These keto chocolate chip muffins are so good that even non-keto folks will love them! Made with almond flour these keto-friendly muffins are the perfect solution for anyone looking for a treat.
Chocolate chip muffins have been a classic treat for so long that I couldn’t believe that I hadn’t made a keto version. I mean honestly, anywhere pastries and baked goods you can always count on there being chocolate chip muffins.
If like me you are a fan of muffins and want a way to include them into your low-carb lifestyle safely, then you are in for a great treat. You see these low-carb chocolate chip muffins are the perfect keto treat.
Keto Chocolate Chip Muffins
Keto chocolate chip muffins have got something for everyone, chocolate for the chocolate lovers but not too much for those who prefer less sweet options! Can you really ask for more in a dessert? You can! Because they are also low carb, gluten-free, and no sugar!
Now I know what you’re thinking, “will these take a lot of effort to make?” and the answer is nope! You may know by now that I love a fuss-free dessert. Anything I can whip up as fast as possible to get on the table for my family to enjoy is perfect.
My daughter, on the other hand, is the one who pushes me to challenge myself with desserts that take a little more patience and teaches me that they’re worth the effort too. But these keto muffins, they’re a dream to make!
Since this recipe is made with almond flour and it’s what you prefer to use, I recommend you visit our keto almond flour recipes for more delicious options.
How To Make Keto Chocolate Chip Muffins
To start, measure and sift the finely milled almond flour. Then in a medium bowl, whisk together the flour, baking powder, and sea salt and set aside.
Allow all the cold ingredients to come to room temperature to ensure the batter is smooth and mixes well. Using cold butter or cream cheese is a recipe for lumpy muffins and no one wants that.
I recommend placing your refrigerated ingredients on the kitchen counter for about 30 minutes.
Room temperature ingredients require a little extra planning (no extra effort though) but you’ll be rewarded with muffins that turn out great each and every time.
Then it’s simply a matter of creaming the butter, cream cheese, vanilla extract with the sugar substitute of your choice and mix in the eggs one at a time to the batter.
After the wet batter is complete, gently fold in the dry ingredients and half the chocolate chips.
Spoon the batter evenly into the prepared muffin tins about 3/4 full. Then sprinkle the remaining chocolate chips and bake for 18-20 minutes until lightly golden brown.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Can You Speed Up The Process Of Bringing Ingredients To Room Temperature?
If you’re like me and want to whip something up kast minute and super quick, I’ve got you covered. You sure can speed up the process! You can place eggs in a bowl of warm-hot water for 5 minutes.
And soften the butter and cream cheese in the microwave a few seconds at a time. Using your microwave to soften and not melt is a bit of an art form and you have to know your microwave well or use very small intervals.
Another way is placing your stick of butter or cream cheese on the stove while the oven preheats. To be clear, you don’t turn the stove on but simply allow the warm surface of the stove to gently soften while you gather your dry ingredients.
You can read more about my keto baking tips to assist you with all of your baking needs with keto-friendly ingredients.
Sugar Substitute Options
When it comes to choosing which sugar substitute to use for these chocolate chip keto muffins, I have several options you can choose from.
My absolute favorite is Lakanto Monk Fruit because the texture is so close to real sugar and because there is barely any aftertaste. It is a monk fruit and erythritol blend.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. This is why it’s a great all-natural sugar substitute. Plus, it has zero calories and zero glycemic index.
With that being said, I am also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It also has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for these muffins if you’re a fan of stevia. This is the only stevia brand that I would even consider because I find all others have an intense aftertaste that I personally can’t get past.
But if using Pyure you will want to use 1/2 the amount called for since it’s a much sweeter option.
Lastly, if you can’t easily source a more natural sugar substitute, or in a pinch, you can also use Splenda with great success.
If using Splenda, it needs to be the one that has a bulking agent. This is the one that comes in large bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product.
Ugh NOT at all suitable because it will be too high in carbs to be considered keto-friendly.
What You’ll Need To Make Chocolate Chip Muffins
The following is a list of materials and ingredients you will need to bake your keto blueberry muffins:
- Mixing bowl
- Electric stand mixer or hand mixer
- Cupcake liners
- Muffin or cupcake tin
- Almond Flour
- Granulated sugar substitute, I use Lakanto
- Unsalted butter
- Full-fat cream cheese
- Large eggs
- Sugar-Free Chocolate Chips
- Vanilla extract
I sure hope you will give these keto chocolate chip muffins a try and will help us share it. If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them.
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- 2 1/2 cups Finely Milled Almond Flour, measured and then sifted.
- 2 1/4 cup sugar substitute, I use Lakanto
- 2 teaspoons baking powder
- 1/2 teaspoon of sea salt
- 1 teaspoon vanilla extract
- 8 eggs, room temperature
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1/2 cup chocolate chips, I use Lily's
- Preheat the oven to 350 degrees and line 2 muffin pans with cupcake liners.
- Measure and sift the almond flour.
- Then in a medium bowl, whisk together the almond flour, baking powder, and sea salt and set aside.
- In a large bowl, using an electric mixer combine the cream cheese, butter, and vanilla extract and beat on high until light and fluffy.
- Add the sugar substitute and continue to mix well.
- Add in the eggs one at a time, mixing well between each addition.
- Next, add in the dry ingredients and mix until well combined.
- Lastly, fold in half of the chocolate chips until fully incorporated.
- Pour the batter into two cupcake lined muffin pans about 3/4 full and top with reaming chocolate chips.
- Bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Muffins can be stored for up to 5 days in the refrigerator or frozen for up to 3 weeks.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 9.9gSaturated Fat: 5gCholesterol: 74mgSodium: 130mgCarbohydrates: 2gNet Carbohydrates: 1.5gFiber: .5gSugar: 0.5gProtein: 3.2g