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.
Ingredients for Making Keto Chocolate Muffins
- 1 cup of Almond Flour
- ½ cup of Unsweetened Cocoa Powder
- ½ cup of Erythritol
- 1 ½ teaspoons of Baking Powder
- 1 teaspoon of Vanilla Extract
- 3 Eggs
- 2/3 cup of Heavy Cream
- 3 ounces of Butter, melted
- ½ cup of Sugar-Free Chocolate Chips
How To Make Keto Chocolate Muffins
- 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.
- 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.
Keto Chocolate Muffins Recipe - "Double The CHOC" - Moist & Sweet!
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Erythritol
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon vanilla extract
- 3 eggs
- 2/3 cup Heavy Cream
- 3 ounces Butter unsalted, melted
- 1/2 cup Sugar Free Chocolate Chips
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.
- 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
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
- Keto Muffins – Cheddar Cheese & Zucchini
- Healthy Chocolate Chip Muffins Recipe – Delicious
- Keto Breakfast Muffins Recipe
- Low Carb Muffins Recipe – Bacon and Sour Cream
To make a larger batch of Keto Chocolate Muffins adjust the recipe card above.
If i only have Swerve, can i use that? Is it a 1:1 swap with the erythritol? Thanks!
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
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 🙂
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!
These look delicious!
These are amazing. Made them for a friend’s birthday and put keto cream cheese frosting on them.
Yum! Cream cheese frosting is delicious. Thank you for your kind words, Jinger.
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.
Can’t wait to try this!
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.
I’m so glad you study group enjoyed them! Thanks for stopping by Sherry 🙂
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!
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)
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!
Thank you for your kind words Audra. I’m so glad you liked them 🙂
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!
My first Keto desert and the whole family LOVES IT!!!
Thank you for sharing!
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.
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.
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!!