Keto Chocolate Chip Muffins
These delicious keto chocolate chip muffins are perfect for a low-carb treat or a healthy breakfast. Easy to make and bursting with flavor!
Equipment
- Muffin Pan
- Paper Liners
- Large Bowl
- Whisk
Ingredients
- 2.5 cups almond flour finely ground for the best texture
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt or ¼ teaspoon table salt
- 0.5 cup sugar-free granulated sweetener
- 3 large eggs beaten
- 8 ounces plain Greek yogurt any fat content works
- 2 teaspoons vanilla extract
- 4.5 ounces sugar-free chocolate chips like Lily's brand
Instructions
- Get Ready: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. For easy removal, lightly spray the inside of the liners with cooking spray.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, baking soda, salt, and sugar-free sweetener. Give them a good whisk until they're perfectly mixed.
- Add Wet Ingredients: Pour in the beaten eggs, plain Greek yogurt, and vanilla extract. Stir everything together until you have a smooth, well-combined batter.
- Fold in Chocolate: Gently fold in the sugar-free chocolate chips. If you want your muffins to look extra pretty, you can reserve about ¼ cup of chips to sprinkle on top later.
- Fill the Cups: Scoop the batter evenly into your prepared muffin cups. If you saved any, now's the time to sprinkle those extra chocolate chips on top of each muffin.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Enjoy: Let these delicious, healthy muffins cool a bit before you dive in!
Notes
Nutrition Information (per serving):
Calories: 210
Total Carbs: 5g
Net Carbs: 2g
Fats: 17g
Protein: 9g
Calories: 210
Total Carbs: 5g
Net Carbs: 2g
Fats: 17g
Protein: 9g
