Low Carb Chocolate Chip Muffins

These Low Carb Chocolate Chip Muffins are great for a quick and easy keto breakfast. There isn't a lot of work involved in tossing them together.

Personally I love these with mini chocolate chips rather than standard size chocolate chips. I feel like it gives more of a “bakery” feel to them. Also I'm just one of those odd people who doesn't actually like a TON of chocolate in my chocolate chip muffins. I like the odd chip here or there.

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The chocolate chips I used in these keto muffins are made by Stoka Nutrition but sadly the closed down recently!

Instead you can use Krisda, Choc Zero and Lily's are all other fantastic brands of low carb chocolate chips you can purchase!

The base of these muffins is made up of a standard blend of almond flour and coconut flour with my secret weapon…a little resistant cornstarch thrown in! This is a high fiber, lower carb version of traditional cornstarch.

The cornstarch helps to lighten the muffins yet keeps that soft, moist crumb we all know and love. If you don't have this ingredient, you can also use arrowroot starch or an extra tablespoon of coconut flour.

These muffins also use butter AND coconut oil for the fat content but you are welcome to just use one or the other if your prefer. Coconut oil works best for texture as the oil helps coat the flour granules more evenly while butter works best for adding flavour.

We also add heavy cream for the liquid portion in these muffins but you are welcome to use almond milk or coconut milk instead if you do not have it on hand or if you'd like a lower calorie/dairy free option.

Overall, these muffins are really tasty and fun to make. They are also even better, warm, sliced, with a slab of butter on each half…haha.

Tips For Making Low Carb Chocolate Chip Muffins

Don't have resistant cornstarch? Substitute the same amount of arrowroot starch or cornstarch instead! To keep carbs lower, you can also substitute 1 tbsp coconut flour and 1 tbsp coconut or arrowroot starch.
Don't have xanthan gum? Try adding 1/2 tsp psyllium husk powder instead (though I do highly recommend purchasing xanthan gum if you plan to do any amount of keto baking!)
You can use either coconut oil or butter for all of the oil in the recipe if you prefer, I talked about why I use both earlier in the post!
Heavy cream can be substituted with almond milk or coconut milk for a lower calorie/dairy free option.
You can use chocolate chips from any of the following brands; Krisda Chocolate Chips, Choz Zero Chocolate Chips, Lily's Chocolate Chips or chopped dark chocolate.
These muffins brown quicker than traditional muffins but I promise they will stay soft! It's just the different ingredients that cause the colour change.
We bake these at a high temperature at first than reduce the temperature to get those nice domed tops on the muffins! You can bake them at one temperature if you don't mind them being slightly less “tall”.

Ingredients In Low Carb Chocolate Chip Muffins

Almond Flour
Coconut Flour
Resistant Cornstarch (or Arrowroot Starch)
Xanthan Gum
Powdered Monkfruit/Erythritol Sweetener
Eggs
Butter
Coconut Oil
Stoka Mini Chocolate Chips (**They actually just closed sadly! So I'd recommend a brand from above)

Tools I Used To Make Keto Chocolate Chip Muffins

Whisk
Muffin Tin
Muffin Scoop
Mixing Bowl
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 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!

Low Carb Chocolate Chip Muffins Recipe

1 cup almond flour, 112g
6 tbsp coconut flour, 42g
3 tbsp resistant cornstarch, 28g (or 3 tbsp arrowroot starch or 1 tbsp coconut flour + 1 tbsp cornstarch starch)
1 tbsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup heavy cream
1 tsp white vinegar
1/3 cup coconut oil, 80g
2 tbsp unsalted butter, 30g
3/4 cup powdered sweetener, 110g
2 eggs
2 tsp vanilla extract
1/4 cup mini chocolate chips, 60g (I used Stoka mini chocolate chips but you can use another brand mentioned above as sadly they just closed!)

Directions:

1. Pre-heat oven to 400*F.
2. To a bowl, add the almond flour, coconut flour, resistant cornstarch, baking powder, xanthan gum, salt and nutmeg.
3. In a small bowl or measuring cup, add the heavy cream and vinegar and give it a quick stir then set-aside.
4. In another glass bowl, add the coconut oil and butter and melt them in the microwave for ~30s or until just melted. Stir to combine and let them cool just slightly.
5. Next add the sweetener and whisk to combine. Once the mixture is smooth, also add the eggs and whisk very well until bubbles form.
6. Finally add the heavy cream/vinegar mixture and vanilla extract and whisk once more until everything is combined.
7. Add your dry ingredients to the same bowl and mix well until a thick batter forms.
8. Add the mini chocolate chips and mix again.
9. Line a muffin tin with 9 muffin cups and evenly disperse the batter between them using a muffin scoop.
10. Bake the muffins for 5min at 400*F, then turn the oven down to 350*F and continue to bake the muffins for another 15min or until the tops are lightly browned and a toothpick comes out clean.
11. Let the muffins cool slightly before removing from the pan. Serve warm with butter! Enjoy your Low Carb Chocolate Chip Muffins.

Nutrition for 1/9th of the recipe (1 muffin): 241 calories | 21.2g fat | 3.7 NET Carbs | 5.2g protein | 5.2g fiber

Print Recipe

5 from 1 vote

Low Carb Chocolate Chip Muffins Recipe

Keto friendly, soft, fluffy and moist chocolate chip muffins.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

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

Servings: muffins

Calories: 241kcal

Ingredients

1 cup almond flour 112g
6 tbsp coconut flour 42g
3 tbsp resistant cornstarch 28g (or 3 tbsp arrowroot starch or 1 tbsp coconut flour + 1 tbsp cornstarch starch)
1 tbsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup heavy cream
1 tsp white vinegar
1/3 cup coconut oil 80g
2 tbsp unsalted butter 30g
3/4 cup powdered sweetener 110g
2 eggs
2 tsp vanilla extract
1/4 cup mini chocolate chips 60g (I used Stoka mini chocolate chips but you can use another brand mentioned above as sadly they just closed!)

Instructions

Pre-heat oven to 400*F.
To a bowl, add the almond flour, coconut flour, resistant cornstarch, baking powder, xanthan gum, salt and nutmeg.
In a small bowl or measuring cup, add the heavy cream and vinegar and give it a quick stir then set-aside.
In another glass bowl, add the coconut oil and butter and melt them in the microwave for ~30s or until just melted. Stir to combine and let them cool just slightly.
Next add the sweetener and whisk to combine. Once the mixture is smooth, also add the eggs and whisk very well until bubbles form.
Finally add the heavy cream/vinegar mixture and vanilla extract and whisk once more until everything is combined.
Add your dry ingredients to the same bowl and mix well until a thick batter forms.
Add the mini chocolate chips and mix again.
Line a muffin tin with 9 muffin cups and evenly disperse the batter between them using a muffin scoop.
Bake the muffins for 5min at 400*F, then turn the oven down to 350*F and continue to bake the muffins for another 15min or until the tops are lightly browned and a toothpick comes out clean.
Let the muffins cool slightly before removing from the pan. Serve warm with butter! Enjoy your Low Carb Chocolate Chip Muffins.

Notes

Tips For Making Low Carb Chocolate Chip Muffins

Don't have resistant cornstarch? Substitute the same amount of arrowroot starch or cornstarch instead! To keep carbs lower, you can also substitute 1 tbsp coconut flour and 1 tbsp coconut or arrowroot starch.
Don't have xanthan gum? Try adding 1/2 tsp psyllium husk powder instead (though I do highly recommend purchasing xanthan gum if you plan to do any amount of keto baking!)
You can use either coconut oil or butter for all of the oil in the recipe if you prefer, I talked about why I use both earlier in the post!
Heavy cream can be substituted with almond milk or coconut milk for a lower calorie/dairy free option.
You can use chocolate chips from any of the following brands; Krisda Chocolate Chips, Choz Zero Chocolate Chips, Lily's Chocolate Chips or chopped dark chocolate.
These muffins brown quicker than traditional muffins but I promise they will stay soft! It's just the different ingredients that cause the colour change.
We bake these at a high temperature at first than reduce the temperature to get those nice domed tops on the muffins! You can bake them at one temperature if you don't mind them being slightly less "tall".