Keto Chocolate Chips Muffins
Keto Recipes


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In the world of keto baking, finding the perfect balance between flavor and low-carb content is essential. Keto chocolate chip muffins are a wonderful alternative for those looking to cut back on sugary treats without sacrificing taste. These muffins are not only low in carbs but also high in healthy fats, making them an ideal snack or breakfast option for anyone following a ketogenic diet. Let’s dive into the details of creating these delicious muffins.

Essential Ingredients for Keto Muffins

To make these keto chocolate chip muffins, you will need the following ingredients:

Almond Flour: 2 ½ cups of finely ground almond flour. This is crucial for achieving a less gritty texture. Avoid using almond meal as it can be too coarse.

Baking Soda: 1 teaspoon, which will react with the Greek yogurt to help our muffins rise and become fluffy.

Salt: ½ teaspoon of kosher salt or ¼ teaspoon of table salt or fine sea salt.

Sugar-Free Granulated Sweetener: ½ cup. A monk fruit sweetener blend is preferred, but any 1:1 sugar substitute will work.

Eggs: 3 large eggs, beaten. Flax eggs or egg substitutes can be used at your own risk, but the results may vary.

Greek Yogurt: 8 ounces of plain Greek yogurt. Full-fat (4%) is ideal, but fat-free options can also be used.

Vanilla Extract: 2 teaspoons for a rich vanilla flavor.

Sugar-Free Chocolate Chips: 4.5 ounces. Lily’s brand is a popular choice, sweetened with stevia.

How to Make:

Prepping Your Equipment

Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with paper cups and lightly spraying the insides with cooking spray. This will prevent the muffins from sticking to the liners. If you prefer not to use liners, ensure each muffin well is well-greased with coconut oil, melted butter, or cooking spray.

Mixing the Dry Ingredients

In a large mixing bowl, combine the almond flour, baking soda, salt, and your chosen sweetener. Ensuring these dry ingredients are well-mixed will help achieve an even texture in your muffins.

Incorporating the Wet Ingredients

Incorporate the beaten eggs, Greek yogurt, and vanilla extract into the dry mixture. You can use any type of unsweetened Greek yogurt you like, with both fat-free and full-fat options yielding good results. Mix until you have a smooth batter.

Adding the Chocolate Chips

Fold in the sugar-free chocolate chips. To make your muffins look more appealing, reserve ¼ cup of the chocolate chips to sprinkle on top before baking.

Filling the Muffin Cups

Using a ¼ cup ice cream scoop, evenly distribute the batter into the prepared muffin cups. This ensures uniformity in size and baking. Sprinkle the reserved chocolate chips on top of each muffin.

Baking the Muffins

Bake the muffins in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. This baking time may vary slightly depending on your oven, so keep an eye on them towards the end of the baking period.

Storing and Freezing Muffins

Muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Let the muffins cool completely before placing them in a freezer-safe container. They can be frozen for up to three months and thawed as needed for a quick and easy keto-friendly treat.

Frequently Asked Questions

Can I Use Sour Cream Instead of Greek Yogurt?

Yes, sour cream can be used as a substitute for Greek yogurt in this recipe. However, be mindful of the calorie difference. Sour cream has significantly more calories (over 400 per cup) compared to Greek yogurt (about 180 calories per cup).

Can I Use Coconut Flour Instead of Almond Flour?

Coconut flour can be used, but because it is more absorbent than almond flour, you will only need 1 cup (100g) and an extra egg to balance the moisture.


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Quick and Easy Keto Chocolate Chip Muffin Recipe:


  • 2 ½ cups almond flour

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt (or ¼ teaspoon table salt or fine sea salt)

  • ½ cup sugar-free granulated sweetener

  • 3 large eggs, beaten

  • 8 ounces plain Greek yogurt

  • 2 teaspoons vanilla extract

  • 4.5 ounces sugar-free chocolate chips


  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners and spray the inside with cooking spray, or grease the muffin wells thoroughly.
  • In a large mixing bowl, combine the almond flour, baking soda, salt, and sweetener.
  • Stir in the beaten eggs, Greek yogurt, and vanilla extract until smooth.
  • Fold in the chocolate chips, reserving about ¼ cup to sprinkle on top of the muffins.
  • Scoop the batter into the muffin cups evenly using a cookie scoop. Top each muffin with the reserved chocolate chips.
  • Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool before serving.

Nutrition Facts

  • Calories: 210kcal
  • Carbohydrates: 5g
  • Protein: 9g
  • Fat: 17g

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