The most delicious, fluffy, and moist Healthy Bakery Style Chocolate Chip Muffins. The best part is you can’t even tell they are gluten free, low carb, dairy free, or sugar free!
You will also LOVE these healthy blueberry muffins and banana muffins! These almond flour muffins are just like the delicious muffins you see in a bakery, but way lower carb and sugar free. Make them with chocolate chips, whatever mix-in you like, or nothing at all! Warm and delicious bakery style chocolate chips muffins that are gluten free, sugar free, paleo, and low carb – but you won’t believe any of that once you try them! Sit back and relax while your home fills the most amazing homemade muffin scent, these healthy bakery style chocolate chip muffins are sure to impress!
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!
Products
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.
More Recipes You Might Enjoy:
- Almond Flour Sugar Free Low Carb Blueberry Muffins
- Low Carb Gluten Free Cinnamon Muffins
- Almond Flour Sugar Free Low Carb Strawberry Muffins
- Best Gluten Free Keto Chocolate Chip Blondies
- Easy Sugar Free Almond Flour Banana Muffins
- Soft Chewy Gluten Free Keto Double Chocolate Cookies
- Easy Healthy Sugar Free Low Carb Chocolate Chip Oatmeal Cookies
- Best Keto Gluten Free Chocolate Chip Cookies
- No Bake Keto Gluten Free Chocolate Chip Cookie Dough Bars
- Gluten Free Low Carb Banana Chocolate Cupcakes
- Healthy Keto Gluten Free Edible Cookie Dough
- Chocolate Recipes
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- Keto Muffins & Loafs
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