These incredible keto chocolate chip muffins only have 5 ingredients. Plus, they are ready in 10 minutes – easy low-carb desserts!
Keto Chocolate Chip Muffins
I don’t know about you, but I am a sucker for chocolate chip cookie dough. Before the keto diet, raw cookie dough was one of my favorite snacks. Thankfully, there is a way to recreate cookie dough and still stay in ketosis!
These muffins taste pretty close to classic cookie dough. It’s a really simple recipe that anyone can make. In fact, you don’t even have to be on the keto diet to enjoy these muffins! They are fantastic for anyone with gluten intolerance, peanut allergies, or anyone that is trying to eat sugar-free or grain-free.
These keto cookie dough muffins might have an amazingly delicious batter, but I don’t recommend eating it uncooked. I used eggs, which aren’t entirely safe to eat raw.
Have you ever made flourless peanut butter cookies? I took one of my favorite recipes and made a keto-friendly and peanut-free version. Instead of peanut butter, I used almond butter.
I think they have the best texture when you use creamy almond butter, but I am sure that crunchy almond butter will work too. If you use crunchy almond butter, the muffins will have a bit of a crunch to them, that’s all.
Muffins With Almond Butter
Store these muffins the same way you would store peanut butter cookies. I like to keep them in an airtight container at room temperature. They will stay fresh for about a week.
If you want to keep them soft, I suggest storing a piece of bread in the container with them.
If you don’t have a hand mixer, I suggest getting one before you make these muffins. You’ll need to whip the eggs and baking powder together until the eggs are frothy. You can certainly do that by hand, but it is so much easier to let the electric mixer do all the hard work.
These muffins are made up of all high-protein and low-carb ingredients. Almond butter is a fantastic source of protein and healthy fats. When we are on the keto diet, it is important that we eat plenty of healthy fat so that our body learns to burn fat for fuel instead of carbs.
I like to enjoy a few of these muffins as a post-workout snack. They also taste pretty amazing as breakfast with a hot cup of tea or coffee. You only need a few of them to fill you up!
These keto chocolate chip muffins are easy to freeze. Let them cool off completely and then wrap each one individually in plastic food storage wrap. Then, place the muffins in a resealable freezer-safe food storage bag. They will stay fresh in the freezer for up to 6 months.
Flourless Muffins Without Bananas
Most of the flourless muffins you’ll find online either have bananas or avocados in them for the creaminess and oils. It’s amazing how well almond butter works as a substitute for bananas!
Since we can’t really have very many bananas on the keto diet, it’s best to use other things instead.
Trust me – use Lily’s dark chocolate baking chips. They have an incredibly rich flavor and they are surprisingly sugar-free!
Keto Chocolate Chip Cookie Dough Muffins Recipe
Here’s the list of ingredients that you’ll need to make these keto chocolate chip muffins. Exact measurements and instructions are located in the printable recipe card just a little bit further below.
Prep Time: 10 minutes
Cook Time: about 10 minutes
Net: 16-18 mini muffins
Lillys dark chocolate chips
Preheat oven to 350 degrees F.
With a hand mixer, Combine eggs and baking powder until eggs are frothy.
Add in almond butter and vanilla and combine well.
Mix by hand half of your chocolate chips into the batter.
In a mini muffin tin, spray with nonstick spray and fill each section (16-18) with batter. Garnish each one with 1-2 of your chocolate chips.
Bake for about 10 minutes. They will puff up and be golden brown.
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Keto Chocolate Chip Cookie Dough Muffins
- Electric Mixer
- Mixing Bowl
- Mini Muffin Tin
- 4 large Eggs
- 3/4 cup Almond Butter
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 cup Lily's Dark Chocolate Chips
- Preheat oven to 350 degrees F.
- With a hand mixer, combine eggs and baking powder until eggs are frothy.
- Add in almond butter and vanilla and combine well.
- Mix by hand half of your chocolate chips into the batter.
- In a mini muffin tin, spray with nonstick spray and fill each section (16-18) with batter. Garnish each one with 1-2 of your chocolate chips.
- Bake for about 10 minutes. They will puff up and be golden brown.
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Muffin Recipes
If you enjoyed this keto chocolate chip muffins recipe, here are some more low-carb muffins you should make next! They are some of my favorites.