Almond Flour Chocolate Chip Muffins

These almond flour chocolate chip muffins are fluffy, tender, and delicious. They make the perfect keto breakfast!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Rest time 20

Total Time 55

Servings muffins

Calories 187kcal

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.

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.