Keto Chocolate Chip Muffins

4.5 stars, average of 39 ratings

Keto Chocolate Chip MuffinsPin recipeFollow us 125.8k

Love a good muffin? Well, you’re going to adore these keto Chocolate Chip Muffins! Not only are they super easy with minimal ingredients, they’re perfectly fluffy and the texture is amazing.

These low-carb muffins are seriously one of the best muffins I’ve ever made, keto or not. They’re delicious warmed up with a bit of nut butter on top as well and I just love having them on hand throughout the week!

What are you waiting for? Go whip up a batch of this sugar-free treat!

Need a coconut-free alternative?

Instead of coconut flour you can use almond flour. This substitution will make the muffins fluffier/less dense and more moist/fatty due to the higher fat content of almonds which are also less absorbent than coconut flour (need fewer liquids). The rule of thumb is to use one cup of almond flour for every third of a cup of coconut flour. You will also need to use fewer eggs (three or four will be enough).

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Hands-on Overall

Nutritional values (per muffin)

Net carbs4.7 grams
Protein5.8 grams
Fat19.1 grams
Calories222 kcal

Calories from carbs 9%, protein 11%, fat 80%

Total carbs7.1 gramsFiber2.4 gramsSugars3.3 gramsSaturated fat11.4 gramsSodium133 mg(6% RDA)Magnesium41 mg(10% RDA)Potassium174 mg(9% EMR)

Ingredients (makes 12 muffins)

Instructions

  1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin tin with 12 liners.
  2. In a medium sized mixing bowl whisk together the dry ingredients. Add the wet ingredients. Keto Chocolate Chip Muffins
  3. Stir to combine. Keto Chocolate Chip Muffins
  4. Stir in the chocolate chips and divide the batter between the muffin cups. Keto Chocolate Chip Muffins
  5. Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Keto Chocolate Chip Muffins
  6. Remove from the oven and let them cool down for a few minutes before serving. Keto Chocolate Chip Muffins
  7. Store in an airtight container at room temperature for 3 days, or in the fridge for up to one week. Keto Chocolate Chip Muffins

Ingredient nutritional breakdown (per muffin)

Net carbsProteinFatCalories
Coconut flour, organic
0.8 g1.3 g1.1 g28 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g7.6 g68 kcal
Cream, sour
0.4 g0.2 g1.9 g19 kcal
Eggs, free-range or organic
0.2 g2.6 g2 g30 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Chocolate chips, 85% dark chocolate
2.8 g1.6 g6.5 g75 kcal
Total per muffin
4.7 g5.8 g19.1 g222 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (11)

Looks so yum! I am gonna try these for father's day.  Thanks for the help Catherine.  

Reply

These are so good!!! Will make again for sure!

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Great recipe. Quick and easy. Straight out of the oven with some double cream these were heavenly.

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Would it be possible to substitute coconut flour for almond flour? If so what would that look like? Would it be a equal substitute in amount?

Reply

So I did that and I think it works fine.  more moisture in mix so I let it sit for a little while to thicken up then mixed chips in and cooked.  

Reply

Yes you can do that although you will need to reduce the amount of liquids (eggs, melted butter and sour cream - although not necessarily all of them) because coconut flour is more absorbent.
The rule of thumb is to use about 1/3 cup of coconut flour for every 1 cup of almond flour plus one more egg. So if you use almond flour instead of coconut flour, you should be using about 2 to 2.5 cups of almond flour instead of the 3/4 cup coconut flour and 3-4 eggs instead of 5. I am just guessing here and would need to test it.

Reply

Hi I need to be dairy free, what could I sub for the sour cream?

Reply

You could use creamed coconut milk instead (the creamy part that separates on top on coconut milk when refrigerated). It's also better is you can use room temperature creamed coconut milk so that it can combine well and is not too thick. I hope this helps! 😊

Reply

Yikes... These were dry dust balls that needed about a gallon of almond milk just to get them down without choking.

Reply

Catherine I'm sorry this happened to you but I'm afraid it's not our recipe that causes that. After all we have a video to prove it works. You should check the ingredients and possibly weigh them just in case your cup sizes are different (eg US vs Australia).

Reply

They look so amazing. I can’t wait to try them. Thank you for sharing your recipes

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