Keto Chocolate Chip Muffins (Edit recipe)

These bakery-style keto chocolate chip muffins are big and beautiful, and absolutely delicious. Who knew that almond flour muffins could be this light and fluffy?

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	109
Fat:	8 g
Carbohydrates:	6 g
Protein:	6 g
Cholesterol:	20 g
Sodium:	178 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 12

Ingredients

.5 cup Sour Cream
3 Eggs, large
.75 tsp Vanilla Extract
.5 cup Brown Swerve (sugar substitute), (lightly packed)
2.5 cups Almond Flour
.333 cup Unflavored Whey Protein, (can sub egg white protein)
2 tsp Baking Powder
.25 tsp Salt
.333 cup Sugar-free Dark Chocolate Chips, + 1 Tbsp (or mini keto chocolate chips)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and line a standard metal muffin pan with 12 parchment paper liners. You can also use silicone liners.
In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined, breaking up any clumps with the back of a fork.
Add the almond flour, protein powder, baking powder, and salt and stir until well mixed. Stir in 1/3 cup of the chocolate chips
Divide the batter evenly among the prepared muffins cups and top each with a few more mini chips. Bake 18 to 25 minutes, until golden brown and firm to the touch.
Remove and let cool in the pan.