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 1/4 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 1/4 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 1/2 Cups almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- 1/4 teaspoon salt
- 1/2 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.
WATCH HOW TO MAKE IT
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 1/4 cup of the chocolate chips and put them on top of the muffins before baking.
- I use a 1/4 cup ice cream scoop that makes the most perfect muffins!
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!
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!!!