These keto chocolate chip muffins have become my go to breakfast option when I’m craving something sweet but want to stick to my low carb lifestyle.
They’re incredibly satisfying and taste just like regular chocolate chip muffins, minus all the sugar and carbs that usually come with baked goods.
Making these muffins is easy and doesn’t require any special baking skills. You’ll only need a few basic ingredients that you probably already have in your kitchen if you follow a keto diet.
The almond flour gives them a perfect texture, while the chocolate chips add those lovely bursts of sweetness we all enjoy.
You can have them for breakfast, pack them for lunch, or enjoy them as an afternoon snack with coffee or tea.
They stay fresh for several days when stored properly, so you can make a batch on Sunday and have them ready for the busy week ahead.
👍 Why You’ll Love This Recipe
Perfect Texture: Unlike many keto baked goods that turn out dry or crumbly, these muffins have an amazing soft and fluffy texture.
The combination of almond flour and sour cream creates a moist, tender crumb that feels just like regular muffins. You won’t believe they’re not made with regular flour!
Real Chocolate Taste: These muffins use actual low carb chocolate chips instead of cocoa powder, giving you those delicious bursts of chocolate in every bite.
The chips also melt slightly during baking, creating little pockets of chocolatey goodness that make these muffins incredibly satisfying.
Freezer Friendly: These muffins freeze beautifully for up to three months. You can make a double batch and freeze some for later, ensuring you always have a keto friendly treat on hand.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and lining a muffin pan with 12 paper liners. Grease them with cooking spray or melted butter.
Step 2
Whisk the sour cream, eggs, vanilla extract, and stevia in a medium bowl. Then, add the almond flour and continue whisking until the mixture is smooth.
Step 3
Add the baking soda and salt. Mix. Then, fold in most of the chocolate chips (set aside about 1/2 ounce).
Step 4
Divide the batter among the muffin liners, and add the remaining chocolate chips on top.
Step 5
Bake for 23-25 minutes – or until they are golden. You can insert a toothpick in the center and if it comes out clean, they are ready. After removing from the oven, let them cool for 15 minutes before serving. Enjoy!
💡Tips
1. Room Temperature Ingredients
Take your eggs and sour cream out of the fridge about 30 minutes before starting. When these ingredients are at room temperature, they blend much better with the almond flour and create a smoother batter.
2. Don’t Overmix The Batter
When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can make your muffins dense and heavy.
You want to see a smooth batter without flour streaks, but don’t worry if it’s not perfectly uniform.
A few tiny lumps are actually okay. This gentle mixing helps create that light, fluffy texture we’re looking for.
3. The of Almond Flour
Make sure you’re using fine, blanched almond flour, not almond meal. Almond meal is coarser and includes the skins, which can make your muffins heavy and speckled brown.
Fine almond flour gives you that soft, cake like texture. If your almond flour feels coarse, you can give it a quick pulse in a food processor to make it finer.
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FAQ
1. Why did my muffins turn out dry?
The most common reason is overbaking – these muffins need no more than 25 minutes, and even 2-3 minutes too long can dry them out.
Another reason could be measuring the almond flour incorrectly. Don’t pack it into the measuring cup – instead, spoon it in lightly and level it off.
2. Can I use coconut flour instead of almond flour?
No, you can’t directly substitute coconut flour for almond flour in this recipe. Coconut flour absorbs much more liquid than almond flour – it’s like a sponge! If you want to use coconut flour, you’d need to completely change the recipe.
Keto Chocolate Chip Muffins
Print RecipeIngredients
Instructions
- Start by preheating the oven to 325°F and lining a muffin pan with 12 paper liners. Grease them with cooking spray or melted butter.
- Whisk the sour cream, eggs, vanilla extract, and stevia in a medium bowl. Then, add the almond flour and continue whisking until the mixture is smooth.
- Add the baking soda and salt. Mix. Then, fold in most of the chocolate chips (set aside about 1/2 ounce).
- Divide the batter among the muffin liners, and add the remaining chocolate chips on top.
- Bake for 23-25 minutes – or until they are golden. You can insert a toothpick in the center and if it comes out clean, they are ready. After removing from the oven, let them cool for 15 minutes before serving. Enjoy!