Keto Chocolate Chip Muffins - Healthy Recipes Blog (2024)

You will love this easy recipe for keto chocolate chip muffins, made with almond flour and sweetened with stevia.

They make the perfect keto weekend breakfast, and they're also excellent as a quick afternoon snack.

While it's difficult to argue that the best keto breakfast is not a sweet one (such as keto scones or keto donuts) but rather one based on eggs (such as these fluffy scrambled eggs), sometimes you want to indulge.

Ingredients

You'll only need a few simple ingredients to make these muffins. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Eggs: I use large eggs in most of my recipes, this one included.
• Sour cream: Plain full-fat Greek yogurt also works.
• Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
• Sweetener: I use stevia. You can use a granulated sweetener instead.
• Almond flour: I use blanched finely ground almond flour and don't recommend using a coarse almond meal in this recipe. For best results, it's best to measure the almond flour by weight and not by volume. This is always true when baking, and I find it especially true when baking with almond flour and coconut flour.
• Sea salt and baking soda: If you'd like to try using gluten-free baking powder, remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
• Mini dark chocolate chips: The darker you can go (and still enjoy them) the better.

Variations

• Use whole-milk Greek yogurt instead of sour cream. It's almost as good, although I do prefer sour cream.
• Use a different flavor extract such as coconut or almond extract. Use just 1 teaspoon of those.
• Sometimes I use blueberries instead of chocolate chips.
• You can replace the chocolate chips with chopped raw nuts or add them in addition to the chocolate chips. Use about ¼ cup.

Instructions

Making these keto chocolate chip muffins is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Whisk the ingredients (except for the chocolate chips) by hand, in the order listed, starting with the liquid ingredients.

Fold in the chocolate chips, reserving ½ oz. You'll use those to top the muffins.

Divide the batter between greased foil liners. Scatter the remaining chocolate chip on top.

Bake the muffins until puffed and set and a toothpick inserted in one of them comes out dry. This should take about 20 minutes in a 325°F oven.

Expert Tips

This recipe relies on baking soda to make the muffins rise. To ensure your muffins do rise, here are three important tips:

• The sour cream is not optional. Its acidity is needed to activate the baking soda. You could perhaps substitute full-fat Greek yogurt for the sour cream (it's acidic too), but I haven't tried that.
• Please make sure that the chocolate chips you use are made with cacao that was not treated with alkali (it should state so on the ingredients list if it was). Alkali-treated chocolate is not acidic, and again, acidity is needed here for the baking soda to work properly.
• This probably goes without saying, but make sure your baking soda is fresh. It should last for a long time - about three years - but I replace it every 6 months. It's also a good idea, once opened, to store the box in an airtight container so that it doesn't absorb odors.

Recipe FAQs

Serving Suggestions

These muffins are perfect for breakfast, but they're also excellent as a quick snack. I like to gently warm them up in the microwave before enjoying them.

Storing Leftovers

More Keto Muffin Recipes

Recipe Card