Keto Chocolate Chip Muffins
User Reviews
4.9
42 reviews
Excellent
Keto Chocolate Chip Muffins
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These keto chocolate chip muffins are ready in less than an hour. Made with almond flour, they are fluffy, tender, and delicious.
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Ingredients
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
- 2 cups superfine almond flour 8 ounces
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ⅓ cup mini dark chocolate chips 2 ounces, divided
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Instructions
- Preheat the oven to 325°F. Line a muffin pan with 12 foil liners and grease the liners.
- In a medium bowl, whisk together the eggs, sour cream, vanilla, and stevia.
- Mix in the almond flour, whisking until the batter is smooth and free of lumps.
- Mix in the sea salt and baking soda. Fold the chocolate chips in, reserving about ½ ounce of them to scatter on top of the muffins.
- Using a 4-tablespoon scoop, divide the batter evenly among the muffin liners. Scatter the reserved chocolate chips on top.
- Bake until the top of the muffins is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
- Cool the muffins in the pan on a wire rack for 10 minutes, then serve.
Notes
- For best results, it's best to measure the almond flour by weight and not by volume. This is always true when baking, and I find it especially true when baking with almond and coconut flour.
- The sour cream is not optional. Its acidity is needed to activate the baking soda.
- Big, heavy chocolate chips pose a risk of sinking to the bottom of baked goods, especially almond flour baked goods. So I prefer to use mini chocolate chips in this recipe.
- It's been my experience that greased foil liners work best in this recipe. There's more of a sticking issue when using standard paper liners, even greased ones.
- These muffins are excellent when freshly baked. Once completely cooled, you can keep the leftovers in the fridge in an airtight container for up to 5 days. Gently warm them in the microwave before enjoying them - 10 seconds per muffin on 50% power.
- You can also freeze these muffins in freezer bags. I take two of them out of the freezer the night before and place them in the fridge, then gently reheat them in the microwave the next morning.
Nutrition Information
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Serving
1muffin
Calories
187kcal
(9%)
Carbohydrates
7g
(2%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Sodium
116mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 187kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Sodium | 116mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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