Indulge in a guilt-free treat with these keto chocolate chip muffins, a perfect blend of convenience and decadence that’s ideal for satisfying your sweet tooth. These muffins are incredibly easy to whip up, using just a handful of simple ingredients that you may already have on hand. By using Greek yogurt, these muffins gain an extra boost of protein and a creamy texture that enhances their flavor, making them an irresistible option.
With their rich chocolate chip goodness and moist crumb, these muffins are a perfect way to enjoy a keto-friendly dessert any time of the day. Our favorite brand of chocolate chips are Choczero, but Lily’s or Lakanto brand work just as well. Any protein powder will work, just make sure that it is low-carb (2g carbs or less per scoop, ideally 1g carb per scoop). Store in an airtight container on the counter-top for up to 5 days, or freeze in a Ziploc bag for up to 6 months.
Yields 6 servings of 6-Ingredient Keto Chocolate Chip Muffins
The Preparation
- 2 ounce vanilla protein powder
- 1 teaspoon baking powder
- 1/2 cup almond flour
- 1/2 cup almond butter
- 1 cup full-fat Greek yogurt
- 2 ounce keto-friendly chocolate chips, about 1/2 cup
The Execution
1. Gather and prep all of your ingredients. Pre-heat oven to 350F.
2. In a bowl, combine the dry ingredients – protein powder, baking powder, and almond flour. Stir to combine. If you are using unflavored protein powder, you will need to add some additional sweetener to taste.
3. Add the wet ingredients into the dry – almond butter and Greek yogurt. Stir well to combine, pressing out excess lumps as needed until a smooth batter is formed.
4. Fold in the low-carb chocolate chips.
5. Divide the batter among a muffin tray. It is recommended to use muffin liners for this recipe as the batter can stick. Bake for 18-22 minutes or until a skewer comes out clean.
6. Remove muffins from the oven and allow to cool. If desired, remove from muffin liners (we use silicone liners). Enjoy!
This makes a total of 6 servings of 6-Ingredient Keto Chocolate Chip Muffins. Each serving comes out to be 290 calories, 21.9g fats, 6.3g net carbs, and 16.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 ounce vanilla protein powder | 210 | 2.27 | 4.54 | 1.13 | 2.83 | 40.26 |
| 1 teaspoon baking powder | 2 | 0 | 1.27 | 0.01 | 1.27 | 0 |
| 0.5 cup almond flour | 324 | 28 | 12.32 | 7.28 | 5.04 | 11.76 |
| 0.5 cup almond butter | 768 | 69.38 | 23.53 | 12.88 | 10.65 | 26.2 |
| 1 cup full-fat plain greek yogurt | 215 | 11.33 | 6.8 | 0 | 6.8 | 20.4 |
| 2 ounce low-carb dark chocolate chips | 223 | 20.41 | 27.22 | 15.88 | 11.34 | 1.13 |
| Totals | 1742 | 131.4 | 75.7 | 37.2 | 37.9 | 99.8 |
| Per Muffin (/6) | 290.3 | 21.9 | 12.6 | 6.2 | 6.3 | 16.6 |
6-Ingredient Keto Chocolate Chip Muffins
Ingredients
- 2 ounce vanilla protein powder
- 1 teaspoon baking powder
- ½ cup almond flour
- ½ cup almond butter
- 1 cup full-fat Greek yogurt
- 2 ounce keto-friendly chocolate chips about 1/2 cup
Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 350F.
- In a bowl, combine the dry ingredients - protein powder, baking powder, and almond flour. Stir to combine. If you are using unflavored protein powder, you will need to add some additional sweetener to taste.
- Add the wet ingredients into the dry - almond butter and Greek yogurt. Stir well to combine, pressing out excess lumps as needed until a smooth batter is formed.
- Fold in the low-carb chocolate chips.
- Divide the batter among a muffin tray. It is recommended to use muffin liners for this recipe as the batter can stick. Bake for 18-22 minutes or until a skewer comes out clean.
- Remove muffins from the oven and allow to cool. If desired, remove from muffin liners (we use silicone liners). Enjoy!
