Sugar-Free Chocolate Chip Muffins (Diabetic-Friendly)
These moist, fluffy muffins use almond flour and a zero-sugar sweetener to create a bakery-style treat that’s safe for those monitoring blood sugar levels. Sugar-free chocolate chips provide rich flavor without added carbs, making this recipe an excellent choice for breakfast, snacks, or dessert.
Dry Ingredients
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2 cups almond flour
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1/4 cup coconut flour
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1/3 cup granulated erythritol or allulose
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1 tsp baking powder
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1/2 tsp baking soda
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Pinch of salt
Wet Ingredients
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3 large eggs
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1/3 cup melted butter or coconut oil
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1/4 cup unsweetened almond milk
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2 tsp vanilla extract
Add-In
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1/2 cup sugar-free chocolate chips (Lily’s or similar)
1. Prepare the Oven & Pan
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Preheat oven to 350°F (175°C).
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Line a muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients
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In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
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In a separate bowl, whisk eggs, butter/coconut oil, almond milk, and vanilla extract.
4. Combine & Add Chips
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Pour wet ingredients into the dry mixture.
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Stir until smooth and well combined.
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Fold in sugar-free chocolate chips.
5. Bake
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Scoop batter evenly into muffin cups (makes 10–12).
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Bake 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean.
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Cool before serving.
(Per Muffin — Based on 12 Muffins)
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Calories: 165
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Carbohydrates: 6g
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Fiber: 3g
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Net Carbs: 3g
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Protein: 6g
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Fat: 13g
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Sugar: <1g (from sugar-free chips only)