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
- ½ cup sour cream
- 3 large eggs
- ¾ teaspoon vanilla extract
- ½ cup Swerve Brown lightly packed
- 2 ½ cups almond flour
- ⅓ cup unflavored whey protein powder (can sub egg white protein)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup + 1 tbsp 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 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.
Cherall says
These are the best keto chocolate chip muffins I have ever had. Very fluffy and not dry at all. Love all your recipes.
David says
Would substituting whey protein isolate for the protein powder be okay do you think?
Carolyn says
It’s really one and the same when it comes to keto baking.
Lorry Norton says
I have some vegan protein powder made with pass, pumpkin seeds and another seed I can’t remember. Would this work in place of the whey protein?
Carolyn says
I honestly can’t be sure without trying it myself… but probably. Some of the vegan ones have a funny green color though, which will affect the color of your muffins.
Laura says
I am wondering if unflavored pea protein would work in place of the whey. I have some I would like to use up.
Carolyn says
Probably… but some of them have a greenish tinge.
Charlene says
Used this recipe to make Almond muffins. Added Almond extract, topped with Almonds and sugar free confectioners sugar.
Carolyn says
Good stuff!
Martina says
Hi Caroline,
In your opinion can I use this reciepe substituting the sweet parts for a savory version?
Carolyn says
Absolutely!
Carissa says
This recipe is great. I tried 2 keto muffin recipes today and yours won hands down.
I want to try doing different flavours. Lemon poppyseed for example. I have lemon flavoured liquid stevia. Do you think using a liquid sweetener instead will affect the end result?
Carrie says
Do these freeze okay?
Carolyn says
Please read the blog post as I already addressed that.
Amy says
Excellent! Even with substitute chocolate whey powder. Will make again. Thank you so much!
Beth says
These muffins were such a big hit here and so very tasty. Everyone loved them and I’m so glad they are keto! So easy and quick to make and perfect for snacks!
Julia says
Not easy to find a reliable muffin recipe for Keto baking but this one just works! Thank you for putting the work into this one!
Lisalia says
Loved these! Truly fluffy almond flour muffins. That’s something to be proud of. Texture was great. And I only had chocolate flavored whey protein so bonus… double chocolate muffins! We’ll definitely make these again and again!
Annalisa says
I love this recipe, but I think I am doing something wrong, because they turn out a bit dry and hard…
The first time I tried it, I followed the recipe to a T and they were very good, even though a bit dry.
The second time, I tried using greek yogurt instead of sour cream, but they came out even drier than the frist time. And I am cooking them just barely enough to brown them a little on top (so 18 minutes).
Since I am using the automatically converted recipe (I live in Italy and we use metric), could it be that somethin in the conversion is wrong? For example, 2 1/2 cups almond flour converts to 280 g, whereas it should be 250 g, more or less….
Maybe I am using too much whey powder?
Apart from that, I will keep try experimenting, because I love these muffins!
Carolyn says
Hi Annalisa… you may actually be correct about the amount of flour, so I would reduce it to 250 to 260. My recipe plug in does those conversions automatically and I usually go in and change them by hand but it’s time consuming! Also, try reducing your oven heat a bit. If you’re in Italy, you’re converting to Celsius and oven temps are never exact as it is!
I am going in to change that conversion by hand now… I’d say about 260g is right.
Annalisa says
Thank you so much Carolyn, I will try your suggestions!
Carol Lang says
Where do you buy the mini keto chocolate chips? Thanks
Carolyn says
Directly from Good Dee’s website (it’s linked in the blog post). Hurry… they are on sale right now!
Dawnj says
Just ate one of these delicious muffins warm from the oven. OMG they DO taste like bakery style muffins! After reading a comment I packed my brown sugar and added 1/4 cup of Allulose powdered to the batter. I’m not a fan of super sweet and it was perfect, for me (also added walnuts). Amazing. Will definitely try this recipe with different chips, etc. Thank you!
Tina Kegley says
I made these wonderful muffins! Hope to attach pictures. Mine were slightly over-browned because my oven timer did not go off! But still…they are delicious!
I made a few modifications. I added 2 oz. of chopped walnut pieces, and banana emulsion-I love banana chocolate-chip muffins!
The muffins have the texture of a regular muffin. They have the crispness on top of a regular muffin. They are extremely filling! The only thing I would do differently is either pack the swerve brown for measuring, r add some swerve granular in addition. They are not sweet enough-and I don’t like super sweet!
Thanks Melissa for another great recipe!
Carolyn says
Excellent!
Elaine MacNeil says
We live in a small community where baking supplies have been in high demand during the pandemic. My usual sweetener is xylitol because I prefer the taste. It’s difficult to get Swerve here and near impossible to get Swerve Brown. I have all the other ingredients and am wondering if I could substitue the xylitol for the Swerve Brown?
Carolyn says
That’s fine.
Karen Morgan says
Hi Carolyn, I see there is a flour out called “all purpose flour “Smart Flour” Powered by WIO. Wondering if you have used this yet. I see there are 6 g of carbs and 6 Grams of fiber in 1 cup you can use it for pizza bread pancakes biscuit pasta muffins waffles and more. I just purchased some but I have not used it yet. Love your recipes
Karen
Lisa Merchant says
I can’t wait to try these. I love the moistness and flavor that sour cream adds to a baked good. I think that my husband will love these too. I am hoping that baking delicious keto desserts will help convince my husband to try low carb/keto because he has a huge sweet tooth and can’t seem to give up the sugary treats. If I keep a supply of keto treats on hand, maybe it will help him to make the switch. Thank you so much for another great recipe, Carolyn!!!
Carolyn says
Keep trying! 🙂
Deb Bielawski says
Love all your recipes for this new keto beginner. Thank you. Is there an option to go ad free on your website as I am happy to subscribe, The ads are so distracting
Carolyn says
No subscription. You can simply x out of ads.
Carolyn says
If you really want to skip ads, then buy my cookbooks instead! 🙂 https://amzn.to/2n0XQWf