If you’re a muffin fan, these Low-Carb Cranberry Orange Muffins and these Strawberry Cream Cheese Muffins are two more worth bookmarking.
There is something about pulling a fresh batch of Chocolate Chip Muffins out of the oven — the tops are golden, the kitchen smells like warm chocolate, and every single one is loaded with melted chips throughout. These are the muffins you bake on a slow Saturday morning and end up eating straight from the counter before they’ve had a chance to cool.
The batter is built on coconut flour, with butter, cream cheese, and heavy whipping cream working together to keep every muffin soft and rich through the center. Everything comes together in one bowl with an electric mixer — so prep moves fast and cleanup is even faster. They’re naturally gluten-free and nut-free, which makes them a solid option for a variety of eaters at the table.
Every recipe on Real Balanced is tested before it’s published — read about how we develop and test our recipes.
Reader Love
This is a great recipe!! Super easy and delicious. Great with a little cream cheese on top 🙂
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- One bowl, minimal cleanup. Everything — eggs, sweetener, cream cheese, melted butter, and coconut flour — goes into a single bowl, and an electric mixer does the combining. Less mess from start to finish.
- Tender and moist all the way through. Butter, cream cheese, and heavy whipping cream all go into the batter. That combination is what keeps the crumb from drying out, even after the muffins cool.
- Sweet without refined sugar. Classic monk fruit sweetener gives the kind of bakery-sweet flavor you’d expect from a muffin, with no refined sugar in the recipe.
- Chocolate in every single bite. A full half-cup of chocolate chips gets folded into the batter before baking — not just scattered on top, but distributed all the way through.
- Naturally gluten-free and nut-free. Coconut flour takes the place of all-purpose flour, which means these are naturally gluten-free, grain-free, and nut-free without any extra effort.
- A full dozen from one batch. The recipe yields 12 muffins — enough to share at breakfast, or to keep a few on hand for the week.
👉 Easy ingredient swaps
- Sweetener: Monk fruit is what the recipe calls for, but erythritol or Swerve can swap in at a 1:1 ratio with no other adjustments needed. Stevia is much more concentrated, so you’ll need considerably less — check your brand’s conversion chart on the packaging or website before measuring.
- Chocolate chips: This recipe uses sugar-free chocolate chips, which is what the nutrition information is based on. Semi-sweet or dark chocolate chips work just as well flavor-wise; just know the sugar content will increase.
- Butter: Unsalted butter works fine here. The 1/4 teaspoon of salt already in the recipe is balanced for it, so keep that measurement as written.
- Heavy whipping cream: Don’t swap this out for a thin milk or non-dairy alternative. It adds richness and moisture that directly affects the muffin’s texture — stick with heavy whipping cream.
- Coconut flour: This is not interchangeable 1:1 with other flours. Coconut flour absorbs far more liquid than almond flour or all-purpose flour, so a substitution would require significant changes to the liquid and egg ratios. This recipe has only been tested with coconut flour.
✨ Variations
- Double chocolate: Stir a tablespoon of unsweetened cocoa powder into the batter along with the coconut flour. The base becomes chocolate-forward while the chips add extra richness throughout.
- Cream cheese topping: Spread softened cream cheese on a warm muffin right out of the oven — a reader-tested finishing touch that works really well.
- Mini muffins: Spoon the batter into a mini muffin tin and reduce the bake time, checking for golden tops around 12–15 minutes. Smaller muffins bake faster, so watch them closely.
- Extra vanilla: Add an extra 1/2 teaspoon of vanilla extract to the batter if you want the vanilla to come through more strongly alongside the chocolate.
〰️ How to serve
- Serve warm from the oven with softened cream cheese or a pat of butter spread across the top.
- Pair with a hot mug of coffee or a Cinnamon Dolce Latte — the cinnamon plays well against the chocolate.
- Set these out alongside a slice of Keto Coffee Cake for a relaxed weekend breakfast spread.
- Pack in an airtight container for a portable snack during the week — they hold their shape and travel well.
💬 FAQs
Can I substitute a different sweetener for monk fruit?
Yes. Erythritol and Swerve both swap in at a 1:1 ratio, so no other changes to the recipe are needed. Stevia is a different story — it’s far more concentrated, so you’ll need significantly less than the amount called for. Most brands include a conversion chart on the packaging or website.
Why does this recipe call for cream of tartar?
Cream of tartar acts as a leavening agent when combined with baking soda. Together, they create lift in the batter, helping the muffins rise and giving them a lighter texture inside. This is a common technique in recipes that don’t include buttermilk or another acidic ingredient.
Can I use a different flour instead of coconut flour?
Coconut flour is not interchangeable with other flours on a 1:1 basis. It’s significantly more absorbent than almond flour or all-purpose flour, so swapping it out would require major adjustments to the liquid and egg amounts. This recipe has only been tested with coconut flour.
How do I know when the muffins are done baking?
Bake at 350°F for 23–25 minutes and look for the tops to turn slightly golden. Ovens vary, so start checking at the 23-minute mark. A toothpick inserted into the center should come out with just a few moist crumbs attached — not wet batter.
📚 More recipes to try
🍽 Recipe
Email Recipe
Enter your email below and we’ll send you this recipe!
Chocolate Chip Muffins
Ingredients
- 4 eggs
- ⅔ cup classic monk fruit sweetener
- 2 tablespoons heavy whipping cream
- 1 ounce cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon 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.
Leave a Reply