Delicious Keto Chocolate Chip Muffins

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I’m excited to share my super easy recipe for keto chocolate chip muffins! These low-carb treats are moist, healthy, gluten-free, and incredibly delicious, perfect for a snack or to impress your guests.

Want more keto muffin recipes? Try these savory keto zucchini muffins, double chocolate muffins, or my delicious lemon poppy seed muffins.

Keto chocolate chip muffins on a cooling rack. — Keto chocolate chip muffins. Low-carb, gluten-free, moist and delicious.

The Secret to Moist, Low-Carb Muffins

The key to these ultra-low-carb muffins is coconut flour. It’s a fantastic ingredient for keto baking, ensuring a moist and tender texture that won’t leave you with dry, crumbly muffins.

Important Tips for Coconut Flour Muffins:

Don’t be afraid of the egg-to-flour ratio: You’ll need all those eggs to achieve the perfect texture. Skipping them will result in dry, sandy muffins.
Coconut flour is absorbent: It soaks up more liquid than you might expect, so follow the recipe closely.

Ingredients & Substitutions

Low Carb Chocolate Chip Muffins - Keto, Sugar Free and Gluten Free — Low Carb Chocolate Chip Muffins – Keto, Sugar-Free, and Gluten-Free

3/4 cup of coconut flour
1 teaspoon of baking powder
1 tablespoon erythritol (or your preferred sugar-free sweetener. I often use monk fruit or allulose for the same results)
6 eggs
3/4 cup of sugar-free maple syrup
3 ounces of heavy cream
4 ounces of unsalted butter, melted
3/4 cup of sugar-free chocolate chips

How to Make Chocolate Chip Keto Muffins

Keto choc chip muffins batter in baking paper. — How to make chocolate chip muffins.

Preheat: Preheat your oven to 180°C (355°F).
Combine ingredients: Place all ingredients except the chocolate chips into a stand mixer. Mix on medium speed for 3 minutes until well combined.
Rest the batter: Let the batter sit for 2 minutes to allow the coconut flour to absorb the moisture.
Mix again: Mix again on medium speed for 1 minute, or until there are no lumps.
Add chocolate chips: Fold in the sugar-free chocolate chips.
Bake: Spoon the mixture into 12 lined muffin cups and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean, and the tops are golden brown.
Cool and enjoy: Let the muffins cool on a wire rack for 10 minutes before serving.

Fudgy, Moist, and Intensely Chocolatey

These keto chocolate chip muffins are everything you want in a chocolate treat: fudgy, moist, and intensely chocolatey. They’re perfect for satisfying your sweet tooth without derailing your keto goals.

Variations for Every Chocolate Lover

If you’re craving even more chocolate, try our low-carb double chocolate fudge muffins recipe. You can also experiment with different types of sugar-free chocolate, such as dark chocolate chips or sugar-free milk chocolate chips.

Frequently Asked Questions

Are keto muffins gluten-free?

Yes, keto muffins use coconut or almond flour instead of wheat flour, making them suitable for a gluten-free diet.

Can I make these muffins without a stand mixer?

Yes, you can use a hand mixer or even whisk the batter by hand. Ensure all the ingredients are well combined and there are no lumps.

How do I store keto muffins?

Store your muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can also freeze them for 3 months.

Keto Chocolate Chip Muffins

We're excited to share our super easy recipe for keto chocolate chip muffins! These low-carb treats are moist, healthy, and incredibly delicious, perfect for a snack or to impress your guests.

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5 from 71 votes

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Course: Snacks

Cuisine: American

Diet: Gluten Free

Cook Time: 24

Total Time: 24

Servings: muffins

Calories: 232kcal

Author: Matt Dobson

Unit Conversion

Ingredients

US Customary – Metric

Instructions

Preheat oven to 180C/355F
Place all ingredients, except chocolate chips into your stand mixer. Mix on medium speed for 3 minutes, until all ingredients are combined.
3/4 cup coconut flour, 1 teaspoon Baking Powder, 2 tablespoons Erythritol, 6 eggs, 3/4 cup Sugar Free Maple Syrup, 3 ounces Heavy Cream, 4 ounces Butter
Allow to sit for 2 minutes to allow the coconut flour to soak up the moisture.
Mix again on medium for 1 minute, or until there are no lumps.
Add chocolate chips and combine.
3/4 cup Sugar Free Chocolate Chips
Spoon mixture into 12 holes of a muffin tin lined with cupcake papers.
Bake for 20-25 minutes. The muffins are cooked when an inserted skewer comes out clean, and the tops are beginning to brown.
Place on a wire rack to cool for 10 minutes.

Notes

STORING: Store your muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months.