Want an unbelievably easy, keto muffin recipe with gooey chocolate chips in every bite? These Keto Chocolate Chip Muffins are the perfect alternative 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, used simple ingredients, and was low in carbs and lower in calories. I also wanted low carb muffins 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 muffin recipes 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!
Here is everything you need to make these muffins perfectly. The full printable recipe card can be found toward the bottom of the page or by clicking here.
- 2 ½ Cups almond flour: for a less gritty keto muffin, make sure to use a finely ground almond flour and avoid almond meal.
- 1 teaspoon Baking soda: this reacts with the Greek Yogurt to make our muffins light a fluffy.
- ½ teaspoon Kosher salt or use ¼ teaspoon table salt or fine sea salt.
- ½ Cup sugar free granulated sweetener: I like a monk fruit sweetener blend but your favorite 1 for 1 substitute for regular sugar will work.
- 3 Large eggs, beaten: use flax eggs or an egg substitute at your own risk.
- 8 ounces plain Greek Yogurt: 4% milk fat Greek Yogurt is great, but fat free works as well.
- 2 teaspoons Vanilla Extract
- 4.5 ounces Sugar-free Chocolate Chips
How to make these keto chocolate chip muffins
First let's preheat the oven to 350F (175C) and line a 12 cup muffin pan with paper cups. Spray the inside of the liners with cooking spray to avoid sticking. If you do not want to use cupcake liners, you can grease the muffin wells really well with coconut oil, melted butter or spray with cooking spray.
Second in a large bowl, combine the dry ingredients: almond flour, baking soda, salt and sweetener.
Third we add in the wet ingredients: 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.
Fourth, 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 have the best looking muffins, you can reserve ¼ cup of the chocolate chips and put them on top of the muffins before baking.
Finally, 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! Sprinkle the top of each muffin with reserved chocolate chips.
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 but they are a delicious keto-friendly treat!
Storage and freezing
Muffins are my favorite keto recipes to make a double batch for meal prep and keep in the freezer for whenever my sweet tooth needs a sweet treat or for a perfect breakfast that is grab and go.
To freeze muffins, remove them from the muffin pan and let cool completely to room temperature. This can be achieved more quickly on a cooling rack. The place them in a freezer safe, airtight container and freezer for up to 3 months.
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!
Can I use coconut flour instead of almond flour?
Yes! Because coconut flour is much more absorbent than almond flour, you will only need 1 cup (100g) plus you will need to add an extra egg.
What if I can't find Lily's chocolate chips?
Lily's chocolate chips can be found on Amazon or they are in most grocery stores now, even Wal-Mart! There are other brands as well including Bake Beleive and ChocZero. If you still cannot find any, I would suggest using an 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 this keto muffin recipe? Check out my recipes for Low Carb blueberry muffins, Keto Pumpkin Muffins with cream cheese, Keto Double Chocolate Muffins, Banana Bread Muffins, Keto cinnamon sugar muffins, or Almond Flour Muffins (my original recipe that started my muffin craze!)
Keto Chocolate Chip Muffins - 2 Net Carbs
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- 2 ½ Cups almond flour (see my favorite on Amazon), (note 1)
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt, (¼ teaspoon table salt or fine sea salt)
- ½ Cup sugar free granulated sweetener (see my favorite on Amazon)
- 3 large eggs, beaten
- 8 ounces plain Greek Yogurt, (note 2)
- 2 teaspoons Vanilla Extract
- 4.5 ounces Sugar free Chocolate Chips, (note 3)
- Pre-heat the oven to 350F (175C) and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray to avoid sticking. If you do not want to use cupcake liners, you can grease the muffin wells really well with coconut oil, melted butter or spray with cooking spray.
- In a large mixing bowl, combine the almond flour, baking soda, salt and sweetener.
- Stir in the beaten eggs, greek yogurt and vanilla extract.
- Finally, fold in the chocolate chips (optional: reserve about ¼ cup to sprinkle on the tops)
- Scoop the batter into the muffin cups evenly using a scoop. Top evenly with reserved chocolate chips.
- Bake in the oven for 20 minutes or until a toothpick comes out clean.
- Substitute coconut flour: Use ½ cup coconut flour in place of the almond flour. Then you must also add an extra egg.
- Greek Yogurt: You can use fat free, 2%, or 4% plain Greek Yogurt. You can also use sour cream.
- Sugar free chocolate chips: If you are having trouble locating I would suggest using an 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.
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.