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These almond flour chocolate chip muffins are based on my popular keto blueberry muffin recipe – because I thought it’s about time we get a chocolate chip version! One bite and you’ll want to have a batch of these low carb keto chocolate chip muffins ready to take on-the-go at all times! Not only are they made with nutritious almond flour, but they also feature my favorite chocolate ever, have that perfect crumb, and each one has just 3.7 grams net carbs.
If you love ChocZero as much as I do, you’ll love some of the other chocolatey recipes I’ve made with this amazing sugar-free chocolate: keto truffles, chocolate peanut butter cheesecake, and keto white chocolate macadamia cookies. (All totally keto!)
Whenever I need chocolate chips for a recipe, these are the only chocolate chips I reach for – they taste great (of utmost importance!), have a pretty clean label, and are keto friendly.
Get ChocZero Sugar-Free Dark Chocolate Chips Here
(Use code WHOLESOMEYUM for 10% off, just for Wholesome Yum readers!)
How To Make Keto Chocolate Chip Muffins
These healthy chocolate chip muffins with almond flour come together in just a few simple steps:
- Stir dry ingredients. In a large bowl, mix together almond flour, monk fruit sweetener, baking powder, and sea salt.
- Add wet ingredients. Mix in melted butter, almond milk, eggs, and vanilla extract. Fold in ChocZero Sugar-free Dark Chocolate Chips.
- Fill muffin cups. Divide batter evenly among lined muffin cups.
TIP: Make 10 muffins for larger muffin tops, or 12 for lower calories/carbs. Feel free to dot the tops with more chocolate chips, too!
- Bake. They are done when the top is golden and an inserted toothpick comes out clean.
- Cool. Let muffins cool enough to handle in the muffin tin, then transfer to a cooling rack, or enjoy warm.
Low Carb Chocolate Chip Muffins FAQs
Are chocolate chip muffins healthy?
Most chocolate chip muffins are made with butter, flour, sugar, and chocolate chips… more like a dessert than a healthy breakfast!
This low carb chocolate chip muffin recipe is a healthy alternative, made with almond flour, a natural sugar-free sweetener, and sugar-free chocolate chips.
Can I make substitutions with the flour?
It’s important to use a super fine almond flour, so that your almond flour chocolate chip muffins turn out fluffy and not grainy.
Sorry, coconut flour is not a suitable substitute, but you can try putting the same chocolate chips into my coconut flour muffin recipe instead.
Can I use a different sweetener?
I recommend using monk fruit allulose blend in these muffins for best results and the moistest muffins. It tastes and bakes just like sugar — no grittiness or aftertaste like some sugar substitutes. Check out my sweetener conversion chart for other sweetener conversions if you really prefer to use something else.
Can I make these dairy-free?
You can easily swap out the butter with coconut oil, or even try butter-flavored coconut oil. I haven’t tested the recipe with it, but it lends butter flavor to recipes without dairy.
What kind of chocolate chips should I use?
This recipe is written using ChocZero Dark Chocolate Chips, but you can also use their white chocolate chips or milk chocolate chips if you prefer.
Almond Flour Chocolate Chip Muffins Storage Instructions
Can you make them ahead?
Yes! These keto chocolate chip muffins with almond flour are a great make-ahead breakfast, snack, or treat to take on-the-go.
How to store chocolate chip keto muffins:
Store these muffins in an airtight container for 2-3 days, or in the fride for up to a week.
Can you freeze low carb chocolate chip muffins?
Yes, you can freeze these muffins in a freezer bag for 3-6 months. Take them out to thaw for a few hours before eating, or reheat in the microwave.
More Keto Muffin Recipes
If you like this sugar-free chocolate chip muffin recipe, you might also like some of these other keto muffins:
- Keto Blueberry Muffins – The recipe that inspired this one! These are the most popular muffins on Wholesome Yum.
- Chocolate Protein Muffins – With chocolate in the batter and chocolate chips… plus added protein!
- Keto Cinnamon Cream Cheese Muffins – Almond flour muffins with a streusel topping and a sweet cream cheese filling.
- Keto Banana Muffins – These bakery-style muffins have a secret ingredient to give them banana flavor… without the banana!
- Coconut Flour Blueberry Muffins – These nut-free muffins make a great breakfast, snack, or even dessert.
Tools To Make Almond Flour Chocolate Chip Muffins
Tap the links below to see the items used to make this recipe.
- ChocZero Sugar-Free Chocolate Chips – The BEST keto chocolate chips! Rich, creamy, and sugar-free! They are perfect in these low carb chocolate chip muffins.
- Muffin Tin – Can’t make keto chocolate chip muffins without a muffin tin. I’ve used this one for years because it’s sturdy and cleans up well.
- Parchment Muffin Liners – The best way to line your muffin tin for easy cleanup and portability.
- Muffin Storage Container – Store your low carb chocolate chip muffins in this handy container that is designed for muffins.
Keto Chocolate Chip Muffin Recipe
Keto Chocolate Chip Muffins Recipe
Easy low carb keto chocolate chip muffins with almond flour have the flavor and texture of a bakery muffin - but none of the sugar. 3.7g net carbs each!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
In a large bowl, stir together the almond flour, sweetener, baking powder and sea salt.
Mix in the melted butter, almond milk, eggs, and vanilla extract. Fold in the chocolate chips.
Distribute the batter evenly among the muffin cups. Bake for about 25 minutes, until the top is golden and an inserted toothpick comes out clean.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too - I'd love to see it!
Serving size: 1 muffin
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Another delicious recipe! Made mine with heavy cream (watered down a little, but still 1/3 cup liquid total). This will definitely go into my regular rotation, as all of Maya’s recipes do! 👩🏻🍳 I love that my husband enjoys Maya’s recipes even though he’s not gluten free or low carb by necessity like I am!
Para hacer en bizcocho de 400g cuanto mas de horno? Y de temperatura?? Graciassss
Wholesome Yum D0
Hi June, Esta receta funcionaría como un pastel. El horno estaría a la misma temperatura pero tendrás que hornear por más tiempo.
What else could you use in place of the sweetener or replace, I’m diabetic.
Wholesome Yum D0
Hi Lori, Besti is diabetic friendly. It has zero calories and zero glycemic index.
Hey Maya is it a half cup or 1 cup sweetener… the recipe says half cup but you comment 1 cup above. Thanks!
Wholesome Yum D0
Hi Linda, I recommend following the recipe as written because I sometimes update recipes, and the comments don’t reflect those changes.
Just took them out of the oven. My house smells so good. Planning on having them for breakfasts, but not sure I can wait.
I waited somehow. They’re even better than I thought. Really satisfies that urge for a treat
Can I use heavy whipping cream instead of almond milk? Thank you
Wholesome Yum M0
Hi Brenda, Yes. It will change the macros, but the recipe will work with whipping cream.
Perfection!! My husband ate two and he usually dislikes regular muffins. They’re super moist, perfectly sweet and just delicious.
Hi there, I’ve made many of your recipes and I sure am enjoying them. I’m going to make this recipe today. Now I have a question for you sort of unrelated to the recipe. How do you store your Almond flour? Before I open the bags I keep it in the cupboard. Once you’re opened I read to keep it in the freezer but it comes out so clumpy
Wholesome Yum M0
Hi Karen, Check the bag of flour for specific storage instructions, as different brands may vary. If you are using Wholesome Yum Almond Flour you have a couple of options for storage. If you have a cool, dry pantry you can store your flours there. Otherwise, it is best to store your flours in the fridge. The freezer will keep your flours fresh, but yes, you may get issues with clumping. I hope this helps!
Vicky L Lee0
These are just awesome. Just enough sweet and chocolate. I had been making the blueberry muffins and they are also delicious. I decided to try the chocolate chip and they’re just awesome. I’ll definitely be making these again.
Quick and easy muffins. Just enough sweet to hit the spot. I used reconstituted coconut milk and it was good. My boyfriend, a chocoholic, liked them too.
Judy the Baker0
Maya, these are excellent!!! Very moist. My chocoholic Hubby said he liked the combination of flavors, too.
I like that they were moist and no erythitol aftertaste. I have them in the freezer, so I can pull them for breakfast.
Judy the Baker0
If there were an edit button, I’d add that this recipe really jumped to the front of my “recipes to make” pile. Thank you so much.
These muffins were delicious! I can’t wait to make them again!
Deliciosos…son los favoritos de mis hijos…
Y ahora los míos…..merienda rica , saludable y nutritiva
Looks delicious! Can’t wait to try this one.