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Keto Chocolate Chip Muffins - Soft, Sweet, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups blanched almond flour (finely ground for best texture)
  • 2 tablespoons coconut flour (adds structure and helps reduce moisture)
  • 2 teaspoons baking powder (aluminum-free preferred)
  • 1/2 teaspoon kosher salt
  • 1/2 cup granular erythritol or monk fruit-erythritol blend (adjust to taste)
  • 3 large eggs, room temperature
  • 1/2 cup unsweetened almond milk (or another low-carb milk)
  • 1/3 cup melted butter or coconut oil, cooled slightly
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar-free chocolate chips (Lily’s or similar)
  • Optional: 1/2 teaspoon cinnamon or espresso powder for flavor depth

Method
 

  1. Preheat the oven. Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners to prevent sticking.
  2. Mix the dry ingredients. In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until no lumps remain.
  3. Whisk the wet ingredients. In a separate bowl, whisk eggs, almond milk, melted butter (or coconut oil), and vanilla. Make sure the butter isn’t hot so it doesn’t scramble the eggs.
  4. Combine the batter. Pour the wet mixture into the dry ingredients. Stir until just combined. The batter will be thicker than traditional muffin batter—this is normal.
  5. Fold in chocolate chips. Reserve a few for the tops if you like. Stir gently to distribute them evenly without overmixing.
  6. Fill the muffin cups. Divide the batter evenly among the liners, filling each about 3/4 full. Top with reserved chips for a bakery look.
  7. Bake. Place in the center of the oven and bake for 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  8. Cool properly. Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Almond flour muffins firm up as they cool, so don’t skip this step.
  9. Serve. Enjoy warm or at room temperature. If you like a melty chocolate top, warm a muffin in the microwave for 10–15 seconds.