Description

These Keto Pumpkin Chocolate Chip Muffins are soft, buttery, and perfectly spiced with warm fall flavors. They’re the ultimate guilt-free treat for autumn mornings, cozy snacks, or holiday gatherings. With only 4 net carbs per serving, these muffins are low-carb yet rich in flavor—packed with melty sugar-free chocolate chips and tender pumpkin goodness. Whether you’re keto, gluten-free, or just love pumpkin desserts, this easy homemade recipe hits the sweet spot every time!

Ingredients

Scale

1 ½ cups almond flour
¼ cup coconut flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
¾ cup pumpkin puree
½ cup granulated erythritol or monk fruit sweetener
2 large eggs
¼ cup melted butter or coconut oil
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 bowl, combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk pumpkin puree, sweetener, eggs, melted butter, and vanilla until smooth.
Slowly add dry ingredients to the wet mixture and stir until just combined.
Fold in chocolate chips.
Spoon batter evenly into muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick comes out clean.

Let cool completely before serving.

Notes

Store in an airtight container for up to 5 days or freeze for 3 months

Add chopped pecans or walnuts for texture.

Use pumpkin pie spice for a stronger seasonal flavor.