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
- 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 ⅓ 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.