Chocolate Chip Muffins

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Bring a little sweetness to your morning with these Chocolate Chip Muffins! Sugar free chocolate morsels are baked into moist low carb muffins in this easy gluten free recipe.

Pair your chocolate chip muffin with a cup of black coffee and these Keto Egg Bites for a hearty on-the-go breakfast! Or grab a slice of our sugar free banana bread!

Chocolate chip muffins on a wooden board.

Low Carb Chocolate Chip Muffins

There’s nothing better than waking up to the smell of freshly baked chocolate chip muffins. Any day that starts with chocolate for breakfast is bound to be a great day!

That is, until sugar crash. Most chocolate chip muffins are high in refined carbs with tons of sugar. Far from the most nutritious breakfast choice.

But nourishing breakfast treats can still be sweet, delicious and full of chocolate!

These low carb chocolate chip muffins have a soft fluffy crumb with chocolate morsels in every bite.
No gluten and sugar!
Light and airy muffins thanks to the beaten egg whites!

Love these muffins? Try our lemon poppy seed muffins next!

Ingredient Notes

Ingredients needed for chocolate chip muffins.

Almond flour – This high protein nut flour gives the muffins their structure.
Vegetable oil – Mild in flavor, the oil makes the muffins moist and tender. Swap it out for sunflower oil if desired.
Monk fruit sweetener – We use the granulated version in this recipe. We found it tastes and functions more similar to granulated white sugar in comparison with other calorie free sweeteners.
Eggs – The egg yolks bind the ingredients in the muffins together. Adding beaten egg whites to the batter separately creates fluffier, softer muffins.
Sugar Free Chocolate Chips – We love Lily’s Dark Chocolate Chips for baking. Any chocolate morsels with no added sugars can be used.

Easy Instructions

Step by step photos showing how to make chocolate chip muffins.

Baking low carb chocolate chip muffins is just as easy as baking the sugary versions!

Make the batter: First, combing the egg yolks with oil, monk fruit, vanilla and dry ingredients.
Add beaten egg whites: Beat the separated egg whites until they form stiff peaks. Fold the egg whites into the muffin batter.
Add chocolate chips. Fold in the sugar free chocolate chips.
Bake: Divide the batter into cups of a muffin tin. Bake chocolate chip muffins until the tops are nicely browned.

Let cool and enjoy!

Tips and Tricks

Sprinkle more chocolate chips over the muffins before you bake them. This makes the chocolate chips more visible so the muffins look even more craveable.
The muffin batter will be extremely crumbly at first. This is normal. When you add the egg whites it willl be come smooth and pourable.
Store muffins at room temperature for up to 3 days. They can also be stored in the refrigerator for 1 week.
Add chopped nuts to the batter with the chocolate chips if desired.

Recipe FAQs

Why separate the egg whites and yolks?

We separate the eggs because the whites and yolks of an egg serve two separate purposes. Yolks provide moisture and richness while binding the other ingredients in the muffins together. Egg whites, on the other hand, can be beaten to greater volume than whole eggs on their own. This gives the gluten free muffins a lighter, airy texture.

What are stiff peaks? How do I know if my egg whites are beaten enough?

Stiff peaks are created when egg whites are beaten vigorously to incorporate air. You will know your egg whites have formed “stiff peaks” when you pull the beaters away and the tips of the beaten egg whites stick straight up.

How can I tell when the muffins are done?

These muffins are done baking when a toothpick inserted into the center comes out clean and the tops are golden brown.

Are these muffins keto?

Yes, these low carb chocolate chip muffins are considered suitable for keto diets.

More Low Carb Breakfast Recipes

Yield: 8 muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Bring a little sweetness to your morning with these Chocolate Chip Muffins! Sugar free chocolate morsels are baked into moist low carb muffins in this easy gluten free recipe.

Ingredients

3 large eggs, separated
½ cup vegetable oil
2/3 cup granulated monk fruit
1 teaspoon vanilla extract
2 cups almond flour
2 teaspoons baking powder
½ teaspoon kosher salt
3/4 cup sugar free chocolate chips, divided

Instructions

Preheat the oven to 350 degrees F. Spray muffin tin with coconut oil. Set aside.
Divide eggs from yolks. Take a medium-size bowl and mix the egg yolks with oil, granulated sweetener, vanilla extract, almond flour, baking powder, and salt. The result will be a crumbly mixture.
In a separate mixing bowl, beat the egg whites with an electric mixer until achieving stiff picks.
Transfer ½ of the egg white mixture into the crumbly dough and gently fold it together. Then, fold in the rest until well combined.
Next, fold in 1/2 cup of sugar free chocolate chips and stir to combine. Then, divide the batter into eight muffin tins. Sprinkle remaining chocolate chips on top of muffins.
Bake the muffins for 25 to 27 minutes, or until an inserted toothpick comes out clean and the top is nicely brownish. Let them cool before serving.

Notes

Keep leftovers over the counter for up to three days or covered in the fridge for one week.
Add in about 1/2 cup chopped nuts when adding the chocolate chips.
See blog post for more recipe tips and tricks.

Nutrition Information:

Yield: 8 Serving Size: 1 muffin
Amount Per Serving:Calories: 423Total Fat: 38gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 70mgSodium: 228mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 10g

Homemade low carb Chocolate Chip Muffins are the perfect sugar free morning treat! Enjoy them at home, school or the office for a satisfying chocolate fix any time of day.