These low carb and keto chocolate muffins are secretly healthy, but you’d never tell- They are ridiculously moist and fudgy!
Easy Keto Chocolate Muffins
This recipe will be your new go-to low carb muffin recipe.
Moist and fudgy on the inside, tender on the outside, the texture is off the charts.
Like my keto blueberry muffins, these have become a regular in my kitchen.
Unlike traditional muffins, these are made with no oil, no flour (100% flourless), no sugar and no dairy, but you’d never tell.
I’ve made these as chocolate chip muffins, chocolate coffee muffins, and chocolate pecan muffins, but these are my very favorite- A double dose of chocolate. Some may argue that these are cupcakes, but whatever you call them, they are delicious.
You may also like: Keto Vanilla Ice Cream– Just 3 Ingredients
How to make keto chocolate muffins
Most keto muffins use coconut flour, but these don’t need it whatsoever. Instead, I use blanched almond flour, and LOVE the result.
Step 1: Prepare the wet and dry ingredients
In a large mixing bowl, mix your dry ingredients and mix well. In a separate small bowl, combine your wet ingredients and mix well.
Combine the wet mixture into the dry mixture.
Step 2: Add chocolate chips and distribute amongst muffin tin
Fold through your chocolate chips, using a rubber spatula. Reserve some to top the chocolate muffins with. Evenly distribute the muffin batter evenly between a 12-count muffin tin. Top with extra chocolate chips.
Step 3: Bake the muffins!
Bake the muffins for around 25 minutes, but double check around the 20-minute mark. When a skewer comes out the center clean, the muffins are done.
Step 4: Cool then enjoy!
Allow the muffins to cool for 10 minutes, before removing the paper liners and allow to cool on a wire rack.
Dietary and Ingredient Swaps and Substitutions
For Vegan Keto Muffins
Traditional keto muffins use eggs, but to make them vegan, you can swap the egg out for 2 flax eggs. The texture will be a little different, slightly more dense and fudgy, but still delicious.
I haven’t tried it with any other egg substitutes but if you do, please let me know in the comments- I’d love to know!
For low carb double chocolate muffins
Give an extra dose of chocolate by adding chocolate chips and chocolate chunks. To ensure they remain sugar free, I broke up pieces of my homemade keto chocolate, along with keto chocolate chips.
If you don’t follow a keto or low carb diet, any chocolate chips and chocolate chunks will work.
These muffins are super low carb, and based on the ingredients, only have 2 grams of net carbs per muffin.
For paleo and grain free chocolate muffins
These muffins are naturally paleo and grain free, but you can also substitute out the mashed pumpkin AND ensure it is still paleo/grain free/gluten free.
Swap out the mashed pumpkin for either unsweetened applesauce, mashed banana or sweet potato puree.
Storing Keto Chocolate Muffins
Keto chocolate muffins need to be stored in the fridge to ensure they do not spoil and remain fresh. Keep them on a plate covered in plastic wrap or a container. Do not place muffins on top of one another or else they will stick.
Refrigerated muffins stay fresh for 1 week.
You can freeze muffins, and place them in a ziplock bag. They will keep for 6 months and can be enjoyed straight from the freezer, after thawing at room temperature.
More Keto Desserts to try
- Pecan Pie Bars
- Flourless Chocolate Cake
- Snickerdoodle Cookies
- Almond Butter Cookies
- Peanut Butter Cookies
Share this recipe on Pinterest
Love this Keto Chocolate Muffins- Moist and fudgy! recipe?
Share it with the world on Pinterest.
Keto Chocolate Muffins
Ingredients
- 2 cups blanched almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 2/3 cup keto maple syrup Can substitute for maple syrup, agave, or honey
- 2 large eggs Can substitute it for 2 flax eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips of choice
Instructions
- Preheat the oven to 180C/350F. Place 12 paper cupcake/muffin liners in a 12-count muffin tin. Lightly grease it to ensure muffins don't stick.
- In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, add your wet ingredients and mix together. Combine the wet and dry ingredients, before folding through your chocolate chips.
- Evenly distribute the muffin batter amongst the 12-muffin pans. Top with extra chocolate chips and bake for 20-25 minutes, or until a skewer comes out just clean.
- Remove muffins from the oven and let cool in the muffin tin for 10 minutes, before carefully removing and placing on a cooling rack.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Amazon is out of the pumpkin puree you suggested. I wonder if I could substitute “mashed avocado” for the pumpkin and get the right texture. Thoughts?
I haven’t tried, you’ll have to experiment and see.