Keto Chocolate Chip Muffins
Lauren Lester- Ready in 25m
- 4.7 g net carbs
- 222 kcal
- Serves 12
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Love a good muffin? Well, you’re going to adore these keto Chocolate Chip Muffins! Not only are they super easy with minimal ingredients, they’re perfectly fluffy and the texture is amazing.
These low-carb muffins are seriously one of the best muffins I’ve ever made, keto or not. They’re delicious warmed up with a bit of nut butter on top as well and I just love having them on hand throughout the week!
What are you waiting for? Go whip up a batch of this sugar-free treat!
Need a coconut-free alternative?
Instead of coconut flour you can use almond flour. This substitution will make the muffins fluffier/less dense and more moist/fatty due to the higher fat content of almonds which are also less absorbent than coconut flour (need fewer liquids). The rule of thumb is to use one cup of almond flour for every third of a cup of coconut flour. You will also need to use fewer eggs (three or four will be enough).
Step-by-step
Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin tin with 12 liners.
In a medium sized mixing bowl whisk together the dry ingredients: coconut flour, erythritol, baking powder and baking soda. Add the wet ingredients: eggs, melted butter, sour cream and vanilla.
Stir to combine.
Stir in the chocolate chips and divide the batter between the muffin cups.
Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and let them cool down for a few minutes before serving.
Store in an airtight container at room temperature for 3 days, or in the fridge for up to one week.
Recipe
Keto Chocolate Chip Muffins
★★★★☆4.3These fluffy low-carb chocolate chip muffins are nut-free, sugar-free, grain-free and diabetic-friendly!
- Hands on
- 5m
- Overall
- 25m
- Servings
- 12
- 4.7 g
- Net carbs
- 5.8 g
- Protein
- 19.1 g
- Fat
- 222
- kcal
Ingredients makes 12 muffins
Instructions
Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin tin with 12 liners.
In a medium sized mixing bowl whisk together the dry ingredients: coconut flour, erythritol, baking powder and baking soda. Add the wet ingredients: eggs, melted butter, sour cream and vanilla.
Stir to combine.
Stir in the chocolate chips and divide the batter between the muffin cups.
Transfer to the oven and bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and let them cool down for a few minutes before serving.
Store in an airtight container at room temperature for 3 days, or in the fridge for up to one week.
Nutrition per muffin
Carbs 9%Protein 11%Fat 80% of calories
- Net carbs
- 4.7 g
- Total carbs
- 15.1 g
- Fiber
- 2.4 g
- Sugars
- 3.3 g
- Protein
- 5.8 g
- Fat
- 19.1 g
- Saturated fat
- 11.4 g
- Calories
- 222 kcal
- Sodium
- 133 mg · 5.79% RDA
- Magnesium
- 41 mg · 10.3% RDA
- Potassium
- 174 mg · 8.68% EMR
Nutrition by ingredient
| Per muffin | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut flour, organic | 0.8 g | 1.3 g | 1.1 g | 28 |
| Erythritol (natural low-carb sweetener) | 0.4 g | 0 g | 0 g | 2 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 0 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 7.6 g | 68 |
| Cream, sour | 0.4 g | 0.2 g | 1.9 g | 19 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 2.6 g | 2 g | 30 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Chocolate chips, 85% dark chocolate | 2.8 g | 1.6 g | 6.5 g | 75 |
| Total | 4.7 g | 5.8 g | 19.1 g | 222 |
Serving size muffin
- Gluten free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (13)
These are delicious. I’ve made them twice. First time with vanilla essence and chocolate chips, and then - not having chocolate chips to hand - with almond essence and almond nibs. Yummy both times - great recipe, thanks.
I noticed that in the recipe on the app it doesn’t specify melted butter, but it does here. I was confused (easily done!) second time around, using the app, as the illustration seems to show melted, so I thought it worth mentioning.
I love using almond extract, sometimes I use it instead of vanilla. I checked the instructions and the ingredients in the app.
I can see the butter listed but I know what you mean. This gets a bit technical but what we're doing is that when you see a recipe in the app, it lists the ingredients according to what they are called in the food database (e.g. unsalted butter) - this is what you will also see if you add them to your basket.
Ideally as a user you want to see a more descriptive text like "unsalted butter, melted" (which is what you see in the blog post) so we include a button with a link to the original recipe post which I always recommend checking.
In the next update we will highlight that note/warning as sometimes we are also listing allergy friendly options which are not visible in the basic view where you only see ingredients that are used in the macronutrient breakdown.
Looks so yum! I am gonna try these for father's day. Thanks for the help Catherine.
These are so good!!! Will make again for sure!
Great recipe. Quick and easy. Straight out of the oven with some double cream these were heavenly.
Would it be possible to substitute coconut flour for almond flour? If so what would that look like? Would it be a equal substitute in amount?
So I did that and I think it works fine. more moisture in mix so I let it sit for a little while to thicken up then mixed chips in and cooked.
Yes you can do that although you will need to reduce the amount of liquids (eggs, melted butter and sour cream - although not necessarily all of them) because coconut flour is more absorbent.
The rule of thumb is to use about 1/3 cup of coconut flour for every 1 cup of almond flour plus one more egg. So if you use almond flour instead of coconut flour, you should be using about 2 to 2.5 cups of almond flour instead of the 3/4 cup coconut flour and 3-4 eggs instead of 5. I am just guessing here and would need to test it.
Hi I need to be dairy free, what could I sub for the sour cream?
You could use creamed coconut milk instead (the creamy part that separates on top on coconut milk when refrigerated). It's also better is you can use room temperature creamed coconut milk so that it can combine well and is not too thick. I hope this helps! 😊
Yikes... These were dry dust balls that needed about a gallon of almond milk just to get them down without choking.
Catherine I'm sorry this happened to you but I'm afraid it's not our recipe that causes that. After all we have a video to prove it works. You should check the ingredients and possibly weigh them just in case your cup sizes are different (eg US vs Australia).
They look so amazing. I can’t wait to try them. Thank you for sharing your recipes