry option!
Equipment
To make keto chocolate chip muffins, you will need the following equipment:
- Muffin tin: A 12-cup muffin tin is necessary to bake the muffins.
- Muffin liners: Paper or silicone muffin liners will prevent the muffins from sticking to the tin and make it easier to remove them.
- Mixing bowl: You will need at least one mixing bowl to mix your ingredients.
- Spatula: A silicone spatula is useful to mix together your muffin batter and folding in the chocolate chips.
- Measuring cups and spoons: Accurately measuring the ingredients is important for a successful outcome.
- Oven: A preheated oven is necessary to bake the muffins.
With these basic tools, you can easily make keto chocolate chip muffins in no time. Enjoy!
Storage
Keto chocolate chip muffins can be stored in several ways to ensure they stay fresh and delicious:
- Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. They can also be kept on the kitchen counter, but away from direct sunlight. Direct sunlight will cause moisture to build in the container and mold to grow.
- Refrigerator: Muffins can be stored in an airtight container in the refrigerator for up to a week. They can be eaten cold or warmed up in the microwave or oven.
- Freezer: Muffins can be frozen for up to 3 months. First, place them in an airtight container or a freezer-safe bag and remove as much air as possible. When ready to eat, simply thaw them at room temperature or heat them up in the oven or microwave.
Always ensure the muffins are in an airtight container or bag to prevent them from drying out or absorbing any odors from the fridge or freezer.
By following these simple storage tips, you can enjoy keto chocolate chip muffins any time you like!
Top tip
Don't mix all the chocolate chips into the batter. Reserve a couple of chocolate chips and place them on top of your muffins after filling the cupcake liner. This will ensure you can see melty chocolate chips on the top of each muffin.
FAQ
These keto chocolate chip muffins have only 5.8g net carbs per muffin.
Sugar-free chocolate chips are the best low-carb chocolate chips when baking keto recipes. Lakanto Sugar-Free Chocolate Chips are one of our favorite brands to use.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these muffins:
📖 Recipe
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Keto Chocolate Chip Muffins
Calculate ingredients
Ingredients
- ½ cup coconut flour
- 2 cups almond meal/flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup granulated sweetener of choice
- 4 eggs
- 5 tbsp. butter melted
- ½ cup natural unsweetened yoghurt
- 1 teaspoon vanilla extract
- ¼ cup almond milk unsweetened
- ¼ cup sugar-free chocolate chips
- ½ cup water optional
Instructions
- Preheat oven to 325°F/170°C.In a large bowl mix together all your dry ingredients. Tip: save a few chocolate chips to add to the top of each cupcake.
- Next, mix the wet ingredients into the batter. Add the water a spoonful at time until your batter is thick and smooth, but not dry. Remember the coconut flour will absorb a lot of the liquid. The batter will be like a loose cookie dough batter, not runny like cake batter.
- Add 12 liners to a 12-cup muffin pan. Fill each cup with batter until they are ¾ of the way filled. Drop a couple chocolate chips on top of each muffin.
- Bake the muffins in the oven on the middle rack for 20-25 minutes or until cooked through and the tops start to turn golden. Remove from the oven and let them cool for a few minutes. Enjoy!
5-INGREDIENTS COOKBOOK
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YOUR HOLIDAY PANTRY & GIFT GUIDES
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Susan Mackrell
Do you measure out the 5 tablespoons of butter before you melt it, or is 5 tablespoons of melted butter. Also, what would the butter amount be in grammes? Many thanks.
Rachel Groff
I recommend measuring the butter before melting. You will use 70g butter.