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.
Debbie says
These were fantastic! Just made for the 2nd time in a week but used blueberries in place. Excellent!
Ginevra says
I just tried these with Blueberries and the were way to wet inside. 😔 I guess I should have baked them longer but I didn’t want to overbake like it is easy to do with Keto baked goods but they were firm to the touch. How long did you bake yours for?
Debbie says
These muffins were very good, as ALL your recipes are! I was wondering if I could use this muffin base to make banana walnut muffins. If so, how much banana and vanilla extract would you recommend? Do you have any other suggestions? Thanks so much!
Carolyn says
You can see my banana muffins for guidance. https://alldayidreamaboutfood.com/keto-banana-muffins/
Mary says
I wanted to share a picture of the muffins right out of the oven, but I can’t figure out how. they look amazing! Because they are made with almond flour we are able to use them for Passover. Can’t wait to pack them up to bring for dessert tomorrow night.
Carolyn says
Excellent! You can always share on social media but you can’t upload photos to my website. 🙂
Karen says
Hi Carolyn, I need your help figuring out what went wrong my chocolate chip muffins. The texture is more of biscuits than muffins. I used a dark metal pan and silicone liners, Lakanto brown since I didn’t have Swerve. They looked ready after 25 mins in the oven but they were still pretty dense and not fully baked in the center. I baked them for another 10 mins but now they have a hard crust on top and are dry. Thanks in advance for your help!
Carolyn says
I responded to you in the Facebook group.
Saori says
Your recipe was perfect.It was very delicious.
Thank you so much !!
Rosa says
I just made these muffins and they are so good! They came out Light and fluffy. Definitely will be making again!
RJ says
I made these and like them. I didn’t have sour cream so I used cottage cheese. I didn’t have enough egg powder so I used a little Keto peanut butter powder too. I also added fresh blue berries. Can’t wait to make them with sour cream. Thanks for the recipe.
Kathryn says
What is egg white protein? Is that just one egg white? I am thinking of making these for Christmas brunch.
Carolyn says
No, it’s egg white protein POWDER. Another egg white would make these much too wet.
Therese says
Can I add chocolate cocoa to the batter ?
Greg says
Yes, but add more Sweetener to balance out the additional bitterness.
Angeline says
I don’t have swerve, can I make this without using swerve just use powdered erythritol?
Carolyn says
Swerve is mostly erythritol so that’s a decent substitute!
Michele says
These are absolutely the best keto muffins I have ever made! And so quick and easy. I can’t wait to make the gingerbread muffins next!
Mila says
What can I use in place of sour cream? I am unfortunately dairy free…
Thank you!
Carolyn says
Use DF sour cream! There is such a thing… not very low carb, though.
JT says
Hi, what is m.f. (milk fat) percentage of the sour cream you use for this recipe?
Carolyn says
No idea but it’s full fat.. meaning not skim or part skim milk.
Rosangel Palma says
The flavor was very good but they were dense and they hardly rose. My baking powder expiration date was still not expired so I am not sure what went wrong. I will still make them again.
Carolyn says
Definitely something went wrong. Tell me… what protein powder did you use? What sweetener?
Yvonne Murphy says
Mine as well. I can’t get Swerve here all the time so I used Truvia ..
Also used vanilla protein powder .
But they are dense but when you bite or tear open you can hear a moist sound .
Help
Yvonne
Carolyn says
Can you please tell me what brand of almond flour you are using?
Kelly P. says
I had the same experience and used the exact recommended ingredients and brands. Not sure what I did wrong. Thinking of trying again with new baking powder, although the one I used is relatively new and not anywhere close to the expiration date.
Rosa says
I have a question before I try to make these. I can’t find mini chocolate chips and it says you can use regular size, would that be the same 1/3 cup?
Carolyn says
yes, same amount!
Dixie says
???? love all your recipes
Dixie says
Does it have to be whey or egg protein powder can I use organic chocolate plant protein powder
Carolyn says
The plant one should work well. Collagen does not.
Jessica says
do you think would be okay to use blueberries instead of chocolate chips? I have some fresh blueberries I need to use up!
Carolyn says
Absolutely!
Wendy Boutwell says
Yet another of your great recipes! You are my goto!!!
Kathy-Jo says
Have you tried making them with the egg white protein too? If so, did you have better results with one or the other? Thanks ☺️
Carolyn says
would work just as well!
Kerri says
Made these yesterday before work. My only regret is that I waited so long to try this recipe. Sooooo good.