If you love easy baked treats, you might also enjoy these Low-Carb Triple Chocolate Zucchini Muffins or these crowd-pleasing Strawberry Cream Cheese Muffins.
These Chocolate Chip Muffins are soft, sweet, and studded with chocolate chips in every bite — the kind of thing you pull out of the oven and have to stop yourself from eating straight from the pan. Made with coconut flour, monk fruit sweetener, butter, cream cheese, and heavy whipping cream, they bake up with beautifully golden tops and a tender, moist crumb that honestly surprises people every time.
The batter comes together in one bowl with an electric mixer, and the whole batch is in the oven in just a few minutes. Each muffin is gluten-free, grain-free, nut-free, and refined-sugar-free — so they work for a lot of different eaters at the table. Whether you’re baking for a weekend breakfast, an afternoon snack, or just because the chocolate chip craving hit, this recipe delivers.
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Reader Love
They were so sweet and moist! They really hit the spot and satisfied my sweet tooth while on the keto diet. I’m not a huge baker but the recipe was easy to follow and quick. Thank you so much! I will be making them again and looking on your site for other recipes as well.
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💛 Why you’ll love this recipe
- One bowl, one mixer. You mix everything right in a single bowl with an electric mixer — minimal cleanup, maximum payoff.
- Tender and moist every time. Butter, cream cheese, and heavy whipping cream work together to keep these muffins soft all the way through.
- Perfectly sweet without refined sugar. Classic monk fruit sweetener gives you that bakery-sweet flavor without any refined sugar.
- A muffin tin full of chocolate. A full half-cup of chocolate chips gets folded into the dough, so you get chocolate in every single bite.
- Gluten-free and nut-free. Coconut flour stands in for all-purpose flour, making these naturally gluten-free, grain-free, and nut-free.
- Makes a full dozen. The recipe yields 12 muffins, so there’s plenty to share — or stash a few for later.
👉 Easy ingredient swaps
- Sweetener: Monk fruit is called for, but erythritol or Swerve swap in at a 1:1 ratio. Stevia is much sweeter, so check your brand’s conversion chart and use significantly less.
- Chocolate chips: I use sugar-free chocolate chips (like Lily’s) to keep these low in carbs — that’s what the nutrition is based on. Semi-sweet or dark chips work too if you’re not counting carbs; they’ll add sugar.
- Butter: Unsalted butter works great; just be aware the salt in the recipe is already balanced for it.
- Heavy whipping cream: This adds richness and moisture — don’t skip it or substitute with a thin milk, as it will affect the texture of the muffins.
✨ Variations
- Double chocolate: Stir a tablespoon of cocoa powder into the batter along with the coconut flour for a chocolatier muffin base.
- Cream cheese topping: Spread a little softened cream cheese on top of a warm muffin — a reader-approved finishing touch that takes these over the top.
- Mini muffins: Spoon the batter into a mini muffin tin and reduce the bake time, checking for golden tops around 12–15 minutes.
- Vanilla-forward: Add an extra half teaspoon of vanilla extract if you want a more pronounced vanilla flavor in the base.
〰️ How to serve
- Enjoy warm from the oven with a smear of softened cream cheese or a pat of butter.
- Pair with your morning coffee or a Keto Cinnamon Dolce Latte for a cozy breakfast.
- Serve alongside fresh berries for a simple, satisfying snack plate.
- Pack a few into an airtight container for an easy on-the-go treat during the week — they travel well.
💬 FAQs
Can I substitute a different sweetener for monk fruit?
Yes! Erythritol and Swerve both substitute at a 1:1 ratio for the monk fruit sweetener in this recipe. If you use stevia, you’ll need considerably less — most brands include a conversion chart on the packaging or their website to guide you.
Why is cream of tartar in a muffin recipe?
Cream of tartar acts as a leavening agent when paired with baking soda. Together they help the muffins rise and achieve a lighter texture — it’s a common swap when there’s no buttermilk or acidic ingredient in the batter.
Can I use a different flour instead of coconut flour?
Coconut flour is very absorbent and behaves differently from other flours, so it’s not a straight swap. Substituting almond flour or all-purpose flour would require significant adjustments to the ratios and has not been tested in this recipe.
How do I know when the muffins are done baking?
Bake at 350°F for 23–25 minutes, until the muffin tops are slightly golden. Every oven runs a little differently, so start checking at the 23-minute mark.
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Low-Carb Chocolate Chip Muffins
Ingredients
- 4 eggs
- ⅔ cup classic monk fruit sweetener, use code “REALBALANCED” for 20% off Lakanto products
- 2 tbsp heavy whipping cream
- 1 oz cream cheese, softened
- 1 tsp pure vanilla extract
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup + 2 tbsp coconut flour
- ½ cup butter
- ½ cup chocolate chips
Additional Materials
Instructions
- Preheat oven to 350 degrees and line muffin tins with 12 muffin liners.
- To a mixing bowl, add eggs, classic monk fruit sweetener, heavy whipping cream, cream cheese, vanilla extract, cream of tartar, baking soda, and salt. Mix with an electric mixer until ingredients are combined.
- In a microwave-safe bowl, melt butter. To mixing bowl, add melted butter and coconut flour. Mix with an electric mixer until fully incorporated.
- Fold chocolate chips into the dough. Spoon dough into individual muffin liners.
- Bake until muffin tops are slightly golden, about 23-25 minutes.
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