Indulge your sweet tooth without the guilt! These Keto Chocolate Chip Cookie Muffins are the perfect blend of rich flavors and healthy ingredients, making them a delightful treat for anyone following a low-carb lifestyle. With just 30 minutes from prep to plate, you can whip up a batch of these fluffy, chocolatey delights that are sure to impress your family and friends. Imagine biting into a warm muffin, bursting with sugar-free chocolate chips, all while staying true to your keto goals. Ready to satisfy your cravings? Let’s dive into this delectable recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper muffin liners. Lightly grease the liners with cooking spray to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure even distribution and eliminate any lumps.
- In a separate medium bowl, crack the eggs and whisk them until well beaten. Add melted coconut oil and vanilla extract, mixing until fully incorporated.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until a smooth, consistent batter forms. Be careful not to overmix.
- Fold in the sugar-free chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter equally among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 1 month.
Tips
- Measure Accurately: For the best results, make sure to measure your almond and coconut flour accurately. Too much or too little can affect the texture of your muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, while gentle folding helps maintain their light and fluffy texture.
- Choose Quality Chocolate Chips: Opt for high-quality sugar-free chocolate chips to enhance the flavor of your muffins. Brands like Lily’s or ChocZero are great options.
- Use Silicone Liners: If you have silicone muffin liners, use them! They make for easy removal and cleanup, ensuring your muffins come out perfectly shaped.
- Check for Doneness: Every oven is different, so start checking your muffins around the 18-minute mark. They are done when the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool Properly: Allow your muffins to cool in the tin for about 10 minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: Keep your muffins fresh by storing them in an airtight container. They last up to three days at room temperature, a week in the fridge, or can be frozen for up to a month!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 5g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 55mg
