These Keto chocolate chip pumpkin muffins are marvelously moist and perfect for a sugar free treat. They are ready in about 25 minutes and make an amazing low carb breakfast or snack!
I love Fall because that means pumpkin season! These keto pumpkin chocolate chip muffins have the best pumpkin flavor and take little effort to make. The use of Lily chocolate chips will have you craving this keto pumpkin recipe all season long. The best part is they are only 5 net carbs and they are dairy-free if you choose dairy free chocolate chips!
My favorite way to eat these keto pumpkin chocolate chip muffins is with a nice spoonful of almond butter, cashew butter, or peanut butter. So good for a perfect low carb breakfast paired with a keto pumpkin spice latte!
Ingredients needed
This section explains how to choose the best ingredients for this Keto Chocolate Chip Pumpkin Muffins recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
2 ½ Cups almond flour – Blue diamond is my favorite brand of almond flour. I use it for all of my easy keto muffin recipes and almost all other keto baked goods. It is finely ground which I think makes for the best texture.
½ Cup Granular Sweetener – My favorite keto friendly sweetener is Lakanto which is a monk fruit and erythritol brand. You can use any granular sweetener you like, as long as it is a 1 for 1 substitute for sugar.
2 Tablespoons Coconut flour – I have started adding a bit of coconut flour to my muffins to help with them not being so moist.
1 teaspoon Baking soda
1 teaspoon pumpkin spice – A combo of cinnamon, nutmeg, cloves, and ginger…it adds so much flavor to the pumpkin muffin.
¼ teaspoon kosher salt
8 ounces pumpkin puree – you want to look for a canned pumpkin puree that is 100% pumpkin. Not pumpkin pie filling. That will keep the total number of carbs down.
3 Large Eggs, beaten
2 teaspoons Vanilla Extract
1 Cup Sugar free Chocolate Chips – I use Lily’s brand sugar-free chocolate chips. They are dark chocolate chips and have such a rich chocolate flavor. Feel free too use whatever brand you like, though.
How to make keto chocolate chip pumpkin muffins
This section explains how to make these healthy pumpkin muffins with chocolate chips, step by step. For a full printable recipe, see the recipe card below.
Preheat the oven to 350F and line a 12 cup muffin pan with muffin liners. Make sure to spray inside of the liners with cooking spray.
Using a large bowl, combine the dry ingredients: almond flour, coconut flour, baking soda, pumpkin pie spice, salt and sweetener. Next add in your wet ingredients: beaten eggs, pumpkin puree, and vanilla extract. Stir well with a spatula or combine with a hand mixer. The batter will be thick. Lastly, fold in ¾ths of the chocolate chips.
Using a large cookie scoop or spoon, divide the mixture evenly between the muffin cups. Top with the remaining chocolate chips.
Bake for 18-20 minutes. Let cool slightly before serving.
Pro tip:
- You can use different variations of mix-ins. Use pecans or walnuts instead of chocolate chips in these easy keto pumpkin muffins.
More keto pumpkin recipes
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Keto Chocolate Chip Pumpkin Muffins
These Keto chocolate chip pumpkin muffins are marvelously moist and perfect for a sugar free treat. They are ready in about 25 minutes and make an amazing low carb breakfast or snack!
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Servings: 12
Calories: 212
Instructions
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Preheat the oven to 350F and line a 12 cup muffin tin with liners. Make sure to spray inside of liners with cooking spray.
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Using a large mixing bowl, combine almond flour, coconut flour, baking soda, pumpkin pie spice, salt and sweetener. Next add in your beaten eggs, pumpkin puree, and vanilla extract. Stir well with a spatula or combine with a hand mixer. The batter will be thick. Lastly, fold in ¾ths of the chocolate chips.
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Using a large cookie scoop or spoon, divide the mixture evenly between the muffin cups. Top with the remaining chocolate chips.Bake for 18-20 minutes. Let cool slightly before serving.
Jennifer’s tips
- Keep these easy keto pumpkin muffins stored in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Servings: 12
Nutrition per serving
Calories: 212 | Carbohydrates: 8g | Protein: 8g | Fat: 17g | Fiber: 3g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
