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Keto Vanilla Chocolate Chip Muffins - Soft, Sweet, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 2 cups fine blanched almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon baking powder (aluminum-free)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granular erythritol, allulose, or monk fruit blend (adjust to taste)
  • Wet Ingredients 3 large eggs, room temperature
  • 1/2 cup unsweetened almond milk (or other low-carb milk)
  • 1/3 cup sour cream or full-fat Greek yogurt
  • 1/3 cup melted butter or coconut oil, slightly cooled
  • 2 teaspoons vanilla extract
  • Mix-Ins 1/2 cup sugar-free chocolate chips (dark or milk-style)
  • Optional: 1/4 cup chopped walnuts or pecans
  • To Finish Optional: 1–2 tablespoons additional sweetener for sprinkling
  • Optional: A few extra chocolate chips for the tops

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or coconut oil.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until no lumps remain.
  3. Whisk wet ingredients: In a separate bowl (or the same, after pushing dry mix to the sides), whisk eggs, almond milk, sour cream, melted butter, and vanilla until smooth.
  4. Combine: Pour wet into dry and stir gently with a spatula until just combined. The batter will be thick but scoopable. If it’s too stiff, add 1–2 tablespoons more almond milk.
  5. Fold in chips: Stir in the chocolate chips (and nuts, if using). Don’t overmix.
  6. Portion: Divide batter evenly among the muffin cups, filling each about 3/4 full. Press a few extra chips on top for looks.
  7. Bake: Bake 16–20 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then move to a rack. Allow to cool at least 15 minutes before eating to set the crumb.