I love baking. And when my husband went 100% all in on keto in December 2025, I had to get creative. He loves to eat, and I love to bake—but here lies the hitch: I’m dairy-free. Almost every keto recipe out there relies heavily on dairy for flavor and texture.
So, to find the ultimate muffin recipe that I could enjoy just as much as Aaron, it took some serious creativity. I thumbed through countless keto cookbooks for inspiration and experimented, tweaking recipes until they fit our needs and were absolutely delicious.
These are now a weekly staple in our kitchen, eaten nearly every day of the week. Behold, my keto chocolate chip muffins. I hope you enjoy them as much as we do.
Keto Chocolate Chip Muffins
Serving Size:
1 Muffin
Time:
30 Minutes
Difficulty:
Easy
Ingredients
1&1/2 cup almond flour
1/2 cup + 1 tbsp coconut flour
1 cup keto granulated sugar (I prefer an allulose & monkfruit blend)
1 tbsp baking powder
1/2 tsp salt
4 large eggs
1/3 cup water
1 tbsp vanilla extract
1 cup keto chocolate chips (Bake Believe brand is a good one)
Directions
Preheat your oven to 350 degrees Fahrenheit.
Line a standard muffin tin with liners or grease pan.
In a medium bowl, mix your flours, sugar, baking powder and salt.
Add your eggs, water, and vanilla. Stir until incorporated.
Mix in your chocolate chips.
Evenly distribute between the 12 muffin cups.
Optional: Sprinkle some keto sugar on the top of the muffins.
Bake at 350 degrees for 22 minutes.
Remove from oven, let cool and enjoy!
Nutrition Facts Calories: 218 Total Fat: 15.7g Total Carbs: 34.5g Dietary Fiber: 10g Sugar Alcohol: 16g Net Carbs: 8.5g Protein: 7.5g
Leave a Reply