You’ll love these keto chocolate chip muffins! Loaded with sweet chocolate chips and the taste of vanilla. Made with almond flour and coconut flour then sweetened with monk fruit and allulose. When craving something sweet these are the perfect option for a healthy snack at only 4g net carbs!
My keto chocolate chip cookies great but the answer to those are my keto muffins. Loading these bad boys with chocolate chips were a no brainer. I also use vanilla paste instead of extract for a richer vanilla flavor and small vanilla specs in each bite. What chocolate chips are keto friendly? There are numerous brands now but two brands that stand out right now are Lily’s and Choczero. Lily’s is easy to find in store and Choczero you can find in stores in some parts of the country. Both are available online, see links.
The Best Keto Chocolate Chip Muffins
- Loaded with keto friendly chocolate chips
- Vanilla paste gives you the sweet taste of vanilla in each bite.
- A mix of almond flour and coconut flour for a true muffin-like texture
How To Make Chocolate Chip Muffins Keto
- First, preheat oven and melt butter to allow it cool.
- Next, mix almond flour, coconut flour, granulated sweetener, baking soda, cinnamon and salt.
- Grab the melted butter and mix in your eggs, vanilla paste or extract and monk fruit.
- Then, combine dry and wet ingredients.
- Fold in chocolate chips then place in muffin cups. I use silicone all the time, they’re easy!
- Bake for 20-25 minutes then allow to cool, then serve.
Helpful Recipe Tips
- I used vanilla paste for flavor but you can sub out for vanilla extract 1:1.
- Lily’s milk chocolate chips or semi-sweet are the best for this recipe you can find them in almost any store at the time of writing this.
- Swap out the butter for coconut oil to give you a dairy-free option.
Macros
At only 4g net carbs these are the perfect keto muffins that are easy, low carb and delicious. Full nutritional label below via Cronometer.
Other Keto Muffin Recipes
Keto Chocolate Chip Muffins
Ingredients
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 large eggs
- 4 tablespoon unsalted butter
- 2 teaspoon cake batter flavoring
- 1/4 teaspoon liquid monk fruit or liquid stevia
- 2 ounces Lilys milk chocolate baking chips
Instructions
- Preheat oven to 350°F and melt butter
- Mix almond flour, coconut flour, granulated sweetener, baking powder, cinnamon and salt
- Grab butter then mix in eggs, vanilla paste and liquid sweetener
- Combine dry and wet ingredients then spoon into muffin cups
- Bake for 20-25 minutes then allow to cool and serve
Video
Notes
Helpful Recipe Tips
- I used vanilla paste for flavor but you can sub out for vanilla extract 1:1.
- Lily's milk chocolate chips or semi-sweet are the best for this recipe you can find them in almost any store at the time of writing this.
- Swap out the butter for coconut oil to give you a dairy-free option.