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My daughter loves Entenman’s Little Bites and used to have them daily as a snack at school. I wanted to replace the with a healthier, homemade version and came up with these Chocolate Chip Mini Muffins. They are low-carb, keto and gluten-free.
These muffins are super-easy to prepare . They can be kept in the refrigerator for up to a week, or frozen to enjoy later.
I love them as much as she does, and often take them to work as a snack. My favorite way to enjoy them? Warm and smothered with butter 😋
I love Lily’s chocolate chips, but you can use any low carb chocolate chip in this recipe. You can also substitute blueberries! If you love chocolate as much as I do, you’ll also want to check out Low Carb Peanut Butter Cups and Low Carb Cookies & Cream Donuts!
This recipe makes 18 Chocolate Chip Mini Muffins, but the recipe is easy to scale if you want more. Silicone mini muffin pans* eliminate the need for liners and make cleanup a snap (they are dishwasher safe). When using a silicone muffin pan, place on a cookie sheet when baking and allow the muffins to cool in the pan so they’ll pop out easier.
Macros (per 2-muffin serving): 160 calories, 5g net carbs, 5g protein, 13g fat.
Chocolate Chip Mini Muffins
- Preheat oven to 350 degrees Fahrenheit. Line a mini muffin pan with liners (if not using a silicone pan).
- Place almond flour, low carb sweetener, baking powder and salt in a medium mixing bowl. Stir until combined.
- In a small bowl, combine eggs, melted coconut oil, milk, and vanilla. Transfer wet mixture to flour mixture and stir until incorporated. Fold in chocolate chips.
- Scoop batter into prepared muffin pan.
- Bake muffins for 16 minutes, or until golden brown on top.
- If using muffin liners, remove muffins from pan to a cooling rack to cool. If using a silicone muffin pan, keep muffins in the molds and place pan on a cooling rack to cool.