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    Home » Recipes » Bread and Muffins

    Almond Flour Chocolate Chip Muffins

    Published: Mar 25, 2022 · Modified: Nov 4, 2024 by Lauren Kelly · This post may contain affiliate links.

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    Super easy to make, sugar free and delicious, these Almond Flour Chocolate Chip Muffins all be your new favorite breakfast or snack!

    Chocolate chip muffins piled up on a striped towel.Pin

    Chocolate chips muffins are the most popular item in any café or bakery, so I decided to create this keto-friendly version for those trying to reduce the carbs and sugar in your diet.

    These muffins are very soft inside and have crispy crust when freshly baked.

    Sunday is typically my meal prep day where I prepare meals and snacks for me and my family. This helps me to stay on track when I have healthy food already available to me and prevents me from emotionally eating.

    When I have snacks like these chocolate chip muffins ready for me, I tend to stay focused and I am able to maintain my healthy lifestyle. Prepping foods ahead of time is crucial for maintaining balance.

    If you are looking for even more healthy snack and breakfast ideas, you will love these Low Carb Chocolate Peppermint Muffins, Low Carb Cranberry Biscotti, No Bake Berry Cheesecake Bars and these Crispy Cauliflower Fritters. All of these would be even more delicious with some Apple Chai Latte, Chamomile Latte and definitely this Low Carb Bulletproof Hot Chocolate!

    Why You Should Make These Almond Flour Chocolate Chip Muffins

    These yummy muffins are so easy to make with just a few simple ingredients, most of which you most likely already have in your house. There's nothing fancy in here, just a few, wholesome ingredients.

    These chocolate chip muffins are sugar free, low carb and gluten free so there is no guilt here when you are enjoying them. It's the perfect, healthy way to jump start your day.

    My kids love these too and they have no idea that they are sugar free. The texture is just right, with no regular flour at all.

    Recipe Ingredients

    Ingredients for chocolate chip muffins in individual white bowls.Pin
    • Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts
    • Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one.
    • Baking powder - I use a GMO-FREE, aluminum free baking powder like this one in all of my baked goods.
    • Salt
    • Coconut oil - Make sure you measure your coconut oil as a solid and then melt it to prepare the muffins.
    • Eggs - I use farm raised, organic eggs in these muffins.
    • Pure vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
    • Sugar free chocolate chips - You can use sugar free  Lily's chocolate chips that are sugar free and sweetened only with stevia and erythritol. You can use whatever you'd like in here.

    How To Make These Almond Flour Chocolate Chip Muffins

    Preheat the oven to 350F, and line a muffin tray with 8 muffin tins. Set aside.

    Divide eggs from yolks. Take a medium-size bowl and mix the egg yolks with oil, granulated sweetener, vanilla extract, baking powder, and salt. The mixture will be crumbly.

    Glass mixing bowl with wet ingredients and a whisk.Pin
    Wet ingredients adding dry in clear glass mixing bowl and whisk.Pin
    Crumbly mixture in clear glass bowl.Pin

    In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form a meringue.

    Stiff peaks egg whites in mixing bowl.Pin

    Transfer ½ of the meringue into the crumbly mixture and gently mix. Then, fold in the rest until well combined.

    Crumbly mixture with egg white peaks in mixing bowl.Pin

    Next, fold in the chocolate chips and stir to combine. Then, divide the batter into eight muffin tins.

    Batter for muffins with chocolate chips in mixing bowl.Pin
    Batter for muffins in baking pan.Pin

    Finally, bake the muffins for 25 to 27 minutes, or until an inserted toothpick comes out clean and the top is nicely brownish.

    Baked muffins in muffin pan.Pin

    Allow to cool before removing from the muffin tin. Enjoy!

    Close up chocolate chip muffins.Pin

    Recipe Tips and FAQ's

    Can I freeze these almond flour chocolate chip muffins?

    Yes! These muffins freeze really well. I like to freeze them individually in separate airtight containers or plastic bags so I can just defrost one at a time.

    Can I use butter instead of coconut oil?

    Definitely. You can use equal amount of butter to make these muffins.

    My muffins raised up when baking and then deflated and went flat. What did I do wrong?

    While low carb muffins and baked goods can be a little more dense and less fluffy than those baked with regular, wheat flours, you can not open the oven door before the first 20 minutes of baking time to avoid your muffins from deflating.

    One chocolate chip muffin on striped towel.Pin

    Related Recipes

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    Low Carb Blueberry Muffins from Wholesome Yum

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    One Bowl Banana Nut Muffins from Fit Foodie Finds

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    Pin

    Almond Flour Chocolate Chip Muffins

    Super easy to make, sugar free and delicious, these Almond Flour Chocolate Chip Muffins all be your new favorite breakfast or snack!
    5 from 8 votes
    Print Pin Rate
    Course: Breakfast, brunch, treat, vegetarian
    Cuisine: American
    Diet: Diabetic, Gluten Free, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8 servings
    Calories: 309kcal
    Author: Lauren Kelly

    Ingredients

    • 2 cups almond flour
    • ⅔ cups monk fruit granular
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup coconut oil measured solid then melted
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup sugar free chocolate chips plus more for topping

    Instructions

    • Preheat the oven to 350F, and line a muffin tray with 8 muffin wrappers or grease with coconut oil. Set aside.
    • Divide eggs from yolks. Take a medium-size bowl and mix the egg yolks with oil, granulated sweetener, vanilla extract, baking powder, and salt. The mixture will be crumbly.
    • In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form a meringue. To know if the meringue is ready, turn the bowl upside down; it should fall or move at all.
    • Transfer ½ of the meringue into the crumbly mixture and gently mix. Then, fold in the rest until well combined.
    • Next, fold in the chocolate chips and stir to combine. Then, divide the batter into eight muffin tins.
    • Finally, bake the muffins for 25 to 27 minutes, or until an inserted toothpick comes out clean and the top is nicely brownish.
    • Allow to cool in the muffin tray before serving.

    Notes

    To store: Keep leftovers over the counter for up to three days or in an airtight container in the fridge for up to one week.
    To store in the freezer: Place cooled  chocolate chip muffins in an airtight container and freeze for up to 3 months.

    Nutrition

    Calories: 309kcal | Carbohydrates: 9g | Protein: 8g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 278mg | Potassium: 27mg | Fiber: 4g | Sugar: 1g | Vitamin A: 101IU | Calcium: 128mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!
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    Reader Interactions

    Comments

    1. Ellie

      March 19, 2024 at 1:09 pm

      5 stars
      I loved these! I used Bob's red mill almond flour and the only changes I made (not to be *that* person) were melted vio life vegan butter instead of coconut oil and brown sugar instead of monk fruit. I also totally messed up the order of adding the ingredients (accidentally added flour at the end lol) but they still turned out so moist and delicious. I will definitely make again!

      Reply
      • Lauren Kelly

        March 19, 2024 at 2:33 pm

        Yay! Thank you for sharing with us- with your substitutions! Have a great day!

        Reply
    2. Joni

      January 11, 2024 at 2:02 pm

      5 stars
      They're a satisfying and healthier alternative to traditional cookies. I love that they are deliciously sweet and keto-friendly.

      Reply
      • Lauren Kelly

        January 11, 2024 at 2:27 pm

        YES!! I am so happy you love them too.

        Reply
    3. Andie

      January 11, 2024 at 10:56 am

      5 stars
      This is a GREAT recipe for me because I’m gluten intolerant! Will be making it again soon.

      Reply
      • Lauren Kelly

        January 11, 2024 at 2:27 pm

        yay! Thank you Andie!

        Reply
    4. Sarah

      January 11, 2024 at 9:46 am

      5 stars
      The almond flour gave these muffins a lovely texture. I love that they're made with healthier ingredients and my kids love that they still include chocolate chips. 🙂

      Reply
      • Lauren Kelly

        January 11, 2024 at 2:28 pm

        My kids love them too! Thanks Sarah!

        Reply
    5. Jessica

      March 26, 2022 at 9:17 pm

      5 stars
      These are absolutely delicious and so full of flavor!! So excited that I found it, thank you!

      Reply
    6. Sara Welch

      March 26, 2022 at 8:26 pm

      5 stars
      Whipped up a batch of these this afternoon and they did not disappoint! Turned out perfectly light, fluffy and delicious!

      Reply
    7. Matt

      March 26, 2022 at 12:01 pm

      5 stars
      These are awesome gluten-free muffins. And who doesn't like chocolate chips in them? Great recipe!

      Reply
    5 from 8 votes (1 rating without comment)

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