Keto Chocolate Chip Muffins

These Keto Chocolate Chip Muffins are a dream come true for anyone following a low-carb lifestyle! They’re soft, moist, and dotted with melty chocolate chips, making them the perfect treat for breakfast, dessert, or a quick snack. Plus, they’re easy to make and absolutely guilt-free on a keto diet.

Equipment You’ll Need

• Muffin tin
• Muffin liners
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Ingredients

• 2 cups almond flour
• 1/2 cup granulated erythritol (or preferred keto sweetener)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 cup sugar-free chocolate chips
• A pinch of salt

Step-by-Step Procedure

1. Preheat the Oven
   Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients
   In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Stir to ensure everything is evenly distributed.
3. Prepare Wet Ingredients
   In another bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until smooth and well-blended.
4. Combine Wet and Dry Ingredients
   Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; you just want everything to come together.
5. Fold in Chocolate Chips
   Gently fold the chocolate chips into the batter, distributing them evenly.
6. Fill Muffin Tin
   Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake the Muffins
   Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. They should be golden and slightly firm on top.
8. Cool and Enjoy
   Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Tips

• Sweetener Options: You can adjust the sweetness by using more or less erythritol based on your preference.
• Dairy-Free Option: Use coconut oil instead of butter and a dairy-free chocolate chip brand.
• Add-Ins: For extra flavor, consider adding a sprinkle of cinnamon or a handful of chopped nuts.

Storage Details

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep them in the fridge for up to a week.
• Freezing: Freeze the muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.

FAQs

1. Can I use coconut flour instead of almond flour?
Not directly; coconut flour is much more absorbent, so you’d need to adjust the liquid and flour ratios.

2. Are these muffins sweet?
They have a mild sweetness, perfect for a keto treat. Adjust the sweetener to taste if you prefer them sweeter.

3. Can I use regular chocolate chips?
To keep it keto, stick with sugar-free chocolate chips or dark chocolate with low sugar.

Nutrition Information (per muffin, based on 12 servings)

• Calories: 180
• Fat: 15g
• Carbohydrates: 6g
• Fiber: 3g
• Net Carbs: 3g
• Protein: 5g

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