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Keto Chocolate Chip Breakfast Muffins - Fluffy, Satisfying, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in chips: Gently fold in 1/2 to 3/4 cup sugar-free chocolate chips. Reserve a few for topping if you like.
  6. Portion: Divide the batter among the muffin cups, filling each about 3/4 full. If you saved some chips, sprinkle them on top.
  7. 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.
  8. 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.
  9. Serve: Enjoy warm or at room temperature. A pat of butter or a smear of almond butter takes them over the top.