These Keto Chocolate Chip Muffins are fluffy and decadent, packed full of protein, all while being sugar free, low carb, keto friendly and gluten free. These delicious muffins are a healthy and tasty snack, of part of a breakfast. These muffins are packed full of unsweetened coconut chips, and sugar free chocolate chips. These guilt free muffins will become of your family’s weekly meal prep routine.
Ingredients:
- Almond flour
- Baking powder
- Vanilla collagen protein (Ancient Nutrition, use our affiliate code ‘AFullLiving20’ for 20% off your order!)
- Himalayan pink salt
- Full fat yogurt/low carb yogurt of choice
- Coconut oil
- Whole eggs
- Vanilla extract
- Coconut flavored stevia drops
- Sugar free chocolate chips
- Unsweetened coconut chips (Bob’s Red Mill)
- Oil spray for muffin tin liners (Chosen Foods)
Let’s Make This Low Carb Chocolate Chip Muffins!
Preheat your oven to 350°F. Line a muffin tin with 6 muffin liners, then spray them with oil. These muffins are sticky, so really go ahead and coat the liners. In a small bowl, mix together the protein powder, almond flour, salt and baking powder.
In a large bowl, add in your yogurt, melted coconut oil, vanilla extract and coconut liquid stevia. Mix well. Then, add in your eggs. Mix well.
Slowly add your dry ingredients to the wet ingredients, mixing well. Once everything is mixed very well, fold in your chocolate chips and coconut chips, reserving some of both for the top of your muffins.
Spoon the batter evenly into the muffin liners. You can fill them about 3/4 of the way full. Place the remaining chocolate chips and coconut chips on top of your muffins.
Bake for 15-20 minutes. When your toothpick comes out clean, your muffins are done. Or maybe even a little before that. If you notice your coconut chips browning too much (some of ours did), you could even cover the tops of your muffins with aluminum foil. The muffins themselves won’t brown evenly, so don’t use that as a guide to tell if they are done. When they are done, let the muffins cool on a wire rack for about 10-15 minutes.
Now, just serve and enjoy your Keto Chocolate Chip Muffins!
Recipe Notes:
Muffin Liners: You will definitely need to spray the muffin tin liners a lot with oil, even if you use parchment. It’s probably due to the protein powder in the batter that makes these muffins really quite sticky, but you will need to grease the muffin tin a lot so they don’t stick so much. If you have a silicone muffin tin, that would work very well. We just don’t happen to have one.
Yogurt: We are strong advocates for yogurt as a part of a low carb diet, even if the carb count is a little higher! We heard a rumor somewhere that states that basically by the time we eat yogurt, it has about half as many carbs as listed, because the fermentation feeds on the sugar! We obviously don’t know if that’s true, but we’re going to go with it, since greek yogurt especially is such a great source of probiotics.
Your best options on a low carb diet are going to be going for full fat greek yogurt that is unsweetened. The best option designed specifically for a low carb or keto diet is Two Good Yogurt, our favorite flavor is the vanilla. This yogurt is really special, because it’s sweetened with stevia, which does not impact blood sugar! Two Good Yogurt is very low carb, with only 3 total carbs listed per serving. Another great option for yogurt is Chobani’s full fat (5%) yogurt. It’s creamy, delicious, packed with protein, and low in carbs.
Sweeteners: We used only stevia drops for this particular recipe, because our vanilla collagen protein was sweetened, so we had a couple different elements that added sweetness and we didn’t feel the need for any extra granular sweetener. 1 tsp of liquid stevia drops is equivalent to about 1 cup of sugar or sugar substitute, so keep this in mind if you want to use something else.
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Briana & Chamere
Keto Chocolate Chip Muffins
Ingredients
- 1/2 cup almond flour
- 1 tsp baking powder
- 2 scoops vanilla collagen powder of choice 64g
- 1/2 tsp himalayan pink salt
- 3/4 cup full fat yogurt or low carb yogurt of choice
- 1/4 cup coconut oil
- 2 whole eggs
- 1 tsp vanilla extract
- 1 tsp coconut flavored liquid sugar free sweetener
- 1/2 cup sugar free chocolate chips
- 1/4 cup unsweetened coconut chips 30g
- oil spray of choice
Instructions
- Preheat your oven to 350°F. Line a muffin tin with 6 muffin liners, then spray them with oil. These muffins are sticky, so really go ahead and coat the liners.
- In a small bowl, mix together the protein powder, almond flour, salt and baking powder. In a large bowl, add in your yogurt, melted coconut oil, vanilla extract and coconut liquid stevia. Mix well. Next, add in your eggs. Mix well.
- Slowly add your dry ingredients to the wet ingredients, mixing well. Once everything is mixed very well, fold in your chocolate chips and coconut chips, reserving some of both for the top of your muffins.
- Spoon the batter evenly into the muffin liners. You can fill them about 3/4 of the way full. Now place the remaining chocolate chips and coconut chips on top of your muffins.
- Bake for 15-20 minutes. When your toothpick comes out clean, your muffins are done. Or maybe even a little before that. If you notice your coconut chips browning too much (some of ours did), you could even cover the tops of your muffins with aluminum foil. The muffins themselves won’t brown evenly, so don’t use that as a guide to tell if they are done. When they are done, let the muffins cool on a wire rack for about 10-15 minutes.
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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