Keto Choc Chip Muffins

You are going to love this recipe for keto choc chip muffins. Not only are they wonderfully moist and full of chocolate chips but they are really quick and easy to make. Absolutely perfect for any occasion- for afternoon tea or just to have with a cup of coffee. Everyone will love them-come on who doesn’t love choc chip muffins???

THE BEST KETO CHOC CHIP MUFFINS

Not only are these muffins low carb but they are also sugar free and gluten free. Because they have minimal impact on blood sugar levels, diabetics can enjoy them as well.

S0 simple to make and reasonably healthy, these delicious muffins will keep fresh for about 3 days but they also freeze perfectly. This makes them ideal to grab for a snack on the run. I find that having treats like this on hand is a great way to stop being tempted by the wrong foods.

Psyllium Husk

Psyllium husk powder features in this recipe but it is optional. The reason I like to use it in recipes like this is that it helps bind the almond meal. This creates a more moist texture that holds together really well. Feel free to omit if you don’t have any on hand. I also love that it adds additional fibre to the recipe.

SIMPLE VARIATIONS

Try adding 1 small mashed banana for banana choc chip muffins if they fit with your way of eating. Banana extract can also be added if you don’t want to use real bananas. Adding 1/2 cup of frozen or fresh raspberries to the batter just before baking is another delicious variation. White or milk chocolate can be used instead of dark chocolate but keep an eye on the sugar levels if watching your carbs.

To keep these paleo or vegan, you can switch the butter for the same amount of a mild tasting EVOO- extra virgin olive oil. You can also switch out the almond milk and the yogurt for coconut cream. Coconut milk could also be used but the end result won’t be quite as rich in flavor.

More Fabulous Cupcake Recipes

If you are looking for some other delicious low carb cup cake/muffin recipes, make sure you check these recipes out. For a decadent but healthy dark chocolate muffin, you may want to whip up a batch of these delicious Low Carb Dark Chocolate Zucchini Muffins. For a lovely blueberry muffin, you simply cannot go past this delicious recipe for Sugar Free Blueberry Cream Cheese Muffins.

If you love the taste of raspberries and macadamias, then you may want to try these Low Carb Raspberry Macadamia Muffins. There’s also a wonderful recipe for Sugar Free Lemon Poppy Seed Muffins which are always a crowd favorite. Last but certainly not least are recipes for Keto Chocolate Cupcakes and for Keto Vanilla Cupcakes.

Ohh and if you haven’t tried the recipe for Keto Raspberry White Chocolate Muffins, I highly recommend whipping up a batch of these now. These are divine!

So many wonderful choices, all of them gluten free and ideal for diabetics, keto and low carb advocates.

I hope you enjoy this recipe.

Karen x

Keto Choc Chip Muffins

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Cakes, Muffins and Sweets, Dessert

Cuisine: Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb, Low Sugar

Keywords: alowcarblowsugarlifestyle, banana choc chip, choc chip muffins, chocolate, cupcakes, Keto, keto baking, keto cakes, keto cupcakes, keto muffins, ketohh, low carb baking, low carb muffins, muffins

Servings: 12 muffins

Ingredients

• 3 large eggs
• 75 grams butter melted
• 75 mls almond milk
• 2 tablespoons Greek yogurt (heaped tablespoons)
• 1 teaspoon vanilla extract
• ⅓ cup monk fruit blend /erythritol/xylitol or stevia blend. I love to use this one!
• 200 gms /2 cups blanched almond meal/almond flour
• 1 teaspoon psyllium husk powdered optional but beneficial. See notes!
• 1½ teaspoons baking powder
• A pinch of salt
• 100 grams choc chips sugar free or chopped up Lindt chocolate 85%

Metric - US Customary

Instructions

• Beat the eggs in a medium bowl until light and frothy with electric beaters. Add melted butter, almond milk, Greek yogurt and vanilla extract and beat till combined.
• Add the dry ingredients to the wet ingredients (aside from the choc chips) and mix until well combined. Finally fold through the choc chips.
• Spoon into cupcake or muffin pans and smooth off the tops.
• Bake for about 20 minutes or until cooked through at 175 C/350 fan forced. Allow cupcakes to cool in pans if using silicon trays.

Recipe Notes

Using psyllium is optional but it does bind almond flour/almond meal. If you only have psyllium husks, process it till smooth to create you own psyllium powder to use in the recipe. Do not use the husks as they are too gritty.

Nutritional Information

Serving: 1muffin | Calories: 220kcal | Carbohydrates: 3.1g | Protein: 6.5g | Fat: 19.5g | Fiber: 3.3g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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