These Ricotta Chocolate Chip Muffins are fluffy, rich, and loaded with creamy ricotta and melty chocolate chips in every bite. Made with wholesome ingredients, these gluten-free, sugar-free treats tastes like bakery muffins without the carbs.

Jump to:

• ❤️ Why You'll Love This Gluten-Free Muffins Recipe
• 🛒 Ingredients for Low Carb Muffins
• 🔪 How to Make Ricotta Chocolate Chip Muffins
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Your Muffins
• 🔄 Substitutions and Additions
• Can I Substitute Almond Flour with Something Else?
• Why is My Batter So Thick?
• Why are My Muffins Dense Instead of Fluffy?
• Can I Use Part-Skim Ricotta?
• Can I Double the Recipe?
• 🍽️ More Breakfast Recipes

❤️ Why You'll Love This Gluten-Free Muffins Recipe

• Creamy ricotta cheese
• Rich chocolate chips
• Fluffy texture
• Made with all healthy wholesome ingredients
• Gluten-free, sugar-free and low carb

If you’ve never baked with ricotta before, these Ricotta Chocolate Chip Muffins are the perfect place to start. They’re light and pillowy with just the right amount of sweetness, and the chocolate chips make them even more special. They're the perfect treat for breakfast, a midday snack, or a little something sweet after dinner.

The texture is what really makes these stand out; soft, fluffy, and never dry. Every bite is filled with chocolatey goodness and a subtle creaminess that makes them hard to resist. And since they’re made with wholesome ingredients, they’re a treat you can feel good about.

If you love muffins as much as I do but prefer them with a healthy twist, be sure to try my Banana Chocolate Chip Muffins and Apple Streusel Muffins.

🛒 Ingredients for Low Carb Muffins

• Super fine almond flour- Gives the muffins structure without any gluten.
• Ricotta cheese - Adds moisture and richness so the muffins stay soft and tender.
• Monk fruit/allulose - Keeps things perfectly sweet without any added sugar.
• Sugar-free chocolate chips - Use mini chips for more chocolate in every bite.
• Heavy cream - Makes the batter smooth and helps them bake up moist and tender.
• Oat fiber - Helps keep the muffins nice and fluffy.
• Eggs - Binds the batter together and helps the muffins hold their shape.
• Lemon - Brightens up the flavor and adds a little lift.
• Baking powder - Helps the muffins rise and stay light and fluffy.
• Vanilla extract - Adds that classic bakery-style flavor that ties everything together.
• Salt - Just enough to balance the sweetness and enhance the flavors.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Whisk
• Hand mixer
• Cupcake pan
• Muffin liners
• Ice cream scoop

🔪 How to Make Ricotta Chocolate Chip Muffins

Preheat oven to 350°F.

Add the almond flour, oat fiber, baking powder and salt to a mixing bowl and whisk to combine.

In a separate bowl, add in the ricotta cheese, eggs, lemon juice, vanilla extract and sweetener. Using a hand mixer, mix until well combined.

Add in the dry ingredients and continue mixing, just until combined.

Fold in the chocolate chips.

Using an ice cream scoop, scoop the batter into a cupcake pan with muffin liners.

Bake for 20-25 minutes or until a toothpick, when inserted, comes out clean.  

Allow to cool completely before serving.

💡 Tips

• Use whole milk ricotta cheese, not skim or part skim for the best creamy texture.
• Let the muffins cool completely before storing. This keeps them from getting soggy.
• Don’t overmix the batter after adding the dry ingredients.
• Line your muffin tin with prepared muffin cups or paper liners for easy cleanup.
• A cookie scoop or ice cream scoop helps portion the batter evenly.
• If the tops are browning too quickly, lightly tent with foil the last 5 minutes.

☑️ Storage Instructions

Fridge: Store in an airtight container for up to 5 days. Let them come to room temp or warm slightly before serving.

Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. Keeps well for up to 2 months.

🍴 What to Serve with Your Muffins

You can enjoy these muffins with your favorite cup of coffee, Cold Brew or a hot cup of Homemade Cocoa. Or, for a quick brunch, you can serve them with this Sausage and Potatoes Breakfast Casserole.

🔄 Substitutions and Additions

• Citrus zest: Add 1 teaspoon of fresh orange zest for a citrusy twist that pairs perfectly with the chocolate.

• Nuts: Mix in a handful of chopped walnuts or pecans for added crunch.

• Chocolate: Swap mini chocolate chips for sugar-free dark chocolate chunks if you want bigger bites of chocolate.

• Extract: Use a splash of almond extract instead of vanilla for a different flavor profile.

• Fall spiced: Add a pinch of cinnamon for a subtle warm spice.

• Berries: Stir in a few freeze-dried raspberries or strawberries for a fruity contrast.

• Chocolate chips: Try sugar-free white chocolate chips instead of classic chocolate for a fun change.

Can I Substitute Almond Flour with Something Else?

For this recipe, almond flour is key to the texture and structure. Coconut flour won’t work as a 1:1 swap and would make the batter too dry.

Why is My Batter So Thick?

That’s totally normal with almond flour and ricotta. It’s thicker than a traditional muffin batter. Just scoop it into your muffin cups without thinning it out. The muffins will still bake up tender and soft.

Why are My Muffins Dense Instead of Fluffy?

Overmixing is usually the cause. Mix just until everything is combined to avoid a tough texture.

Can I Use Part-Skim Ricotta?

You can, but whole milk ricotta cheese gives a softer, richer muffin with better flavor.

Can I Double the Recipe?

Yes! Just divide the batter evenly and use two muffin tins or bake in batches.

🍽️ More Breakfast Recipes

• Pumpkin Pie Overnight Oats
• Whipped Ricotta Toast - 4 Ways
• Sausage Breakfast Sliders
• Strawberry Banana Smoothie Bowl
• Italian Sausage and Peppers Hash