Sugar-Free Chocolate Chip Muffins (Low Carb, Nut Free)
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)
Ingredients
- 1 stick butter softened
- 4 ounce sour cream
- 1 tsp vanilla extract
- 1 cup coconut flour
- 1/2 cup Swerve sweetener
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp xanthan gum
- 6 eggs
- 1/2 cup heavy cream
- 1/2 cup sugar-free chocolate chips
Instructions
- 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.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I’ve never used xanthan gum…..can you substitute glucoomman?
Brenda could you please help me out? 1 cup of coco flour ads up to 180 grams! Almost double on the 100 grams in your recipe. Should I go with the cup our the grams?
I’ve never weighed 1 cup of coconut flour on mu digital scale and gotten 180 grams, if I overfill my cup it would be about 130 grams, so I’m not quite sure how you are getting 180 grams. Stick with the 1 cup measurement.
Can I make these in mini form? If so, how long would I bake them for?
I LOVE your recipes. Coming from some that doesn’t bake much, they all seem doable. My kids and I just made your fathead rolls! SO GOOD! Thank you so much for everything you do! I can’t wait to make your delicious muffins. Xoxoxo
I made them in minis & it took 5 minutes at 425 plus another 10 at 350. Mine we very full cups.
These are very good! I made them exactly as recipe says as far as ingredients. However, my niece thought hers got too brown, so I baked them at 350 for the entire time. I recommend baking them 20 – 25 minutes.
Could I substitute whole-milk Greek yogurt for the sour cream? (I’ve made them as written and they are OUTSTANDING. Even my in-laws approved, and they are NOT low-carb eaters.) Thank you!
I think that would work.
It did work, thanks! They met with rave reviews once again. I used my silicone muffin pan and unfortunately they baked very unevenly, but no one else noticed. I made half with frozen wild blueberries which introduced WAY too much liquid into the batter. Despite being soggy they were delicious! ?
What is the amount in a stick of butter? 🙂
1/2 cup
Made these they were great. I used cream cheese instead of sour cream, it’s what I had the fridge.
Thanks for sharing Jacki!
I made these today for the first time and wow! they are awesome! the best muffins I’ve ever tasted. Thank you for a fantastic recipe.
Are you using granulated or powdered Swerve ?
I’ve used both on their own on a few different times with good results and have also used a combo of them both in one batch. Works well each time!
I’m going to make these today!!! as a side note by kids have tree nut allergies but have been desensitized by going through OIT oral immunotherapy, look into it, it’s a wondeful treatment and my kids are eating their allergens, tree nuts and peanuts every day now, it’s life changing!
Oh my goodness these are awesome. Finally a muffin I really like! Thank you so much!!??
Thank you!
I want to try your recipe but I’m having a measuring problem. I’m using my kitchen scale and my one cup measure. My measuring cup is almost full to the top with coconut flour but my scale is showing barely 30g. Since you put both volume and mass , it seemed like this is important, but I’m coming up short on mass and I’m afraid to go further because I don’t know if I should just use 1 cup measured or keep adding flour till it’s 100g. Either way , too much or too little will ruin a recipe and I can’t waste food. Can you advise me? thanks
Can you let me know how many gms in a stick of butter. Might be different in Aus?. Thanks
A “stick of butter” is 1/4 of a pound or 4 ounces. 4 ounces = 113.5 grams. 400 gams ÷ 113.5 = 3.52 So 3 and a half sticks of butter should be close to 400 grams. Hope this helps!
If I substitute cream cheese for sour cream would it still be the same amount in the recipe?
You could use the same amount, let me know how they taste. I think they might be a bit denser.
I subbed plain greek yougurt for the sour cream and it worked great.
Can almond flour be substituted for coconut flour? I am not a fan of the coconut flour.
You really can’t taste any coconut flavor in these. My son hates all things coconut and he loves these muffins. You can’t really sub almond for coconut in many recipes because coconut is so absorbent, the amount of liquid is quite different than using almond. Best to just look for a muffin recipe specifically using almond flour. Sorry about that!
I love your recipes and find them inspirational. I have shyed away from some of the quick breads and muffins, though, because of the number of eggs. Is it possible to get the same great texture with egg whites in place of the whole egg?
I’m not sure as I’ve never tried it, maybe just swap 2 or 3 eggs for whites, I wouldn’t eliminate them all.
Hi! When do you add the salt?
I was actually shocked…I say shocked at just how good these suckers actually are!
I am curious though how you got your nutritional data; I ran them and found them to be off a fair amount….not so much that I won’t continue to enjoy the however. 🙂
I’m noticing that the weight of the coconut flour and any other dry ingredients makes a difference in what program you are using. I pay a monthly fee to use myfooddiary.com and I’m able to put in the grams of the flour. It seems like with my fitness pal it only may allow you to use the cup measurements and there is a huge difference. So 1/2 cup technically in liquid 4 ounces right but with weight it’s only about 1.5 ounces so you can see the discrepancy right there. I think mine is more accurate.
I actually weigh everything and do the calculations myself using either the info on the packaging or info I get from Calorie Lab. I just plug the info into the daily meal tracker on Atkins and it tallies it up. For this recipe as an example according to Bob’s Red Mill a cup of their coconut flour weighs 112gr and contains 24 nc, adding 4 for the Daisy sour cream I use, .4 for each egg and 4 for the chips I used plus I use a 0 carb heavy cream and the recipe yields 2.9 NC and 221.7 cal, 5.2 protein, 18.0 fat and 3.7 fiber.
I actually re-calculate every recipe I do using the weights of the ingredients I actually use and then weigh the resulting dish. That way I can get the counts per 100gr of serving and don’t have to guess and the size of a serving.
all that said though, it is a damn fine muffin and I just enjoyed one while typing this with a cup of copy. I look forward to trying some more of your recipes, and thanks for getting back to me.
Bill
Made these today and they are fantastic!
Thank you!
Made these again with blueberries this time subbed the chocolate chips for 1 cup fresh blueberries. Delicious! Love that this recipe is so versatile!
Hi, I made the muffins today, they are great! 🙂 Instead of xantan gum I used the same amount locust bean gum and they worked perfectly.
Thanks for the recipe!
Thanks for sharing the sub you used!
Hi, thanks for creating all these great recipes. What could replace the eggs?
Hi Brenda! I am not familiar with xanthan gum. I have heard of it, but I never use (I do not even know what it is used for). Can I leave it out of the recipe? Many thanks.
It really works wonders in gluten free baking, providing that nice chewy familiar texture that typical recipes have.You could leave it out.
Can you use gelatin powder in place of Xanthan gum?
If so would I measure it the same?
I think so though I’ve not tried it.
Is there a substitute for the heavy cream and butter to make them dairy free as well?
Try coconut oil for the butter and possibly coconut milk for the heavy cream.
What dairy-free substitute do you suggest for the sour cream? Maybe coconut cream?
Would replacing the butter with coconut oil change the outcome?
I’m not sure as I’ve not tried it, but I think you could and these would still be delicious.
These look great. Do you think I could replace the swerve with coconut sugar?
Sure