Almond Flour Chocolate Chips Muffins (Keto, Gluten-free)
These Keto Almond Flour Chocolate Chips Muffins are ultra-moist vanilla muffins with delicious bites of sugar-free chocolate chips. Plus, these almond flour muffins are also gluten-free and grain-free approved!
There’s no secret about it. I am in love with almond flour recipes! Almond flour bread, almond flour crackers, almond flour cupcakes, blueberry muffins, there are basically no baked goods that you can’t make out of almond flour.
Almond flour is my favorite low-carb flour for so many reasons but below are my top three:
- It adds a light and fluffy texture to gluten-free baking without adding carbs.
- It’s a no-fail keto flour to start baking with – much easier than coconut flour, for example.
- It tastes great and adds a lovely golden color to baking.
How To Make Almond Flour Chocolate Chips Muffins
Bake these lovely gluten-free chocolate chips muffins with almond flour is easy.
The ingredients you need to make this keto chocolate chip muffin recipe are:
- Blanched ultra-fine almond flour – that’s the key to making light, fluffy almond flour-based baking recipes. You can’t use coarse almond flour, also called almond meal, or your muffins end up grainy and dry.
- Granulated Sweetener of Choice – I am using a keto-friendly sweetener here since I love making sugar-free muffins. But if you don’t like erythritol or are not on a keto diet, use any granulated sugar you like.
- Eggs – Use large eggs at room temperature. The size and temperature matter more than you think! Small eggs make the batter thick and dry, and cold eggs form lumps when in contact with coconut oil.
- Coconut oil – This oil is my favorite fat for this recipe. It makes these gluten-free muffins dairy-free at the same time. But melted butter works as well. They just wouldn’t be dairy-free.
- Baking powder
- Unsweetened Almond milk – vanilla-flavored almond milk is a great choice for an extra vanilla flavor in the muffin crumb.
- Vanilla extract
- Cinnamon – optional
- Sugar-free chocolate chips – you can make your own with my sugar-free chocolate chip recipe.
Preheat your oven to 350°F (180°C) before starting the low-carb chocolate chip muffin batter. Line a 12-hole muffin tin with paper cases and lightly spray oil on them to prevent the muffin batter from sticking.
Set the tray aside when done.
Making the batter
The good thing about almond flour baked goods is that they are absolutely the easiest to make!
All you have to do is combine all the dry ingredients in a bowl. Then, in a separate bowl, whisk all the liquid ingredients.
Finally, pour the dry ingredients into the wet ingredients and stir to combine.
Fold in chocolate chips at the end.
Now, fill each muffin paper case with 1/4 cup of the keto muffin batter. Since the batter is quite dense, it won’t spread or rise much, so use the back of the spoon to smoothen the top and shape lovely muffins.
Bake in the center rack of the oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Cool down on a cooling rack for one hour and add a few extra chocolate chips on top of the muffins when they cool down to melt on top.
There are many options to make these keto chocolate chip muffins even more delicious.
You can add an extra 1/3 cup of some of the below ingredients to add crunchy bites to the crumb:
- Shredded coconut
- Chopped walnuts
- Berries – like raspberries or blueberries
- Chopped pecans
- Sugar-free white chocolate chips
These sugar-free chocolate chips muffins can be stored for up to 5 days in the fridge in an airtight container.
Of course, you can also freeze your low-carb muffins for later.
Place the muffins in ziplock bags or containers and thaw at room temperature the day before.
Frequently Asked Questions
Should My Muffin Batter Be Thick?
Yes, almond flour cake muffin batter is always thicker and slightly grainy in texture.
It isn’t runny and silky like a wheat-based muffin batter. Look at my pictures above to guide you.
My Batter Has Lumps; What Should I Do?
This happens if you use cold eggs or cold almond milk in contact with melted coconut oil.
Coconut oil firms up under 73°F (23°C), so if you pour a cold liquid onto coconut oil, it forms lumps.
To remove oil lumps, bring the bowl on a bain-marie.
Why Did My Chocolate Chips Burn?
If you use sugar-free chocolate chips that contain a low-fat amount (and a lot of keto sweetener), they don’t melt as much.
Always use high-quality keto chocolate chips. It can also happen if you bake the muffin too high in the oven and they are too close to the top cooking rack.
More Almond Flour Muffin Recipes
Below I listed more almond flour muffin recipes for you to try:
Have you made these keto Almond Flour Chocolate Chips Muffins? Share a comment or review below to let me know how it went!
Almond Flour Chocolate Chips Muffins
Want My Kitchen Equipment?
- 3 large Eggs
- ½ cup Crystal Sweetener Monk fruit or erythritol or xylitol
- ⅓ cup Unsweetened Vanilla Almond Milk
- ⅓ cup Coconut Oil melted
- 2 ½ cups Almond Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Ground Cinnamon
- ½ cup Sugar-free Dark Chocolate Chips
- Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
- In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil. Set aside.
- In another bowl, whisk almond flour, cinnamon, baking powder.
- Pour the dry ingredients into the first bowl with the egg mixture and stir with a spoon to combine and form a thick batter with no lump.
- Fold in the sugar-free chocolate chips.
- Transfer the muffin batter evenly into the 12 muffin cases, using 1/4 cup of batter per muffin. The batter won't spread in the oven, so use the back of a spoon to smoothen the top and shape lovely muffins. You can sprinkle a few extra chocolate chips on top of each muffin if desired.
- Bake for 22–25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
- Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.
- Store in an airtight muffin box for up to 4-5 days at room temperature.
- They can be frozen in airtight ziplock bags, preferably without the paper cup. Defrost the day before at room temperature. Can be toasted or rewarmed in an oven at 100°C/210°F.
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Posted In:Almond FlourChocolate ChipsEggBakingDairy-FreeGluten-FreeGrain-FreeHealthyKetoLow-CarbVegetarianBreakfastDessertIntermediateUnder 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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