Keto Chocolate Chip Banana Muffins
Indulge in the rich, moist flavors of these keto chocolate chip banana muffins, the perfect low-carb treat to satisfy your sweet cravings without breaking your diet! Made with a delicate blend of almond and coconut flours, these muffins are sweetened with keto-friendly erythritol and infused with the comforting aromas of ripe banana and vanilla extracts. The addition of sugar-free chocolate chips creates pockets of melty delight in every bite, while ground cinnamon adds a warm, spiced undertone. Quick and easy to prepare in just 35 minutes, these muffins are perfect for breakfast, a mid-day snack, or dessert. With only 3 grams of net carbs per serving, they are ideal for those following a ketogenic or gluten-free lifestyle. Perfectly soft, slightly fluffy, and irresistibly delicious, these muffins will become your go-to recipe for guilt-free indulgence!
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Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 0.5 cup erythritol sweetener
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 3 large eggs
- 0.25 cup unsalted butter, melted
- 1 teaspoon ripe banana extract
- 1 teaspoon vanilla extract
- 0.25 cup unsweetened almond milk
- 0.5 cup sugar-free chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with a non-stick cooking spray.
Step 2
In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt until well combined.
Step 3
In a separate bowl, beat the eggs, then mix in the melted butter, banana extract, vanilla extract, and almond milk until the mixture is smooth.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 5
Gently fold the sugar-free chocolate chips into the batter.
Step 6
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature and enjoy your keto-friendly chocolate chip banana muffins.
Nutrition Facts
| Serving size | (691.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2130.8 |
| Total Fat 178.1g | 0% |
| Saturated Fat 66.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 687.2mg | 0% |
| Sodium 1755.4mg | 0% |
| Total Carbohydrate 234.2g | 0% |
| Dietary Fiber 55.1g | 0% |
| Total Sugars 7.7g | |
| Protein 60.8g | 0% |
| Vitamin D 142.0IU | 0% |
| Calcium 540.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 375.0mg | 0% |
Source of Calories