Want an unbelievably easy, low carb muffin recipe with gooey chocolate chips in every bite? Keto Chocolate Chip Muffins are the perfect healthier alternate if you're trying to cut back on all the sugary treats your kiddos have! Your family will not believe how good these keto friendly chocolate chip muffins are! Sugar free never tasted so good!
I wanted a keto chocolate chip muffin that tasted just like the real thing, or surprisingly close, and was low in carbs and lower in calories. I also wanted a sugar free muffin that my kids would eat with no hesitation.
After much research and testing, I discovered that using Greek Yogurt combined with baking soda gives me the light and fluffy muffins I was looking for. Also, the use of my favorite sweetener makes them surprisingly taste like they were sweetened with sugar but they are sugar free. My kids love them!
These muffins are only 166 calories and 2 net carbs.
How to make these keto chocolate chip muffins
First let's preheat the oven to 400F and line a 12 cup muffin pan with liners.
You'll need to spray the inside of the liners with cooking spray so the muffins do not stick.
Now, in a large mixing bowl, combine the almond flour, baking soda, salt and sweetener. That's all for our dry ingredients.
Go ahead and add in the beaten eggs, greek yogurt and vanilla extract. You can use any kind of unsweetened greek yogurt you like. I have used fat free and full fat with good results.
Finally, fold in the chocolate chips. My favorite sugar free chocolate chips are Lily's brand. They are made with stevia and so delicious! If you want to be fancy, you can reserve ¼ cup of the chocolate chips and put them on top of the muffins before baking.
Scoop the low carb muffin batter into the muffin cups evenly using a scoop. I use a ¼ cup ice cream scoop that makes the most perfect muffins!
Bake the keto chocolate chip muffins in the oven for 20 minutes or until a toothpick comes out clean.
These taste just like a bakery style chocolate chip muffin! You won't believe how yummy they are!
Can I use sour cream instead of Greek Yogurt?
I have tried sour cream in this muffin recipe and it works perfectly. My only hesitation with sour cream is that it has much more calories than Greek Yogurt. In fact, sour cream in over 400 Calories per cup while Greek Yogurt is just 180 calories per cup. Quite a difference!
What if I can't find Lily's chocolate chips?
Lily's chocolate chips can be found on Amazon (you can purchase them here) or they are in most grocery stores now, even Wal-mart! If you still cannot find them, I would suggest using a 85-90% dark chocolate bar cut into chunks. You would need enough to equal a cup after it is chopped and this will probably change the nutrition values depending on which brand you use.
Like these keto/low carb treats? Check out recipes for keto blueberry muffins, Keto Pumpkin Cheesecake Muffins, Keto Double Chocolate Muffins, Banana Bread Muffins, or Almond Flour Muffins!
Keto Chocolate Chip Muffins - 2 Net Carbs
Ingredients
- 2 ½ Cups almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup Granulated sweetener (Click here to see my favorite on Amazon)
- 3 Large eggs, beaten
- 8 ounces Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
Equipment
Instructions
- Pre-heat the oven to 400F and line a 12 cup muffin pan with liners.
- Spray the inside of the liners with cooking spray.
- In a large mixing bowl, combine the almond flour, baking soda, salt and sweetener.
- Now add in the beaten eggs, greek yogurt and vanilla extract.
- Finally, fold in the chocolate chips.
- Scoop the batter into the muffin cups evenly using a scoop.
- Bake in the oven for 20 minutes or until a toothpick comes out clean.
Jennifer's tips
- You can use any kind of unsweetened greek yogurt you like. I have used fat free and full fat with good results.
- My favorite sugar free chocolate chips are Lily's brand. They are made with stevia and so delicious! If you want to be fancy, you can reserve ¼ cup of the chocolate chips and put them on top of the muffins before baking.
- I use a ¼ cup ice cream scoop that makes the most perfect muffins!
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Laura says
Hi. Just made these. Yummy!! Thank you! One thing, your nutrition info shows 166 cals and net carbs at 2. I use CARB manager. It’s showing 250 cals & 3 net carbs. Did you amend the nutrition info at some point or is Carb Mgr wrong? Thx! Laura
jenniferbanz says
More than likely carb manager is wrong. Those figures are inputted by other people who use the app, not me. I figure all of my nutrition info in My Fitness Pal and I double check for accuracy.
Maggie says
I make these all the time now. Guilt free sweet when I'm trying to eat clean
Greyson says
Delicious! I’ve never really been a muffin fan, but I eat these muffins every single day as a newly incorporated part of my breakfast!
They bake a lot more evenly using silicone molds, and thus far I think my favorite yogurt to use has been a keto-friendly vanilla flavored one from a brand called “:ratio”. I also use Lily’s semi-sweet chocolate chips instead of the dark chocolate ones.
Question: how many MINI muffins could I bake using this recipe? And how long should I bake them in the oven? I’d like to try making little snack-sized versions to bring to work as a treat for my coworkers.
Ma. Jesusa says
Can i use almond meal instead of almond flour?
jenniferbanz says
They are the same
Ma. Jesusa says
Can i use almond meal ?
jenniferbanz says
Almond meal is the same thing as almond flour
Sheila says
Delish though my batter was much thinner that yours.
Can I bake these in a loaf tin instead? If so would I need to change the baking temperature?
V says
Jennifer, have you, or anyone else, tried making muffins in silicone muffin liners? If so, do you need to spray them also??
Jenni says
Your simple style of presentation with no wasted words is great, thank you. So happy I found your site. I am 73 and after my retirement gained too much weight. With Intermittent Fasting and keto. I lost 20kgs (44 lbs) in 7 months to reach my goal weight, where I have remained for nearly a year. Istill do IF and keto. I am only now starting to look for keto baking recipes. I tried these muffins today, and just love the idea of a basic muffin batter, to which can be added different flavours. So I divided the batter and did 6 choc chip and 6 lemon pound with lemon glaze in siclicone cups. In South Africa we are plagued with electricity power cuts and so I am particularly interested in pressure cooker or no-bake recipes. So next time I will try this recipe in the pressure cooker. Any tips will be most welcome. With happy greetings from Jennifer in SA
Beth says
Fantastic!! The best low-carb, sugar free muffin I’ve every had.
Emily says
Made these today! Thought they were undercooked, so I put them back in the oven and burnt them. Completely user error. The taste is still amazing though. Definitely a nice breakfast or even snack when doing Keto!
Karen says
Tasted great, but what a mess! I followed the recipe and put the batter in 12 muffin tins. During cooking I smelled something burning. The batter was overflowing! What a mess! Next time I will make 24 muffins instead of 12.
Patricia L kovach says
Best ketoiffins I have ever tasted!!
BJohnson says
Can you use an air fryer to make these?? If so how long would you cook and at what temperature?
jenniferbanz says
I never bake in my air fryer so I am not sure
Emily says
These are so delicious!
Brittany says
So impressed with these! So easy and taste fantastic! Definitely will stay in my keto recipe rotation!
Kelly says
These taste absolutely delicious! But I’m getting different carb count using my bariatric app. Way more carbs than I was hoping. Can’t seem to figure out why.
Shane Hill says
Delicious! I followed the comments about using 100g coconut flour and adding one additional egg. I used 1 cup (5 oz) of Two Good Coconut Greek Yogurt (3g carbs) and 3 fl. oz. of unsweetened almond milk. I scaled back the total chocolate chips (Lily's Chocolate Salted Caramel Baking Chips) to 100g (80g in the batter, 20g reserved for the tops). I scaled back the sweetener (I used granulated Allulose) to 85g (partly to account for any sweetness in the Two Good stevia-sweetened greek yogurt). Baked for 18 minutes - I did check at 16 minutes as per user comment suggestion.
They were moist, not too sweet but I thought a perfect sweetness, and a good size per muffin. Nutrition as I prepared them - per muffin: 83 calories, 1.5 g Net Carbs, 5 g fat, 4 g protein. Absolutely wonderful desert I can eat two or three of!!
I went through several muffin recipes and chose yours, and am glad I did! Thanks for being responsive to the user's questions and comments - your responses helped me tailor and perfect them to my dietary needs and preferences. Your site is bookmarked and I'll be looking forward to trying more of your recipes! -Shane
Cathy B says
Just made these and it was really good! Made really large muffins, too. Perfect with coffee. 😊😊
Russell says
Absolutely wonderful. Moist, tasty, not grainy. Used a blend of Lilys milk, dark, and white chips for a triple chicolate chip blend. Just wow! Also used the Fage greek yogurt. The absolute best low carb / keto muffin my wife and I have ever had.
Has anyone tried adding cocoa powder to make it a chocolate chocolate chip muffin?
Randi says
These muffins are absolutely delicious! I only had 5% Fage Greek Yogurt and Enjoy Life dark chocolate chips. Can’t wait to try the other varieties.
Sydney says
Delicious! I even used baking powder instead of baking soda and they still turned out amazing!
Alicia says
I enjoy these muffins very much. I’ve made them several times now. I make them exactly as the recipe calls for, but I calculated the calories considerably higher than yours. I got 231 calories per muffin when making 12 muffins, not 166. I’m not sure where the difference could be? I use Greek yogurt (two good or Oikos), Lily’s baking chips, Lakanto sweetener (zero calories) and Kirkland almond flour. I’ve double checked my figures. Do you know how my calorie count could be so off?
Kim says
These muffins are absolutely delicious! I first tried ricotta cheese because it’s what I had on hand. The next time, I used sour cream and the third time I tried full fat unsweetened yogurt. Every batch was perfect! The only difference was the carb and calorie counts between the three. Thank you so much for this recipe! You made our low carb life much sweeter!
RS says
Delicious! Thanks for your website and wonderful recipes - looking forward to trying some more.
Kristine says
This was delicious!! Do they freeze well?
jenniferbanz says
Yep!
Sylvia Barragan says
Can they be stored at room temp in air tight container?
Dannessa says
Would it be possible to sub the almond flour for coconut flour? I just have more of that on hand at the moment.
jenniferbanz says
You can use 100 grams of coconut flour (about 1 cup) and then add an extra egg.
Cathy H says
The recipe says nothing about coconut flour! 🤷🏽♀️
Wendy says
These are amazing! I don’t do Keto, I just wanted a healthier muffin.
Can I make a version with banana? Would it be the same recipe just add 2-3 ripe bananas?
Thank you.
jenniferbanz says
I use banana extract but yes, you could replace the greek yogurt with banana
Fatima says
Made them today! Delicious!
Patricia says
Do you have a recipe for keto chocolate chips cookies the muffins 5 stars
Barb Davis says
Yes, I have used Jennifer's Chocolate Chip Cookies recipe several times - my grandkids like to bake with me and they were quite impressed that a sugar-free cookie tasted so good. One of my grandson's reactions was, "can I have these for a meal?" I think that says it all! The recipe is here online at JenniferBanz.com
Patricia says
I made these muffins today I am so impressed these will be my go to muffins
Nettie says
These muffins look delicious! Can I use 0 fat Greek yogurt?
Love your recipes and I like the fact you post the nutritional value as well.
Thank you,
Nettie ??
jenniferbanz says
Yes
Cat says
Just made these and subbed Coconut extract. They were good but maybe I would stick with vanilla or 1/2 the amount of coconut flavouring next time. They browned nicely but a bit disappointed they didn't dome. Are all gluten free muffins like that or is it because I should have only out 1/2 the chips in batter and sprinkled the rest in top?.
Sandra says
Can these be frozen?
Gina says
Just made these and they are perfect! Best that I have ever made. This will be my go-to keto muffin recipe from now on. Now I'm looking forward to trying more of your recipes!
Steph says
Would using softened cream cheese instead of greek yogurt work? Thank you!
jenniferbanz says
It would but it would increase the calorie count by about 50 per muffin. Also, 1 cup of plain Fage 2% Greek Yogurt has 5g carbs and 1 cup of cream cheese has 8g carbs.
Christina says
These really are amazing!!! Thanks for sharing!!
Amy says
Do you know the breakdown of how much of saturated/trans fat is in these?
jenniferbanz says
Sorry, sure don't. There should be no trans fat, though
Lia says
Can u suggest something healthier to replace the sweetener? Trying to make it with less sugar for my kids
jenniferbanz says
This sweetener is sugar free
Cat says
Her sugar substitute is Monkfruit
Susan says
OMG, these muffins are SO delicious!!! By far the absolute best keto chocolate chip muffin recipe I have tried (and I’ve tried a bunch). I will definitely be making these over and over again, would love to freeze some, do they freeze well?
No name says
I made these into bars using a silicone baking pan instead and adjusted the baking time to 16 mins (could tell by smell alone they were ready) and they came out perfectly! Simple to put together and tasted delicious.
Amanda says
Do you have to use a sweetner or can you skip that step and just use the almond flour, chips, and yogurt?
jenniferbanz says
You can skip the sweetener but they will not be sweet at all.
Jacqui says
The best muffin recipe keto or not! Super moist! I added 1 tsp of baking powder and used 1/4 cup of swerve brown sugar and 1/4 of regular swerve for my sugar substitutes.
AP says
I do not usually post comments. I have tried many keto/low carb muffin recipes with various results; several with not so good results and a waste of ingredients. My husband and I decided to try your recipe. I have to say these were the best muffins we have tried. Thank you for creating such a great recipe. Even though we are not doing keto, these were so good!
K says
Any idea how many weight watcher points on the blue plan ?
jenniferbanz says
Sorry, I have no idea since they changed the plan
Gayle says
I have been having a hard time with the muffin sticking to the liner even when I spray with PAM. Any tricks? They are delicious!!
Jan says
They only stick to the liner when they are fresh & warm straight out of the oven. After they cool off, they cone off the paper five. Or at least mine did! We have 3 favorite Keto desserts and this is one of them. 😉
Pam says
These were absolutely fantastic. The dough came out perfect!! I had one warm with a slab of Kerrygold butter. Thank you so much! I just wish they could come out with an artificial sweetener that has zero aftertaste. I do use Lily chips which are the best.
CC says
I like NATURAL birch sweetener- it measures cup for cup like sugar and has no aftertaste, but it’s expensive. Again, it must be NATURAL and made from birch tress
maya says
Absolutely delicious! I made these with 2 cups almond flour + 2 tbsp coconut flour, used 3 leftover egg whites, and Noshu choc chips.
Urshula says
I have tried tons of keto desserts the majority were horrible. These muffins are great. Doesn’t have the gritty almond flour texture, not to sweet, very tasty.
Vicky says
This recipe is absolutely the closest to "regular muffins" that I've found! Thank you for perfecting the healthier version of a favorite treat. My chips, not unexpectedly, did sink to the bottom for the most part. I believe the super fine almond flour I used makes for a much looser batter (almost like pancake batter). So I will follow your tip and reserve some chips to place on top. I was nervous because my batter was so thin, but the muffins still turned out perfectly. I will pick up the fine (vs super fine) next time. Love your site, and can't wait to try more recipes!
jenniferbanz says
That is surprising that your batter was thin. I use fine almond flour and I have never had that happen. You could try weighing out the almond flour next time. I have metric measurements in the recipe card.
Brittiany says
Mine sank to the bottom also!
Dawn says
I just made these and my batter was also thin, like Pancake Batter!! I also used the super fine almond flour - I'm so glad to read your review that they still tasted great! They are in the counter cooling and look fantastic, but I, too, was worried about that thin batter!!
Lisa Clayton says
Finally a good dessert!!!!!!!! I've tried the keto spice cake recipe and the brownie recipe on Pinterest absolutely terrible. Your chocolate chip muffins are great. The only thing I swapped out was the Greek yogurt for sour cream.Because that's what I had on hand.
Lilly says
Could you use cream cheese instead of yogurt or sour cream?
jenniferbanz says
I think that would be too thick
Jennie says
If I don't have greek yogurt, could I sub sour cream?
jenniferbanz says
yes, sour cream works perfectly
Shana says
Can I use Stevia? I’m newly diabetic and still learning all the differences between products!
jenniferbanz says
You can as long as it is a 1 for 1 substitute for sugar
Sarah says
Holy guacamole, these are good! I subbed in coconut extract for vanilla and wow, so delicious! Will keep these as a regular in my house.
Rachel P says
Would this recipe work with blueberries in place of chocolate chips?
Also, would granulated truvia work for the sweetener? Thank you for yoir help.
jenniferbanz says
Yes to both questions!
wilhelmina says
These muffins are so delicious! My daughter thinks she is getting a great treat for breakfast and I get the satisfaction of knowing she is getting a healthy start to her day!
Nellie Tracy says
These muffins are delicious! They make a great breakfast or mid-day treat!
Johnny says
I was looking for something that I could make a batch of and enjoy over the course of a week (if only it would last that long) whenever I have the bread/sugar cravings. These are delicious! I subbed sour cream for the Greek yogurt (because it’s snowing in NYC and I’m not about that life) and just increased the sugar a couple tablespoons and they’re still perfect! Thank you!!
Debbie says
Thanks Johnny for the tip on substituting sour cream for yogurt. I am the opposite of you (LOL), I live in Texas where it is warm but I live way out in the country so there are no stores near me. Thanks again.
Roxanne says
Can you substitute almond flour for coconut flour?
jenniferbanz says
That wouldn't work as coconut flour is not a 1 for 1 swap. If you need nut free, you could try sunflower seed flour!
Jessica says
These muffins were AMAZING! I only made one batch, but next time, I'm totally making two so I can freeze some.
E says
These look so soft and fluffly it's hard to believe they're keto! Such a great idea!
Liz says
Chocolate chip muffins are my FAVORITE! I can't believe these are keto!
Heidy L. McCallum says
One of my employees is doing the keto diet and i bet she would love this recipe. Bookmarking to pass on to her!
Dannii says
You can't beat a classic chocolate chip muffin and this looks like a great keto option.
Julia says
These muffins look delicious! Can't wait to try them 🙂
Melissa Corsari says
low carb chocolate chip muffins? I'm in!
kim says
Love this recipe! These were so scrumptious, my entire family devoured them! Will definitely make again!
Harini Hospitals – Best Liver and Gastro Center in Vijayawada says
Congratulations and thanks for the recipe! The best keto muffins I have ever eaten!!!