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Keto Chocolate Chip Muffins

These keto chocolate chip muffins are ready in less than an hour. Made with almond flour, they are fluffy, tender, and delicious.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
55 mins
Servings: 12 muffins
Calories: 187 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F. Line a muffin pan with 12 foil liners and grease the liners.
  2. In a medium bowl, whisk together the eggs, sour cream, vanilla, and stevia.
  3. Mix in the almond flour, whisking until the batter is smooth and free of lumps.
  4. 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.
  5. Using a 4-tablespoon scoop, divide the batter evenly among the muffin liners. Scatter the reserved chocolate chips on top.
  6. Bake until the top of the muffins is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
  7. 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

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

% 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.