Keto Chocolate Muffins

Easy and simple keto chocolate muffins made with almond flour! Gooey, fudgy and moist low carb muffins that can easily be made vegan!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Servings muffins

Calories 106kcal

Author Arman Liew

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

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.

Nutrition