Keto Chocolate Chip Muffins
Bakery-style keto chocolate chip muffins with a tender almond-flour crumb and melty sugar-free chips. Just 5.5g net carbs each and ready in 35 minutes, they make a satisfying low-carb breakfast or grab-and-go snack without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These almond-flour muffins deliver everything you want from a bakery treat — a moist, buttery crumb studded with melty chocolate — while keeping net carbs low enough to fit any keto morning. Make a batch on Sunday and you have grab-and-go breakfasts all week.
Ingredients
- 2 cups (224g) blanched almond flour
- 1/2 cup (96g) granulated erythritol or monk fruit sweetener
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 4 large eggs, room temperature
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/4 cup (60ml) heavy cream
- 2 tsp vanilla extract
- 1/2 cup (90g) sugar-free chocolate chips (such as Lily's)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until evenly combined and lump-free.
- 3
In a separate bowl, whisk the eggs, melted butter, heavy cream, and vanilla until smooth, then pour into the dry ingredients and stir just until a thick batter forms.
- 4
Fold in the sugar-free chocolate chips, reserving a small handful to press on top of each muffin.
- 5
Divide the batter evenly among the 12 liners, filling each about three-quarters full, and scatter the reserved chips over the tops.
- 6
Bake for 22-25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- 7
Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling before serving.
Tips & notes
- Almond flour browns quickly. If the tops darken before the centers set, tent loosely with foil for the final 5 minutes of baking.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for up to 3 months — thaw at room temperature or warm briefly in the microwave.
- Swap up to 1/4 cup of the almond flour for coconut flour for a lighter crumb, but add an extra egg, since coconut flour absorbs much more moisture.
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Frequently asked questions
- How many carbs are in keto chocolate chip muffins?
- Each muffin has 5.5g net carbs (9.3g total carbs minus 3.8g fiber), 257 calories, 6g protein, and 23.4g fat. This recipe makes 12 muffins.
- Can I make these dairy-free?
- Yes. Replace the butter with melted coconut oil and swap the heavy cream for full-fat coconut milk. Use dairy-free sugar-free chocolate chips, and the muffins will bake up just as tender.
- Why did my keto muffins turn out dense or gummy?
- The most common causes are over-mixing the batter, using almond meal instead of fine blanched almond flour, or under-baking. Stir just until combined and confirm doneness with a clean toothpick before pulling them from the oven.
