Description

These Keto Pumpkin Chocolate Chip Muffins are moist, fluffy, and packed with cozy fall flavor—all with just 4 net carbs per serving! Made with almond flour, pumpkin purée, and sugar-free chocolate chips, they’re a guilt-free indulgence perfect for autumn mornings or holiday treats. Each bite delivers warm spice, melty chocolate, and that irresistible bakery-style texture—without the carbs or gluten. Whether you’re following a keto plan or just craving a healthy treat, these muffins will quickly become your seasonal favorite. 🍁✨

Ingredients

Scale

1 ½ cups almond flour
¼ cup coconut flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp pumpkin pie spice
¾ cup pumpkin purée
⅓ cup melted butter or coconut oil
⅓ cup erythritol or monk fruit sweetener
2 large eggs
1 tsp vanilla extract

½ cup sugar-free chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and spices.
In another bowl, mix pumpkin purée, melted butter, sweetener, eggs, and vanilla until smooth.
Combine the wet and dry ingredients until just blended.
Fold in chocolate chips.
Divide batter evenly into muffin cups and smooth the tops.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Use allulose for a softer, more moist texture.

Add chopped pecans or walnuts for crunch.

Store in the fridge up to 1 week or freeze for 3 months.