This Keto Low-Carb Chocolate muffins recipe is made with cocoa powder and sugar-free chocolate chips. With only 2 net carbs per serving, if you are looking for a sugar-free dessert or snack, this is for you!
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This post was originally published in 2018. It has since been updated.
Who says you have to give up desserts to stick to a low-carb lifestyle? A lot of the frequent questions I get have to do with how to get started on a healthy lifestyle and how to stick to it. To be honest, a lot of the times my answer is, "Just start."
You also have to arm yourself with the proper tools. If you are someone with a sweet tooth, especially for chocolate, let me introduce you to this double chocolate chip muffins recipe.
You may also enjoy my Keto Blueberry Muffins recipe. Be sure to check it out, too.
Table of Contents
What Type of Sweetener to Use
The right sweetener is key here. I recommend monkfruit sweetener. It doesn't have any artificial ingredients and is calorie and carb free. It will work well.
Can You Substitute Coconut Flour in the Recipe?
Coconut flour is really dry and dense. Do not substitute coconut flour for almond flour in this recipe. You will not get the same results.
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How to Store the Muffins
The muffins can be stored at room temperature on the counter for 1-2 days. They will last for 4-5 days tightly covered in the fridge.
Freezer Tips
You can freeze these tightly sealed for up to 3-4 months.
How to Keep Them From Falling Apart
Check out this post on 5 Mistakes to Avoid When Making Muffins.
- Do not overmix the batter. Only beat enough to combine the ingredients.
- Fill each muffin tin about halfway.
- Remove the muffin cups from the tin immediately upon removing the tin from the oven.
- The longer the muffins stand, the less soft they will become. They will firm more as they stand.
More Sugar Free Dessert Recipes
Keto Cheesecake
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Pumpkin Spice Fat Bombs
Keto Low-Carb Chocolate Muffins
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 cups almond flour
- ¾ cup unsweetened cocoa powder
- ½ cup sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter melted
- ¼ cup unsweetened almond milk
- 3 eggs beaten
- 1 teaspoon vanilla extract
- ¾ cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line a muffin tin with muffin/cupcake liners.
- Add the almond flour, cocoa powder, sweetener, baking powder, and salt to a large mixing bowl. Stir.
- Add in the melted butter, beaten eggs, vanilla, and almond milk. Stir well enough to combine. Do not overmix the batter. Over-mixing will result in tough, dry muffins.
- Fold in the chocolate chips. Stir.
- Add the batter to the muffin tin.
- Bake the muffins for 18-20 minutes until golden brown. Mine were ready right at 20 minutes.
- Remove the muffins from the oven. Remove each muffin from the tins immediately. If you allow the muffins to sit in the tin they are more likely to crumble. The muffins will become more firm upon standing
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tammy says
These are absolutely best chocolate keto muffins I’ve ever had! So good warm fresh out of the oven !
staysnatched says
I'm so glad to hear it!
Sharon Lou says
This is the hugest treat I’ve found while trying to eat a low-carb diet. I’m not doing keto but these muffins don’t lose any of their taste and I don’t get the sugar and carbs that you normally would. Thank you!
staysnatched says
You're welcome!
Kat says
I made this recipe but I replaced the butter with coconut oil for a dairy-free version. They came out great and were absolutely delicious!
staysnatched says
Awesome! I'm glad you enjoyed them.
Bumby says
Excellent recipe! I added 1/4 c of hemp hearts for more protein. Absolutely delicious!
staysnatched says
Awesome! That sounds so good!
Colleen says
How do you store these after baked?
staysnatched says
You can store them in the fridge.
Tammy says
All the monkfruit sweetener I’ve found has 4 g carbs per teaspoon. What do you recommend?
staysnatched says
The one I link to above in the recipe. Be sure to remove the sugar alcohols from your calculation.
Genia says
These muffins are great. Out of all the Keto sweets or desserts I have made, this is my favorite recipe…
staysnatched says
I’m so glad to hear that!
Julia says
I have made these and they are good! I added crushed pecans this time, and always add 3 teaspoons of psyllium husk for fiber, this is a good basic recipe that lends itself to embellishment. Thank you for publishing this!
staysnatched says
So glad to hear it!
Christine says
I made these this morning. They were very delicious! I think that I will cut back on the monk fruit next time. It made the muffins a little sweeter than I’d prefer. Id recommend this recipe!
staysnatched says
Glad to hear it.
KW says
These are outstanding! I used unsweetened Black Cocoa and the chocolate flavour is amazing, I’ve made these many times over. 3 thumbs up!
staysnatched says
I'm so glad you enjoyed them!
Ert says
Tasty!
staysnatched says
So glad you enjoyed them!
Christina Scott says
These are very good and so easy to make! Could you add protein powder to these?
staysnatched says
Sure, it will probably dry them out, so you should add small amounts of water to the batter as well.
Donna says
If I could give these a 10 I would, my mboyfriend and grandkids loved them
staysnatched says
Yay! So glad to hear it.