Low Carb Chocolate Chip Muffins - easy keto muffins!
These scrumptious Low Carb Chocolate Chip Muffins are simple to make, and ready to enjoy in less than thirty minutes.
Servings: 12 low carb muffins
Calories: 299kcal
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.
Nutrition
Serving: 1muffin | Calories: 299kcal | Carbohydrates: 12g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 116mg | Fiber: 7g | Sugar: 5g