These keto chocolate chip muffins are made with almond flour. They are fluffy, tender, and delicious. They make the perfect breakfast or snack!
I usually prefer savory breakfasts like fluffy scrambled eggs or shakshuka. 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. They keep well in the fridge or freezer, so I often double the recipe.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sour cream: I use full-fat sour cream.
- Sweetener: I use stevia. You can use a granulated sweetener to equal ½ cup of sugar instead of stevia.
- Almond flour: I use superfine almond flour and don't recommend using a coarse almond meal.
- Mini dark chocolate chips: Sometimes, I add ¼ cup of chopped raw nuts (unsalted).
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. Fold in the chocolate chips, reserving ½ ounce.
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 their center comes out clean. Look at their beautiful, tender crumb! They are delightful.
Recipe Tips
- It's best to measure the almond flour by weight and not by volume. This is always true when baking, and it's especially true when baking with almond and coconut flour.
- Big, heavy chocolate chips can sink to the bottom of baked goods, especially almond flour baked goods. So I prefer to use mini chocolate chips.
- Like many almond flour baked goods (including keto blueberry muffins and almond flour muffins), these muffins remain pale and only 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 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.
- 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.
- Storage tips: Once completely cool, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Gently warm them in the microwave, 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.
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
- It's best to measure the almond flour by weight and not by volume.
- 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.
- Greased foil or parchment liners work best in this recipe. There's more of a sticking issue when using standard paper liners, even greased ones.
- Once completely cooled, you can keep the leftovers in an airtight container in the fridge for up to 5 days. Gently warm them in the microwave - 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.
Elena Molina says
Thank you for this easy and delicious recipe!
Vered DeLeeuw says
You're very welcome, Elena! Glad you liked these muffins. Thank you very much for the review.