Description
Delight in these guilt-free Keto Chocolate Chip Muffins that are perfect for a low-carb diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol (or your preferred keto sweetener)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ½ cup sugar-free chocolate chips
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil or unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, and salt. Mix well to ensure there are no clumps.
- In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil or butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the sugar-free chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in a teaspoon of cinnamon or a tablespoon of unsweetened cocoa powder for a richer chocolate taste.
- You can substitute the almond flour with coconut flour, but use only ½ cup and increase the liquid slightly, as coconut flour absorbs more moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg