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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
Serving size muffin
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
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin tin with 12 liners.
- In a medium sized mixing bowl whisk together the dry ingredients: coconut flour, erythritol, baking powder and baking soda. Add the wet ingredients: eggs, melted butter, sour cream and vanilla.
- Stir to combine.
- Stir in the chocolate chips and divide the batter between the muffin cups.
- Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool down for a few minutes before serving.
- Store in an airtight container at room temperature for 3 days, or in the fridge for up to one week.
Ingredients
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin tin with 12 liners.
- In a medium sized mixing bowl whisk together the dry ingredients: coconut flour, erythritol, baking powder and baking soda. Add the wet ingredients: eggs, melted butter, sour cream and vanilla.
- Stir to combine.
- Stir in the chocolate chips and divide the batter between the muffin cups.
- Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool down for a few minutes before serving.
- Store in an airtight container at room temperature for 3 days, or in the fridge for up to one week.
Nutrition (per muffin)
Calories222kcal
Net Carbs4.7g
Carbohydrates7.1g
Protein5.8g
Fat19.1g
Saturated Fat11.4g
Fiber2.4g
Sugar3.3g
Sodium133mg
Magnesium41mg
Potassium174mg
Detailed nutritional breakdown (per muffin)
| Total per muffin |
| 4.7 g | 5.8 g | 19.1 g | 222 kcal |
| Coconut flour, organic |
| 0.8 g | 1.3 g | 1.1 g | 28 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Cream, sour |
| 0.4 g | 0.2 g | 1.9 g | 19 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 2.6 g | 2 g | 30 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Chocolate chips, 85% dark chocolate |
| 2.8 g | 1.6 g | 6.5 g | 75 kcal |
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