Keto Chocolate Chip Muffins

Whether you are looking for a treat to satisfy your sweet tooth or something to snack on between meals, these Keto chocolate chip muffins are the answer. This low-carb cake is rich, decadent, and filled with oozing chocolate chips. The muffins explode with flavors of vanilla and chocolate, which pair perfectly together. We guarantee you, this recipe is one of the best Keto chocolate recipes you’ll ever try.

How can you store these muffins?

Unlike many Keto-friendly chocolate recipes, this one is super easy to store. Once the muffins finish baking, let them cool completely, then transfer them to an airtight container. They will stay fresh for 3-4 days on your counter or a week in your fridge. To freeze these moist muffins, wrap them individually in plastic wrap, and place them in the freezer for 2-3 months. To thaw, put them in the fridge overnight or on the countertop for a couple of hours.

Are these muffins moist?

We know what you’re thinking; there is nothing worse than biting into a dry and crumbly muffin. Don’t worry because these Keto chocolate chip muffins are mouthwatering. The secret to their pillowy texture is the sour cream in the batter. You can substitute the sour cream with cream cheese or yogurt, but make sure not to skip it. An essential factor in this recipe is to use the sour cream at room temperature; otherwise, you’ll end up with a lumpy batter.

Is this recipe gluten-free?

Yes, it is! This low-carb muffin recipe uses almond flour as a base, which is naturally gluten-free. Also, none of the other ingredients contain gluten. We guarantee you that these chocolate chip muffins will become your favorite whether you are gluten-free or not.

Can you adapt this recipe to a nut-free diet?

This recipe is made with almond flour which isn’t suitable for people who are intolerant to nuts. The good news is, you can adapt this recipe to a nut-free diet by substituting the same amount of almond flour with sunflower seed flour.