These coconut flour muffins are soft, fluffy, and perfectly buttery. Keto-friendly and grain-free, they’re studded with chocolate chips and come in at under 5 net carbs per muffin.
These muffins combine shredded coconut, dark (or sugar-free) chocolate chips, and vanilla for a rich, slightly tropical flavor. They’re moist, slightly sweet, and ideal if you want a low-carb, high-fiber breakfast or snack. The recipe yields six standard muffins. Swap the chocolate chips for nuts or berries if you prefer. Make a double batch and freeze extras for quick mornings.
What is coconut flour?
Coconut flour is made from dried, ground coconut meat. It’s very fine and highly absorbent, so recipes use much less of it than wheat or almond flour—typically about one-third the amount. Because of its absorbency, recipes with coconut flour need extra eggs or liquid to achieve the right texture.
Ingredients
Below is a summary of the ingredients. Exact measurements and full instructions are shown in the recipe card at the end.
- Butter: slightly soft but still cool
- Sweetener: brown sugar monk fruit for low-carb or regular brown sugar if you are not on keto
- Eggs and milk: eggs plus unsweetened almond milk for keto, or regular milk if not
- Neutral oil: such as vegetable oil
- Vanilla extract: for flavor
- Coconut flour: do not substitute with another flour
- Salt and baking powder: for lift
- Coconut flakes: unsweetened if keeping it low-carb
- Semi-sweet chocolate chips: use sugar-free chips for keto or regular chips otherwise
Tools: large mixing bowl, medium bowl, electric mixer, silicone spatula, standard 6-count muffin pan, and oil or butter to grease the pan (or paper liners).
How to Make Coconut Flour Muffins
Coconut flour absorbs much more liquid than wheat or almond flour, so follow these steps for the best texture and rise.
Combine wet ingredients
In a large bowl, cream the butter and sweetener with an electric mixer. Add the eggs, milk, oil, and vanilla, and beat until smooth and creamy.
Add dry ingredients
Whisk coconut flour, salt, and baking powder together in a separate bowl. With the mixer on low, slowly add the dry mixture to the wet ingredients until incorporated. Stop mixing once combined—do not overmix.
Add mix-ins & bake
Fold in the coconut flakes and chocolate chips gently. Spoon the batter into the prepared muffin pan and bake at 350°F (175°C) for 25–30 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan briefly, then transfer to a wire rack to finish cooling.
Storage and Reheating
Cool muffins completely before storing in an airtight container. They keep at room temperature for up to three days, in the refrigerator for about one week, or frozen for 2–3 months. For freezer storage, wrap each cooled muffin in plastic wrap and place them in a freezer bag for an easy grab-and-go breakfast.
Coconut Flour Keto Muffin FAQ’s
No. Coconut flour behaves differently from almond, oat, or wheat flour because it absorbs much more liquid. Substituting another flour will change texture and require major recipe adjustments. For almond flour muffins, look for recipes specifically developed for that flour.
Yes. This is a flexible base: swap chocolate chips for blueberries, add chopped nuts, or stir in cocoa powder to create different flavors.
They have a mild coconut flavor that is balanced by vanilla and chocolate, so it’s noticeable but not overpowering.
Coconut Flour Recipes
- Keto Sausage Egg and Cheese Bites
- Denver Omelet Bites
- Peanut Butter Protein Bites
- Easy Keto Pizza Bites
- Easy Zucchini Fritters
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The Best Coconut Flour Muffins
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Ingredients
- 2 tablespoons butter: slightly soft, but still cold
- 1/3 cup brown sugar monkfruit sweetener
- 2 large eggs
- 1/2 cup unsweetened almond milk, regular if not keto
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut flakes
- 1/2 cup Lily’s Sugar Free Semi Sweet Chocolate Chips
Equipment
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1 electric mixer
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1 standard-size 6-count muffin pan
Instructions
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Preheat the oven to 350°F (175°C). Grease a 6-count muffin tin and set aside.
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In a mixing bowl, using an electric mixer, cream together the butter and sweetener. Add the eggs, milk, oil, and vanilla and beat until smooth and creamy.
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In another bowl, whisk together coconut flour, salt, and baking powder. With the mixer on low, slowly add the dry mixture to the wet ingredients. Once combined, stop the mixer and fold in coconut flakes and chocolate chips.
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Spoon the batter into the prepared muffin tin and bake 25–30 minutes, until golden on top and set in the center. Cool before serving.
Notes
Net carbs are 4.7 g per muffin