Low Carb Keto Chocolate Chip Muffins Recipe

This Low Carb Keto Chocolate Chip Muffins Recipe is delicious!

I've been trying to get the texture of keto muffins right for so long.

Don't get me wrong, I've definitely had my successes in the past. My Carrot Cupcakes, C oconut Glazed Muffins and my Keto Lemon Blueberry Muffins Recipe were both amazing.

But I always wanted to bake muffins like those one's you get at the bakery that have those beautiful domed tops and fluffy centers. Plus chocolate chips muffins are just a classic that I felt I hadn't mastered yet!

Today with these Low Carb and Keto Friendly Chocolate Chip Muffins, I feel like I've finally achieved what I was hoping for!

Disclaimer: this post contains some affiliate links

These easy keto chocolate chip muffins are light and fluffy and did not sink at all in the center! They are great with some butter spread over the inside..

These muffins are made with almond flour as the base.

Then we add some whole psyllium husks (this is what creates a really light soft muffin), arrowroot starch ( also adds a softness to the muffins), xanthan gum (provides the chewiness) and some powdered monkfruit/erythritol to sweeten the recipe without leaving any crunchiness behind.

Now don't be freaked out by this list of ingredients, if you are missing one or all of the above (whole psyllium husks, xanthan gum and arrowroot starch), you can still make this Low Carb Keto Chocolate Chip Muffins Recipe.

These ingredients are really just added bonuses if you have them to aid in texture.

I link to them below as well if you are interested in buying any of them. I use these ingredients often in my baking and although they are expensive, they last forever. A tiny bit goes a low way!

These muffins also contain a secret ingredient which I attribute to their fantastic soft and fluffy texture…which is cream cheese!

I used cream cheese to replace the cream in this recipe because I've had so much success with it in creating soft and fluffy cookies like these amazing Keto Cream Cheese Snickerdoodles I made the other day.

I know it seems a little odd, cream cheese in muffins but just trust me on this one! It's a good thing.

Anyways, I hope you guys enjoy this recipe! 🙂

Ingredients In Low Carb Keto Chocolate Chip Muffins Recipe

Tools I Used To Make The Best Keto Chocolate Chip Muffins

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $4.99 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Food Processor – This one is small, cheap and it does the job! I use it all of the time. You won't need this if you use ground psyllium husks but personally I prefer to work with whole.
Spatula – Very useful for lifting cookies and other hot items, preferred to burning your hands, but totally optional.
Muffin Scoop – Perfect muffins every time!

Can I Make These Keto Chocolate Chip Muffins With Coconut Flour Instead Of Almond Flour?!

I am bound to get this question, so let me give my answer ahead of time..

YES, you can make these without almond flour. But will they taste as good? …questionable.

Coconut flour has a slightly more pronounced flavour than almond flour and is much more absorbent. You can definitely make decent muffins with it if you don't mind the slight coconut flavour.

If you are substituting coconut flour for almond flour I would use 3/4 cup (85g) coconut flour. If you want your batter a tad thicker, add another tablespoon or two but 3/4 cup (85g) should be plenty!

Can I Make This Low Carb Chocolate Chip Muffins Recipe Without Xanthan Gum, Whole Psyllium Husks, And/Or Arrowroot Starch?!

Yes, as I mentioned above, you are welcome to make this recipe without xanthan gum, whole psyllium husks and/or arrow root starch.

Just know that each ingredient has a purpose in terms of giving a fluffier/lighter and chewier texture to the muffins.

So as you remove them, your muffins may be slightly more crumbly and not quite as fluffy as the ones in the photos but they will likely still taste good!

Read the tips section as well as the intro to the post to see some of my substitution suggestions.

Tips For Making These Almond Flour Keto Chocolate Chip Muffins

If you don't have a food processor, you can still make this recipe. What I'd recommend is either leaving out the psyllium husks altogether OR if you have ground psyllium husks, just use 1 tsp of that.
If you don't have arrowroot starch, cornstarch works as a substitute and will add hardly any additional carbs to each muffin.
These take less time to cook than traditional muffins and the tops will brown earlier. Don't be afraid! This is just due to the different ingredients that make up these keto muffins. When the muffins brown, they are not going to taste over-cooked.
Feel free to add other mix-ins like raspberries, strawberries or nuts to this muffin recipe!

How To Store Low Carb Keto Chocolate Chip Muffins

Store these muffins on the counter for up to 5 days OR the freezer for up to 3 months.
Store them in an airtight container between layers of wax or parchment paper or in a ziplock bag surrounded by wax/parchment paper to keep them fresh for as long as possible.

Low Carb Keto Chocolate Chip Muffins Recipe

Serves: 10 keto chocolate chip muffins

Ingredients:

- 2 cups almond flour, 224g
- 1 tbsp whole psyllium husks (optional – add another 2-3 tablespoons almond flour if not using), 6g
- 1 tbsp arrowroot starch (optional), 6g
- 1/2 tsp xanthan gum
  (optional, just helps with the chewy texture)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt (1/2 tsp if using unsalted butter)
- 1/4 cup cream cheese, softened, 2oz or 56g
- 1/4 cup salted butter, softened, 2oz or 56g
- 1/2 cup powdered monkfruit/erythritol sweetener, 100g
- 1 tsp vanilla extract
- 2 eggs, room temperature

Directions:

Pre-heat your oven to 425*F and line a muffin tray with 10 muffin wrappers (I also grease my wrappers to prevent sticking).
To a food processor, add your dry ingredients including; almond flour, whole psyllium husks, arrowroot starch, xanthan gum, cinnamon and salt. Pulse 3-4 times until the ingredients are blended then pour into a bowl. (See tips if you don't have a food processor)
In another bowl, add your softened butter, cream cheese and powdered monkfruit/erythritol sweetener and beat until smooth.
Add your eggs and vanilla extract to the butter and cream cheese and beat once more just until blended.
Pour the wet ingredient mixture into the dry ingredients and stir well until a thick batter forms.
Add your chocolate chips and mix once more.
Use a muffin scoop to divide the batter evenly among the muffin tins.
Bake for 5min at 425*F. Then reduce the temperature to 350*F and continue baking for another 10min or until a toothpick comes out clean.
Let the muffins cool for 10min before removing from the tins.
Serve warm with butter and enjoy your Low Carb Keto Chocolate Chip Muffins!

Nutrition for 1/10th of recipe (1 muffin): 242 calories | 21.2g fat | 3.2g NET carbs | 6.8g protein | 4.9g fiber

Store the muffins in an airtight container on the counter for up to 5 days or freeze between layers of parchment/wax paper or in a ziplock for up to 3 months.

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Low Carb Keto Chocolate Chip Muffins Recipe

Prep Time15 mins

Cook Time15 mins

Cooling Time10 mins

Total Time40 mins

Course: Breakfast, Dessert, Snack

Keyword: keto chocolate chip muffins, low carb chocolate chip muffins

Servings: Keto Chocolate Chip Muffins

Calories: 242kcal

Ingredients

2 cups almond flour 224g
1 tbsp whole psyllium husks optional - add another 2-3 tablespoons almond flour if not using, 6g
1 tbsp arrowroot starch optional, 6g
1/2 tsp xanthan gum optional, just helps with the chewy texture
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt 1/2 tsp if using unsalted butter
1/4 cup cream cheese softened, 2oz or 56g
1/4 cup salted butter softened, 2oz or 56g
1/2 cup powdered monkfruit/erythritol sweetener 100g
1 tsp vanilla extract
2 eggs room temperature

Instructions

Pre-heat your oven to 425*F and line a muffin tray with 10 muffin wrappers (I also grease my wrappers to prevent sticking).
To a food processor, add your dry ingredients including; almond flour, whole psyllium husks, arrowroot starch, xanthan gum, cinnamon and salt. Pulse 3-4 times until the ingredients are blended then pour into a bowl. (See tips if you don't have a food processor)
In another bowl, add your softened butter, cream cheese and powdered monkfruit/erythritol sweetener and beat until smooth.
Add your eggs and vanilla extract to the butter and cream cheese and beat once more just until blended.
Pour the wet ingredient mixture into the dry ingredients and stir well until a thick batter forms.
Add your chocolate chips and mix once more.
Use a muffin scoop to divide the batter evenly among the muffin tins.
Bake for 5min at 425*F. Then reduce the temperature to 350*F and continue baking for another 10min or until a toothpick comes out clean.
Let the muffins cool for 10min before removing from the tins.
Serve warm with butter and enjoy your Low Carb Keto Chocolate Chip Muffins!