Don’t feel guilty about enjoying bakery items throughout the day with this keto chocolate chip muffin recipe. Delicious and nutritious for any time of the day.
Warm keto muffins filled with unsweetened chocolate chips, the perfect keto breakfast! Or, replace the chocolate for fresh blueberries!
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There’s nothing like the smell of freshly baked keto muffins.
Especially keto chocolate chip muffins.
I absolutely love this recipe for any hours of the day — breakfast, lunch, heck even dinner. As adults, we can enjoy a nicely baked treat whenever we like!
My morning routines are fully equipped with keto muffins with a rocket fuel latte. This dynamic duo helps me take on the day even when I’m struggling to get up in the morning. When I start to feel slightly guilty about having chocolate chips for breakfast, I switch up this recipe and make blueberry, cherry, apple cinnamon, and other flavors that continue to enhance my morning routine.
But, they’re also great as snacks, too!
Should you snack on the keto diet?
I’m notorious for snacking — I’m not ashamed. Even though “technically” keto folk shouldn’t “need” to snack. Our blood sugar levels are balanced, which takes out the need to snack. But, just cause I don’t need to snack, doesn’t mean I don’t want to.
Snacking makes me feel like a real human. When I first started keto, I stopped snacking for months, I just didn’t feel like I needed to – I wasn’t hangry between meals which made snacking a mute point. But I realized I missed the practice of snacking and craved a little something between meals to boost my mood and overall nutrient intake for the day.
Take these keto muffins for example – high quality eggs (along with coconut oil and almond flour) provide your body with protein, various vitamins, and minerals. All of these ingredients are combined to make sure your body is getting the most out of its snack time.
Do you need to be ashamed of your keto snack habit? Naw. There are plenty healthy keto snacks to choose from that won’t bust your diet.
Another option, if you wanna bump up the nutrient density of these keto muffins even further, swap out the chocolate chips for blueberries!
Let’s Snack Over the Web!
Bring your snacks, cuddle up on the couch, and let’s hang out! I’m on a virtual book tour right now, and I’d love to chill with ya and answer your personal keto questions. Follow me on Instagram or YouTube and watch for the alerts to join live!
Whether you have my paperback books, or you just love the keto diet, I can’t wait to see you virtually! Come as you are – these events are totally free.
Okay, now… chocolate.
Print Keto Chocolate Chip Muffins Author: Leanne Vogel Recipe type: Keto, Dairy-free, Vegetarian Prep time: Cook time: Total time: Serves: 12 Warm keto muffins filled with unsweetened chocolate chips, the perfect keto breakfast! Or, replace the chocolate for fresh blueberries! Ingredients
- 2 ½ cup (275 g) blanched finely ground almond flour
- ½ cup (96 g) erythritol
- 1 ½ teaspoon baking powder
- ¼ teaspoon finely ground sea salt
- 3 large eggs
- ⅓ cup (70 g) coconut oil, melted
- ⅓ cup (80 ml) milk (nondairy or regular)
- ½ teaspoon vanilla extract
- ½ cup (110 g) stevia-sweetened chocolate chips, divided
- Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with liners.
- Place the almond flour, erythritol, baking powder and salt into a large mixing bowl and stir until combined.
- In a separate smaller bowl, combine the eggs, melted coconut oil, milk, and vanilla. Once combined, transfer to the flour mixture and stir until incorporated.
- Sprinkle in most of the chocolate chips, leaving a handful for later. Once the chocolate chips are added, fold them into the batter before dividing the batter into the prepared muffin cups.
- Top each muffin with a couple of chocolate chips before transferring the muffin pan to the preheated oven. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted comes out clean.
- Once complete, remove the pan from the oven and carefully remove the muffins from the pan. Allow them to cool completely on a cooling rack before enjoying.
Notes You can swap out the chocolate chips for an equal amount of fresh blueberries! And, feel free to freeze leftovers. Will keep in the fridge for 5 days, or in the freezer for up to 1 month. To defrost, simply set on the counter for an hour before enjoying. 3.5.3229
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Have you tried keto chocolate chip muffins before, or any other low-carb keto baking recipes? Which ones were your favorite recipes? Snap some pictures. Then, please share your thoughts and photos with me on Instagram — @healthfulpursuit
This entry was tagged: almond flour, breakfast, chocolate, grain-free muffin, muffins