Pumpkin Chocolate Chip


  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup erythritol or your preferred keto-friendly sweetener
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup pumpkin puree
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and all the spices.
  3. In a separate bowl, combine the pumpkin puree, almond milk, melted coconut oil or butter, eggs, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until the batter is well combined.
  5. Fold in the sugar-free chocolate chips.
  6. Spoon the batter into the muffin cups, filling each about 2/3 full.
  7. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Optional: You can sprinkle a few extra chocolate chips on top of each muffin before baking for an extra touch of chocolate.

These Keto Pumpkin Chocolate Chip Muffins are a delightful seasonal treat that’s perfect for autumn or any time you’re craving a little pumpkin goodness. Enjoy!

Back to top button