Keto Cherry Chocolate Chip Muffins

These tender coconut flour muffins are jam-packed with fresh cherries and chocolate chips. And yes, they are low carb and keto-friendly!

Course Breakfast

Cuisine American

Keyword coconut flour muffins, keto cherry muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 106kcal

Preheat the oven to 350ºF and line a muffin pan with parchment or silicone liners.
Chop the cherries into small pieces for better distribution throughout the muffins. Set aside.
In a large bowl, whisk together the eggs and yogurt until well combined and smooth. Then whisk in the sweetener and cherry extract.
All at once, add the coconut flour, protein powder, baking powder, and salt and whisk until well combined. If the batter is very thick, add water one tablespoon at a time until it is easily scoopable.
Fold in the cherries and chocolate chips, reserving a few for the top of each muffin.
Divide the batter evenly between the prepared muffin cups and add a few chocolate chips and chopped cherry pieces to the top. Bake 20 to 25 minutes, or until the muffins are golden brown and just firm to the touch.
Remove and let cool completely in the pan.

Storage Information: Store the muffins in a covered container in the fridge for up to a week. They can also be frozen for several months.