These keto chocolate chip muffins are made with almond flour. They are fluffy, tender, and delicious. They make the perfect breakfast, and they're also excellent as a quick afternoon snack.
I usually prefer savory breakfasts like fluffy scrambled eggs. But when I want to indulge, I make muffins, including protein muffins and keto pumpkin muffins. These keto chocolate chip muffins are especially indulgent. They're fluffy, delicious, and filling. I have two of them for breakfast with coffee (or iced coffee), and I'm good for several hours.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Sour cream: Plain full-fat Greek yogurt also works.
- Sweetener: I use stevia. You can use a granulated sweetener instead.
- Almond flour: I use blanched, finely ground almond flour and don't recommend using a coarse almond meal in this recipe. For best results, it's best to measure the almond flour by weight and not by volume. This is always true when baking, and I find it especially true when baking with almond and coconut flour.
- Mini dark chocolate chips: The darker you can go (and still enjoy them), the better. You can also use standard-size chocolate chips.
Variations
- Use whole-milk Greek yogurt instead of sour cream. It's almost as good, although I prefer sour cream.
- Use a different flavor extract, such as coconut or almond extract. Use just 1 teaspoon of those.
- Sometimes, I use blueberries instead of chocolate chips.
- You can replace the chocolate chips with chopped raw nuts or add them in addition to the chocolate chips. Use about ¼ cup.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these muffins:
Whisk the ingredients (except for the chocolate chips) by hand, starting with the liquid ingredients, in the order listed. Fold in the chocolate chips, reserving ½ ounce. You'll use those to top the muffins.
Divide the batter between greased foil liners. Scatter the remaining chocolate chips on top.
Bake the muffins until puffed and set, and a toothpick inserted in one comes out dry. This should take about 20 minutes in a 325°F oven.
Expert Tip
In my experience, greased foil or parchment liners work best in this recipe. Standard paper liners, even greased ones, have more of a sticking issue. Another option is well-greased silicone baking cups.
The photo below shows how easy it is to release these muffins from greased foil liners:
Recipe FAQs
Yes! You can use a granulated sweetener to equal ½ cup of sugar.
Big, heavy chocolate chips pose a risk of sinking to the bottom of baked goods, especially almond flour baked goods. So I prefer to use mini chocolate chips in this recipe.
Using mini chocolate chips also enables me to use a little less than I normally would. So I can use the real stuff (I don't like stevia-sweetened chocolate) while still keeping these muffins low-carb.
However, if you prefer to use standard chocolate chips, that's fine, too.
These muffins have two things going against browning. They're made with almond flour, which doesn't brown as easily as wheat flour, and they are sweetened with stevia, so they don't have sugar or honey to promote browning.
They do become golden brown at the very last stage of baking. In my oven, I bake them for exactly 24 minutes. According to the toothpick test, they're actually done after 22 minutes, but I leave them in the oven for a couple more minutes. This allows them to brown without drying them out.
Not at all! Look at the photo below - it shows you the beautiful, tender crumb of these muffins. They are delightful! 
Serving Suggestions
These muffins are perfect for breakfast or as a quick snack. I like to gently warm them in the microwave before enjoying them. They pair well with coffee, iced coffee, iced tea, or mint tea.
Storing Leftovers
These muffins are excellent when freshly baked. Once completely cool, you can keep the leftovers in the fridge in an airtight container for up to 5 days.
Gently warm them in the microwave before enjoying them - 10 seconds per muffin at 50% power.
You can also freeze these muffins in freezer bags. I take two of them out of the freezer the night before and place them in the fridge, then gently reheat them in the microwave the next morning.
More Keto Muffin Recipes
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Recipe Card
Keto Chocolate Chip Muffins
Video
Ingredients
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- 2 cups superfine almond flour - 8 ounces
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ⅓ cup mini dark chocolate chips - 2 ounces, divided
Instructions
- Preheat the oven to 325°F. Line a muffin pan with 12 foil liners and grease the liners.
- In a medium bowl, whisk together the eggs, sour cream, vanilla, and stevia.
- Mix in the almond flour, whisking until the batter is smooth and free of lumps.
- Mix in the sea salt and baking soda. Fold the chocolate chips in, reserving about ½ ounce of them to scatter on top of the muffins.
- Using a 4-tablespoon scoop, divide the batter evenly among the muffin liners. Scatter the reserved chocolate chips on top.
- Bake until the top of the muffins is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
- Cool the muffins in the pan on a wire rack for 10 minutes, then serve.
Notes
- For best results, it's best to measure the almond flour by weight and not by volume. This is always true when baking, and I find it especially true when baking with almond and coconut flour.
- The sour cream is not optional. Its acidity is needed to activate the baking soda.
- Big, heavy chocolate chips pose a risk of sinking to the bottom of baked goods, especially almond flour baked goods. So I prefer to use mini chocolate chips in this recipe.
- It's been my experience that greased foil liners work best in this recipe. There's more of a sticking issue when using standard paper liners, even greased ones.
- These muffins are excellent when freshly baked. Once completely cooled, you can keep the leftovers in the fridge in an airtight container for up to 5 days. Gently warm them in the microwave before enjoying them - 10 seconds per muffin on 50% power.
- You can also freeze these muffins in freezer bags. I take two of them out of the freezer the night before and place them in the fridge, then gently reheat them in the microwave the next morning.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Melanie says
Your recipe card says it makes a serving of 8 muffins however in the instructions it says to line the muffin pan with 12 liners. So is it 8 or 12 that the recipe makes?
Vered DeLeeuw says
Thanks, Melanie. It makes 12. I updated the recipe card.