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. The 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
Tried this recipe? Give it a star rating below!
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Chocolate Chip Almond Flour Muffins
Ingredients
- 2 cups / 200g almond flour or ground almonds (NOT super-fine)
- 3 eggs large (or 4 medium)
- 1 1/2 tsp baking powder
- 1/3 cup / 60g granulated erythritol
- 1/2 cup / 120g yoghurt, natural
- 1/2 cup / 80g butter melted
- 3 tbsp almond milk unsweetened
- 1 tsp vanilla extract
- 1/4 cup / 50g sugar free chocolate chips or chopped chocolate, 85% cocoa solids minimum
Instructions
- 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.
Video
Notes
Nutrition
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Chichi says
Just made these. Wow! So this muffin just made my keto journey a whole lot more doable! Delicious and moist and not “eggy” and no weird texture. Love it
Jane Husbands says
I still haven’t found a sweetener I like 🙁 I don’t mind the taste of Erythritol but find it makes muffins have a ‘crunchy/gritty’ texture.Is there anything to stop this?
Katrin Nürnberger says
You can always use powdered erythritol. Or try allulose, it melts like sugar.
Inez says
Just made these, they are delicious!! About the carb count, is that total carbs or net carbs? Thanks for this great recipe!
Katrin Nürnberger says
You have to deduct the fibre from the total carbs to get the net carbs 🙂
Sarah says
How many muffins equal one serving? Thank you!
Katrin Nürnberger says
One muffin is one serving 🙂
Michelle says
What would the replacement amount be if I used coconut sugar instead?
Katrin Nürnberger says
You can just use the same amount!
Laura says
Another great recipe. Light, lovely flavour. Mine did sink a little, now pre Keto I’d consider myself an ok baker, I’m wondering if due to me adding fresh raspberries, I added extra moisture hence the sinking? Or should I have folded in the dry rather than mixed? Also wondering if I could swap out the yoghurt for tinned coconut milk? Anyway, will defo be making again with the chocolate next time, once I’ve got some cacao butter to make your chips. Thanks again.
Katrin Nürnberger says
Glad you liked the recipe! Using coconut milk from a can would also work, however, I’d probably reduce the butter then, because you’d be adding more fat to the recipe (and there’s already a lot of fat in there). I have another, new recipe for blueberry muffins which you should check out. It uses a lot less fat. Maybe try that with your raspberries!
Alta Meyer says
What can I use in place of butter have high cholesterol and joghurt
Katrin Nürnberger says
Hi there, I recommend you use this keto blueberry muffins recipe as a starting point. It does not contain butter, but only sour cream. You can then try to replace the sour cream with something lighter (I’m guessing you’re after something that contains less fat??) – perhaps use only 1/4 cup of sour cream and 2-3 tbsp almond milk?
Tammy says
What blade did you use in your food processor?
Katrin Nürnberger says
I used the s blade.
Toots says
Fantastic!
Made the muffins with Frozen Blueberries for my picky family, easy and delicious. After eating them we felt great, (light and lots of energy.) Thank you for the recipe:)
Katrin Nürnberger says
That’s so good to hear! Glad you liked them
Lina says
When you say “yogurt,” are you referring to greek yogurt? Can you tell me what products were used to calculate the nutrition? Thanks! 🙂
Lina says
Also, how can these be stored?!
Katrin Nürnberger says
Hi Lina, I store mine in a cake tin. I tend to put stuff in the fridge after 1 day or so, but I think they’re probably fine at room temperature for a few days. If you make a larger batch, just freeze them!
Katrin Nürnberger says
Hi Lina, I used a full fat natural yoghurt (3.6% fat).
Jordyn says
Just made up the batter for these, and I’m so excited. Most recipes try to minimize the texture of almond flour, but yours seems to celebrate it! I substituted sour cream for yoghurt. Im out of muffin papers, so I’m also trying mine in a loaf pan. I’ll be sure to come back with my results!
Katrin Nürnberger says
Can’t wait to hear how it went!
Pt says
What can i use in place of yogurt?
Katrin Nürnberger says
If you are looking for a dairy free option, you could use coconut yoghurt, here in the UK there are brands such as Coyo and Coconut Collaborative.
Luisa says
Wow – these are just amazing – I already ate 2, I didn’t have sugar free chocolate chips sadly as made them on a whim but I convinced myself the little extra sugar was better than the shop bought carb laden alternative! Will definitely be making these again with other fillings!
Katrin says
Glad you like the recipe! This dough is perfect for any kinds of fillings, from nuts to berries. You can even add winter spices such as cinnamon/cloves/ginger to get a festive vibe.
Lisa says
Made these today, wowzers! Going to make another batch now with blueberries and raspberries and I might even get another chocolate chip batch done before bed!
Claire says
******
Hi Katrin,
Another 6 stars for this winning recipe, which is frankly a monster explosion of sheer bliss in the mouth. I didn’t have chocolate chips in the pantry, so used some blueberries. What can I say?? I’m going to hide some in the freezer, before they are all disappear…
Thank you my clever friend!
Claire xo
Katrin says
I love it! I think you’re slowly but surely working through my entire website. You’ve made my day 🙂
Claire says
Yes I am. I really, really love and trust your recipes Katrin. Many other recipes in expensive cook books and other websites, are just very ho hum mediocre. Their photos are glossed up to make them look delicious, and to market the author, but sadly lack your tried and tested formulas. and you only end up with one or two faves in the whole book/site. Plus, it’s so nice to liaise with you personally.
Keep them coming please!
Claire xo
Katrin says
I promise I will!! Always have a looooong list of ideas….
Dr.N. Tirumala Rao, Best Gastroenterologist in Vijayawada says
These are so good!!! Will make again for sure!
Lou Robinson says
These would be extra large eggs for this of us in the US, right?
Katrin says
No, I think large is fine. Extra large eggs are HUGE!
Kaori S says
I used US size large eggs and came out perfect! I replaced chocolate chips with blueberries. They are so moist and delicious.
Thank you for this recipe. I’ll make this recipe from now on for our family. They don’t miss regular flour muffins at all!
Katrin says
That’s good to hear, thanks for your comment!
Dorothy says
Hi, just made these Keto Killer Muffins and they realy are a killer, my only problem is the chocolate chips sank to the bottem next time I’ll leave some for the top before baking.
Katrin says
… even if this lot doesn’t look as pretty as you like they’ll taste just as good 😉
Pablina says
Hello!
I have some questions about some substitutions on this recipe, like, the lemon juice, how much of it should I add? And what about soy milk? Where I live almond milk is extremely expensive and they don’t sell it in small sizes… Another thing is that raspberries are also very hard to find and expensive to buy, what if I put strawberries instead? Do you have any hint?
Katrin says
Hi Pablina, use the lemon juice in place of the milk. It’s about keeping with the same amount of liquid (wet) and dry ingredients. (Maybe even grate some lemon zest in the batter too). You can use any milk you like – almond, coconut, soy, cows milk, whichever you prefer. You could use strawberries in place of the raspberries if you prefer, though I find they taste a bit bland when baked. Raspberries, blackberries, redcurrants and blueberries have more flavour. Frozen raspberries tend to be cheaper than fresh 🙂
Pablina says
Thank you so much! <3