I wanted to make healthy chocolate chip muffins, so I bought sugar-free chocolate chips and made these sugar-free chocolate chip muffins!
My sugar free chocolate chip muffins are soft, fluffy, delicious and SUPER easy to make. Ready in just 35 minutes!
Sugar Free Chocolate Chip Muffins
I actually wanted to make these muffins gluten-free and keto-friendly as well.
So, I used coconut flour and almond flour since they are both gluten-free.
I added a small amount of coconut flour because I noticed that making these muffins with only almond flour gives them a dense texture, and adding coconut flour actually helps make the texture softer and fluffier.
I like to serve them plain with a cup of tea, coffee or topped with butter spread or Keto Nutella.
These are my go-to snacks or desserts when I am on a low-carb diet. They are PERFECT!
Ingredients
- Almond flour: I 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: I use dark and sugar free chocolate chips.
- Eggs: I use 2 large eggs at room temperature.
- Olive oil: I like to use olive oil in this recipe but you can use melted butter or melted coconut oil or vegetable oil instead.
- Coconut milk: Or use unsweetened almond milk.
“See the recipe card for full information on ingredients and quantities.”
How to Make Sugar Free Muffins
One: Preheat the oven to 190C/ 370F 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.
Tip: Fill ⅔ of the muffin cup with the batter, not any more to give the muffins space to raise.
Eight: Remove from the oven and allow them to cool on a wirer rack.
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”.
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Sugar Free Chocolate Chip Muffins
Equipment
- Muffin tin
- Mixing bowl
- Hand mixer
- Measuring spoons
- Measuring cups
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/ 370F 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.
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