Super easy to make, sugar free and delicious, these Almond Flour Chocolate Chip Muffins all be your new favorite breakfast or snack!
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 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.
- 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.
- 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 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.
In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form a meringue.
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 before removing from the muffin tin. Enjoy!
Recipe Tips and FAQ's
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.
Definitely. You can use equal amount of butter to make these muffins.
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.
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Almond Flour Chocolate Chip Muffins
- 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
- 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.