Almond Flour Chocolate Chip Muffins

Name: Almond Flour Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 60 ml light tasting olive oil; 50 g sweetener; 240 g almond meal (or almond flour ); 4 large eggs (room temperature); 170 g sour cream (or protein yoghurt of choice ); 2 tablespoons collagen (optional); 2 teaspoons vanilla extract; 2 teaspoons baking powder (I use gluten and aluminium free); 1/2 cup sugar-free chocolate chips

These almond flour chocolate chip muffins are everything you want in a muffin. Big, bakery-style, soft, and absolutely loaded with chocolate chips! 🙌

The gluten free muffins are outrageously moist and tender inside, with a perfect golden dome on top. Not overly sweet, they’re perfect, if you ask me. Once you try these, you’ll never turn to another muffin recipe again! They are always a HUGE hit at our place! 😍

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Almond Flour Chocolate Chip Muffins in a baking trip.

In This Post You'll Learn:

Why Almond Flour Chocolate Chip Muffins

I am seriously obsessed with these almond flour chocolate chip muffins! 😍 They’re perfectly soft, moist, and packed with melty chocolate chips in every bite. Honestly, they never last long in my kitchen, they’re just that good! Whether for breakfast, a snack, or dessert, these muffins always hit the spot. I love easy recipes, and this is a case of mix and bake. So easy, and so yum! Trust me, once you make these, you’ll be hooked too!

Why You’ll Love This Recipe

These gluten free almond flour chocolate chip muffins are the kind of treat anyone would fall in love with! 🥰

They’re incredibly easy to whip up, and you don’t need to be a pro in the kitchen to get bakery-style results. In less than 30 minutes, you’ve got soft, fluffy chocolate almond muffins bursting with chocolate chips, all while keeping things low-carb and gluten-free. Whether you’re craving a quick snack or need a go-to breakfast recipe, these muffins deliver on flavour and convenience! Perfect for anyone who loves a delicious and hassle-free bake.

The Ingredients

Blanched Almond Flour or Almond Meal – Almond flour is a finer milled almond meal. I prefer the flour in all my almond flour recipes. Almond meal still works but is a bit grittier.
Sweetener – Xylitol, erythritol, or allulose are great choices. Avoid using liquid sweeteners, as they may affect the texture.
Sour Cream – Use Greek yogurt, coconut yogurt or even our amazingly good homemade keto yogurt as a substitute for full fat or low fat sour cream. Even vanilla almond milk or peanut milk could be used instead.
Light tasting olive oil – Adds moisture without a strong flavour. Substitute with melted butter or coconut oil or MCT oil.
Chocolate Chips – I use sugar free chocolate chips like ChocZero Chocolate Chips. Avoid chocolate that contains polydextrose, sucralose, or maltitol.

How To Make Low Carb Banana Muffins

Keto muffin batter in a glass mixing bowl.

Muffin batter in a bowl with a lined muffin tray.

Step 1. Preheat oven to 160℃ fan/180°C static/375°F. Line a 12-cup muffin (100ml capacity) pan. Place all ingredients, except chocolate chips, into a large mixing bowl. Stir until combined.

Step 2. Fold in the 1/4 cup chocolate chips, reserving 1/4 cup for the top. Use a large ice cream scoop to scoop the mixture into a lined muffin tray.

Chocolate muffins in lined muffin tray before baking.

Baked keto chocolate chip muffins ready for eating.

Step 3. Sprinkle over the remaining chocolate chips or nuts if you want to mix it up.

Step 4. Bake for 15-20 minutes or until cooked through. Cool on a wire tray.

Alternative way to cook: Air Fryer Chocolate Chip Muffins: Preheat the air fryer to 160°C/320°F. Place the muffin cups in the air fryer basket and bake for 12-15 minutes, checking for doneness.

Variations

These muffins are versatile, and you can easily switch up the flavours:

Nutty Crunch: Stir in some chopped walnuts or pecans for extra texture.
Spiced Delight: Add cinnamon or pumpkin spice to the batter.
Mocha: Mix a tablespoon of instant coffee powder with the batter for a coffee-flavoured muffin.
Almond Flour Double Chocolate Chip Muffins: Add a tablespoon or two of unsweetened cocoa powder to make the yummiest gluten free chocolate chip muffins.
Coconut Flour Chocolate Chip Muffins: While I have not tried to make any myself just yet, they are on my list.

What To Serve With Them

Whipped Cream: Top your muffins with a dollop of homemade sugar-free whipped cream.

Cottage Cheese Protein Smoothie: I love a smoothie and muffin combo. Try the Cottage Cheese Protein Smoothie or my amazing Low Carb Blueberry Protein Smoothie. Both are a perfect match for these tasty sugar-free muffins.

Ice Cream – I don’t think I need to tell you how good ice cream and muffins are. I love this Vanilla Protein Ice Cream.

The perfect cuppa – whether it is a Bulletproof Coffee, Chai Tea Latte (or Dirty Chai Tea Latte), black coffee, or hot chocolate, these tasty muffins are the perfect partner.

FAQ’s

Can I use a different sweetener?

Yes, you can substitute the white sweetener with brown sweetener, coconut sugar, stevia, or any low-carb sweetener you like.

How do I prevent my muffins from becoming dry?

To keep chocolate almond flour muffins moist, be sure to use ingredients like sour cream, protein yogurt, or even a little extra oil. Don’t overbake them, as almond flour can dry out quickly.

How can I make these muffins dairy-free?

Use a dairy-free yogurt such as coconut yogurt to make them dairy free or paleo friendly.

Baked muffins in a baking tray with some choc chips in an empty patty cake liner.

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