One of my favorite things about the keto diet is that it doesn’t really feel like a diet; what I mean by that is I never really feel restricted by not being able to eat what I want. A great example is this recipe for making easy keto chocolate chip muffins. It lets me enjoy chocolate chip muffins on my diet that are low carb and 100% keto-friendly.
How to Make Keto Chocolate Chip Muffins
- Preheat the oven. Preheat your oven to 350℉. Then prepare your muffin cups. Line each cup with a paper cup.
- Combine the dry ingredients. Add the almond flour, baking powder, and a pinch of salt to a bowl and set aside.
- Combine the wet ingredients. Use the bowl of a stand mixer fitted with the paddle attachment to beat the eggs and a low carb sweetener like Stevia. Then add the heavy cream and pure vanilla extract and beat until well combined.
- Combine the dry and wet ingredients. Add the almond flour mixture in with the egg mixture and beat until smooth.
- Fold in the sugar free dark chocolate chips. In case you like bigger chocolate chunks, you could simply break up and crush a chocolate bar and use those pieces instead of chocolate chips.
- Bake. Scoop the batter into the prepared muffin cups and bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Remove the muffins from the oven and allow them to cool completely.
- Serve. Serve the muffins once they have cooled.
Can I Make These Keto Muffins with Another Type of Flour? (+3 Tips for Baking with Keto Flours)
Since all purpose flour and other wheat based flours are definitely off limits while on the keto diet, you may be wondering if it’s possible to make these muffins with any other of the more popular keto flour options, like coconut flour or chia seed flour.
The truth is that I don’t recommend swapping out recommended keto flour ingredients when making recipes; one cup of coconut flour will not provide the same final texture as using one cup of almond flour will.
With that in mind, here are 3 quick tips to keep in mind regarding baking with different types of keto flours:
- Don’t swap keto flours at a 1:1 ratio. As briefly mentioned above, the most important tip to keep in mind is that not all keto flours are created equally. The good news is if you would prefer to make keto muffins with an option like coconut flour, it’s incredibly easy to find recipes online that will meet your needs.
- Don’t swap at a 1:1 ratio with all purpose flour either. Carrying on from the first point, you also can’t just take a regular baking recipe and swap out the all purpose flour for something like almond flour at a 1:1 ratio and expect the recipe to just magically turn out keto because of that. Keto flours tend to be far richer in both dietary fats and fiber, which causes baked goods made with them to have a much different texture than regular white flours.
- Be careful with making your own flours. While it’s definitely possible to make your own almond flour by grinding up blanched almonds, homemade almond flours tend to be much coarser than popular store bought varieties. Unless you really know what you’re doing, I would usually recommend just buying your almond flour in bulk from a local health food store.
2 Quick Tips for Making Perfect Keto Chocolate Chip Muffins
If you aren’t used to making keto baked treats, then here are a couple of handy tips to keep in mind when you’re making this muffin recipe:
- The batter should be smooth and thick. A lot of people think they’re doing something wrong when they end up with such a thick batter. Ending up with a thick batter is totally normal when making keto muffins and it means you’re on the right track.
- Use blanched almond flour instead of almond meal when making recipes like this. It’s for the same reason why I recommended not making your own homemade almond flour earlier. Almond meal is a lot coarser than blanched almond flour and will give your muffins a more ‘grainy’ texture.
(You may also like: Cream Cheese Keto Blueberry Muffins)
Easy Keto Chocolate Chip Muffins for a Quick Snack or Dessert
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- 2 cups almond flour
- 1 tbsp baking powder
- pinch of salt
- 2 large eggs
- 4 tbsp granulated Stevia or other low carb granulated sweetener
- ½ cup heavy cream
- 2 tsp pure vanilla extract
- 1/3 cup sugar free dark chocolate chips
- Preheat oven to 350ºF.
- Line 8 muffin cups with paper cups. Set aside.
- In a bowl combine the almond flour, baking powder and pinch of salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener.
- Add the heavy cream and vanilla extract and beat until well combined.
- Add in the almond flour mixture and beat until smooth.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffin cups.
- Bake in preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.