Easy Keto Chocolate Chip Muffins. 1.4g carbs. Beautifully decadent, soft, spongy. Neither gritty nor dense and cloyingly sweet.
These aren’t the tiny muffins that keto recipes usually deliver. Nope! These are proper-sized muffins. With fewer calories as well as fewer carbs. So you can indulge and not feel like you need another one. Or two.
You will find the texture to be very close to ‘normal’ wheat-based muffins, as long as you don’t start substituting the main ingredients. It took a lot of experimenting with different ‘flours’ and ratios before I eventually achieved the result I was looking for. Stick to the recipe and you’ll have the delicious Muffins you’ve been craving for.
How to Make Easy Keto Chocolate Chip Muffins
You’ll need eggs, milk, sweeteners, oil, and a combination of lupin flour, defatted almond flour, and whey protein isolate. Plus vanilla extract, baking powder and xanthan gum.
A noteworthy point I should make is that these Easy Keto Chocolate Chip Muffins need deep and wide moulds. I bought the ones in the images from a small bakeware shop in Italy. Having been unable to find the exact same moulds online or locally, I reckon the ones below are the closest.
You can use any ‘milk’ of your choice, including dairy whole milk. Lactose-Free whole milk has fewer carbs because of the lactose removal, so it’s not a terrible choice when it comes to Keto. In fact, I use it in many of my bakes, since it delivers better caramelisation and contains the same amount of carbs as whipping cream. You can see from the images that these muffins are very pale, and it’s because I used almond milk. When I’ve made them with lactose-free whole milk, they’ve become a more golden colour and needed 5 minutes less baking time.
If you like almond milk, the best choice (currently) in the UK is Plenish – just almonds and water, no added junk.
The oil doesn’t have to be MCT, it can be any oil that is neutral in flavour. Extra virgin olive oil wouldn’t be a good option for this recipe.
Sweeteners can also be swapped for whatever you tend to use. I stick to erythritol + pure stevia powder for all my bakes. Why? Because I have learned how to control the ratio and quantity to avoid the infamous ‘bitter’ and ‘cooling’ sensations that everyone in the low-carb community is familiar with.
The brand of Stevia Chocolate Chips I use is amazing, but only available in the U.S. My UK readers will have to try and find a suitable alternative. Montezuma and Chocologic are decent local-shop choices. Although they don’t come in ‘chip’ format, so you’ll need to chop them up.
The trio of ingredients you must not deviate from are the ‘flours’. These are an absolute must. If you swap any of them, you’ll still end up with delicious muffins, but the texture will disappoint.
As for the method, well, there’s really no need to add anything more than is already in the recipe card. It’s just a matter of whisking, adding, whisking, then spooning into the muffin cups or tray holes, and baking.
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Easy Keto Chocolate Chip Muffins
- 2 eggs - large
- 60 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 60 g MCT oil - or any neutral oil you prefer (U.S. option HERE)
- 140 g almond milk - Plenish (U.K.) is best
- 2 tsp vanilla extract (U.S. option HERE)
- 30 g whey protein isolate (U.S. option HERE)
- 30 g lupin flour (U.S. option HERE)
- 30 g defatted almond flour (U.S. option HERE)
- 2 tsp baking powder
- ½ tsp xanthan gum (U.S. option HERE)
- 50 g stevia chocolate chips - or low-carb chocolate of your choice
- pre-heat oven to 170 °C static.
- using an electric whisk, whip eggs to foam consistency, add sweeteners (1/4 at a time) and whisk again.2 eggs, 60 g erythritol, ¼ tsp pure stevia powder
- drizzle oil on the side of the bowl - whisk, add milk and vanilla extract - whisk , add dry ingredients 1/3 at a time - whisk, and finally stir in chocolate chips.60 g MCT oil, 140 g almond milk, 2 tsp vanilla extract, 30 g whey protein isolate, 30 g lupin flour, 30 g defatted almond flour, 2 tsp baking powder, ½ tsp xanthan gum, 50 g stevia chocolate chips
- spoon mixture equally into 6 large silicone muffin moulds, placed on an oven sheet/tray.
- bake for 25-30 minutes, until they just begin to caramelise (use the stick test to check that they're cooked through).
- wait until completely cooled before removing them from the moulds.
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Fabulous recipe! These muffins were as tasty as normal ones. My whole family loved them. Such a simple recipe but so delicious!
Hi Antya, made these today ……… could not believe how huge they looked in the oven, they did shrink while cooling …….. but still a big muffin. They are really tasty, so, all up a great success.
THANKYOU for sharing this recipe with everyone.
Would you advise the best way to store these please, I doubled the recipe and made 12, had a couple of friends over for afternoon tea, and have a few left over.
Thanks again ……. Jude
Hey Jude, that’s really good to know. Can’t believe you trusted me enough to double the recipe on the first go – thank you!
In terms of storage, I leave mine on a tray or plate covered with cling film, and they keep nicely for 3-4 days inside a cupboard (where they’re hidden from view – lol). If there are any left after that, I transfer them to the fridge, wrapped in cling film. I actually took 6 on holiday with me recently, and they remained unspoiled for 10 days (kept chilled), despite them getting warm while I was travelling.
Thanks Antya, appreciate you getting back to me so quickly. I have a feeling they won’t last long enough to get to the fridge. Still a tad winterish here in Melbourne, even though it’s supposed to be spring ……. muffins are still good covered on the bench. Love the texture, thanks again for sharing ……. Yummmmm
I wish I were there! We’re heading fast towards winter over here, and getting wetter and colder by the hour. x