Although many people on a ketogenic diet naturally begin to practice intermittent fasting (IF), every now and then the morning calls for a nice big cup of fat coffee and (keto) muffins.
This first meal of the day is even more special when chocolate is involved. These chocolate chips muffins are moist, fluffy, easy to prepare, and can even be baked ahead of time for meal prep so you can enjoy them any day of the week.
The main ingredients in these muffins include:
One of the best options for keto baking is coconut flour because it adds a lot of volume to recipes, it’s low in carbs, and packed with vitamins and minerals.
3 Health Benefits of Coconut Flour
#1: Improves Digestive Health
The fiber from coconut flour can improve your digestion and keep you regular. Coconut flour contains 5 times more fiber than regular wheat flour.
#2: Keeps Your Blood Sugar Stable
Coconut flour can support healthy blood sugar levels. Due to its high nutrient density and fiber content, it also helps to increase satiety and reduce hunger.
#3: Aids in Metabolism
One of the many health benefits of coconut flour is how rich it is in healthy fats. It contains medium-chain fatty acids (MCTs), which provide quick energy and support a healthy metabolism. They also have strong antibacterial and antiviral properties which aid in protecting your body against bacteria and viruses.
Using coconut flour is also a great keto baking option for those with nut allergies. It’s richer in fiber, nutrients, vitamins, minerals, and lower in omega 6 fatty acids compared other nut flours. Baked goods are typically more dense and moist when coconut flour is involved.
When hunger strikes in the morning, these fluffy chocolate chip muffins taste just like real deal but won’t kick you out of ketosis.
Fluffy Chocolate Chip Keto Muffins
Easy keto chocolate chip muffins that are so moist and tender you will never believe they are low carb and keto friendly.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 1/2 cup coconut flour
- 1/4 cup Monk fruit or sweetener of choice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon xanthan gum
- 3 eggs
- 1 cup of milk
- 1/2 stick butter
- 2oz cream cheese
- 1 teaspoon vanilla extract
- 1/4 cup sugar free chocolate chips
Instructions
- Preheat oven to 350 degrees and line a mini cupcake pan (12) with liners or coat with non stick spray. Add all dry ingredients to a small bowl, whisk well.
- Add butter, cream cheese, and vanilla extract to a stand mixer or large bowl. Cream until light and fluffy. Add one egg at a time, mix between additions.
- Slowly add dry ingredients to wet ingredients. Pour in milk and mix just until incorporated and smooth. Fold in chocolate chips. Divide and portion batter into prepared cupcake pan. Bake for 18-20 minutes until a toothpick comes out clean when poked through the center of each muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 88
- Fat: 7g
- Carbohydrates: Net Carbs: 2g
- Protein: 2g
These are delicious. I used unsweetened almond milk instead of whole. Does that change the nutritional information!
★★★★★
Is this 4 tbls of butter?
Yes.
I used unsweetened almond milk as well. The muffins did not bake properly, they were in for almost 30 min and fell in the middle and were still wet inside. What went wrong? I followed the ingredients and directions exactly except the milk.
Perhaps the temperature isn’t high enough?
Why do I keep getting 24 mini muffins from this recipe? And the batter is runny like water.
Hi Deb, this recipe yields 12 muffins so you can double the amount of divided mixture when putting it in the pan.
Made with almond flour instead. But these were the best keto muffin we’ve tried
★★★★★
These came out awful, deflated and mushy inside. Do you think I went wrong somewhere with these?
Did it overflow? Try putting a less batter in the pan. Or maybe a little less baking powder. If it comes up mushy again, just put it back in the oven.
Milk or heavy cream?
@CV Milk! If you want more fat, you can use heavy cream 🙂
Your recipe calls for 1 cup milk but doesn’t say when to add it?
Hi Jessica, you can see it in the 3rd step 🙂
These are excellent! I used 1/2 cup unsweetened almond milk and 1/2 cup heavy cream. Used Lily’s keto chocolate chips. They needed to cook like 25 minutes for me. (Maybe just my oven?) Even my kiddos loved them and they are super picky… Thanks !
★★★★★
Super tasty even my picky daughter loves them
★★★★★
Mine sunk after taking out of oven. Not sure what happened. I followed recipe. Tasted good though.
Thought milk was a no on Keto? What am i missing
Mine dont rise? still really tasty but look like stunted muffins any thoughts?
Mine did not look anything like the picture. I followed the recipe exactly and they flopped in the middle.
Did you open the oven door often or left the muffin too long in the pan, maybe?