Keto Chocolate Chip Muffins

They make the perfect keto weekend breakfast, and they’re also excellent as a quick afternoon snack. I am very guilty of having these muffins for breakfast EVERY SINGLE DAY for the past two weeks. You see, I had no choice! I had to experiment in order to achieve perfection. 😂 And I’ve achieved it! These muffins are SO GOOD. And filling! I have two of them for breakfast with a mug of coffee and I’m good for several hours.

Ingredients

You’ll only need a few simple ingredients to make these keto chocolate chip muffins. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Sour cream: Plain full-fat Greek yogurt also works. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia. See my comments below about substitutions. Sea salt and baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. For best results, it’s best to measure the almond flour by weight and not by volume. This is always true when baking, and I find it’s especially true when baking with almond flour and coconut flour. Mini dark chocolate chips: The darker you can go (and still enjoy them) the better.

Instructions

Expert tip

This recipe relies on baking soda to make the muffins rise. To ensure your muffins do rise, here are three important tips: Whisk the ingredients (except for the chocolate chips) by hand, in the order listed, starting with the liquid ingredients. Fold in the chocolate chips, reserving ½ oz. You’ll use those to top the muffins. Divide the batter between greased foil liners. Scatter the remaining chocolate chip on top. Bake the muffins until puffed and set and a toothpick inserted in one of them comes out dry. This should take about 20 minutes in a 325°F oven.

The sour cream is not optional. Its acidity is needed to activate the baking soda. You could perhaps substitute full-fat Greek yogurt for the sour cream (it’s acidic too), but I haven’t tried that.Please make sure that the chocolate chips you use are made with cacao that was not treated with alkali (it should state so on the ingredients list if it was). Alkali-treated chocolate is not acidic, and again, acidity is needed here for the baking soda to work properly.This probably goes without saying, but make sure your baking soda is fresh. It should last for a long time - about three years - but I replace it every 6 months. It’s also a good idea, once opened, to store the box in an airtight container so that it doesn’t absorb odors.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

Use whole-milk Greek yogurt instead of sour cream.Use a different flavor extract such as coconut or almond extract. Use just 1 teaspoon of those.Use blueberries instead of chocolate chips.Replace the chocolate chips with chopped raw nuts or add them in addition to chocolate chips. Use about ¼ cup.

Serving suggestions

These muffins are perfect for breakfast, but they’re also excellent as a quick snack. I like to gently warm them up in the microwave before enjoying them.

Storing leftovers

These muffins are excellent when freshly baked. Once completely cooled, you can keep the leftovers in the fridge in an airtight container for up to 5 days. Gently warm them in the microwave before enjoying them - 10 seconds per muffin on 50% power. You can also successfully freeze these muffins in freezer bags. I take two of them out of the freezer the night before and place them in the fridge, then gently reheat them in the microwave the next morning.

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