Keto Chocolate Chip Muffins
These Keto Chocolate Chip Muffins are a delightful low-carb treat, perfect for breakfast or a snack. Soft, fluffy, and studded with sugar-free chocolate chips, they’re an easy and satisfying way to enjoy a sweet indulgence while staying keto-friendly!
Ingredients
- ½ cup Sour cream
- 3 large Eggs
- ¾ tsp Vanilla extract
- ½ cup Swerve Brown lightly packed
- 2 ½ cups Almond flour
- ⅓ cup Unflavored whey protein powder Can sub with egg white protein
- 2 tsp Baking powder
- ¼ tsp Salt
- ⅓ cup + 1 tbsp Mini keto chocolate chips
Instructions
- Preheat the oven to 350°F, and line a standard metal muffin pan with 12 parchment paper liners or silicone liners.
- In a large bowl, whisk together the sour cream, eggs, and vanilla extract.
- Add the sweetener to the wet ingredients 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 to the wet mixture. Now, stir until the ingredients are well mixed.
- Fold in ⅓ cup of the chocolate chips into the batter.
- Divide the batter evenly among the prepared muffin cups. Top each muffin with a few more mini chocolate chips.
- Bake the muffins in the preheated oven for 18 to 25 minutes, until they are golden brown and firm to the touch.
- Remove the muffins from the oven and let them cool in the pan before serving.