KETO Coconut Flour Chocolate Chip Muffins – Low-Carb Recipe

I use coconut flour a lot to make keto cookies, but I had never used it to make muffins! That’s why I decided to take a chance and make this recipe, which ended up being simply delicious!

I found this recipe a few months ago on a website with KETO recipes (I’ll leave it at the end of the article) and decided to try it last week.

To my surprise, the muffins turned out so good that you couldn’t even tell they were KETO! I thought I would taste different from regular muffins, but the truth is that I didn’t.

So, if you’re looking for a KETO recipe that doesn’t taste low-carb, believe me, you need to try these chocolate chip muffins.

KETO Coconut Flour Chocolate Chip Muffins Recipe

First of all, I’ll leave you with a few observations.

If you want, you can use butter instead of coconut oil. Instead of vanilla powder, you can also use vanilla extract. You can add cocoa powder for a richer chocolate flavor or you can mix in some blueberries, bananas or nuts!

Ingredients:

• ½ cup Coconut flour;
• ½ cup Sweetener – erythritol or monk fruit sweetener;
• 2 Eggs;
• 1 cup unsweetened almond milk;
• ½ tsp Baking soda;
• 1 tsp Vanilla Powder – or vanilla extract;
• ¼ cup Dutch Processed Cocoa Powder (optional for a richer chocolate flavor);
• 2 tbsp Coconut Oil;
• ½ cup Sugar-Free Chocolate Chips;
• Salt a pinch.

Instructions:

Step 1 – Preheat Oven and Prep Pan

Preheat your oven to 180°C (350°F). Line a 12-cup muffin tray with cupcake liners and set it aside.

Step 2 – Combine Wet Ingredients

In a large bowl, whisk together the eggs, sweetener, vanilla extract, and coconut oil until well combined. If using butter, melt it, let it cool, and add it in.

Step 3 – Mix in Milk and Dry Ingredients

Add the milk to the wet mixture and stir well. Then sift in the coconut flour, cocoa powder (optional), and baking soda, and mix until fully incorporated.

Step 4 – Adjust Consistency and Add Chips

If the batter is too thick, gradually add a bit more milk to achieve the desired consistency. Fold in the chocolate chips gently.

Step 5 – Fill Muffin Liners

Use an ice cream scoop to fill each cupcake liner about three-quarters full with the batter. Sprinkle extra chocolate chips on top.

Step 6 – Bake Muffins

Place the muffin tray in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 7 – Cool and Serve

Remove the muffins from the oven and let them cool completely on a wire rack before serving.

I hope you enjoyed this recipe. I know it’s a bit complex, so don’t forget to save it for later.

If you have a Pinterest account, save this recipe to your Albums, it’s the best way to never lose sight of it.

If you want to see the nutritional information for this recipe, go to the end of the article, you’ll have all the information you need there!

Inspiration: https://www.yummytummyaarthi.com/coconut-flour-chocolate-muffins/