These low carb chocolate chips muffins are the perfect guilt-free treat for those on a low carb diet. Made with almond flour and sweetened with erythritol, these muffins are sure to satisfy any sweet tooth. Plus, they’re packed with protein and healthy fats to keep you full and energized throughout the day. Enjoy them as a snack or for breakfast with a cup of your favorite coffee.
We use the low-carb muffin base recipe as our starting point for these low carb chocolate chips muffins. We are going to add pure cacao powder and pure chocolate chips to add a delicious chocolate taste to our muffins.
Why you’ll love this low carb chocolate chips muffins recipe
- Easy to make
- Moist and tender texture
- Ready in 30 minutes
- Lovely chocolate taste
Recipe Ingredients
You can find the exact quantities in the recipe card at the end of this post.
- Almond flour: try to buy almond flour with a fine texture; this will result in a better structure for the muffins
- Erythritol sugar replacer: get an erythritol-based sugar replacer that has a 1-to-1 conversion rate with sugar. This means that 100g of erythritol sugar replaces 100g of sugar. The one I use has a bit of stevia added to reach this ratio.
- Baking powder: this is needed to make your batter rise while baking
- Sea salt: to balance out the taste
- Coconut oil: this makes the recipe lactose-free and paleo.
- Unsweetened almond milk: helps to make the batter have the right level of water
- Eggs: try to use large eggs
- Vanilla extract: to add vanilla taste
- Cacao powder: get Dutch processed cacao, make sure that it’s not mixed with sugar
- Chocolate chips: I used dark chocolate chips
Ingredient substitutions
This low carb muffins recipe contains multiple ingredients that could be substituted:
- Sweetener: you can also use normal sugar or coconut sugar
- Coconut oil: you can also use normal butter
- Unsweetened almond milk: any other milk
- Vanilla extract: you could also use almond extract if you want to give more almond taste to these muffins
- Chocolate chips: you could also use milk chocolate chips or white chocolate chips
How to make Low Carb Chocolate Chips Muffins
These chocolate chip muffins are very easy to make. I use a food processor to make these, but you can also use a mixer or a hand mixer.
First, place all the dry ingredients (except the chocolate chips) in a bowl and mix them. With a food processor you can do this in the food processor bowl. With a mixer, I would mix them with a spoon by hand.
Melt the coconut oil. I always do this in the microwave; for 1 minute at 650W.
Add in all the wet ingredients and mix until the batter has a smooth texture.
Carefully mix the chocolate chips with the batter, use a spoon for this. Put the batter in muffin papers in a muffin baking tin and bake at 360°F (180°C) for 25 minutes.
Storage
You can store them for up to 4 days in an airtight container. Cover the muffins with a paper tower and also place a paper towel between each layer of muffins.
Other muffins that you will love
12
servings5
minutes25
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Ingredients
- Dry Ingredients
250 g 2 1/4 cup almond flour
90 g 1/2 cup erythritol sugar replacer
1,5 teaspoon 1,5 teaspoon baking powder
1/4 teaspoon 1/4 teaspoon sea salt
4 tablespoons 4 tablespoons dutched cacao powder
6 tablespoons 6 tablespoons chocolate chips
- Wet Ingredients
1/2 cup 1/2 cup almond milk
3 3 eggs
1 teaspoon 1 teaspoon vanilla extract
1/3 cup 1/3 cup coconut oil
Directions
- Pre-heat the oven to 180°C
- Put all the dry ingredients (except the chocolate chips) in a bow and mix together
- Add all the wet ingredients and mix until it forms a uniform batter
- With a spoon, mix the chocolate chips in the batter
- Distribute the batter among 12 cupcake cups and bake for 25 minutes