Fresh-baked, tender Low Carb Chocolate Chip Muffins that are simple to make, and ready to enjoy in less then thirty minutes.
If you love enjoying keto muffins for breakfast you'll want to make my Keto Blueberry Muffins. My Low Carb Pumpkin Muffins are also a reader favorite.
Check out my other Low Carb Keto Recipes for more healthy and filling recipes for your keto diet.
Jump to:
Low Carb Muffins
Are you looking for a simple, healthy low carb muffin recipe? One that you can whip up in less than five minutes in the morning?
We appreciate easy recipes, especially ones that we can throw together in a flash. Mornings tend to be crazy with getting ourselves ready and shuffling the kids out the door for school.
Depending on what we did over the weekend, I try to bake up a batch of these low carb muffins Sunday night.
These keto chocolate chip muffins only take only a few minutes to throw together, and can be done baking by the time I get out of the shower (I don’t take super long showers).
I often eat eggs and veggies for a low carb breakfast option. But sometimes I want to switch things up to keep breakfast interesting.
Plus, anything that's grab-and-go and something my kids will eat is a bonus. I’ve been relying on these low carb muffins lately. They are packed with healthy fats and protein, perfect for a low-carb lifestyle.
Ingredients
Almond Flour
Baking Soda
Salt
Eggs
Oil
Lakanto Maple Flavored Syrup
Gluten-Free Vanilla Extract
Keto Chocolate Chips - we love making our own and then using them in our almond flour scones recipe.
For another recipe that uses chocolate chips, try our keto almond butter cookies.
For the full list of quantities please see the recipe below.
Substitutions
Oil - You can swap out the coconut oil for melted butter. It's an exact 1 for 1 replacement.
Eggs - We have had others comment on similar recipes that chia egg and flax egg worked well, but the muffins didn’t rise as much.
How to make low carb chocolate chip muffins
You can mix up these keto chocolate chip muffins in less than 5 minutes. There are only a few easy steps to making these keto muffins.
- Assemble your ingredients.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in wet ingredients - oil, maple flavored syrup, eggs, and vanilla extract.
- Mix until well combined.
- Add the low carb chocolate chips or chopped dark chocolate.
- Stir until the chocolate chips are well incorporated.
- Spoon batter evenly into your paper liners.
- Bake for 20 minutes or until the center is set. Remove your keto muffins from the oven and let cool for 5-10 minutes before serving.
Super simple. Store these keto muffins in an airtight container at room temperature for up to 4 days.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the printable recipe card below.
If you are looking for other breakfast ideas, try our Keto Waffle recipe.
Expert tips
- Don't overmix the ingredients - Just like cake batter, you only want to mix enough to combine the ingredients.
- Smaller chocolate chips - the large chocolate chips have a tendency to sink down in the batter instead of staying evenly distributed throughout the muffin.
- More Chocolate - after pouring the batter into your muffin cups, sprinkle on some extra dark chocolate chips.
- Don't overbake - even after you remove your muffins from the oven, they will continue to bake as they cool down.
Can you substitute Coconut Flour in this Keto Chocolate Chip Muffins recipe?
Personally, I find coconut flour to be very dense and I prefer muffins that are light and fluffy. That being said, if you have a nut allergy you can use coconut flour. For every cup of almond flour, you use ¼ cup of coconut flour.
You will also need to increase the amount of eggs as coconut flour absorbs a lot of moisture.
If you want to make nut-free muffins, it is best to use Sunflower Seed Flour which is a 1 to 1 replacement with Almond flour.
What kind of chocolate chips should I use?
You can follow our easy recipe for sugar-free Chocolate Chips to make your own. If you don't have the time, purchase any chocolate chips or dark chocolate bar that doesn't have added sugar. Here are some of the best we have found:
Storage instructions
- Counter top - After your low carb chocolate muffins have cooled, place them in an airtight container and store for up to 4 days.
- Fridge - You can store muffins for up to 7 days by placing the container in the fridge
- Freezer - These almond flour chocolate chip muffins can last 4 to 6 months in the freezer. An airtight container or freezer safe ziplock bag will work fine.
- Defrost - You can defrost in the fridge. Simply place the muffins in the fridge the night before, they will be perfectly defrosted by morning.
- Reheat - a quick 7 to 10 seconds in the microwave.
More Low Carb Keto Muffin recipes
- Almond Flour Blueberry Muffins - A fresh-baked, tender, almond flour blueberry muffin recipe that’s dairy-free, grain-free and filling.
- Keto Chocolate Muffins - are scrumptious and packed with healthy fats and protein. They are also dairy-free making them Paleo friendly.
- Keto Chocolate Zucchini Muffins - A tender, nutritious and decadent chocolate muffin recipe made with zucchini and almond flour.
- Keto Blueberry Muffins - that are simple to make, and ready to enjoy in less than thirty minutes.
- Low Carb Pumpkin Muffins - Tender, scrumptious, and nutritious, these Keto Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, sugar-free and dairy-free making them perfect for most people.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make these low carb chocolate chip muffins? Please leave a starred rating in the recipe card and a comment below letting me know what you thought!
📖 Recipe
Low Carb Chocolate Chip Muffins - easy keto muffins!
Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil melted and cooled (or avocado oil)
- ¼ cup sugar-free maple flavored syrup I used Lakanto
- 3 large eggs
- 1 teaspoon gluten-free vanilla extract I use Rodelle
- ½ cup sugar-free chocolate chips (or chopped dark chocolate)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add coconut oil, syrup, eggs, and vanilla extract and mix until well combined.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Video
Notes
- You can use your sugar-free chocolate chips of choice, or chopped dark chocolate in this low carb muffin recipe.
- When working with almond flour, spoon almond flour into the measuring cup, then level.
- Coconut oil and avocado oil work best in this recipe.
tabitha
instead of syrup can honey be used
Four Score Living
Yes, you can use honey.
Suzanne
Made these quickly today for my friend’s birthday. She’s eating clean, and trying to cut sugar. These were the perfect guilt-free surprise! Wonderful texture and superb taste! I used honey from a family farm and only had two eggs so I added 3 TBS of cartooned egg whites... printed, page-protected, pinned, and shared! It’s a keeper! Many thanks!
Four Score Living
I'm so glad you like them! Thanks for sharing what you used.
Fitoru Fitness
This is a great receipe for muffin lovers. So good and easy to make. Thumbs up!
Four Score Living
I'm so glad you think so! Thanks for stopping by.