Keto Chocolate Muffins

These low carb and keto chocolate muffins are secretly healthy, but you’d never tell- They are ridiculously moist and fudgy! 

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 almond flour 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. 

Table of Contents

1. Ingredients needed
2. How to make keto chocolate muffins
3. Recipe tips and variations
4. Storage instructions
5. More Keto Desserts to try
6. Keto Chocolate Muffins (Recipe Card)

Ingredients needed

These muffins use simple low carb ingredients that you’ll likely already have on hand. Here is what you’ll need:

• Almond flour. I recommend using blanched almond flour, as it yields a lighter and more fluffier texture. You can use almond meal, but the muffins will seem a little more sunken in the middle.
• Cocoa powder. 100% unsweetened cocoa powder. For a richer flavor, use dark or black cocoa powder.
• Baking powder and baking soda. Both leavening agents are needed to help the muffins rise and yield the fluffy texture.
• Pumpkin puree. Adds moisture to the muffins without tons of net carbs.
• Keto maple syrup. I like to use my homemade sugar free maple syrup because it bakes well, but store bought ones should be okay.
• Eggs. Room temperature eggs.
• Vanilla. A must for any good muffin.
• Sugar free chocolate chips. Optional, but I love adding these in because it means each mouthful of muffin has chocolate in it.

Find the printable recipe with measurments below.

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.

Recipe tips and variations

• Do not overbake the muffins as they will continue to cook as they are cooling down. Once a toothpick comes out the center clean, they are ready to be removed.
• You can use this exact batter to make mini-muffins too. Reduce the baking time for 12-13 minutes but no longer!
• These muffins don’t rise much, so fill them as much as you can to the top.
• Feel free to add fun mix-ins like nuts, seeds, or chopped chocolate.

Storage instructions

To store: 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.

To freeze: 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
• Almond Butter Cookies
• Peanut Butter Cookies

Recipe originally published January 2020 but updated to include new information for your benefit.