Keto Chocolate Chip Muffins are a guilt-free indulgence packed with rich chocolate flavor. They are a perfect treat for those following a ketogenic lifestyle.
Keto Chocolate Chip Muffins are a delectable treat that perfectly combines the rich flavors of chocolate with the moistness of muffins. These muffins are specifically designed for individuals following the ketogenic diet, which focuses on low-carb, high-fat foods. With their soft texture and irresistible taste, these chocolate chip muffins are a delightful way to satisfy your sweet tooth while keeping your carbohydrate intake in check. The combination of almond flour, sugar substitutes, and sugar-free chocolate chips creates a mouthwatering treat that can be enjoyed guilt-free. So, indulge in these Keto Chocolate Chip Muffins and experience a delightful burst of chocolatey goodness without compromising your dietary goals.
INGREDIENTS YOU NEED
- 3 cups almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 6 tbs monkfruit or granulated sweetener of choice
- 1 tsp vanilla extract
- 4 tbs coconut oil, melted and cooled
- 1/2 cup almond milk
- 3 eggs
- 1/2 cup sugar free chocolate chips
Instructions To Make Keto Chocolate Chip Muffins
- Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and set it aside.
- In a large bowl, place the almond flour, tapioca flour, baking soda and salt, and whisk to combine. Create a well in the center of the dry ingredients and add your sweetener, vanilla extract, coconut oil, almond milk and eggs. Mix until well-combined. The batter will be thick but smooth. Add the chocolate chips, and mix until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared wells of the muffin tin, and shake back and forth until the batter is evenly distributed in each cup. Place in the center of the preheated oven and bake for 24-28 minutes or until a toothpick inserted in the center comes out ALMOST clean. Allow to cool and enjoy!
Keto Chocolate Chip Muffins
Ingredients
- 3 cups almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp monk fruit or granulated sweetener of choice
- 1 tsp vanilla extract
- 4 tbsp coconut oil melted and cooled
- 1/2 cup unsweetened almond milk
- 3 large eggs
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and set it aside.
- In a large bowl, place the almond flour, tapioca flour, baking soda and salt, and whisk to combine. Create a well in the center of the dry ingredients and add your sweetener, vanilla extract, coconut oil, almond milk and eggs. Mix until well-combined. The batter will be thick but smooth. Add the chocolate chips, and mix until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared wells of the muffin tin, and shake back and forth until the batter is evenly distributed in each cup. Place in the center of the preheated oven and bake for 24-28 minutes or until a toothpick inserted in the center comes out ALMOST clean. Allow to cool and enjoy!
Notes
Nutrition
Frequently Asked Questions About Keto Chocolate Chip Muffins
Do not overmix the batter! Only mix until all of your ingredients are JUST incorporated.
Store at room temperature in an airtight container for up to 7 days.
Yes, in a shallow airtight container for up to 6 months.
White chocolate chips, walnuts, lemon zest, etc.
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