Sat. Apr 20th, 2024
Keto Chocolate Chip Muffins

Free Keto Meal Plan: Keto Diet Plan For Beginners Step-By-Step Guide

Would you like a recipe for a really simple, low-carb muffin that has ooey chocolate chips in every bite? If you’re attempting to reduce the amount of sugary snacks your children consume, Keto Chocolate Chip Muffins are the ideal healthier alternative. The deliciousness of these keto-friendly chocolate chip muffins will astound your family. Never has sugar-free food tasted so wonderful!

Additionally, I wanted a sugar-free muffin that my kids would happily consume.


After extensive testing and study, I found that mixing Greek yoghurt and baking soda together produces the fluffy, light muffins I was hoping for.

Additionally, they taste surprisingly like they were sweetened with sugar despite being sugar-free thanks to the usage of my preferred sweetener. My kids adore them.

Only 166 calories and 2 net carbohydrates are present in these muffins.

Making these keto chocolate chip muffins: The recipe

  • Set oven 400 degrees F. Line a TWELVE-cup muffin tin with liners.
    To prevent the muffins from sticking, you must use cooking spray to coat the interior of the paper liners.
  • Almond flour, baking soda, salt, and sweetener should now be combined in a sizable mixing dish. We’re done with our dry components.
  • Add the beaten eggs, Greek yoghurt, and vanilla extract at this time. Any brand of Greek yoghurt without added sugar is acceptable. Both full fat and fat free have worked well for me.
  • The chocolate chunks should now be folded in. The Lily’s brand is my preferred brand of sugar-free chocolate chips. They’re made with stevia and taste amazing!
  • Distribute the low-carb muffin batter among the muffin tins. To make the most flawless muffins, I use a 14 cup ice cream scoop.
  • Toasted toothpick should come out clean after 20 minutes of baking the keto chocolate chip muffins.
  • These have a chocolate chip muffin-like flavor. Their deliciousness will wow you!

Can I substitute Greek yoghurt with sour cream?

In this muffin recipe, I’ve tried sour cream, and it works flawlessly. The fact that sour cream contains far more calories than Greek yoghurt is my only reservation. In actuality, Greek yoghurt contains only 180 calories per cup compared to nearly 400 for sour cream. Quite a distinction!

What if Lily’s chocolate chips aren’t in sight?

Lily’s chocolate chips are now available in most grocery shops, including Wal-Mart, as well as on Amazon (you can buy them here). I would advise utilizing a chunked 85–90% dark chocolate bar if you are still unable to locate them.

After it is chopped, you would require enough to equal one cup, and depending on the brand you purchase, the nutritional information may differ.

Dinner: Dessert

Food: American

Free Keto Meal Plan: Keto Diet Plan For Beginners Step-By-Step Guide


  • Almond flour, 2 1/2 cups
  • Baking soda 1 teaspoon Kosher salt 1/4 teaspoon
  • 1/2 cup of granulated sugar
  • 3 large, beaten eggs, 8 ounces Grecian yoghurt
  • Vanilla Extract, two tablespoons
  • 1 cup chocolate chips without sugar


  • Kitchen scoop #16 (1/4 cup)


  1. Set the oven to 400F for heating. Line(With liners) Twelve cup muffin pan.
  2. Apply cooking spray to the liners’ interior.
  3. In a mixing bowl, mix sweetener, baking soda, salt, and almond flour.
    Then include the vanilla essence, Greek yoghurt, and beaten eggs.
  4. Add the chocolate chips last, then fold in.
  5. Utilizing a scoop, distribute the batter among the muffin tins.
  6. Bake for TWENTY minutes in the oven.



Any brand of Greek yoghurt without added sugar is acceptable. Fat-free and full-fat have both worked well for me.

The Lily’s brand of sugar-free chocolate chips is my favorite. They taste amazing and are made with stevia!

I make the best muffins with a 14 cup ice cream scoop!
12 servings

They’re fantastic as a quick afternoon snack and the ideal keto weekend breakfast.

I have been eating these muffins for breakfast EVERY DAY for the past two weeks, and I am terribly guilty of this. You see, I was stuck! I had to try different things before I got it right.

And I’ve succeeded! This muffin is amazing. A filling, too!

Expert Advice

The muffins in this recipe rise thanks to the baking soda. These three crucial suggestions can help your muffins rise:

The sour cream is required. To make the baking soda active, it must be acidic. Though it is also acidic, you might possibly use full-fat Greek yoghurt in instead of the sour cream.
Since chocolate that has been alkali-treated is not acidic, the baking soda will not function as it should.
Make sure your baking soda is brand-new. I guess that goes without saying.


These muffins are sweetened with stevia. Stevia glycerite is something I adore.

The amount of stevia I use in these muffins equals half a cup of sugar, but you are welcome to experiment with other sweeteners.

Are regular chocolate chip cookies acceptable?

Large, hefty chocolate chips run the risk of sinking to the bottom of baked goods, particularly those made with almond flour.

I can use a little bit less than usual because I use micro chocolate chips. Because I dislike chocolate that has been sweetened with stevia, I can use the real stuff and yet make these muffins low carb and keto.

Why advise using foil liners?

I’ve found that with this recipe, buttered foil liners work best. The sticking problem is more severe when using paper liners, even oiled ones.


I usually always prepare this recipe exactly as instructed since I adore it. But here are some suggestions for you in case you want to change the fundamental recipe:

Instead of sour cream, use Greek yoghurt made with whole milk.
Chopped raw nuts can be added in place of or in addition to chocolate chips. Use around 14 cup.


These muffins are fantastic as a quick snack as well as for breakfast. Before eating them, I like to microwave them to a comfortable temperature.


Fresh out of the oven, these muffins are fantastic.

Before eating them, give each muffin 10 seconds on 50% power in the microwave to give them a gentle warmup.

These muffins store well when placed in freezer bags. The following morning, I gently reheated them in the microwave.



Calories: 166kcal
Carbohydrates: 5g
Protein: 8g
Fat: 14g |
Saturated Fat: 0g
Fiber: 3g
Sugar: 1g

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