Sugar Free Chocolate Chip Muffins

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.

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