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!
Keto Muffins
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!
Ingredients needed
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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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Lou says
Love this recipe! It is amazing and helps my sugar intake!
Cindy Anderson says
I found this and I am on my phone. I can't scroll over to.see the protein grams per muffin? Please let me know. Thanks
Jennifer Banz says
These have 9 grams of protein
Tammy Hansen says
Jennifer - we LOVE your muffins! Thank you for sharing your recipes! My favorite is the Cinnamon Donut muffins but this chocolate chil and blueberry are hard 2nds!
Ashley Hazim says
Why lie about the calories? Even using lily’s dark chocolate and nonfat yogurt I get 217 per serving
Jennifer Banz says
Lie? No. Make a mistake? Yes. Thank you for bringing this to my attention, although you could have done so in a more kind way. I would never intentionally reduce the calorie count of my recipes.
Larry Tate says
I am a new diabetic and my brother found and made these for me. I have been following the Keto diet and making it a life style, not having eaten anything sweet for several months. These are decadent and worth every bite. Thank you Ma’am for creating the recipe to share. Yesterday was my birthday and I was not able to have cake and ice cream, but today I had my birthday treat. Thanks again.
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