If you’re looking for a chocolate fix without derailing your keto goals, these Keto Chocolate Chocolate Chip Muffins are exactly what you need. They deliver rich cocoa flavor, melty chocolate chips, and a moist crumb—without the high sugar or wheat flour. They feel indulgent, yet they’re made with low-carb ingredients so you can enjoy them for breakfast, dessert, or a snack without guilt.
Perfect for weekend baking, meal prep, or anytime you want something sweet that still fits into your lifestyle. These muffins are satisfying, simple, and seriously delicious from the first bite to the last crumb.
Why You’ll Love This Recipe
- Deep chocolate flavor with a hint of sweetness, thanks to sugar‑free chips
- Low in carbs, high in satisfaction—perfect for keto or low-carb diets
- Rich, moist texture from almond flour and cocoa
- Great for breakfast on the go or a dessert when cravings hit
- Minimal cleanup and straightforward ingredients
Ingredients
(Makes 6 muffins)
- 3 tablespoons butter, melted
- ¼ cup Swerve confectioners sugar substitute (or another keto sweetener)
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened vanilla almond milk
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon xanthan gum
- 55 grams Lily’s chocolate baking chips (or another sugar‑free/low-carb chocolate chip brand)
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C).
Line a muffin tin with 6 liners or grease it well.
2. Mix Wet Ingredients
In a bowl, combine melted butter and sweetener, beat until smooth and creamy.
Add beaten eggs, almond milk, and vanilla extract. Mix until blended.
3. Combine Dry Ingredients
Add almond flour, baking powder, baking soda, cocoa powder, and xanthan gum. Stir until smooth and well combined.
4. Fold in Chocolate Chips
Carefully fold in the sugar‑free chocolate chips so they are distributed throughout the batter.
5. Fill Muffin Tin & Bake
Divide the batter among the 6 muffin slots, filling about ¾ of each cup.
Bake for 15–20 minutes or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
6. Cool & Serve
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to finish cooling.
Serve warm or at room temperature.
Tips for Success
- Almond flour varies in texture — once mixed, check batter thickness; a splash more almond milk can help if too dense
- Don’t overbake — remove when a few moist crumbs remain so they stay moist
- Using room temperature eggs and melted butter helps batter combine more evenly
- Store in an airtight container; these muffins also freeze well
Final Thoughts
These muffins are a proof‑point that you don’t have to sacrifice flavor for diet constraints. With chocolate chips in each bite and a tender crumb from almond flour, they feel like a dessert, but can easily be your morning treat or midday snack. You’ll find them comforting, rich, and perfectly chocolatey without the sugar overload.
They’re ideal for having on hand when you want something sweet and satisfying, but without the guilt. The contrast of the cocoa powder with chocolate chips and light sweetness from a keto‑friendly sweetener makes them a winner in my book.
Share Your Creations
Baked these muffins?
Leave a comment and share how yours turned out!
Did you go extra chocolatey, swap chips, or try different flavors like espresso or mint? We’d love your ideas!
Chocolate Chocolate Chip Muffins
Ingredients
- 3 tablespoons butter melted
- ¼ cup Swerve confectioners sugar substitute or another keto sweetener
- 2 large eggs beaten
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened vanilla almond milk
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon xanthan gum
- 55 grams Lily’s chocolate baking chips or another sugar‑free/low-carb chocolate chip brand
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with 6 liners or grease it well.
Mix Wet Ingredients
- In a bowl, combine melted butter and sweetener, beat until smooth and creamy.
- Add beaten eggs, almond milk, and vanilla extract. Mix until blended.
Combine Dry Ingredients
- Add almond flour, baking powder, baking soda, cocoa powder, and xanthan gum. Stir until smooth and well combined.
Fold in Chocolate Chips
- Carefully fold in the sugar‑free chocolate chips so they are distributed throughout the batter.
Fill Muffin Tin & Bake
- Divide the batter among the 6 muffin slots, filling about ¾ of each cup.
- Bake for 15–20 minutes or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Cool & Serve
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to finish cooling.
- Serve warm or at room temperature.
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