Low Carb Double Chocolate Fudge Muffins

Double Chocolate Fudge Keto Muffins

We couldn’t stop at just Vanilla Low Carb Chocolate Chip Muffins, we’ve taken them to the next level with our Double Chocolate Fudge Keto Muffins. That double chocolate just explodes on your taste buds.

Our Double Chocolate Fudge Keto Muffins are Gluten Free, Grain Free, Sugar-Free and above all – very yummy! They puff up during baking, fresh out of the oven they’re fluffy and shrink back a little when cooled.

All that beautiful sugar free chocolate is contained in this delicious little package.

A great lunch box treat for the kids and a perfect not-so-naughty indulgence for adults.

Double Chocolate Fudge Keto Muffins

Ingredients for Making Your Low Carb Double Chocolate Fudge 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

Instructions for Making Your Low Carb Double Chocolate Fudge 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.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

If you want to make a larger batch of  Double Chocolate Fudge Keto Muffins, simply adjust the serving amounts in our easy to use recipe card below.

Low Carb Double Chocolate Fudge Muffins

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We couldn’t stop at just Low Carb Chocolate Chip Muffins, we’ve taken them to the next level with our Low Carb Double Chocolate Fudge Muffins. Oh my, they are divine!

Servings	Prep Time	Cook Time	Passive Time
12muffins	10minutes	20minutes	5minutes

Servings	Prep Time
12muffins	10minutes

Cook Time	Passive Time
20minutes	5minutes

• Course Snacks
• Cuisine American

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

Servings: muffins

Units:US ImperialMetric

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 Servings: muffins Units:US ImperialMetric

Course Snacks Cuisine American

Instructions

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.

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.

Recipe Notes

Nutrition Facts

Low Carb Double Chocolate Fudge Muffins

Amount Per Serving

Calories 301 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 9g 45%

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 33mg 11%

Sodium 9mg 0%

Potassium 88mg 3%

Total Carbohydrates 9g 3%

Dietary Fiber 5g 20%

Sugars 1g

Protein 7g 14%

Vitamin A 7%

Vitamin C 0.1%

Calcium 5%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.