These fluffy and perfectly round keto chocolate chip muffins make a perfect snack or breakfast! Also great for on the go or to accompany some eggs!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.
Keto Chocolate Chip Muffins
I love muffins. All kinds of muffins. But especially gluten free chocolate chip muffins that are keto friendly! Because, let’s face it, we don’t want to eat a lovely muffin and feel yucky afterwards due to all the sugar!
I experimented a few times with these keto chocolate chip muffins. I was trying to get the perfect dome with some subtle signature crackling. And that I did!
I’ve been making a batch every few days and I eat them for breakfast each day. Nothing else, just these muffins with some grass-fed butter.
They are quick and easy to make ahead of time and a fantastic grab and go breakfast.
How to Make Keto Chocolate Chip Muffins
Preheat oven 350 degrees F and line a muffin tin with 9 muffin liners.
In a large bowl, add almond flour, low carb sweetener, oat fiber, baking powder and salt. Mix well with a spatula.
Add melted butter and continue mixing until dry mixture is coated.
In a small bowl, add eggs, olive oil and vanilla. Beat egg mixture briefly with a fork.
Add egg mixture to flour mixture and mix with a spatula. Don’t over mix and no need to use a hand mixer.
Finally, add chocolate chips and give it one more mix.
Using a spoon or cookie dough scoop, fill muffin liners about 3/4 full.
Bake for 20 minutes or until done.
Remove from oven and let sit for 5 minutes before removing from muffin tin.
What Chocolate Chips Are Keto Friendly?
There are 2 brands of chocolate chips that ARE certainly keto friendly and are by far my absolute FAVORITE!
The first is Lily’s dark chocolate baking chips. This is the most commonly used brand. You can get them here on Amazon. They are dark chocolate sweetened by erythritol and stevia.
My FAVORITE, though, is the ChocZero brand. You can get them here directly through ChocZero and use code TRINAKRUG for 10% off. They are basically dark chocolate sweetened with monkfruit. I like that they are free of sugar alcohols.
Both are great options.
Chocolate Chip Muffin Kitchen Essentials
The great thing about this keto chocolate chip muffin recipe is that you don’t need a lot of gadgets.
You’ll need a good muffin tin. I rotate between the traditional ones like this, or the newer silicone variety like this. Both work very well for these muffins.
And then, of course, some glass mixing bowls and a spatula!
How Many Carbs Are in a Chocolate Chip Muffin?
These low carb chocolate chip muffins really live up to their name. They come in at 2g net carbs per muffin which is not bad at all!
They also do not raise my blood sugar at all which makes them a great breakfast as my blood sugars are definitely more touchy in the mornings for sure!
How to Get a Round Muffin Top
There are a few things that might make the top not so round. Here is a side by side picture with THIS recipe where the round one is the exact recipe that is included here and the bumpy one has a bit more oat fiber and no butter.
So the difference was that there wasn’t enough liquid AND and there was too much “flour” that was making them too dense.
Both taste amazing, but the look is quite different with just some subtle changes.
Other Keto Breakfast Recipes From The Keto Option
Chocolate Chip Gluten Free Scones
Keto Chocolate Chip Muffins
Equipment
Ingredients
Instructions
- Preheat oven 350 degrees F and line a muffin tin with 9 muffin liners.
- In a large bowl, add almond flour, low carb sweetener, oat fiber, baking powder and salt. Mix well with a spatula.
- Add melted butter and continue mixing until dry mixture is coated.
- In a small bowl, add eggs, olive oil ad vanilla. Beat egg mixture briefly with a fork.
- Add egg mixture to flour mixture and mix with spatula. Don’t over mix and no need to use a hand mixer.
- Add chocolate chips and give it one more mix.
- Using a spoon or cookie dough scoop, fill muffin liners about 3/4 full.
- Bake for 20 minutes or until done.
- Remove from oven and let sit for 5 minutes before removing from muffin tin.
Video
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.