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Chocolate chip muffins – so easy and sooo delicious thanks to the heavenly combination of fluffy muffin + yummy chocolate chips.
This version has a few extra perks though, as our chocolate chip muffins are actually sugar-free and keto-friendly as well with only 2.9g net carbs per muffin!
OTHER KETO TREATS AND SWEETS:
Pecan Pie Keto Fat Bombs Keto Strawberry Mousse Keto Snowball Cookies Keto Cinnamon Roll Mug Cake Keto Peanut Butter Bars Keto Vanilla Ice Cream
KETO CHOCOLATE CHIP MUFFINS INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
In my opinion, the muffins taste best when made with whole milk, but you can also use lower carb-alternatives like unsweetened almond milk instead.
Why erythritol?
In my opinion, erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
The right almond flour can make or break a recipe, especially when it comes to baking.
That’s why I highly recommend using defatted almond flour.
It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.
Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
It has more fat and can cause recipe failures because of this, like melted cookies.
Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).
You can use sugar-free chocolate in exchange.
look for a gluten-free version without corn starch for paleo-friendly option or make your own one
You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
HOW TO MAKE THE KETO CHOCOLATE CHIP MUFFINS:
Preheat your oven to 350°F/180°C.
Add the soft butter, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add the remaining ingredients for the muffin batter (except for the chocolate chips) to the bowl and mix with a spatula until no chunks of flour are left.
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Add 6 paper or silicone muffin liners into a muffin pan.
Distribute the muffin batter evenly among the muffin liners.
☝︎ You can press a few chocolate chips on top of the muffins for a bit of extra decoration.
Bake for approx. 20-25 minutes in your preheated oven.
☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.
Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
If not, you should leave them in the oven for a few more minutes.
Store the low carb chocolate chip muffins in an air-tight container at room temperature and consume within 3 days.
You can freeze these muffins!
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.
Let them thaw overnight at room temperature once you want to eat them.
Serving Size 1 muffin
Servings 6
- Amount Per Serving
- Calories 233
- % Daily Value *
- Total Fat 18.5g29%
- Total Carbohydrate 2.9g1%
- Protein 10.5g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add the soft butter, erythritol and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.
Add the remaining ingredients for the muffin batter (except for the chocolate chips) to the bowl and mix with a spatula until no chunks of flour are left.
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Add 6 paper or silicone muffin liners into a muffin pan.
Distribute the muffin batter evenly among the muffin liners.
☝︎ You can press a few chocolate chips on top of the muffins for a bit of extra decoration.
Bake for approx. 20-25 minutes in your preheated oven.
☝︎ Every oven is different, that's why the baking time in your oven might vary a bit from ours.
Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
☝︎ You can test if your muffins are done with the "toothpick test": prick the middle of the muffin with a toothpick - if it comes out "clean" and without any chunks of dough stuck on the toothpick, they're good to go.
If not, you should leave them in the oven for a few more minutes.
Store the low carb chocolate chip muffins in an air-tight container at room temperature and consume within 3 days.
You can freeze these muffins!
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.
Let them thaw overnight at room temperature once you want to eat them.
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
MORE KETO TREATS AND SWEETS:
Keto Vanilla Milkshake Coffee Keto Fat Bombs Keto Mascarpone Mousse Keto Coconut Bars Keto Pecan Pie Mug Cake Keto Peanut Butter Cookies
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I'm Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
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