Keto Chocolate Chip Cookie Muffins

Keto Chocolate Chip Cookie Muffins are the best of both worlds. Crispy top, soft buttery interior, so much chocolate goodness in each bite!

I know…a cookie muffin may sound strange, but you’ll just have to climb into the trust tree for this one, because these sugar-free lumps of joy are just great!

Picture a thicker cookie or a denser muffin, and you’ll have the gist. The muffin top gets nice and crispy the way a regular cookie does, and the muffin itself has the texture of a soft cookie with lots of buttery flavor.

These cookie muffins were born out of my attempt at Keto Chocolate Chip Muffins, and although the result wasn’t light and fluffy the way a regular muffin is, I was so pleased with the result, I couldn’t help but share this recipe.

Let’s get into it!

Ingredients for Keto Chocolate Chip Cookie Muffins:

Eggs: That crucial ingredient that provides fluff, holds everything together, and adds flavor and richness to a baked good. Because we’re working with coconut flour, which is very dense, we need more eggs than a typical muffin or cookie recipe in order to lighten it up.

Butter: Just the simple use of butter makes that iconic chocolate chip cookie flavor shine. While you can easily make these cookie muffins dairy-free by using avocado oil or coconut oil, I can’t resist the amazing flavor butter brings to a baked treat. You can also use ghee to keep it lactose-free!

Coconut Flour & Almond Flour: The combination of coconut flour and almond flour works wonders in grain-free treats. Almond flour is light and coconut flour is dense, so combining them ensures you end up with a flour that is somewhere in the middle, which is right where you want to be!

Sugar-Free Sweetener: In order to sweeten this low-carb dessert recipe, we use sugar-free granulated sweetener. My top three favorites are Truvia, Swerve, and Lakanto. I used Truvia for this particular adventure.

Baking Powder: A leavening agent! Baking powder ensures your baked good bakes evenly and holds together nicely. It also yields that irresistible crisp you get on the muffin tops that reminds you of the texture of a cookie!

Ground Cinnamon: This is an optional ingredient, but I LOVE adding cinnamon to my chocolate chip desserts because I feel the warmth it adds enhances the chocolate flavor and levels up the whole experience. If you aren’t into cinnamon or don’t have it on hand, skip it!

Sea salt: An amazing flavor enhancer! Be sure to add a pinch so that more sweetness and more flavor shines through this delightful treat.

Sugar-Free Chocolate Chips: The chocolate portion of this goo fest! Sugar-free chocolate chips stud these muffin cookies to provide little bites of goo and bursts of flavor. I use Lily’s Sugar-Free Chocolate Chips, but you can go with your brand of choice or chop up your favorite sugar-free chocolate bar.

How to Make Keto Chocolate Chip Cookie Muffins:

Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.

Crack the eggs into a mixing bowl and whisk well. Pour in the melted butter and whisk until combined (the wet ingredients).

In a separate mixing bowl, stir together the coconut flour, almond flour, sugar-free sweetener, baking powder, ground cinnamon, sea salt and chocolate chips (the dry ingredients).

Pour the flour mixture into the bowl with the wet mixture and mix until well combined. A thick dough will form – this is normal.

Fill the muffin holes ¾ of the way full and bake on the center rack of the preheated oven for 20 to 24 minutes, until the muffin cookies are golden-brown and baked through.

Allow the muffins cookies to cool for at least 30 minutes before peeling off the muffin paper and enjoying!

More Keto Treats:

• Keto Mug Cake
• Keto Mug Brownies for Two
• Keto Double Chocolate Chip Cookies
• Dairy-Free Keto Coffee Cake
• Keto Cranberry Orange Bread

Keto Chocolate Chip Cookie Muffins

Cookie Muffins are the best of both worlds! A thicker cookie, or a denser muffin? Basically a chocolate chip cookie lover's dream.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

12 cookie muffins

Ingredients

• ▢ 4 eggs
• ▢ 1/2 cup butter, avocado oil or coconut oil
• ▢ ⅔ cup coconut flour, packed and leveled
• ▢ 1 cup super fine almond flour
• ▢ ½ cup sugar-free sweetener*
• ▢ 1 ½ tsp baking powder
• ▢ ½ tsp ground cinnamon
• ▢ ¼ tsp sea salt
• ▢ 2/3 cup chocolate chips

Instructions

• Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.
• Crack the eggs into a mixing bowl and whisk well. Pour in the melted butter and whisk until combined (the wet ingredients).
• In a separate mixing bowl, stir together the coconut flour, almond flour, sugar-free sweetener, baking powder, ground cinnamon, sea salt and chocolate chips (the dry ingredients).
• Pour the flour mixture into the bowl with the wet mixture and mix until well combined. A thick dough will form - this is normal.
• Fill the muffin holes ¾ of the way full and bake on the center rack of the preheated oven for 20 to 24 minutes, until the muffin cookies are golden-brown and baked through.
• Allow the muffins cookies to cool for at least 30 minutes before peeling off the muffin paper and enjoying!

Notes

*You can use regular cane sugar and regular chocolate chips if you aren't keto

Nutrition

Serving: 1of 12 - Calories: 211kcal - Carbohydrates: 10g - Protein: 5g - Fat: 18g - Fiber: 5g

Course: Desserts & Treats

Cuisine: American

Keyword: chocolate chip cookies, keto, keto chocolate chip muffins, low-carb, sugar-free

Servings: 12 cookie muffins

Calories: 211kcal

Author: Julia