Keto Chocolate Chip Breakfast Muffins – Fluffy, Satisfying, and Low-Carb
These muffins bring comfort food energy to your morning without the sugar crash. You get a soft, bakery-style crumb, melty chocolate chips, and a hint of vanilla in every bite. They’re quick to make, freeze well, and fit neatly into a low-carb lifestyle.
Whether you’re running out the door or pairing one with coffee on a slow morning, these muffins deliver cozy flavor with smart ingredients.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with butter or coconut oil.
- Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until evenly combined. Break up any almond flour clumps with your whisk.
- Blend wet ingredients: In a separate bowl, whisk 1/2 cup granulated keto sweetener, 1/2 cup melted butter, 3 large eggs, 1/3 cup sour cream, 1/4 cup unsweetened almond milk, and 2 teaspoons vanilla extract until smooth. The mixture should look creamy and slightly thick.
- Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter will be thicker than traditional muffin batter—soft and scoopable, not runny.
- Fold in chips: Gently fold in 1/2 to 3/4 cup sugar-free chocolate chips. Reserve a few for topping if you like.
- Portion: Divide the batter among the muffin cups, filling each about 3/4 full. If you saved some chips, sprinkle them on top.
- Bake: Bake for 18–22 minutes, until the tops are set and lightly golden and a toothpick comes out with a few moist crumbs. Almond flour browns quickly, so start checking around 18 minutes.
- Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack. Cool at least 15 minutes before eating so they set fully and don’t crumble.
- Serve: Enjoy warm or at room temperature. A pat of butter or a smear of almond butter takes them over the top.
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Get Your Program TodayWhat Makes This Special
Classic chocolate chip muffins are great, but they often lean heavy on flour and sugar. These keto muffins use almond and coconut flour for a tender texture without the carbs. A blend of butter and sour cream keeps them moist and rich, while sugar-free chocolate chips add sweetness without the spike.
The batter comes together in one bowl, so cleanup is easy. You’ll get a batch of muffins that taste like a treat but leave you feeling steady and satisfied.
Shopping List
- Almond flour (super-fine works best)
- Coconut flour
- Baking powder (aluminum-free if possible)
- Salt
- Granulated keto sweetener (erythritol, allulose, or a blend)
- Unsalted butter (melted and slightly cooled)
- Eggs (room temperature)
- Sour cream or full-fat Greek yogurt
- Unsweetened almond milk (or another low-carb milk)
- Vanilla extract
- Sugar-free chocolate chips
- Optional add-ins: cinnamon, espresso powder, chopped walnuts, sugar-free chocolate chunks
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with butter or coconut oil.
- Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until evenly combined.
Break up any almond flour clumps with your whisk.
- Blend wet ingredients: In a separate bowl, whisk 1/2 cup granulated keto sweetener, 1/2 cup melted butter, 3 large eggs, 1/3 cup sour cream, 1/4 cup unsweetened almond milk, and 2 teaspoons vanilla extract until smooth. The mixture should look creamy and slightly thick.
- Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined.
The batter will be thicker than traditional muffin batter—soft and scoopable, not runny.
- Fold in chips: Gently fold in 1/2 to 3/4 cup sugar-free chocolate chips. Reserve a few for topping if you like.
- Portion: Divide the batter among the muffin cups, filling each about 3/4 full. If you saved some chips, sprinkle them on top.
- Bake: Bake for 18–22 minutes, until the tops are set and lightly golden and a toothpick comes out with a few moist crumbs.
Almond flour browns quickly, so start checking around 18 minutes.
- Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack. Cool at least 15 minutes before eating so they set fully and don’t crumble.
- Serve: Enjoy warm or at room temperature. A pat of butter or a smear of almond butter takes them over the top.
How to Store
- Room temperature: Keep in an airtight container for up to 2 days.
Place a paper towel underneath to absorb moisture.
- Refrigerator: Store in a sealed container for 5–6 days. Let come to room temp or warm briefly before eating.
- Freezer: Freeze in a single layer, then move to a freezer bag. They’ll keep for 2–3 months.
Thaw overnight in the fridge or warm in the microwave for 20–30 seconds.
Health Benefits
- Lower carbs: Almond and coconut flours keep net carbs low, helping you stay within keto targets while still enjoying a baked good.
- Steady energy: Healthy fats from butter and almond flour support satiety and help avoid mid-morning hunger.
- Gluten-free: Naturally free of gluten, which may be helpful for those with sensitivities.
- Better sweetness: Sugar-free chocolate chips and keto sweeteners provide sweetness without the blood sugar spikes.
- Nutrient-dense: Almond flour adds vitamin E, magnesium, and a bit of protein to balance the macros.
What Not to Do
- Don’t skip the coconut flour entirely unless you adjust other ingredients. It’s highly absorbent and helps the structure. If omitting, add more almond flour and reduce liquid slightly.
- Don’t overmix the batter.
Stir just until combined to keep the crumb tender.
- Don’t overbake. Keto muffins can dry out if baked too long. Pull them when a toothpick shows moist crumbs, not a dry stick.
- Don’t use regular chocolate chips if you want to keep carbs low. Choose sugar-free chips or chopped sugar-free chocolate.
- Don’t skip cooling time. Warm almond flour muffins can be fragile.
A short rest helps them set and hold together.
Alternatives
- Dairy-free: Use coconut oil instead of butter and coconut yogurt instead of sour cream. Choose dairy-free sugar-free chocolate chips.
- No almond flour: Try sunflower seed flour (by weight) in place of almond flour. Note that it may turn green with baking soda; stick to baking powder to avoid color changes.
- Flavor twists: Add 1/2 teaspoon cinnamon, a pinch of espresso powder, or orange zest for a café-style vibe.
- Nutty crunch: Fold in 1/3 cup chopped walnuts or pecans for texture and extra fats.
- Mini muffins: Bake in a mini muffin tin for 10–12 minutes.
Great for portion control or lunchboxes.
- Sweetener swaps: Allulose gives a softer crumb and less cooling effect than erythritol. A blend often tastes most like sugar.
FAQ
How many net carbs are in each muffin?
It depends on your exact ingredients and chip brand, but most batches land around 3–5 net carbs per muffin. Check your labels and calculate based on your chosen sweetener and chocolate chips.
Can I use only almond flour?
Yes, but the texture changes.
Coconut flour adds structure and absorbs moisture. If using only almond flour, add 2–4 extra tablespoons of almond flour and reduce almond milk slightly until the batter is thick and scoopable.
What if I don’t have sour cream?
Full-fat Greek yogurt works well. You can also use softened cream cheese thinned with a splash of almond milk.
The goal is creamy fat content to keep the muffins moist.
Which sweetener tastes best?
Allulose or an allulose/monk fruit blend tends to taste closest to sugar with no cooling aftertaste. Erythritol blends are fine and bake well, but may have a slight cooling effect.
Why did my muffins sink in the middle?
They may have been underbaked, the batter could have been too wet, or the oven door opened too early. Ensure your baking powder is fresh, avoid overmixing, and bake until the centers spring back lightly when touched.
Can I make them egg-free?
Keto baking without eggs is tricky, but you can try two flax eggs (2 tablespoons ground flax + 6 tablespoons water) in place of the eggs.
Expect a denser texture and bake a few minutes longer.
Do I need muffin liners?
They help a lot with almond flour batters. If you don’t have liners, grease the tin well and let the muffins cool longer before removing.
How do I reheat them?
Microwave for 15–25 seconds or warm in a 300°F (150°C) oven for 5–7 minutes. Avoid overheating or they’ll dry out.
Can I add protein powder?
Yes.
Replace 2–3 tablespoons of almond flour with an unflavored or vanilla whey or egg white protein powder. Add a splash more almond milk if the batter seems too thick.
Are these kid-friendly?
Absolutely. They’re lightly sweet and chocolatey.
If your kids are new to sugar-free chips, choose a brand with a clean flavor and consider a half-and-half mix the first time.
Final Thoughts
These Keto Chocolate Chip Breakfast Muffins hit that sweet spot between tasty and practical. The batter is simple, the ingredients are accessible, and the results feel like a bakery treat without the carb load. Keep a batch on hand for busy mornings, afternoon cravings, or a quick pre-gym bite.
With a few smart swaps, you can tailor them to your pantry and preferences—and still get a soft, chocolate-studded muffin every time.
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