yield: 14 | prep time: 20 MINUTES | cook time: 25 MINUTES |

total time: 45 MINUTES

A moist and delicious low carb bakery style chocolate chip muffin. This muffin recipe has a dense crumb, and is sugar and gluten free


  • 3/4 cup erythritol (powdered)
  • 3/4 cup butter
  • 6 large eggs
  • 2 large egg yolks  
  • 3/4 cup almond milk
  • 2 tsp apple cider vinegar 
  • 3 cups finely ground almond flour  
  • 3/4 cup coconut flour
  • 1 Tbsp baking powder
  • 1 tsp Xanthan gum powder
  • 1 Tbsp Vanilla
  • 1 cup of low carb chocolate chips (I like Lilly’s)
  • 1/3 cup of granular erythritol (for the muffin tops)


  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners.
  2. In a bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt and 2/3 cup of chocolate chips. Set aside.
  3. Blend eggs in a bowl with a hand mixer, or stand mixer until the eggs are very light yellow and frothy.
  4. In a large bowl or stand mixer, beat the butter and erythritol until the mixture is creamy and blended. With the mixer at low speed, drizzle in the cream, vanilla and apple cider vinegar.
  5. In small batches mix the dry ingredients into the egg batter and erythritol mixture. Do not over blend. Once blended spoon the batter into the prepared pans.
  6. Sprinkle each muffin top with 1 tsp of granular erythritol and 1 tsp of chocolate chips.
  7. Bake for 25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Remove from muffin tins and place on a cooling rack until completely cooled.
Nutrition Information:


Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.

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