Chocolate Chip Cookie Muffins (Paleo & Keto)
I have always been a fan of chocolate chip cookies, and really, who isn't? A good old classic that never fails. This recipe is a step up the this classic treat, we are turning them into a muffin. Perfect for coffee dates, afternoon treats, kid friendly and picker eater friendly. I'm telling you, these are a hit!
What's the difference between the recipe of a cookie and a muffin?
The difference is always on the density, the dough of the cookies is more dense, less eggs and less liquid, the opposite goes to muffins; more liquid and more eggs.
The ingredients on this recipe are also simple, as they should be in every recipe! You can find them all in your local health store, and you can always make some substitutes if it's needed.
This recipe is for everyone but it can also fit in the category of:
- Low Carb
- Dairy Free
- Gluten Free
I used some low carb chocolate chips, sweetened with erythritol but you can also use a chopped dark chocolate bar (80% dark and up!) or some cacao nibs if you would like to keep things bitter and crunchy.
These muffins, or cookies... both! Well, they are crumbly, just like a cookie but still able to maintain the soft consistency of a muffin. Just as it is, a Chocolate Chip Muffin, that will be the perfect match for your coffee, nut butter, ghee, or latte.
What I don't have cacao butter?
This is just a variation to keep thing chocolately, if you don't have cacao butter you can easily use the same amount of ghee, coconut oil or grass fed butter.
And here's a pro tip for my air fryer owners! You can air fry these bad boys, I do it by setting mine at 400F with 5 minutes! Extra crispiness and crumbly touch if you dig those types of textures.
And yes, these are freezer friendly, just make sure to let them cool entirely before cutting them in a container in the freezer.
Now, I think that we are ready to hop into the recipe! I really hope you enjoy this recipe as much as we did!
In a baking strike? Check these recipes!
Chocolate Chip Cookie Muffins
By Maria Fernanda López
- 1/2 cup of almond flour
- 1/2 cup of coconut flour
- 1/2 cup of granulated monk fruit
- 3 Tbsp of coconut chips
- 2 Tbsp of cacao butter
- 2 Tbsp of grass fed ghee
- 3 eggs
- 1/2 cup of water or nut milk
- 1/4 cup of low carb chocolate chips
- 1 tsp of baking powder
- 1/2 tsp of cinnamon
1. Preheat the oven at 350F.
2. Add all the dry ingredients in a mixing bowl and mix well.
3. Add the rest of the ingredients and mix again.
4. Pour the mix in 12 silicone muffin molds and bake for 20 minutes.
5. Let them cool and serve!
Nutritional Content (per serving) 141 kcal
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