They make the perfect breakfast, and they’re also excellent as a quick afternoon snack. I usually prefer savory, egg-based breakfasts like these fluffy scrambled eggs. I think they are more satiating than sweet ones. However, sometimes, you want to indulge, so I make muffins for breakfast on occasion, such as protein muffins, keto pumpkin muffins, and keto chocolate muffins. These keto chocolate chip muffins are the perfect indulgence. They’re fluffy, delicious, and filling! I have two of them for breakfast with a mug of coffee (or a glass of iced coffee), and I’m good for several hours.
Ingredients
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Sour cream: Plain full-fat Greek yogurt also works. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia. You can use a granulated sweetener instead. Almond flour: I use blanched finely ground almond flour and don’t recommend using a coarse almond meal in this recipe. For best results, it’s best to measure the almond flour by weight and not by volume. This is always true when baking, and I find it especially true when baking with almond and coconut flour. Sea salt and baking soda: Salt in sweet baked goods is used to enhance the other flavors. Mini dark chocolate chips: The darker you can go (and still enjoy them), the better. You can also use standard-size chocolate chips.
Whisk the ingredients (except for the chocolate chips) by hand, starting with the liquid ingredients, in the order listed. Fold in the chocolate chips, reserving ½ ounce. You’ll use those to top the muffins. Divide the batter between greased foil liners. Scatter the remaining chocolate chips on top. Bake the muffins until puffed and set, and a toothpick inserted in one comes out dry. This should take about 20 minutes in a 325°F oven. The photo below shows how easy it is to release these muffins from greased foil liners: Gently warm them in the microwave before enjoying them - 10 seconds per muffin at 50% power. You can also freeze these muffins in freezer bags. I take two of them out of the freezer the night before and place them in the fridge, then gently reheat them in the microwave the next morning.
