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. Recipe created by Tracey of The Naked Diabetic
There’s nothing quite like a warm, chocolate chip muffin fresh out of the oven. But if you’re following a low-carb lifestyle, traditional muffins can be loaded with sugar and refined flour. These low carb chocolate chip muffins are soft, moist, perfectly sweet, and best of all, they won’t spike your blood sugar.
Ingredients List
- King Arthur Keto Wheat Flour
- Splenda Granulated Sweetener
- Lily’s ugar Free Dark Chocolate Chips
- Butter
- Eggs
- Milk
- Baking Powder
- Salt
Special Equipment
How to Make Low Carb Chocolate Chip Muffins
Sift the Flour
This is an important step when using low-carb flour. I recommend sifting twice for the best results.
If you don’t wish to sift, you can whisk the flour vigorously for about 30 seconds.
Mix the Dry Ingredients
Whisk the sweetener, salt and baking powder into the flour.
Mix the Wet Ingredients
Cream the butter. If the butter is cold, it is best to soften it or allow it to come to room temperature before creaming.
Mix in the egg, followed by the milk.
Making the Batter
Add the dry ingredients into the wet, a couple of spoonfuls at a time.
If you find that the batter is too thick, add a tablespoon or two of extra milk or an egg white.
Fold in the chocolate chips, reserving a few for placing on top.
Divide the batter between 12 lined muffin tins.
Place a few chocolate chips on top of each muffin, using up the reserved chocolate chips.
Bake the Muffins
Bake in the center of your oven until golden on top.
This usually takes about 18-20 minutes, but can vary.
To check doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are thoroughly cooked. If it comes out sticky, continue baking and check again in a few minutes.
Recipe for Low Carb Chocolate Chip Muffins
Low Carb Chocolate Chip Muffins Recipe
Equipment
Ingredients
- 1 1/2 cups King Arthur Keto Wheat Flour
- 1/2 cups Splenda Granulated Sweetener
- 3 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Butter
- 1 Egg
- 1 cup Milk
- 3/4 cup Sugar Free Chocolate Chips
Instructions
- Preheat oven to 375 °F
- Sift the flour.
- Add Splenda, baking powder and salt to the flour mix and whisk together.
- In a large mixing bowl, cream the butter,
- Add the egg, followed by the milk and mix well.
- Slowly add the dry ingredients, a couple of scoops at a time, mixing in between scoops.
- Once mixed well, fold in the sugar free chocolate chips. Reserve some chocolate chips to place on top before baking.
- Divide batter between 12 lined muffin tins.
- Top each muffin with a few chocolate chips. (use up the remaining chips)
- Bake for approximately 18-20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
- Remove and place muffins onto a cooling rack to cool.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Tips and FAQs
King Arthur Keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. Having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose flour will increase the carbs significantly.
Sweetener Substitutions
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you, or you have a preferred sweetener, feel free to make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Fixing batter that is too thick or dry
If you find that your batter seems dry, feel free to add an egg white or a couple more tablespoons of milk.
Storing or Freezing Recommendations
Store in an airtight container for 4 to 5 days. If you live in a hot, humid environment, place it in the refrigerator.
For freezing – Place in an airtight container for up to 2 months.
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