Dairy-Free Keto Chocolate Chip Muffins
Almond flour muffins studded with chocolate chips — gluten-free, dairy-free, and sugar-free, but nobody in my house complains about that.
- Prep Time
- 10 min
- Cook Time
- 24 min
- Total Time
- 34 min
- Servings
- Makes 12 muffins
Finding a muffin that's gluten-free, sugar-free, AND dairy-free used to feel impossible — until I started making these. Chocolate chip is my favorite, but I make a blueberry version for my son and a double chocolate one for my husband and daughter, so it's a recipe that flexes to whoever's raiding the kitchen that morning.
This is my go-to breakfast alongside scrambled eggs in avocado oil, and the combination keeps me going for hours. These freeze beautifully, so I usually make a big batch and stash them away for easy mornings.
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup granular erythritol/monkfruit sweetener (my favorite is Lakanto)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup liquid avocado oil
- 1/3 cup almond milk
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup Lily's chocolate chips
Instructions
- 1Preheat oven to 350 degrees.
- 2In a mixing bowl or standing mixer, combine the dry ingredients and whisk together.
- 3Add the liquid ingredients and beat at medium speed for about 1 minute, until well combined. Stir in the chocolate chips.
- 4Line a muffin pan with liners and distribute the batter evenly among the cavities.
- 5Bake for about 24 minutes, until lightly browned on top and a toothpick inserted in the center comes out clean.
Storage & Reheating
Freezer prep: once the muffins have cooled, wrap them individually in plastic wrap and store in the freezer. Pull one out the night before, or a few hours ahead, and microwave for 12-15 seconds to warm through. Variations: swap 1/4 cup of the almond flour for dark cocoa for a double chocolate version, or use thawed frozen wild blueberries in place of the chocolate chips.
