Keto-Friendly Chocolate Chip Muffins (Almond Flour)

If you’re looking for a healthy, low-carb muffin recipe that doesn’t sacrifice flavor or texture, these Healthy Almond Flour Muffins with Chocolate Chips & Pecans are going to be your new favorite! They’re naturally gluten-free, sweetened with monk fruit, and packed with wholesome ingredients like almond flour, rich butter, crunchy pecans, and sugar-free chocolate chips. 

Low Carb Muffins? Is that a Thing? 

It is, and I’ve been on a quest to find some good recipes because I’m trying to keep a closer eye on my diet. Earlier this morning I baked up a new recipe, Keto-Friendly Biscuits with ham and cheese. I didn’t plan to bake something sweet, but I got to thinking about muffins and, well, the next thing you know, I was in the kitchen again. Baking. Again. 

Hey, it’s what I do. When I get these random idea, I just go for it. 

Anyway, I baked ‘em up and I’m glad I did. I now have another sweet treat to add to my arsenal. And if you’re watching your carbs, you might be interested in this one, as well.

Whether you’re following a keto lifestyle or simply trying to reduce sugar and refined carbs, these muffins offer a deliciously satisfying way to enjoy a sweet treat without the guilt. Perfect for breakfast, a snack, or a cozy afternoon pick-me-up with coffee!

Keto-Friendly Chocolate Chip Muffins (with Almond Flour) Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a look at what you’ll need. You can pick up these ingredients at most any grocery store. 

• 2 cups almond flour
• ¼ cup monk fruit sweetener (granular)
• ½ teaspoon baking soda
• ¼ teaspoon salt (omit if you’re using salted butter)
• 3 large eggs
• ¼ cup skim milk
• ¼ cup melted butter (salted or unsalted, your choice)
• 1 teaspoon vanilla extract
• ½ cup Lily’s chocolate chips
• ½ cup chopped pecans (optional)

How to Make Keto-Friendly Chocolate Chip Muffins

These come together so easily and quickly! 

Preheat oven to 350 degrees Fahrenheit. 

Combine almond flour, monk fruit, baking soda, and salt in a bowl. Whisk together and set aside. 

In a separate (microwave safe) bowl, melt your butter. (I put mine in the microwave for 30 seconds.) Whisk in the eggs, skim milk, and vanilla extract. 

Combine the wet and dry ingredients and mix until the batter comes together. 

Stir in the chocolate chips and pecans. 

Mix until it comes together.

Use an ice cream scoop to fill 10 muffin cups. (I used cupcake liners in mine for easier cleanup.) 

Place in preheated oven and bake for 20 - 22 minutes. Mine took an extra couple of minutes but that might be because I was baking a cake at the same time on a different rack. 

Remove and place on wire rack to cool. 

After a few minutes, move the muffins directly to the rack to continue cooling. 

Serve and enjoy!

You can store these muffins at room temperature in an airtight container. I put mine in ziplocks and freeze them so that they last for weeks or even months. (I rarely treat myself these days, but it’s nice to have something in the freezer I can grab in a hurry.) 

What to Expect from These Muffins

It’s so nice to have something with a bit of sweetness to enjoy, even when you’re trying to “behave.”

I say “a bit of sweetness” because the batter isn’t terribly sweet on its own. But the good news is, the chocolate chips add another level of sweetness and it’s more than enough, trust me! 

These have a slightly different texture from most muffins. In some ways, the texture reminds me of my bran muffins. I really enjoyed it. It's so nice to have something I can now enjoy for a quick treat or dessert, and this certainly serves that purpose. 

Is this Muffin Keto-Friendly? 

Here’s why this version is keto-friendly:

• Almond flour: Low in carbs, high in fiber and fat.
• Monk fruit sweetener: Zero net carbs.
• Lily’s chocolate chips: Stevia/erythritol-sweetened, low in net carbs.
• Pecans: Very low net carbs, high in healthy fats.
• Butter: Zero carbs, adds fat.
• Skim milk: Slightly more carbs than almond milk, but at just ¼ cup divided over 10 muffins, it's negligible (about 0.2-0.3g net carbs per muffin).

Variations to this Recipe

If you like chocolate chips and pecans you might not be interested in variations. But I love to change things up. I’m already thinking that next time I might choose to add: 

Coconut. I love coconut in muffins and it adds another level of sweetness. I might have to use the unsweetened version, though. I’ll check to check on that. There’s something about coconut and chocolate together that always makes me happy. (I love Almond Joy, Mounds, etc. Maybe that’s why.) 

Craisins: Skip the chocolate chips and add craisins, pecans, and a half teaspoon of cinnamon. Yum! 

White Chocolate Chips with Dehydrated Berries (like dehydrated cherries or raspberries). I'm already imagining how delicious these would be!

Really, the possibilities are endless. Just look around for low-carb options for add-ins!

Other Healthy Treats from Out of the Box Baking

Gluten-Free Oatmeal Cookies: If you love a chunky oatmeal cookie but you're looking for a healthier version, this is the recipe for you! In this post I'm going to show you how to make delicious gluten free oatmeal cookies!

Gluten-Free Oatmeal Cake: If you’re looking for a healthy version of a delicious oat cake, one filled with flavor and texture, this is the recipe for you! In this post I’m going to show you how to make an over-the-top oatmeal cake. Best of all, it’s gluten-free! 

Carrot Cake Oatmeal Cups: In this post I'm going to show you how to make a healthy and delicious muffin that gets its name from one of my favorite cakes--Carrot Cake! This is a simple recipe, one you can whip up in a hurry. And it won't even make you fall off your diet!

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.