Delicious Chocolate Chip Keto Muffins – Easy To Make.
Low Carb Chocolate Chip Keto Muffins are one of our most popular baked goods. Why should you miss out on tasty muffins just because we do a keto diet?
These low-carb Choc Chip Keto Muffins are easy to bake, delicious and moist with no sugar added.
Our recipe for Choc Chip Keto Muffins is very easy, just mix, then bake. We’ve used Coconut Flour to base our muffin recipe on, we prefer to use coconut flour as it always provides consistent results in baking moist muffins.
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 definitely 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
Ingredients for Making Low-Carb Choc Chip Keto Muffins:
- 3/4 cup of Bob’s Red Mill Coconut Flour
- 1 teaspoon of Baking Powder
- 1 tablespoons 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
Choc Chip Keto Muffins Recipe
Instructions for Making Low Carb Choc Chip Keto Muffins:
- 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.
- 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.
- 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.
- Enjoy!
Low Carb Chocolate Chip Muffins – Keto, Sugar Free and Gluten Free
Chocolate Lovers be sure to check out our Keto Rich Chocolate Fudge, Low Carb Chocolate Chip Cookies, and our Ultimate Low Carb Cupcakes!
Keto Muffins Recipe - "Low-Carb Choc Chip" - Make a Batch They're Easy, YUM!
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
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.
- 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.
- 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.
Nutrition
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, simply adjust the serving amounts in our easy to use recipe card above.
