Dairy Free Keto Chocolate Chip Muffins
Published September 7, 2020 • Updated June 2, 2025
This post may contain affiliate links. See my disclosure policy.
These mini keto chocolate chip muffins are easy to make, only require 5 ingredients and are dairy free. It’s the perfect low-carb breakfast on the go
16
Servings
102
Calories
8.7g
Fat
4.2g
Protein
1.4g
Net Carb
3.8g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Dairy Free Keto Chocolate Chip Muffins Ingredients
4 eggs
-
3/4 cup almond butter
-
1 teaspoon baking powder
-
1 teaspoon vanilla extract
-
1/4 cup keto dark chocolate chips
Dairy Free Keto Chocolate Chip Muffins Directions
-
Preheat oven
Preheat oven to 350 degrees.
-
Mix it
Using a hand mixer, mix eggs and baking powder until eggs are frothy.
-
Combine it
Add in almond butter and vanilla and combine well. Fold in chocolate chips.
-
Scoop & bake
Spray non-stick cooking spray into each cavity of a mini muffin tin. Scoop in muffin batter up to 3/4 of the way from the top of each muffin cavity. Bake at 350 degrees for 10 minutes.
Mini keto chocolate chip muffins are dairy free and kid approved. They make the perfect keto breakfast to prep up ahead and feed your kids in the morning while you are running off to school. Or enjoy them yourself if you are late to work and jotting out the door quickly.
These keto muffins only require 5 ingredients – eggs, almond butter, baking powder, vanilla and sugar-free chocolate chips. They don’t require much fuss or keto chocolate chip muffins are an ideal make-ahead keto breakfast.
These came out so light and fluffy I couldn’t believe they were made with just five ingredients. The subtle vanilla flavor really stood out and made them feel like a special treat with my morning coffee.
I brought these to work and they were a hit. I used crunchy almond butter and it added a nice texture.
These muffins exceeded my expectations. The combination of almond butter and vanilla extract gave them a rich, nutty flavor with just the right touch of sweetness. I used a mini muffin tin and followed the direction to fill each cavity three-quarters full, which gave me 16 perfectly puffed muffins with a tender crumb. The texture was soft and slightly dense, and the keto dark chocolate chips melted beautifully into gooey pockets. I also appreciated that the recipe used no dairy, which kept things really light. Mixing the eggs until frothy with the baking powder before adding the other ingredients really helped with the rise. I’ll definitely make these again for a quick breakfast on busy mornings.