Chocolate Chocolate Chip Muffins
Indulge in keto‑friendly muffins made with almond flour, cocoa, and sugar‑free chocolate chips. Big chocolate flavor, low sugar, and perfect for any time of day.
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.