Chocolate chip muffins are the most popular item in any café or bakery, so we decided to bring up this keto-friendly version for those trying to reduce the number of carbs.
These almond flour chocolate chip muffins are very soft inside and have crispy crust when freshly baked.
These healthy chocolate chip muffins with almond flour are an absolute dream come true. They’re gluten-free, low carb, refined sugar-free, keto and can easily be dairy-free if you use dairy-free chocolate chips (like Enjoy Life brand).
These are the kind of muffins you want to wake up to every morning. Made with just a few simple and basic ingredients and noncomplicated steps we get a batch of incredible almond flour muffins that the whole family may just fight over.
Keto Chocolate Chip Muffins
These gluten free chocolate chip muffins are studded with chocolate chips throughout and on top making them look almost too good to eat. From the golden-colored muffin top to the soft and fluffy muffin crumbs inside every bite of these muffins is just heavenly. You’re going to wish you had made more because there’s no way these bad boys are going to last for long!
Ingredients you’ll need for Chocolate Chip Muffins:
- Almond flour
- Erythritol
- Baking powder
- Salt
- Sunflower oil
- Large eggs
- Vanilla extract
- Chocolate chips
For the exact amounts needed, please see the recipe card below.
How to Make Almond Flour Chocolate Chip Muffins
Preheat your oven to 350 degrees F and line a muffin tray with 8 paper cups. Set it aside.
Divide your egg whites from the yolks and place the yolks into a medium-sized bowl.
Mix yolks with oil, granulated sweetener, vanilla extract, baking powder, and salt.
You should have a crumbly mixture.
In another bowl, beat the egg whites using an electric mixer until stiff peaks form. If you can flip the bowl upside down and the meringue doesn’t move, you’ve beaten them enough.
Transfer 1/2 of the meringue into the crumbly mixture and gently fold together.
Once incorporated fold into the remaining egg white.
Now fold into the chocolate chips until combined.
Divide the batter between 8 muffin cups.
Top with the reserved chocolate chips.
Bake the muffins in the oven for 25-27 minutes or until toothpicks can be inserted and come out clean. The tops should be a golden brown color.
Let cool before serving.
Substitutions
Erythritol— If desired you can swap out the erythritol for granulated monk fruit or even plain granulated white sugar.
Sunflower oil— You can use canola oil instead if preferred.
Recipe Tips
Don’t open the oven door before the first 20 minutes of baking time to avoid your muffins from deflating.
When adding in the meringue you want to be very gentle with the folding and only go until the egg white looks fully combined. Do not stir as you normally would to combine things.
FAQs
How long are almond flour chocolate chip muffins good for?
You can keep these muffins on the counter for up to three days in an airtight container or you can extend the life a bit and keep them well covered in the fridge for one week. Optionally, you can warm them for about 10 seconds in the microwave for a fresher taste before eating.
How do I add the right amount of almond flour?
Make sure that you are using the spoon and level method for adding flour to the measuring cup and not just scooping it out of the container. This means that you are rising a spoon to scoop the flour from the container before gently placing it into the measuring cup. Do not pack down the flour, tap the sides, or pack it into the cup. Once filled use a flat edges knife to glide across the measuring cup then level the top and then use as directed.
Can I use mini chocolate chips?
This is completely optional and up to you but yes, you can. Using mini chocolate chips instead of regular-sized ones will help you to get a bigger chocolate flavor in every bite.
For more delicious muffin recipes, check out these other great suggestions:
- Vegan Blackberry Muffins
- Fluffy Almond Flour Blueberry Muffins
- Easy Banana Carrot Muffins
- Vegan Double Chocolate Spelt Muffins
- Easy Almond Flour Banana Muffins
- Mighty Muffins
- The Best Ever Gluten Free Blueberry Muffins
Almond Flour Chocolate Chip Muffins
Ingredients
- 2 cups almond flour
- ⅓ cup erythritol (or ⅔ cups granulated monk fruit or ⅔ cups white sugar)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup sunflower or canola oil
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup chocolate chips + ¼ cup chocolate chips for the top
Instructions
- Preheat the oven to 350F, and line a muffin tray with 8 muffin tins. Set aside.
- Divide eggs from yolks. Take a medium-size bowl and mix the egg yolks with oil, granulated sweetener, vanilla extract, baking powder, and salt. The result will be a crumbly mixture.
- Beat the egg whites with an electric mixer until firm picks form a meringue in a different bowl. To know if the meringue is ready, turn the bowl upside down; it should fall or move at all.
- Transfer ½ of the meringue into the crumbly mixture and gently mix. Then, fold in the rest until well combined.
- Next, fold in the chocolate chips and stir to combine. Then, divide the batter into eight muffin tins.
- Finally, bake the muffins for 25 to 27 minutes, or until an inserted toothpick comes out clean and the top is nicely brownish.
- Let them cool before serving.
Hi! On the chocolate chip muffins. On the recipe print out there are two errors. One adding the flour is completely left out and on step 3 it should say “ it should ‘NOT’ fall or move at all.”
Thanks for the recipe. Also Safflower oil worked as a substitute as well.