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.
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.
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 monkfruit 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
Low Carb Chocolate or Chocolate Chips
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 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 recipe below.
If you don't need to eat Keto, try these Gluten Free Muffins.
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.
Looking to make your own sugar-free chocolate chips? These Sugar-Free Chocolate Chips are simple to make.
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Did you make these low carb chocolate chip muffins? Please leave a starred rating in the recipe card and a comment below letting me know what you thought!
Disclosure: This recipe was adapted from Gluten-Free Palate's Paleo Chocolate Chip Muffin Recipe.
- 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.