Low Carb Keto Pumpkin Chocolate Chip Muffin Recipe
Fall is upon us and you know what that means? It’s pumpkin season! But alas, so many delicious pumpkin desserts and beverages are chock full of unhealthy sugar. Well don’t fret, because Team ChipMonk has your back with our super easy recipe for making low carb pumpkin chocolate chip muffins! The muffins are made with a blend of coconut flour and almond flour, keeping them low carb and gluten free. We also used our AlluMonk Sweetener (Allulose + Monk Fruit Blend) giving them the perfect taste and making them super moist.
Try these out with the family and we promise you’ll be the Pumpkin King or Queen of your household! Let’s dive in.
RECIPE: GLUTEN FREE & KETO PUMPKIN Chocolate Chip Muffins
(LOW SUGAR, LOW CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY, Almond + Coconut Flour, Allulose + Monk Fruit)
SERVINGS: 12 MUFFINS (170 CALORIES EACH)
PREP TIME: 10 MINUTES
BAKE TIME: 25 MINUTES
TOTAL TIME: 35 MINUTES
We were able to grab all of our ingredients from a local Walmart, but you can find the ingredients in most grocery stores or online on Amazon.
- 1/2 cup (56g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
- 1/2 cup (56g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour but Blue Diamond Almond Flour works as well)
- 2/3 cup (140g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
- 1 Tablespoon (14g) Baking powder
- 1 Tablespoon (6g) Pumpkin pie spice (we used Walmart’s Great Value Organic Pumpkin Pie Spice)
- 1/2 teaspoon (3g) Sea salt
- 4 large Eggs (200g)
- 3/4 cup (180g) Pumpkin puree (we used Walmart’s Great Value 100% Pure Canned Pumpkin)
- 1/2 cup (113g or 1 stick) Unsalted butter
- 1 teaspoon (4.3g) Vanilla extract (we used McCormick All Natural Pure Vanilla Extract)
- 1/4 cup (45g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)
- Preheat the oven to 350°F/180°C. Line your muffin baking pan with 12 muffin baking cups.
- Microwave the butter for 30 seconds to soften, but it should not be melted if possible. Stir in the eggs, pumpkin puree, melted butter, and vanilla extract until completely incorporated.
- In a separate bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir into wet mixture.
- Stir in your chocolate chips.
- Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full)
- Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
NOTES / TIPS
- Please note, Lakanto Monk Fruit Sweetener is approximately 90% erythritol by weight. As a sugar alcohol, erythritol can cause bloating and stomach upset if consumed in large amounts. You could consider using an alternative sugar-free sweetener like allulose or ChipMonk’s own blend: Allumonk (a blend of monk fruit and allulose). You can see our comparison chart of low carb sweeteners on our blog here: The Best Low Carb Sweeteners (A Visual Guide).
- Fill your muffin liners to the top (or almost). Almond flour and coconut flour don’t rise as much as wheat flour, so the muffin liners should be pretty full.
Here’s the equipment we like to use at home for this recipe:
- Muffin pan: Wilton Non-Stick 12-Cup Muffin Pan
- Cookie Scoop for evenly measuring batter into muffin cups
- Paper muffin baking cups
- Mixing bowls: Pyrex Smart Essentials 8-Piece Mixing Bowl Set
- Whisk: OXO Good Grips 11-Inch Better Balloon Whisk
- Stainless steel measuring cups/spoons and silicon spatula set
- Sunflower seed meal will work as an alternative to the almond flour if you want to make a nut-free version.
- These pumpkin muffins can be made with butter, ghee, or coconut oil. It’s up to you! We don’t recommend using an oil that is liquid at room temperature, which will change the texture.
Low carb pumpkin muffins store very well. They’re fine on the counter for a few days, or in the fridge for about a week. If you want to store them for even longer, they are freezer friendly, too!
When prepared via the above instructions, each muffin has just 170 calories, 14g of fat, 3g net carbs, and only 1g of sugar. For comparison, the pumpkin cream cheese muffin at Starbucks has 350 calories, 53g of carbs, and 34g of sugar!
Note: Net Carbs = Total Carbs - Dietary Fiber - Allulose / Sugar Alcohol.
USEFUL LINKS & ADDITIONAL INFORMATION
If you loved this recipe, check out our other recipes and baking guides on the ChipMonk blog
- The Best Low Carb Sweeteners (A Visual Guide)
- Our List of The Best Alternative Flours
- Ultimate Guide to Low Carb Keto Cream Cheese Frosting
- Recipe: Keto & Gluten Free Pumpkin Cheesecake Brownies
- Recipe: Zero Carb Keto Marshmallows Using Allulose
- Recipe: Low Carb Chocolate Whoopie Pies
- Recipe: Keto Carrot Cake Whoopie Pies
- Recipe: Low-Carb Matcha Green Tea Coconut Cookie
- Recipe: Keto Chocolate Orange Cookie
- Recipe: Low-Carb Keto Blueberry Muffins with Lemon Icing
- Recipe: “LeMonk” Low Carb Lemon Vegan Cookies
- World’s Easiest Meal Prep: Salsa Chicken
- High Protein, Low Carb Meal Prep: Turkey Bowls
Low Carb Sweeteners: