These moist and light low carb almond flour muffins are a staple in our house. We love them best with sugar free chocolate chips, but I've included other variations we have tried and liked in the post. This keto chocolate chip muffins recipe is so easy and turns out perfect every time.
Muffins - aren't they little life-savers? Whether you're on the go and want a quick snack or you just need a little break and a treat... a muffin is the answer.
They fit perfectly into one hand and will take that edge off the hunger without making you feel stuffed.
Can you eat muffins on a Keto diet?
Absolutely! All you need to do is choose a grain free flour and swap the sugar with erythritol or your sweetener of choice.
You can actually replace wheat flour in most recipes with almond flour 1:1. Just be sure you add something else as a binder to make up for the missing gluten in the wheat, such as an additional egg.
When I make muffins, I use either almond flour or coconut flour (you'll love these coconut blueberry muffins).
I do have soft spot for almond flour though. I love its texture and I think the taste is quite neutral and mimics wheat really well.
How to make moist and fluffy chocolate chip almond flour muffins - step by step:
1.) Beat the eggs until they're frothy and have doubled in size. The air will make your muffins light! Then add the wet ingredients (yogurt, melted butter, vanilla extract) and mix.
Last, add the dry ingredients (almond flour, sweetener, baking powder) and blend until combined.
2.) Stir in the chocolate chips....
3.) ...and fill the lot into paper cups. If you have a silicone muffin tray, you don't need the paper cups.
Bake and enjoy the wonderful smell wafting around your kitchen!
Almond Flour Muffins - Tips and Recipe Variations
Use regular almond flour for this recipe to achieve that lovely moist crumb. If you live in the UK, simply go for ground almonds.
Super-fine almond flour will work, but the texture of the muffins will be firmer. It will still work - in the end, it's all down to preference 😉
Shop-bought sugar free chocolate chips aren't cheap. If you want to save some $$$, simply make your own. Check out my recipe for easy sugar free chocolate chips!
Another alternative is to just chop a bar of quality dark chocolate.
I often use the 90% Lindt chocolate as the sugar content is very low. Whichever brand you choose, make sure the cocoa solids content is at least 85%.
To make this recipe dairy free, you can replace the yogurt with coconut yoghurt and the butter with coconut oil.
This Keto muffins recipe is very versatile.
Here are some other variation we have tried:
If you don't feel like chocolate chips, simply replace them with a handful of blueberries and raspberries.
Or how about some dried cranberries and pecans?
You could even replace the almond milk with lemon juice, add zest of 1 lemon and a tbsp of poppy seeds.
See some of my other muffin recipes:
- Grab & Go Low Carb Muffins
- Low Carb Zucchini Muffins
- Low Carb Chocolate Banana Muffins
- Healthy Pumpkin Muffins with Hazelnuts
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Chocolate Chip Almond Flour Muffins
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 2 cups / 200g almond flour or ground almonds (NOT super-fine)
- 3 eggs large (or 4 medium)
- 1 ½ tsp baking powder
- ⅓ cup / 60g granulated erythritol (So Nourished)
- ½ cup / 120g yoghurt, natural
- ½ cup / 80g butter melted
- 3 tbsp almond milk unsweetened
- 1 tsp vanilla extract
- ¼ cup / 50g sugar free chocolate chips or chopped chocolate, 85% cocoa solids minimum
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Blend the eggs for a few minutes until they are frothy and have increased in volume. Then add the other wet ingredients - yoghurt, melted butter, almond milk and vanilla extract - and blend until combined.
- Now add the dry ingredients - almond flour, granulated sweetener and baking powder - and blend until you have a smooth batter. Last, stir in your chocolate chips, leaving a few to decorate the tops of the muffins.
- Fill the batter into a muffin pan lined with paper cups. I used 2 heaped tablespoons per muffin.
- Bake for 20-25 minutes or until the tops are lightly browned.
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