Keto Chocolate Chip Muffins

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?

Course Breakfast

Cuisine American

Keyword keto chocolate chips muffins, keto muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 200kcal

Author Carolyn

Ingredients

1/2 cup sour cream
3 large eggs
3/4 tsp vanilla extract
1/2 cup brown sugar replacement lightly packed
2 1/2 cups almond flour
1/3 cup unflavored whey protein powder (can sub egg white protein)
2 tsp baking powder
1/4 tsp salt
1/3 cup + 1 tbsp mini keto chocolate chips

US Customary - Metric

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

Storage Information: Store the muffins in an airtight container on the counter for up to 5 days, or in the fridge for 8 days. They can also be frozen for several months.

Nutrition