Go Back
+ servings
Print Recipe
No ratings yet

Low Carb Chocolate Chip Muffins Recipe

Keto friendly, soft, fluffy and moist chocolate chip muffins.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Keyword: keto chocolate chip muffins, low carb chocolate chip muffins
Servings: 9 muffins
Calories: 241kcal


  • 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!)


  • 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.


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 Links

  • 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)


Serving: 1muffin | Calories: 241kcal | Carbohydrates: 3.7g | Protein: 5.2g | Fat: 21.2g | Fiber: 5.2g