These bakery-style Keto Chocolate Chip Muffins are big and beautiful, and melt-in-your-mouth delicious. Who knew that almond flour muffins could be this light and fluffy?
I think my longtime readers know that when I say a recipe is one of my absolute favorites, you have to sit up and pay attention. These Keto Chocolate Chip Muffins fall into that category every time I make them. And I make them as often as I can!
I have so many wonderful keto muffin recipes that it’s hard to play favorites. But these 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.
I often like to add a little twist to my baked goods – like my famous Keto Pecan Pie Muffins or the much loved Cinnamon Roll Protein Muffins. But I got it into my head that I wanted to make a bakery-style muffin with
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 with perfectly rounded golden domes that call to you from the counter display. And that’s exactly what I managed to achieve, so I am pretty darn pleased with myself!
★★★★★
CindyLynn says: “One of my family’s favorite muffin recipes. They are tender and delicious. Even the kids love them.“
Ingredients and Substitutions
- Sour cream: 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.
- Almond flour: These are almond flour blueberry muffins and they won’t work with coconut flour.
- Sweetener: A brown sugar replacement helps deepen the flavor without having to add more sweetener. It also has that slight hint of molasses or caramel.
- Protein powder: This 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.
- Kitchen staples: Eggs, Vanilla extract, baking powder and salt.
- Mini keto chocolate chips: I using mini keto chocolate chips so that you get little bits of chocolate in every bite. But regular keto chips work as well.
How to Make Keto Chocolate Chip Muffins
- Combine the wet ingredients: Whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined.
- Add the dry ingredients: Mix in the almond flour, protein powder, baking powder, and salt and stir until well combine. Stir in 1/3 cup of the chocolate chips.
- Add to the pan: Divide the batter evenly among the wells of a standard metal muffin pan lined with parchment paper. Top each with a few more mini chips.
- Bake the muffins: Bake until golden brown and firm to the touch. Remove and let cool in the pan.
Carolyn’s Tips for Success
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.
For protein powder, whey protein or egg white protein are your best choices. Plant based protein may work but will often affect the appearance of the muffins. Collagen protein will make them gummy and hard to cook through.
Sweeteners: Erythritol sweeteners work best for this recipe, but you can use whatever you like best. Allulose-based sweeteners will make the muffins brown very quickly, so I recommend decreasing the temperature to 325ºF and keeping your eye on them in the oven.
Frequently Asked Questions
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.
Sour cream adds both fat and moisture, resulting in an incredibly tender texture. You can use it replace both oil and other liquids in this keto muffin recipe. Your best alternative to sour cream is Greek yogurt.
This keto chocolate chip muffin recipe has 6.3g of carbs and 3.0g of fiber per serving. That comes to 3.3g net carbs per serving.
More Delicious Keto Muffin Recipes
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) brown sugar replacement, 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
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Can I use flavoured whey protein?
Yep! But it can have an overpowering flavor (vanilla especially) so leave out any vanilla if you are using that.
These are everything and more than I expected. They’re beautiful, warm nicely in microwave (10 sec), melt in my mouth delicious with my morning coffee.
Thank you!
Delicious!
Wow. I think this is my new favorite too! They are so tender, and perfect muffin firmness without being the least bit dry. I usually add more sweetening because I tend to like a lil sweeter than Carolyn seems to, but I didn’t this time and I’m glad I didn’t. They are plenty sweet and I may even cut it just slightly next time. I tasted the batter and wasn’t thrilled, thought I would be disappointed, but absolutely not! They are simply wonderful. Thank you again Carolyn. You are so appreciated!!
A Special Treat!
Have made these a few time and are really good. Don’t over bake!!