These low carb chocolate chip muffins are a guilt-free indulgence that doesn’t skimp on flavor or texture. Each bite is a perfect balance of moist, tender crumb and decadent chocolate chips, making them an ideal treat for any time of day. Ready in just 25 minutes, they’re a quick and satisfying solution for busy mornings or spontaneous cravings. The subtle sweetness and rich aroma will have you forgetting they’re low carb, while still keeping your goals on track.
What makes these muffins truly special is their melt-in-your-mouth softness paired with the delightful crunch of chocolate in every bite. With only 5 minutes of prep time, you can whip up a batch that’s perfect for breakfast, snacks, or dessert.
The rich cocoa notes and buttery undertones create a comforting experience that feels indulgent yet wholesome. Whether you’re a low carb enthusiast or just looking for a healthier treat, these muffins are sure to become a favorite in your kitchen.
What You’ll Need
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup coconut oil, melted and cooled (or substitute with avocado oil)
- ¼ cup sugar-free maple-flavored syrup (e.g., Lakanto)
- 3 large eggs
- 1 teaspoon gluten-free vanilla extract (e.g., Rodelle)
- ½ cup sugar-free chocolate chips (or chopped dark chocolate)
How to Make Low Carb Chocolate Chip Muffins
- Preheat your oven to 350°F (180°C). Line a cupcake pan with 12 paper liners and set aside.
- In a large mixing bowl, whisk together the almond flour, salt, and baking powder until well combined.
- Add the melted coconut oil, sugar-free syrup, eggs, and vanilla extract. Mix until the batter is smooth and fully incorporated.
- Gently fold in the sugar-free chocolate chips (or chopped dark chocolate) until evenly distributed throughout the batter.
- Spoon the batter evenly into the prepared paper liners, filling each about ¾ full.
- Bake in the preheated oven for 20 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for up to 3 days. Enjoy!
Sweet Toppings and Sauces to Elevate Your Muffins
Take your Low Carb Chocolate Chip Muffins to the next level with a drizzle of sugar-free chocolate sauce or a dollop of whipped coconut cream. For a fruity twist, try a spoonful of sugar-free berry compote made with fresh or frozen berries. These additions add extra flavor without compromising the low-carb nature of the recipe!
Perfect Pairings: Serving Suggestions
These muffins are delicious on their own, but they pair wonderfully with a cup of unsweetened almond milk or a steaming mug of black coffee. For a heartier snack, serve them alongside a small handful of nuts or a slice of low-carb cheese. They’re also a great addition to a brunch spread!
Storing and Reheating for Freshness
Store your muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, pop them in the microwave for 10-15 seconds or warm them in a toaster oven for a crispy exterior. For longer storage, freeze them in a freezer-safe bag for up to 3 months—just thaw at room temperature before enjoying!
Recipe Variations to Keep It Exciting
Switch things up by adding chopped nuts like walnuts or pecans for extra crunch. You can also swap the chocolate chips for sugar-free dried fruit or a mix of cinnamon and nutmeg for a spiced version. If you’re feeling adventurous, try adding a tablespoon of unsweetened cocoa powder to the batter for double chocolate muffins!
Quick Tips for Effortless Baking
To save time, measure out your dry ingredients the night before and store them in a ziplock bag. Use a cookie scoop to evenly portion the batter into the liners—it’s faster and less messy! If you’re short on time, skip the liners and lightly grease the muffin tin instead. Just be sure to let the muffins cool completely before removing them to avoid sticking.
Low Carb Chocolate Chip Muffins
Ingredients
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup coconut oil melted and cooled (or avocado oil)
- 1/4 cup sugar-free maple flavored syrup I used Lakanto
- 3 large eggs
- 1 teaspoon gluten-free vanilla extract I use Rodelle
- 1/2 cup sugar-free chocolate chips (or chopped dark chocolate)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking powder.
- Add coconut oil, syrup, eggs, and vanilla extract and mix until well combined.
- Stir in the sugar-free chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.