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Moist and delicious, these chocolate chip Keto Muffins will become your new favorite low carb dessert. Made in a bowl in under 30 minutes, this keto muffin recipe is quick, easy and tasty!
Ingredients in keto muffins
This easy keto muffin recipe only calls for a handful of basic ingredients such as almond flour, eggs and Greek yogurt. As you will learn in the next section, most of them can be replaced to match your needs and preferences.
- Almond flour. To keep the chocolate chip muffins low carb, this recipe replaces regular flour with almond flour. I recommend blanched almond flour, as it tends to give the desserts a better taste and texture.
- Keto sweetener. This recipe requires a keto granular sweetener of your choice. My favorite option is erythritol, it substitutes sugar 1:1 with no net carbs and no remarkable aftertaste. Other great options are xylitol, allulose and keto monk fruit sweetener.
- Eggs. The role of eggs is to enhance taste and texture while ensuring that your low carb muffins won’t fall apart after baking. Try to prefer larger eggs from free range chickens.
- Butter. Butter ensures that your chocolate chip muffins become moist, rich and tasty. For the best result I recommend the use of grass-fed butter.
- Greek yogurt. In this recipe, the Greek yogurt replaces part of the butter to whip up lower calorie keto muffins that are still soft and moist as the original. You can use either low-fat or full-fat Greek yogurt, the result will not change but the calorie count will slightly vary.
- Chocolate chips. Choose sugar-free chocolate chips or extra dark chocolate with minimal carbohydrates.
- Milk. For the lowest carb and lowest calorie muffins, stick to unsweetened almond milk or unsweetened soy milk. Any other milk will also work.
- Baking soda. This ingredient helps muffins rise and become fluffy. You can substitute 1 teaspoon of baking soda with 2 teaspoons of baking powder.
- Vanilla extract and salt. These are two final ingredients that will make your low carb treats irresistibly delicious.
Substitutions and adaptations
Whether you are missing or don’t like something, in the following lines you will learn how to substitute the principal ingredients for this easy keto muffin recipe.
- Almond flour can be replaced with any other nut flour, such as hazelnut flour, or with sunflower seed flour. As it would change the batter consistency, coconut flour does not work.
- If you follow a vegan diet, make eggless keto muffins by using three flaxseed eggs instead of eggs.
- Coconut oil and other vegetable options such as canola oil are great alternatives to melted butter. In this regard, I recommend the use of neutral oils because they do not alter the taste of your dessert.
- For dairy-free low carb muffins, substitute Greek yogurt with soy yogurt or any other plant based alternative you like. If possible, try to prefer yogurts with a thick texture. Besides that, make sure to use nondairy milk like almond milk as outlined before.
High protein keto muffins
Make high protein low carb muffins by replacing at most 50 grams (or 1/2 cup) of almond flour with protein. I strongly suggest not adding more than this amount of protein powder, as more may result in dry muffins.
The best options are vegan protein powders or casein, not whey. If you opt for vegan powder and casein, your chocolate chip muffins will stay moist and fluffy; with whey they will get dry (curious to learn more? Check out my guide on how to bake with protein powder). In terms of flavor I recommend vanilla, chocolate or unflavored protein powder.
How to make keto muffins with chocolate chips
- Mix wet ingredients. Melt the butter or coconut oil. Once it has melted, transfer the butter to a large bowl and combine with eggs, your favorite keto sweetener, vanilla extract and a pinch of salt. Whisk the mixture until it gets smooth.
- Add dry ingredients. Using a rubber spatula or fork, stir in the almond flour and the baking soda. Gradually pour in the milk while mixing, until you get a smooth batter. Finally, fold in the keto chocolate chips.
- Bake and let cool. Fill ⅔ of each muffin liner with the batter, top with more chocolate chips and bake in hot oven for 20 to 25 minutes. Do not overbake; you know they are ready when a toothpick inserted into the center comes out clean. Remove your keto muffins from the oven and let cool over a baking rack for about 15 minutes.
Storage directions
To store, first let cool completely over a wire rack. Once cooled, place in an airtight food container and at room temperature they will stay fresh for up to 3 days. For a longer shelf life, place in a sealable food container and refrigerate for a maximum of 4 days. These chocolate chip low carb muffins also freeze very well. To freeze, place in zipper bags and keep in the freezer for a maximum of 3 months. Before serving, thaw and reheat in hot oven until they are soft and warm.
More keto desserts
- Keto pancakes
- Frozen protein dessert
- Greek yogurt brownies
- Keto banana bread
- Keto cereals
- No bake keto cookies
- Protein cookies with Greek yogurt
- Keto brownie mug cake
- Protein cookie dough
- Low calorie cheesecake
- Keto mug cake recipe
- Cottage cheese chocolate ice cream
- 3 ingredient chocolate mug cake
Chocolate Chip Keto Muffins
Ingredients
- 220 grams (2 cup) almond flour
- 80 grams (⅓ cup) keto granular sweetener, erythritol
- 1 tsp baking soda, or 2 tsp baking powder
- ⅙ tsp salt
- 3 large eggs
- 60 grams (¼ cup) Greek yogurt
- 80 grams (⅓ cup) unsalted butter, or coconut oil
- 80 ml (⅓ cup) unsweetened almond milk, or preferred milk
- 1 tsp vanilla extract
- 60 grams (⅓ cup) chocolate chips, sugar-free and keto
Instructions
- Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
- Melt the butter or the coconut oil.
- Once melted, transfer the butter to a large bowl and combine with eggs, keto sweetener, vanilla extract and a pinch of salt. Whisk the mixture until it gets smooth.
- Using a rubber spatula or fork, stir in the almond flour and the baking soda. Gradually pour in the milk while mixing, until you get a smooth muffin batter.
- Fold in the keto chocolate chips.
- Fill ⅔ of each muffin liner with the batter, top with more chocolate chips and bake in hot oven for 20 to 25 minutes. Do not overbake; they are ready when a toothpick inserted into the center comes out clean.
- Remove your keto muffins from the oven and let cool over a baking rack for about 15 minutes.
