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 tablespoon 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
Tried this recipe? Give it a star rating below!
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Chocolate Chip Almond Flour Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 2 cups / 200g almond flour or ground almonds (NOT super-fine)
- 3 eggs large (or 4 medium)
- 1 ½ teaspoon baking powder
- ⅓ cup / 60g granulated erythritol
- ½ cup / 120g yoghurt, natural
- ½ cup / 80g butter melted
- 3 tablespoon almond milk unsweetened
- 1 teaspoon 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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I have FINALLY found my go to sugar free, gluten free muffin!!! Since hubs has been diagnosed with diabetes I’ve tried so many and while they were good, they weren’t great….. this recipe is just about perfect. I need to tweak a little bit because my oven takes too long, so it will be trial and error to find correct temp and time, but I’m so happy!
Thank you, thank you, thank you!
Can you use cacao nibs instead of choc chips?
Yes, that would work as well.
These muffins are amazing. My grandchildren ask for them all the time. Simple, healthy ingredients which are likely to be available in the pantry, especially if following a keto lifestyle. They are definitely a favourite of ours and will be made regularly.
Love these! My kids crush these in just a couple of days each time I make them!!
I'd like to make it for young children so want to substitute regular sugar for the sweetener. Will that alter the texture etc? Also, can I use 50/50 almond flour and whole wheat flour? Thanks.
Yes, you could do both of these things. I would say that the whole wheat flour will probably absorb more moisture as it's much finer, so consider using a little less of it.
My fiancé, who is not at all following a keto diet, raves about these muffins to his coworkers. They smell exactly like a vanilla cake and the yogurt makes them so moist!! 10/10 and 2 thumbs up from us!
Best muffin recipe!!!!!! In love right now.
Just made these...delicious...definitely a keeper. My question pertains to you using 2 heaping tablespolns of batter per muffin and getting 8 muffins. I used the 2 heaping tablespoons of batter and got 20 smallish muffins. Any idea where the disconnect is? I'm assuming 2-3 of my muffins has the nutrient content of one of yours. What do you think?
I must have large spoons and a larger muffin pan than you!
I got 21 muffins using an extra-large scoop that is more than 1/8 cup! Maybe my eggs produced extra volume from longer beating? They did sink a bit, but even if I had used a bit more batter in each cup, it would’ve made at least 14/15.
I just made them these muffins this morning and I got 11 muffins (regular size muffins) from this recipe which is awesome. They were filled almost to the top so they made a regular size muffin. I have made 2 types of Sugar Free Londoner's muffin recipes so far and they have been delicious.
Hi. I'm ready to make these but don't have almond milk. Can I use regular milk? Anythi g else I can sub? Thanks!
Of course. Any nut or dairy free milk or real milk will work.
Gillian Didier Serre
Hi Katrin I used this recipe yesterday and made the muffins with blueberries ABSOLUTELY WONDERFUL you post the best recipes
I will.make the muffins Friday with chocolate