These sugar free chocolate chip muffins recipe is delicious and easy to make. They are made with both almond flour and coconut flour and loaded with unsweetened chocolate chips.
These sugar free chocolate chip muffins are so fluffy, and tasty; above all, they are keto-friendly and low carb muffins. Check also blueberry keto muffins and low carb keto coffee cupcakes.
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Why does this recipe work?
- These almond flour muffins are simple, quick and easy to make.
- These healthy chocolate chip muffins recipe is perfect for people on a keto diet.
- Healthy muffins you can enjoy as breakfast treats or snacks.
- These muffins are gluten free, low in carbs, sugar free and keto friendly.
Ingredients
- Almond flour: Use almond flour not almond meal.
- Coconut flour: A healthy flour substitute.
- Baking powder: It help to rise the muffins and make them fluffy.
- Pinch of salt
- Powder Erythritol: You can use any sugar substitute you have at home such as monkfruit sweetener.
- Chocolate chips: Use dark and sugar free chocolate chips.
- Eggs: At room temperature.
- Olive oil: You can use melted butter or melted coconut oil or vegetable oil instead.
- Coconut milk: Or use unsweetened almond milk.
Variations & Substitutions
- Add in 2 tablespoons of cocoa powder to make them double chocolate muffins.
- Make mini muffins by scooping the batter into a mini muffin cup pan.
- Keep leftover muffins in an airtight container in the fridge for 2-3 days.
- Love protein muffins? Add 2 tablespoon protein powder to the muffin batter.
- Make these muffins even more, healthier by using canola oil.
“See the recipe card for full information on ingredients and quantities.”
Related Posts: Easy Keto Peanut Butter Cookies (Sugar Free) and Zesty Keto Lemon Bars With Almond Flour.
How to Make Sugar Free Chocolate Chip Muffins
One: Preheat the oven to 190C/ 374F and line a 12 cup muffin tin with paper liners.
Two: In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, baking powder, salt), then stir well.
Three: In another mixing bowl, Whisk all wet ingredients (eggs, olive oil, coconut milk and half of the water) using a hand mixer.
Four: Fold the dry ingredients into the wet ingredients, stir well.
Five: Add remaining water and mix.
Six: Fold in the sugar free chocolate chips.
Seven: Scoop the muffin batter into the muffin cups and bake for 25-35 minutes.
Eight: Remove from the oven and allow them to cool on a wirer rack.
How To Serve These Sugar-Free Chocolate Chip Muffins?
Serve them plain with a cup of tea, coffee or topped with butter spread or Keto Nutella.
You can also serve them with Orange Chocolate Cookies, Keto Avocado Brownies or Keto Chocolate Cake.
Tips for Success
- You can grease the muffin tin or use baking paper for baking the muffins; I recommend greasing the muffin tin because it is the best way to bake these sugar Free muffins.
- Grease the muffin tin very well, so the muffins will get out easily after baking.
- Fill ⅔ of the muffin cup with the batter, not any more to give the muffins space to raise.
- Keep these muffins in the fridge in a well-closed container.
- Don't overmix the batter.
Recipe FAQs
Yes, they freeze beautifully, put them in a Ziplock bag and keep them in the freezer. They will last for 2-3 months.
Yes, chocolate chips are gluten-free. However, it is better to check the packet for “gluten-free”.
Coconut flour and Almond flour are certainly gluten-free. They are also a kind of healthy flour substitute that is loaded with several minerals and vitamins. They are also grain-free, low in carbs, and high in fiber,
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Recipe Card
Sugar Free Chocolate Chip Muffins
Ingredients
- 1 ½ cups Almond flour
- ½ cup Coconut flour
- cup Chocolate chips (dark and sugar-free)
- 2 teaspoon Baking powder
- Pinch of salt
- 2 Eggs large
- 2 tablespoon Olive oil
- ½ cup Coconut milk
- ¾ cup Water
- 2 tablespoon Powder erythritol
Instructions
- Preheat the oven to 190C/ 374F and line a 12 cup muffin tin with muffin liners.
- Combine all dry ingredients (almond flour, coconut flour, erythritol, baking powder, salt), then stir well.1 ½ cups Almond flour, ½ cup Coconut flour, 2 teaspoon Baking powder, Pinch of salt, 2 tablespoon Powder erythritol
- Combine all wet ingredients (eggs, olive oil, coconut milk and half of the water) in a different bowl and mix using a hand mixer.2 Eggs, 2 tablespoon Olive oil, ½ cup Coconut milk, ¾ cup Water
- Mix both ingredients (wet and dry), then stir well. Add remaining water and mix.
- Fold in the chocolate chips.cup Chocolate chips
- Scoop the mixture into the muffin cups and bake for 30-35 minutes
- Remove from the oven and let them cool.
Notes
- You can grease the muffin tin or use baking paper for baking the muffins; I recommend greasing the muffin tin because it is the best way to bake these sugar-Free muffins.
- Grease the muffin tin very well, so the muffins will get out easily after baking.
- Fill ⅔ of the muffin cup with the batter, not any more to give the muffins space to raise.
- Keep these muffins in the fridge in a well-closed container.
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