Low Carb Chocolate Chip Muffins that are simple to make, and ready to enjoy in less then thirty minutes.
A fresh-baked, tender, chocolatey keto muffin recipe that’s sugar-free, dairy-free, gluten-free and satisfying.
Check out my other Low Carb Keto Recipes for more healthy and filling recipes for your keto diet.
Low Carb Muffins
Are you looking for a simple, healthy low carb muffin recipe? One that you can whip up in less than five minutes in the morning?
I appreciate easy recipes, especially ones that I can throw together in a flash. Mornings tend to be crazy with getting ourselves ready and shuffling the kids out the door for school.
Depending on what we did over the weekend, I try to bake up a batch of these low carb muffins Sunday night.
These low carb chocolate chip muffins only take only a few minutes to throw together, and can be done baking by the time I get out of the shower (I don’t take super long showers).
I often eat eggs and veggies for a low carb breakfast option. But sometimes I want to switch things up to keep breakfast interesting.
Plus, anything that's grab-and-go and something my kids will eat is a bonus. I’ve been relying on these low carb muffins lately. They are packed with healthy fats and protein, perfect for a low-carb lifestyle.
What can I use instead of monkfruit sweetener in low carb muffins?
You can use any low carb or sugar free maple flavored syrup in this low carb muffin recipe in place of the monk fruit syrup. Just note that the flavor will be slightly different.
I have not tried making these low carb muffins with liquid stevia, or any other drop sweetener.
Working with almond flour in low carb muffins
This low carb chocolate chip muffin recipe was developed using almond flour. One thing to note about using almond flour is that it is NOT a 1-to-1 for other flours or coconut flour.
It has a lot more protein and fat, and less starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking almond flour muffins with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
Ingredients in Low Carb Chocolate Chip Muffins
Lakanto Maple Flavored Syrup
Gluten-Free Vanilla Extract
For the full list of quantities please see the recipe below. Always check that the ingredients you are using are low carb/keto friendly when making these low carb chocolate chip muffins.
How to make low carb chocolate chip muffins?
You can mix up these low carb chocolate chip muffins in less than 5 minutes. There are only a few easy steps to making these keto muffins.
- Assemble your ingredients.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in wet ingredients - oil, maple flavored syrup, eggs, and vanilla extract.
- Mix until well combined.
- Add the low carb chocolate chips or chopped dark chocolate.
- Stir until the chocolate chips are well incorporated.
- Spoon batter evenly into your paper liners.
- Bake for 20 minutes or until the center is set. Remove your keto muffins from the oven and let cool for 5-10 minutes before serving.
Super simple. Store these keto muffins in an airtight container at room temperature for up to 4 days.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the printable recipe card below.
If you are looking for other breakfast ideas, try our Keto Waffle recipe.
Can I use an egg replacer in keto muffins?
I haven’t tried using an egg replacer in this keto muffin recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but these keto chocolate chip muffins didn’t rise as much.
Can I use almond meal?
Both fine ground almond meal and blanched almond flour work in this low carb chocolate chip muffins recipe. The blanched almond flour gives a more tender crumb in these keto muffins.
Can you substitute Coconut Flour in this Low Carb Chocolate Chip Muffins recipe?
Personally, I find coconut flour to be very dense and I prefer muffins that are light and fluffy. That being said, if you have a nut allergy you can use coconut flour. For every cup of almond flour, you use ¼ cup of coconut flour.
You will also need to increase the amount of eggs as coconut flour absorbs a lot of moisture.
If you want to make nut-free muffins, it is best to use Sunflower Seed Flour which is a 1 to 1 replacement with Almond flour.
What kind of chocolate chips should I use?
You can follow our easy recipe for sugar-free Chocolate Chips to make your own. If you don't have the time, purchase any chocolate chips or dark chocolate bar that doesn't have added sugar. Here are some of the best we have found:
Can I use Butter instead of Oil in my Keto Chocolate Chip muffins recipe?
Yes, you can swap out the Coconut oil for melted butter. It's an exact 1 for 1 replacement.
Tips to make the best Keto chocolate chip muffins
- Scoop and level Almond Flour - when working with almond flour, you never want to pack it down into your measuring cup. If you do, you end up adding too much to the recipe and your fluffy muffins will become heavy and dense.
- Don't overmix the ingredients - Just like cake batter, you only want to mix enough to combine the ingredients.
- Add Nuts - up the nutrition of these low-carb muffins by adding in some chopped nuts, like walnuts or almonds.
- Fill each muffin liner no more than ¾.
- Smaller chocolate chips - the large chocolate chips have a tendency to sink down in the batter instead of staying evenly distributed throughout the muffin.
- More Chocolate - after pouring the batter into your muffin cups, sprinkle on some extra dark chocolate chips.
- Don't overbake - even after you remove your muffins from the oven, they will continue to bake as they cool down.
How best to store your Keto Chocolate Chip Muffins
- Counter top - After your low carb chocolate muffins have cooled, place them in an airtight container and store for up to 4 days.
- Fridge - You can store muffins for up to 7 days by placing the container in the fridge
- Freezer - These almond flour chocolate chip muffins can last 4 to 6 months in the freezer. An airtight container or freezer safe ziplock bag will work fine.
- Defrost - You can defrost in the fridge. Simply place the muffins in the fridge the night before, they will be perfectly defrosted by morning.
- Reheat - a quick 7 to 10 seconds in the microwave.
Tools we used to make this Keto Chocolate Chip Muffin recipe
More Low Carb Keto Muffin recipes
- Almond Flour Blueberry Muffins - A fresh-baked, tender, almond flour blueberry muffin recipe that’s dairy-free, grain-free and filling.
- Keto Chocolate Muffins - are scrumptious and packed with healthy fats and protein. They are also dairy-free making them Paleo friendly.
- Keto Chocolate Zucchini Muffins - A tender, nutritious and decadent chocolate muffin recipe made with zucchini and almond flour.
- Keto Blueberry Muffins - that are simple to make, and ready to enjoy in less than thirty minutes.
- Low Carb Pumpkin Muffins - Tender, scrumptious, and nutritious, these Keto Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, sugar-free and dairy-free making them perfect for most people.
Are Keto Muffins Healthy?
This low carb muffin recipe is a healthier version of traditional muffins which are made with white flour and sugar. For an even healthier version, try our Keto zucchini chocolate muffins.
Are Muffins Keto friendly?
Traditional muffins are not keto, with a medium chocolate chip muffin have 50 grams of carbs. They are baked with white flour and regular sugar. Both of these ingredients are very high in carbs.
What is a Keto Muffin?
A Keto Muffin is made using an alternative flour to wheat flour. Typically Almond Flour. To sweeten the muffin, a sugar-free sweetener is used instead of sugar. By making these two changes, the carbs will be reduced from 50 grams to 12 grams and with only 5 g net carbs.
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- 2 cups blanched almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil, melted and cooled (or avocado oil)
- ¼ cup sugar-free maple flavored syrup (I used Lakanto)
- 3 large eggs
- 1 teaspoon gluten-free vanilla extract(I use Rodelle)
- ½ cup gluten-free, dairy-free, sugar-free chocolate chips (or chopped dark chocolate)
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add coconut oil, syrup, eggs, and vanilla extract and mix until well combined.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
- You can use your sugar-free chocolate chips of choice, or chopped dark chocolate in this low carb muffin recipe.
- When working with almond flour, spoon almond flour into the measuring cup, then level.
- Coconut oil and avocado oil work best in this recipe.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 299Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 116mgCarbohydrates: 12gNet Carbohydrates: 5gFiber: 7gSugar: 5gProtein: 7g
Always check labels and calculate your nutrition info. Nutrition info for this recipe is based on using coconut oil and lily's chocolate chips.