These are the most scrumptious, Keto, Sugar-Free Low Carb Chocolate Chip Muffins made with sour cream! Perfect Texture to traditional muffins, plus Gluten Free and Nut Free!
Soft Keto Coconut Flour Muffins
Morning muffins with a cup of coffee is a divine way to start any day. Making muffins on the weekend for the family is also a comforting and relaxing way to begin the weekend. I really love muffins and I mean REALLY. Just something about the texture and then with a smear of butter melting all over a warm muffin, it's just heavenly to me.
I don't have very many low carb muffins here on the blog, but I do have these Grain Free Cinnamon Roll ones that are fantastic and these Copycat Vitatop Banana Bread Muffins.
Prior to going low carb, I have some that are sugar free, but not too low in carbs. If carbs aren't an issue and you're just watching your sugar be sure to check out these Blueberry Muffins, Banana Bread Muffins or these Chocolate Muffins.
Low Carb Chocolate Chip Nut Free Muffins
BUT THESE Muffins are the best muffins I think I have ever made! Recently I had made these Keto Blueberry Muffins from my friend Kim over at Low Carb Maven and they were spectacular!
Because my youngest has a tree nut allergy, I often use coconut flour as my low carb flour of choice for family recipes. Kim's muffin recipe uses some cream cheese to get that moistness in the muffin. Just like my Cloud Bread recipe, I'm a fan of using sour cream so that's what I did when I made these.
They even are fabulous the next day, not dry at all! I stored mine in the fridge then heated one for 30 seconds in the microwave to warm it then of course, added butter!
The base of this recipe can be used again and again, just change out what you add to it. Change out the chocolate chips to blueberries or raspberries even. But the chocolate chips are a nice treat for my family on the weekends.
Hope you enjoy these as much as we do! My picky hubby LOVED them as did each of my children, all the picky ones too!
Keto Sugar Free Chocolate Chip Muffins
Sugar-Free Chocolate Chip Muffins (Low Carb, Nut Free)
- 1 stick butter softened
- 4 ounce sour cream
- 1 teaspoon vanilla extract
- 1 cup coconut flour
- ½ cup Swerve sweetener
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- 6 eggs
- ½ cup heavy cream
- ½ cup sugar-free chocolate chips
- Preheat oven to 425 degrees F.
- In a stand mixer blend the butter, sour cream and vanilla extract. until smooth.
- Whisk the coconut flour, Swerve, baking powder, salt, xanthan gum together then add to stand mixer on low to combine.
- Add one egg at a time to the stand mixer until incorporated.
- Pour in the heavy cream and blend until combined.
- Stir in the chocolate chips by hand.
- Grease a 12 capacity muffin pan or use cupcake liners.
- Bake muffins for 5 minutes then reduce temperature to 350 degrees F and continue to bake for 20-25 minutes or until golden and toothpick in center comes out clean.
These sound great. Can they be made with half erythritol/half monkfruit or allulose? I just cant stand the cooling affect of Swerve. And could I sub the sour cream with ricotta cheese? Thank you.
I was very excited to try this muffin recipe. I didn't have the mini chocolate chips so I used Lily's regular chocolate chips. Also my husband and I love our muffins to be sweet so I added 3/4 cup of monkfruit. I just went back to Better Than Sugar as it taste just like sugar. I just had a muffin and boy oh boy they were so good. I also bake under as I finding out I have been baking my cakes and muffins to long. I had to thank you Brenda for the wonderful recipe!!! My husband is on keto now as he has been a diabetic for along time and he is finally listening to me. So he is getting off the bad fake sugars and eating what I make him. He is a traveling nurse and so I make his food to take but he would stop and by some type of sweets or fake sugar sweets and now he isn't doing that anymore!!! Thank you again Brenda!!!!
I'm notoriously bad at reading recipes and leave out things or don't follow well. But I made these and failed to turn down the temp after 5 min and baked them @ 425 and was wondering why the recipe said 425 and reread through the recipe and well you know what happened. Not burnt but well baked and they still taste great!!
I never leave comments on anything, but these are so amazing I just had to say thank you! I look forward to trying more recipes.
I am just now trying this recipe. I see salt in the ingredients,but not in the instructions. I just incorporated in the flour/swerve mixture. Is that where it was intended?
It was missed in step 3, I'll edit that now, thank you!
One stick is a lot of butter. Wonder if I could sub out some Greek yogurt or apple sauce for half or a third of it?
Thank you for this explanation - I was going to ask same thing.....Love your recipe. Thank you
These are amazing! Not only delicious but they look beautiful.. I used half swerve & half xylitol, & increased the sweetness a bit with few drops of liquid stevia. Also sprinkled some of the tops with a mixture of cinnamon & xylitol.
Best recipe. Thank you!
These look so awesome, please could you tell me what quantity is in a STICK OF BUTTER - not ever seen these, so have no idea how much butter that is???? Please
One stick is 1/2 cup.
I am going to make these muffins soon, but I just wanted to comment now to express appreciation for the given weight of coconut flour in the comments. I usually use BRM coconut flour, but right now I am trying a different brand, and the volume/weight is not the same as BRM. I have found with baking that the amount of coconut flour is crucial to the success of a recipe, and it makes me more confident to try a recipe if I have that information, rather than risk failure. Brenda, in the comment from February 12, a reviewer indicates that you used 100 grams of coconut flour, but I can't see any option for ingredient weight in the recipe...perhaps my senior eyes (or brain) are missing that option, and if so, would you please instruct me? Thanks, and kind regards.
I used coconut flour that was out of date about 6 months but had been refrigerated. Mine are a little gritty, is that why? They also stuck badly to my stoneware & I thought I had plenty of butter in the wells. They also weren’t quite sweet enough for me but I’ll just add more sweetener next time. I also made a batch of blueberry with frozen blueberries. The color bled into the batter. Delicious but very blue! ?
I make these all the time, and my husband loves them. I make them with blueberries for him and chocolate chips for me. If you’re making them with frozen blueberries, just rinse the berries and only stir lightly; fresh berries are great.