These bakery-style keto chocolate chip muffins are big and beautiful, and absolutely delicious. Who knew that almond flour muffins could be this light and fluffy?
I declare that these are the best keto chocolate chip muffins ever. And trust me, I do not say that lightly.
I’ve got so many keto muffin recipes that you know it’s got to be good if I call it the best. Because “the best” is very much a matter of taste and we don’t all have the same tastes.
So why do I insist on calling these the best? Because they meet all of my expectations of a good muffin, and more. They’re light and fluffy, with just the right amount of sweetness, and the perfect distribution of chocolate chips.
Have I sold you yet?
Bakery-Style Keto Muffins
The very fact that I made a plain old chocolate chip muffin recipe says something. You know I like to make things more interesting, more jazzed up, more unique.
I like to add a little twist to my baked goods – like my famous Keto Pecan Pie Muffins or the well loved Keto Pumpkin Cream Cheese Muffins.
But I got it in my head that I wanted to make big and beautiful chocolate chip muffins, the kind you might see at a bakery. The kind of muffins that have perfectly rounded golden domes, studded with chocolate chips.
That’s what I set out to accomplish. And that’s what I managed to achieve. So I am pretty darn pleased with myself!
The secret to perfect keto muffins
And now I am going to tell you how I did it. But it’s more like SECRETS rather than a single secret, because there are a few tricks I used here.
These are the ingredients I think made the difference in this recipe:
- Sour cream (or Greek yogurt)
- Swerve Brown
- Plenty of protein powder (whey or egg white)
- Mini keto chocolate chips
Using sour cream in place of butter or oil makes muffins extra tender. It’s a trick I used in my Low Carb Cranberry Muffins and I just love the consistency. Greek yogurt works as well.
A brown sugar replacement such as Swerve helps deepen the flavor without having to add more sweetener. It also has that slight hint of molasses or caramel.
Protein powder replaces the protein in gluten, and aids in the rising process. This is critical for a light and fluffy consistency, and it’s the hallmark of many of my keto cakes and muffins.
And finally, I used Good Dee’s chocolate chips with allulose. I love that they’re mini sized, so that you get little bits of chocolate in every bite. And I think that makes the muffins look more like something you’d find at a bakery.
More tips for this recipe
A few more tips for getting perfect keto chocolate chip muffins:
- I recommend using parchment paper liners for these muffins, as it makes them look more bakery-style. They also brown a little more evenly than in silicone liners. But either will work well enough.
- Whisk all of the wet ingredients together first, and then whisk in the brown sugar substitute. Swerve Brown can clump a bit so use a fork to break those up. If you only have granular sweetener, that’s fine too.
- Always use the scoop and level method for measuring almond flour. Don’t pack it into the cups because you can end up with quite a bit more, which makes keto muffins more dense and heavy.
- You can also always weigh out the almond flour. I find a cup of almond flour it about 100 to 110g, so I usually aim for about 105g.
- Whey protein or egg white protein are your best choices, but collagen protein will make the muffins gummy and hard to cook through.
- If you can’t get mini-sized keto chocolate chips, regular is fine too! I always love to save a few for the tops so that the muffins look more appealing.
Storing keto chocolate chip muffins
I always keep my muffins in a covered container on the counter. Unless you live in a very humid environment, they will be fine for up to 5 days.
You can store them in the fridge if you prefer, and they can be frozen for several months.
I hope you love these keto chocolate chip muffins as much as my family did!
More keto muffin recipes you might like
- Keto Blueberry Muffins
- Morning Glory Muffins
- Cheddar Jalapeno Muffins
- Keto Banana Muffins
- Lemon Ricotta Muffins
Keto Chocolate Chip Muffins
Ingredients
- 1/2 cup (115 g) sour cream
- 3 large eggs
- 3/4 tsp (0.75 tsp) vanilla extract
- 1/2 cup (91 g) Swerve Brown, lightly packed
- 2 1/2 cups (260 g) almond flour
- 1/3 cup (36 g) unflavored whey protein powder, (can sub egg white protein)
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/3 cup + 1 tbsp (126 g) mini keto chocolate chips
Instructions
- Preheat the oven to 350F and line a standard metal muffin pan with 12 parchment paper liners. You can also use silicone liners.
- In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined, breaking up any clumps with the back of a fork.
- Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Stir in 1/3 cup of the chocolate chips
- Divide the batter evenly among the prepared muffins cups and top each with a few more mini chips. Bake 18 to 25 minutes, until golden brown and firm to the touch.
- Remove and let cool in the pan.
Video
Nutrition
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Really looking forward to trying this one – looks great. If I wanted to make them chocolate chocolate chip muffins, I’m assuming I could add cocoa powder. Wondering if you’ve tried that and if you have a recommendation on how much to reduce something else (almond flour?) to compensate? Thanks!
You can’t simply add cocoa powder and have it turn out. I suggest you look at some of my other muffins, like the zucchini chocolate ones, to get a sense of how to modify.
Hi!!
Do you have the weight per cupcake by any chance?
It would be suuuuuuuuuuuper helpfull
No, I am sorry. That’s not really how I bake… Nor do most recipe creators.
Five Stars. I have not been successful in making muffins with almond flour. They’re just a different texture and I’ve not been a fan. These bad boys though. Whoa. Yum! I used Hershey sugar free chips – because that’s what I had on hand. And Bestie brown sugar (not Swerve brand). No matter. I think they turned fantastic. Put 10 of them in the freezer to save for breakfast this week. Thanks for the recipe.
These were delicious! Definitely be making these again. Also made your brownie recipe last night. Chocolate heaven! Thank you, for helping satisfy my sweet tooth & still lose calories.
I love this recipe. I’ve made it a variety of ways – blueberry muffins, chocolate chip and a cinnamon spice crumble. It’s so versatile. Today it’s strawberry protein powder with fresh blueberries.
Thank you!
Decisions – decisions … which muffin to make today.
I must give these a try!
Almond flour is too expensive here in South Africa, what can I substitute it with?
Sorry, this is an almond flour based recipe.
I dont have whey powder & being a senior on fixed income don’t usually have the extra money for it.. would i be able to omit this and just use some xanthium gum instead? I made your peanut butter cookies with the sour cream recipe and they were absolutely the best I’ve ever had!! No surprise there any of your recipes have not disappointed me!! thank you!
Xanthan gum is not going to help them rise. You can make the recipe without the powder, but they just won’t rise quite as nicely. They will be delicious, though!
Was wondering if I could substitute the egg protein for egg whites in addition to the other eggs that are in the recipe?
No… dry protein powder is very different then liquid egg whites.
You are a wizard, Carolyn…I gotta say. These delicious muffins hit the spot for me. Although I like chocolate, I prefer to leave the chips out of my muffins. So I chopped walnuts instead, and sprinkled them on top too. So good with a dollop of butter (and some coffee)! I have to say that I think that there really is something about the Swerve brown sugar replacement. At this point I have about 3 or 4 different kinds that I could use. The Swerve really seems to comes closest to the real thing (I think it’s that “bite” of molasses flavor), and I think it really made a difference in these muffins. What is the best way to store the muffins once they are cooled so that I can keep them as moist as possible?
Thanks!
Easy to make. Look just like bakery version.
I only have confectioners sugar. Can I use that?
Do you mean confectioners sweetener? If so, yes. If you mean real sugar, then I cannot really tell you how it will work out. It certainly won’t be low carb!
Should be fine.
I just made these and they were amazing! I like a little something with my home made latte in the morning and I was wondering what to do. These came out delicious and I’ll make them over and over again. I didn’t have whey protein but they came out great regardless. I also grated a little lemon peel but other than that, made them as in the recipe. My husband and I wear CGMs and it doesn’t spike our blood sugar!
That’s wonderful to hear!
Hi Carolyn, can use egg white protein with creamy vanilla the Now brand.
Yes, that should work!
I’m tweeting this recipe to make it pistachio, that being said most recipes for the SAD way of baking use pudding mix. Will it be enough to sub vanilla for pistachio extract and the chips for the nuts? Also I have an almond flour blend that measures cup for cup. Would that work?
I am sorry, I didn’t make mine this way so I can’t really say for sure. But a flour that measures cup for cup with regular flour likely won’t produce the correct results. I assume it has other ingredients?
omgee!! really good, would love to try it with blueberry instead of chocolate
can you use a plant based protein powder, like Orgain brand?
Yes.
Carolyn, you are a gem!! Thank you for your creations and figuring out the tricks to keto baking. 😁