Keto Chocolate Muffins Recipe

Keto Chocolate Muffins
Keto Chocolate Muffins

Looking for a low-carb Keto Chocolate Muffins recipe that’s moist and sweet just like what you’re used to?

These Keto Chocolate Muffins are, gluten free, grain free and sugar-free and above all – very yummy!

Bake your keto chocolate muffins in bulk and keep them in the fridge for an in-between meals snack.

This recipe makes 12 muffins. 1 serve is 1 muffin.

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Double Keto Chocolate Muffins
Double Keto Chocolate Muffins

Ingredients for Making Keto Chocolate Muffins

How To Make Keto Chocolate Muffins

  1. Preheat oven to 175C/350F.
  2. In a bowl, combine almond flour, cocoa powder, erythritol and baking powder.
  3. Add the vanilla extract, eggs, and heavy cream. Mix well.
  4. Add the melted butter and combine.
  5. Add the sugar-free chocolate chips and stir well.
  6. Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers.
  7. Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
  8. Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.
Low Carb Double Chocolate Fudge Muffins

Keto Chocolate Muffins Recipe - "Double The CHOC" - Moist & Sweet!

We couldn’t stop at just at just Choc Chip we wanted more Chocolate. So here's our keto chocolate muffins recipe - DOUBLE the CHOC.
4.87 from 181 votes
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Course: Desserts, Snacks
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 301
Author: Gerri

Ingredients

Instructions

  • Preheat oven to 175C/350F.
  • In a bowl, combine almond flour, cocoa powder, erythritol and baking powder.
  • Add the vanilla extract, eggs, and heavy cream. Mix well.
  • Add the melted butter and combine.
  • Add the sugar-free chocolate chips and stir well.
  • Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers.
  • Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
    Ketogenic Diet Recipe Low Carb Double Chocolate Muffins
  • Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.

Notes

Nutrition

Serving: 1Muffin | Calories: 301kcal | Carbohydrates: 9g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 33mg | Sodium: 9mg | Potassium: 88mg | Fiber: 5g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg

How Many Carbs In Cocoa?

Considering you don’t use much cocoa powder it is very low-carb per serving.

One tablespoon of cocoa has 3 grams of carbohydrates and only 1 gram of that is net carbs.

Cocoa is very low calorie and low-carb it sometimes ignored by those on a keto diet due to the bad wrap high sugar chocolate gives it.

Cocoa powder is keto friendly and has a lot of nutrition benefits for low-carb diets.

You can buy keto friendly chocolate and we make our cocoa sweet by using natural sweeteners and sugar substitutes.

Like Our Keto chocolate Muffins? Try These other Low-carb Recipes

To make a larger batch of  Keto Chocolate Muffins adjust the recipe card above.

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29 thoughts on “Keto Chocolate Muffins Recipe”

    • Hi Chelsea,

      We don’t have access to swerve in Australia for me to be able to accurately answer, but from what I have researched a 1:1 swap should be fine.

      Gerri

  1. Hi Marcela,

    The serving size is one muffin and the recipe makes 12. Our nutritional information is based on the brands of ingredients that we use, it could be that your chosen brand has more carbs (I know different brands of sugar-free chocolate differ quite a lot) or that the app you are using has different data to the one that we are using. I hope that helps 🙂

  2. I’ve been on keto for a couple weeks and desperate for some sweets. I made this recipe, but omitted the chocolate chips and it was AMAZING. ate 2 with some halo ice-cream. GAME CHANGER! im so happy! thank you!

  3. Made these by recipe but used 1/2 stevia and 1/2 raw sugar because that’s what I had on hand. Also added some collagen to add some protein. Think they are good. Might try coconut oil next time or add a little pumpkin.

  4. I took these for our Sunday morning Bible study class. We have several people who are eating low carb or they are diabetic. They were a huge hit and everyone wanted the recipe. These were super easy to make.

  5. Loving this! Didn’t have any sugar substitute so omitted the erythritol and still yummy and moist! Baked mine as mini muffins at 12min. Totally superb! Thanks!

  6. I made these last night and they are so delicious! Thank you for sharing your recipe! I’ve tried many keto chocolate cupcakes/muffin recipes and this recipe is bookmarked for future use (maybe for tomorrow night lol)

  7. I have been cooking Keto for my fiance and I over the past two months. These have been the best chocolate muffins thus far. Thank you for the recipe!

  8. Holy moly these are great! The texture and taste are spot on! I used coconut extract instead of vanilla to replace a craving. Oven time and temp were perfect. I had about a muffin of batter left so i tossed it in a mug and microwaved it. Molten delishousness! My new favorite keto recipe!

  9. Was really struggling for something sweet and cake-like to hit the spot whilst on Keto. These were fantastic. Light and moist, I would eat these even if I wasn’t avoiding sugar. I am hard to please but these more than did the job. Thank you!

  10. Hi,
    I’m new to your site. I am a seasoned Keto baker but I had an issue with the muffins. Mine did not rise in the middle and were still not done after 20 min. I left them a little bit longer and finally they were done but did not rise in the middle. Any idea what I may have done wrong. I followed the direction no exactly as written and same ingredients except for sugar. I used xylitol. The batter was so good. I really want to fix this. I know they will be great.
    P.S.
    They taste great even though they fell in middle.
    Thanks

    • Hi Patti,

      I think this issue could be due to using xylitol, or it might be caused by old baking powder. It is quite difficult to diagnose what could be the problem when I’m not standing beside you watching every step.

  11. I just made these for my husband and I to have breakfast while on the truck using an air fryer oven they cooked in 17 minutes and were very moist and rich. Although I adjusted the butter to 8 TBSP instead of 6.

  12. Delicious!! I improvised a bit , I used canned coconut cream and oil instead because I have dairy allergy. Also, lessened the erithrtol to 1/3 cup because I think the erythritol is sweeter than sugar, at least to my palate. They were a win win for my husband who is diabetic.

  13. I tried making this last night and the muffins were perfect! I was baking for the FIRST time and the result was fantastic. Thank you so much for your recipe. I didn’t have the regular muffin pans so I baked 4 rounds of 12 mini muffins at 12 minutes each round. I was a little disappointed that they shrink after puffing up so nicely in the oven but then I read your final comments in the recipe that “The muffins will shrink back a little as they cool.” and I was beaming again. Success!!

  14. I don’t usually leave reviews, but after cooking what seems to be 1000’s of different recipes for less than desirable results, this one deserved a review! Ah-ma-zing!!! Taste is spot on (I used xylitol) texture is nearly 100%, a teeny bit crumbly but that could be something I did, it only bothers be because the kid shave coated my dining room in crumbs . I might try 1/2 teaspoon of xanthan gum next lot and see if it helps. Thank you for putting my out of my misery. Will bake again and again and again

  15. Amazing, tastes so good! Even my son likes them and he doesn’t like my “kind” of food. Great recipe, thank you!
    (I used erythritol/monk fruit sweetener)

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