Keto Low-Carb Double Chocolate Chip Muffins (Gluten-Free) is a quick and easy almond flour recipe. This ketogenic dessert does not use coconut flour and is freezer-friendly. This recipe is kid-friendly and uses unsweetened cocoa and sugar-free chocolate chips. With only 2 net carbs per serving, if you are looking for the best keto diet bread with sweetness, this recipe is for you!
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Calories: 208 Fat: 19G Net Carbs: 2G Protein: 7G
Macros are provided as a courtesy and calculated using MyFitnessPal. Calculate your specific macros using the exact brand ingredients you use and the macros calculator of your choice.
Net Carbs = Total Carbs – Dietary Fiber – Sugar Alcohols like Xylitol and Erythritol. Check out this post on How to Calculate Net Carbs for more information.
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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.
How Do You Make Healthy Chocolate Muffins?
The key to healthy muffins is also Almond Flour as opposed to all-purpose flour.
Is Coconut Flour ok for Keto Diet?
Coconut flour is absolutely fine for the keto diet. I rarely use coconut flour in desserts, especially a dessert like this one. Coconut flour is really dry. Do not substitute coconut flour for almond flour in this recipe. You will not get the same results.
Can I Replace All-Purpose Flour with Almond Flour?
You can use almond flour as a substitute for many recipes using all-purpose flour, but it isn’t a 1:1 switch. Almond flour and all-purpose have 1:2 ratio, 3/4 cup all-purpose flour = 1 1/2 cups almond flour.
How Do You Store Keto Chocolate Muffins for Future Use?
I like to store the muffins in tightly sealed Ziploc bags.
Are Keto Chocolate Muffins Freezer Friendly?
Yes, but I prefer the texture of when they are fresh the best.
How Do You Make Moist Chocolate Muffins?
As noted above, do not use coconut flour. Coconut flour will dry out the muffins. Using melted butter is also key in this recipe.
How Do You Keep Keto Chocolate Muffins From Falling Apart?
Check out this post on 5 Mistakes to Avoid When Making Muffins.
- Do not overmix the batter. Use a Silicone Spoon and only beat 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 Keto Dessert Recipes
The keto lifestyle can sometimes cause me to get dizzy and have brain fog. It can be really hard to focus. Each night before bed I like to drink bone broth. Kettle and Fire is my favorite brand. They have beef and chicken flavors. I add a little liquid aminos and hot sauce for flavor. You can sip it from a mug or eat it like a miso soup in a bowl.
I add 1 tablespoon of MCT oil to my coffee in the morning. This helps add additional fat to support keto macros and also helps with keto flu.
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Keto Low-Carb Double Chocolate Chip Muffins (Gluten-Free)
Keto Low-Carb Double Chocolate Chip Muffins (Gluten-Free) is a quick and easy almond flour recipe. This ketogenic dessert does not use coconut flour and is freezer-friendly. This recipe is kid-friendly and uses unsweetened cocoa and sugar-free chocolate chips.
- 2 cups almond flour
- 3/4 cup unsweetened cocoa powder be sure to use pure cocoa powder, especially for gluten-free
- ½ cup sugar-free sweetener I used Swerve
- 2 teaspoons baking powder if gluten-free use gluten-free baking powder
- ¼ teaspoon salt
- 1/2 cup butter melted
- 1/4 cup unsweetened almond milk
- 3 eggs beaten
- 1 teaspoon vanilla extract
- ¾ cup sugar-free chocolate chips I used Lily's
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 with a silicone spoon.
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