Keto Chocolate Chip Muffins – Moist & Delicious

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This Keto Chocolate Chip Muffins recipe is super easy to make at home with some simple low-carb baking ingredients that keep them moist, healthy, and delicious.

We use coconut flour in this ultra-low-carb keto chocolate chip muffins recipe to keep them moist and not dry. It’s easy to bake and delicious with no sugar added.

We use coconut flour for our muffin recipes as it always provides consistent results in low-carb baking with a moist texture.

Coconut Flour is a dry flour, and will soak up more liquid than you might think.

Don’t be scared by the egg-to-flour ratio. You will need all those eggs. If you skip them, you’ll end up with muffins that have a dry sandy texture.

Want more chocolate? try our Low Carb Double Choc Fudge Muffins

Keto Choc Chip Muffins Ingredients

• 3/4 cup of Bob’s Red Mill Coconut Flour
• 1 teaspoon of Baking Powder
• 1 tablespoon Erythritol
• 6 Eggs
• 3/4 cup of Sugar-Free Maple Syrup
• 3 ounces of Heavy Cream
• 4 ounces of Butter, melted
• 3/4 cup of Sugar-Free Chocolate Chips

How to Make Chocolate Chip Keto Muffins

1. Preheat oven to 180C/355F
2. Place all ingredients, except chocolate chips, into your stand mixer. Mix on medium speed for 3 minutes until all ingredients are combined.
3. Allow to sit for 2 minutes to allow the coconut flour to soak up the moisture.
4. Mix again on medium for 1 minute or until there are no lumps.
5. Add chocolate chips and combine.
6. Spoon the mixture into 12 holes of a muffin tin lined with cupcake papers.
7. Bake for 20-25 minutes. The muffins are cooked when an inserted skewer comes out clean and the tops begin to brown.
8. Place on a wire rack to cool for 10 minutes.
9. Enjoy!

Keto Chocolate Chip Muffins

These Keto Chocolate Chip Muffins are so easy to make they're delicious, very moist and fudge-y.

5 from 70 votes

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Course: Snacks

Cuisine: American, British

Cook Time: 24 minutes mins

Total Time: 24 minutes mins

Servings: 12 muffins

Calories: 232kcal

Author: Gerri

Unit Conversion

US Customary – Metric

Ingredients

• ▢ 3/4 cup coconut flour
• ▢ 1 teaspoon Baking Powder
• ▢ 2 tablespoons Erythritol
• ▢ 6 eggs
• ▢ 3/4 cup Sugar Free Maple Syrup
• ▢ 3 ounces Heavy Cream
• ▢ 4 ounces Butter unsalted, melted
• ▢ 3/4 cup Sugar Free Chocolate Chips

US Customary – Metric

Instructions

• Preheat oven to 180C/355F
• Place all ingredients, except chocolate chips into your stand mixer. Mix on medium speed for 3 minutes, until all ingredients are combined.
  3/4 cup coconut flour, 1 teaspoon Baking Powder, 2 tablespoons Erythritol, 6 eggs, 3/4 cup Sugar Free Maple Syrup, 3 ounces Heavy Cream, 4 ounces Butter
• Allow to sit for 2 minutes to allow the coconut flour to soak up the moisture.
• Mix again on medium for 1 minute, or until there are no lumps.
• Add chocolate chips and combine.
  3/4 cup Sugar Free Chocolate Chips
• Spoon mixture into 12 holes of a muffin tin lined with cupcake papers.
  
• Bake for 20-25 minutes. The muffins are cooked when an inserted skewer comes out clean, and the tops are beginning to brown.
• Place on a wire rack to cool for 10 minutes.
  

Notes

Nutrition

Serving: 1Muffin | Calories: 232kcal | Carbohydrates: 10g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 68mg | Potassium: 8mg | Fiber: 6g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 2.7mg

Chocolate Lovers, check out our Keto Rich Chocolate Fudge, Low Carb Chocolate Chip Cookies, and our Ultimate Low Carb Cupcakes!

Check out our Keto Baking page for more delicious baked recipes.

If you want to make a larger batch of Low Carb Chocolate Chip Muffins, adjust the serving amounts in our easy-to-use recipe card above.

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