Keto Chocolate Muffins- Moist and fudgy!


5 from 20 votes
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These low carb and keto chocolate muffins are secretly healthy, but you’d never tell- They are ridiculously moist and fudgy! 

Keto Chocolate Muffins

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

fudgy keto chocolate muffin

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. 

Chocolate muffin batter

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.

Keto chocolate muffins in a muffin tin

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.

Low Carb Double Chocolate Muffins

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. 

Easy keto chocolate muffins

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. 

Keto Chocolate Muffins

More Keto Desserts to try

sugar free chocolate muffins

Keto Chocolate Muffins

5 from 20 votes
Easy and simple keto chocolate muffins made with almond flour! Gooey, fudgy and moist low carb muffins that can easily be made vegan!
Servings: 12 muffins
Prep: 5 minutes
Cook: 20 minutes



  • 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.


Do not overbake the muffins, as they continue to cook as they cool. If you add extra chocolate chips to the batter, they will be extra fudgy and gooey. 


Serving: 1muffinCalories: 106kcalCarbohydrates: 6gProtein: 5gFat: 6gPotassium: 3mgFiber: 3gVitamin A: 3IUVitamin C: 3mgCalcium: 2mgIron: 3mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 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?