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Keto Chocolate Chip Muffins

Keto Dreams are made of these

I turned a failed cookie recipe into Keto chocolate chip muffins. It wasn’t too long ago my wife Deepti set out to make chocolate chip cookies. This inspired me to try and come up with a Keto chocolate chip cookie. Needless to say I failed at making the perfect cookie. But what I did end up with was a recipe for the most delicious Keto chocolate chip muffin.

What I love about this recipe is how easy it is and how quickly you can whip these up. They are prefect for breakfast. Though if I’m being honest I’ve never understood muffins for breakfast. I always prefer to eat them for dessert. But you could also just have them as a snack between meals. I will warn you though, they are almost 300 calories a muffin, so go easy on them!

Chocolately Goodness!!

If you saw the video then you saw my brother and my father show up. My brother made a comment about how the chocolate tastes like chocolate. That’s because I use Lindt 85% or Lindt 90% in it like I do in most of my recipes. We do not get sugar free chocolate chips in India. Or at least that’s what I thought and I didn’t have any when I made this recipe. I did find some sugar free chocolate chips on Amazon India. They conveniently vanished at the time of writing this post. In the recipe below I’ve linked my recommended sugar free chocolate chips which all my non Indian viewers can order. For my Indian viewers I recently made a ‘Keto Shopping List for Indians‘. Which you can use to find the right products.


Keto Chocolate Chip MuffinsNutrition Info (Per serving)

  • Calories: 285
  • Net Carbs: 3g
  • Carbs: 8g
  • Fat: 24g
  • Protein: 7g
  • Fiber: 5g

This recipe makes 8 servings. 1 serving = 1 muffin. Get this recipe on myfitnesspal.

Keto Chocolate Chip Muffins

Keto Chocolate Chip Muffins

A quick and easy muffin recipe that's perfect for breakfast or as dessert
4.12 from 25 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 muffins



  • Microwave the water for 30 seconds and add in the instant coffee powder. Mix well and set aside.
  • Melt the butter in a saucepan on a low heat and cook for about 5-6 minutes till it starts to turn brown. You will see bubbles start to form, the milk solids will separate and finally it will foam up when brown. It's important to keep an eye on it and keep stirring as it can go from brown butter to burnt butter very quickly.
  • As soon as the butter browns turn off the heat and pour out the butter into a large mixing bowl and allowed it to cool.
  • Add in the coffee mixture into the bowl with the brown butter along with the vanilla extract and Keto sweetener. Make sure you've allowed the butter to cool before doing this. Also make sure you use a powdered sweetener or liquid stevia and not a granulated one.
  • Then add in the two eggs and give it all a good mix.
  • Finally add in the baking soda, baking power, almond flour, coconut flour and peanut butter. I recommend sifting in the coconut flour through a sieve to avoid lumps.
  • Give it all a good mix and then using an ice cream scoop dollop it into your muffin tray. I like to use cupcake liners to make it easier to remove later and I would recommend doing that. This makes about 8 muffins in total.
  • Bake at 160C in the oven for about 20 minutes. (Depending on your oven this might even take 25 minutes). Make sure you've pre-heated the oven.
  • Once done allow it to cool for a bit before digging into them. You can store them in an airtight box for a couple of days. To store longer put them in the fridge.
  • Enjoy!
Tried this recipe?Let us know how it was!

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    1. OMG that looks absolutely delicious and the muffins look good too.???Hello to your handsome brother. By the way I love love love your recipes and you’re my favourite go to keto person

  1. Would you have a good alternative to peanut butter? I’m allergic.
    Also I live in France and they don’t have other nut butter alternatives, so something completely different.

  2. Hey Sahil, I really don’t like the flavour of coconit flour. Will it ruin the texture of the miffin if I use only almond flour?

    1. If I am being honest you really can’t tell it’s coconut flour because of the many flavours but you can definitely make this with just almond flour.

    1. The recipe box has one but please buy a scale 🙂 it’s a friend for life and fairly cheap.

  3. I will be making these as part of a packed lunch
    To take to a dragon boat regatta along with a yet to be determined Headbanger meal. I love ALL
    Of the recipes.

  4. Hey Sahil,
    Greetings from UK.

    I was super upset that I’m not really getting to eat anything yummy in keto and guess what! I tried this keto cake yesterday night. This is my first time baking and it was absolutely delicious!!Perfect consistency. I made it a cake instead of cupcake and added extra unsweetened cocoa powder. All my friends popped into my house and the cake was empty in no time(I have to prepare another cake for my keto diet again now!).

    Thanks a bunch and you rock! 🙂

  5. Hi
    This looks delicious. Thanks for the recipe!
    I don’t like the taste of coffee, Can I omit the coffee powder without changing the overall taste too much?

  6. Came out beautifully. I never been to kitchen and my wife was pleasantly surprised by the output. I used almond butter instead though.

    All my measures were exactly half. So that i dont eight servings at once. I had three servings as a meal replacement.

    You are a saviour ?

  7. I followed the recipe to a T except I used an 8-in square glass baking dish. It came out awesome, tastes like a cross between bread and cake. I did have to nuke the peanut butter before mixing it, as it was almost rock hard since I keep it in the fridge. So easy though….. Thanks!!

  8. Hi Sahil!
    Could I skip the chocolate and add coco powder instead,, and in that case should I increase the quantity of stevia, if yes by how much.
    Thank you for the wonderful recipes!

  9. Please put the measurements in cups and tbsp. and tsp. I would definitely appreciate it. This recipe ingredients looks great but the ounces measurements are too confusing.

  10. Hi Sahil, tried the recipe exactly.. the muffins were a bit dry and crumbly. what am i doing wrong? also they tasted better when warm,

    1. Yeah they do taste better when warm. I think maybe you can cook them a bit less next time so they are not so dry and crumbly.

  11. Hi Sahil,

    Made these chocolate chip muffins today but I guess I went wrong somewhere (the muffins turned out to be very crumbly and almost no sweetness(used the same sweetner though); and a bit bitter too(might be because I used cacao nibs instead of chocolate chips)). Desperately seeking your help.

    1. Ayesha skip the cocoa nibs, taste the batter before it goes in the oven, remember the sweetness decreases when it bakes and cook it little less so it’s not crumbly.

      1. Hi Sahil, thanks for the reply. Noted your suggestions, but just one thing more, the batter before putting it in the oven looked of a different consistency as compared to yours; can it be because of the over-mixing?

  12. Hi Sahil,
    tried this ones today. Skipped the banking soda and used 6g of baking powder. Very delicious and not to much sweet. I’ll try this recipe for a cake ground for a Cheesecake as well. Thank you very much! Greetings from Germany

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