These muffins are moist, flavorful, and perfect for satisfying a sweet tooth on a keto diet. The almond flour provides a nutty flavor and a good texture, while the sugar-free chocolate chips add a delightful burst of chocolatey goodness without the carbs. Enjoy your Keto Almond Flour Chocolate Chip Muffins!
Here’s a delicious recipe for Keto Almond Flour Chocolate Chip Muffins!
Keto Almond Flour Chocolate Chip Muffins
Ingredients:
- 2 cups almond flour
- 1/3 cup granulated erythritol (or any keto-friendly sweetener of your choice)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk (or any keto-friendly milk)
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/3 cup sugar-free chocolate chips (dark chocolate chips with at least 70% cocoa solids are a good option)
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well with butter or cooking spray.
- Dry ingredients: In a large bowl, whisk together almond flour, erythritol, baking powder, and salt until well combined.
- Wet ingredients: In another bowl, beat the eggs. Add almond milk, melted coconut oil or butter, and vanilla extract. Mix until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.