Keto Chocolate Chip Pumpkin Muffins – Gluten Free and Paleo

These Keto chocolate chip pumpkin muffins are marvelously moist and perfect for a sugar free treat. They are ready in about 25 minutes and make an amazing low carb breakfast or snack! They are naturally gluten free but they can also easily be made paleo.

I love Fall because that means pumpkin season! These keto pumpkin chocolate chip muffins have the best pumpkin flavor and take little effort to make. The use of Lily chocolate chips will have you craving this keto pumpkin recipe all season long. The best part is they are only 5 net carbs and they are dairy-free if you choose dairy free chocolate chips!

My favorite way to eat these keto pumpkin chocolate chip muffins is with a nice spoonful of almond butter, cashew butter, or peanut butter. So good for a perfect low carb breakfast paired with a keto pumpkin spice latte!

Ingredients needed

This section explains how to choose the best ingredients for this Low Carb Chocolate Chip Pumpkin Muffins recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.

2 1/2 Cups almond flour – Blue diamond is my favorite brand of almond flour. I use it for all of my easy keto muffin recipes and almost all other keto baked goods. It is finely ground which I think makes for the best texture.

1/2 Cup Granular Sweetener – My favorite keto friendly sweetener is Lakanto which is a monk fruit and erythritol brand. You can use any granular sweetener you like, as long as it is a 1 for 1 substitute for sugar.

2 Tablespoons Coconut flour – I have started adding a bit of coconut flour to my muffins to help with them not being so moist.

1 teaspoon Baking soda

1 teaspoon pumpkin spice – A combo of cinnamon, nutmeg, cloves, and ginger…it adds so much flavor to the pumpkin muffin.

1/4 teaspoon kosher salt

8 ounces pumpkin puree – you want to look for a canned pumpkin puree that is 100% pumpkin. Not pumpkin pie filling. That will keep the total number of carbs down.

3 Large Eggs, beaten

2 teaspoons Vanilla Extract

1 Cup Sugar free Chocolate Chips – I use Lily’s brand sugar-free chocolate chips. They are dark chocolate chips and have such a rich chocolate flavor. Feel free too use whatever brand you like, though.

How to make keto chocolate chip pumpkin muffins

This section explains how to make these healthy pumpkin muffins with chocolate chips, step by step. For a full printable recipe, see the recipe card below.

Preheat the oven to 350F and line a 12 cup muffin pan with muffin liners. Make sure to spray inside of the liners with cooking spray. 

Using a large bowl, combine the dry ingredients: almond flour, coconut flour, baking soda, pumpkin pie spice, salt and sweetener. Next add in your wet ingredients: beaten eggs, pumpkin puree, and vanilla extract. Stir well with a spatula or combine with a hand mixer. The batter will be thick. Lastly, fold in 3/4ths of the chocolate chips. 

Using a large cookie scoop or spoon, divide the mixture evenly between the muffin cups. Top with the remaining chocolate chips.

Bake for 18-20 minutes. Let cool slightly before serving.

Paleo Pumpkin Muffins

These pumpkin muffins can easily be made paleo by substituting coconut sugar for the Lakanto sweetener. You can also substitute the chocolate chips for a paleo friendly chocolate chip such as Hu Kitchen.

More keto pumpkin recipes

• Keto Pumpkin Bread
• Keto Pumpkin Pie – Crustless!
• Keto Pumpkin Spice Muffins
• Pumpkin French Onion Soup