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Keto Chocolate Chip Muffins

Keto Chocolate Chip Muffins

Make these delicious keto chocolate chip muffins a great make ahead keto breakfast or keto snack that freezes really well.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 158kcal


  • 1 cup almond flour
  • 2 tbsp brown swerve
  • 1/4 cup heavy cream
  • 1 egg
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 2/3 cup Lilly chocolate chips


  • Start by preheating the oven to 350 degrees F.
  • Line a mini muffin tin with mini muffin liners. I like to use two per muffin to help the muffin get out of the tin easier.
  • Add the dry ingredients to the mixing bowl and combine with a spoon or a whisk.
  • Add the wet ingredients into the dry ingredients using a whisk.
  • When fully mixed, fold the chocolate chips into the mixture.
  • Then, use a tablespoon to fill the mini muffin liners. Overfill the muffins as they don't rise that much. In order to get a muffin top, you must overfill the wrapper.
  • Bake for 13 minutes on the center rack of the oven.
  • Remove the muffins from the oven and let them cool in the pan on top of a cooling rack for 10 minutes.
  • The muffin liners come off easier if they are allowed to cool for longer.
Nutrition Facts
Keto Chocolate Chip Muffins
Amount Per Serving
Calories 158 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 109mg5%
Potassium 9mg0%
Carbohydrates 14g5%
Fiber 8g33%
Sugar 1g1%
Protein 4g8%
Vitamin A 93IU2%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.