These delicious chocolate chip muffins are everything you’d expect from a really good muffin. They’re soft, moist, and cakey, and of course, they’re loaded with lots of chocolate chips!

Yield: 12 muffins

Serving size: 1 muffin



  1. Preheat the oven to 350 °F (180 °C) and line a muffin tin with paper liners.
  2. Place the softened butter, erythritol, vanilla, and maple extract into a large bowl.
  3. Using an electric mixer, cream the ingredients together.
  4. One at a time, add the eggs to the bowl, beating well after each egg.
  5. Add in the cream and the water. Blend well.
  6. Add in the coconut flour, baking powder, and a pinch of salt. Blend it all together until it’s well combined, scraping down the bowl as needed.
  7. Add the chocolate chips to the bowl. Using a rubber spatula, fold them into the batter.
  8. Use a soup ladle or an ice cream scoop to transfer the batter into the cups evenly. You can use a rubber spatula to get the last of the batter into the final cup.
  9. Bake the muffins for 3o-35 min. or until they’re lightly golden brown and a toothpick inserted into the center comes out clean. Let them rest on a wire rack until they’re cool enough to be handled.
  10. Remove them from the pan, and place them onto a wire rack to finish cooling.

6 Carbs Per Serving

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