Keto Chocolate Chip Muffins


Step 1 Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin tin with 12 liners.

Step 2 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.

Step 3Stir to combine.

Step 4Stir in the chocolate chips and divide the batter between the muffin cups.

Step 5Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center comes out clean.

Step 6Remove from the oven and let them cool down for a few minutes before serving.

Step 7Store in an airtight container at room temperature for 3 days, or in the fridge for up to one week.