Ultra moist, intensely chocolatey and at just 2g net carbs a pop, these are not your average keto chocolate muffins. Add in extra chocolate chunks (or chips), and have them ready in 30 minutes for a crazy good sweet treat.
Keto Chocolate Muffins 🍫
With double chocolate!
Full disclosure, I’ve never been a big fan of chocolate muffins. They’re generally too spongy, more often than not a little dry, and generally not chocolatey enough for my liking. I mean, why have a muffin when you can have a brownie. Or even a cupcake (big buttercream frosting fan over here!).
So when creating a keto chocolate muffin for you guys, I took a little different route. Think a cross between between a crazy fudgy brownie and a little Italian almond chocolate cake.
The chocolate muffins are a spinoff of my classic keto chocolate cake. Having said that, they have a couple extra ingredients to make them ultra moist! But they both bloom the cocoa with melted butter, leading to that beautifully intense chocolate kick.
The most important thing though? The baking time! If you like your keto chocolate muffins extra fudgy you’ll want to do 12-14 minutes (I do 13!) and for ‘normal muffin’ do 15-17. Varies a little from oven to oven, but these are good guidelines.
Also keep in mind that if you want your muffins fudgy they will sink while cooling. Which in my humble opinion, simply makes them even better vessels for a generous scoop of vanilla ice cream.
Otherwise, if you bake them fully, you’ll get nicely-domed muffins (see picture below). So long story short, adjust the baking time to get the outcome you desire.
You’ve got plenty of options for the chocolate muffins, but do know that they’ll affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, a bit denser texture when cool so best served warm).
Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the bitter aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia here!
Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s *highly toxic* (i.e. lethal) to the little guys!
To turn chocolate muffins keto you’ll need some super fine almond flour (Anthony’s is my favorite), golden flaxseed meal (make sure it’s golden, seriously!)*, coconut flour (again Anthony’s by a mile), and a touch of xanthan gum.
*Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet until finely powdered.
You’ll want to use a Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).
In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world.
p.s. a lightly sprinkle of flaky sea salt also works wonders to cut through the chocolate in these guys!
(2g net carb!) Keto Chocolate Muffins
For the chocolate cupcakes
- 48 g almond flour
- 18 g golden flaxseed meal or psyllium husk, finely ground*
- 8 g coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 56 g unsalted grass-fed butter
- 2 tablespoons heavy cream
- 40 g cocoa powder
- 1/4 teaspoon kosher salt
- 1/3-1/2 cup xylitol allulose (use larger amount) or erythritol
- 2 eggs
- 50-80 g Lily's Sweets dark chocolate bar
- Preheat oven to 350°F/180°C. Line (or grease and dust with cocoa) a muffin pan, set aside.
- Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
- Add butter, heavy cream, cocoa powder and salt to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly... so as not to scramble the eggs!
- Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, granules will remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Divide the batter into prepared muffin pan.
- Bake for 12-14 minutes if you like your keto chocolate muffins extra fudgy (they'll be set, but still jiggly), and for medium fudgy-ness 15-17. Always keep in mind, however, that your muffins will continue to cook while cooling.
- Sprinkle with flaky sea salt (optional, but highly suggested) and allow to cool for at least 15-20 minutes in the muffin pan. They'll be particularly fragile right out of the oven, so you need to let them set a bit.
- Keep stored in an airtight container for 3-4 days. And do note that imho these guys are *always* best served warm. Vanilla ice cream highly suggested.
These are delicious! My picky, gluten loving husband even liked them, which is a total win. I will definitely be making these again.
if these are muffins, why does the recipe state “For the chocolate cupcakes”?
would you like me to edit your recipes before you post them?
Also, you didn’t add the instructions for the chocolate bar. We would like that you edit and add the hints to the original recipe as not everyone would read through the comments to find those instructions.
Hi Judy… first of all I saw your first comment (I deleted it, as I have no time for pettiness in my life), but since you’re here again: I frankly don’t appreciate the tone. The reason why I didn’t go back and edit is probably because I answer about a hundred comments/questions a day and I assume I got interrupted by something and didn’t go back and edit.
Second, if a couple Freudian slips bother you this much to take a condescending tone please go find FREE recipes elsewhere… as you are not the first reader to point out a little typo and you guys help me frequently to make gnom-gnom bettter for y’all… but the tone is so different.
Also by “we would like you to edit” I’m assuming you mean you, commenting again and again until I fix it? I’m autistic adhd so every once in a while you are bound to get one or these as my brain, in spite of being great at creating, also produces little blind spots 😎 take it or leave it, byeee!!
Also these cupcake, muffin, disk-looking, dollop-resembling, chocolatey
z(u,v)=u -shaped morsels of heaven
are freaking delicious!
Don’t do that, Judy. Just stay off the blog & go waste your own supplies trying to create the perfect recipe. You haven’t paid for anything so you are not entitled to any demands
These are amaizing. I served them with cashew nut vanilla ice cream or whipped cream.
Does the nutrition facts include the lily’s chocolate?
Can these be frozen?
The recipe sounds wonderful! Do I need to use a mixture of Xylitol and Allulose or can I use just Allulose? We have a pup. I won’t buy Xylitol.
You can just use allulose JoAnn, but make sure to use the higher range as it is less sweet than xylitol (roughly 30%). And if you still don’t get that sugar ‘kick’ feel free to add about 1/8th teaspoon of monk fruit powder (I like to do this in the brownies particularly). xo!
p.s. I don’t keep xylitol in the house anymore either (or anything with it for that matter). I’ve always been *super* careful but one of my dogs got hold of a xylitol toothpaste as I was unpacking a grocery bag. Luckily she was fine as it was only a small amount ingested while chewing through the package but, as they told me, sooooo many dogs and cats are ending up dead… particularly because of xylitol in chewing gum. *BE CAREFUL GUYS!!!*
These chocolate muffins are fantastic! Has one with homemade keto vanilla ice cream for dessert last night. Da bomb! Thank you Paola.
They’re amazing! No ice cream, but whipped cream did the trick.
Love your recipes! But where dies the Lily’s Chocolate Bar come into the recipe?
Oh ooos! Thanks for catching that Elaine 😅 You break it up into pieces, and then I like to fold in 2/3rds if it and add a piece or two on top. Hope you enjoy xo!
Any chance of making this deliciousness Nut-free? Perhaps using only coconut flour? PLEASE??!!
You know Beth, I’m not really a fan of all coconut flour baked goods (they come out wet, not ‘moist’…!). That said, fair enough!
I’ll work on a comprehensive post for you guys, but have you tried sunflower seed flour? It’s a straight sub to almond as it has a similar fat/protein ratio. Xo!
Yes u can paper Liners I going to
Use them I use them for my muffin tins
They look yummy to eat and make easy to make I would like ur recipes ok so I can collection of cindy
Hi, it’s your pasta available again?
Sadly no Carol. My business partner and I decided to go our separate ways, and are winding down the business. 🥲
That said, keep your eyes peeled for future goodies 😉
Please please bring back the pasta. I am about to cook the last back from my stash😢
Very sadly gnooda won’t come back as my business partner and I are parting ways Ciel… but trust me that I’ll make it up to you guys 😉
Will you also add vegan recipes in the future? 🙂
Tell me more about your needs Karina. Do you mean keto vegan or just vegan? Tbh I haven’t been very successful at keto baking without eggs
Regarding successful VEGAN KETO recipes:
Paola, are you saying using egg substitutes in any of your recipes does not allow the recipes to be successful?
I’m hoping to find Vegan Keto recipes so that my Vegan daughter and 1 yr old grandson (in VA) and I (in MN) can do remote /video call cooking together in August. I’d so appreciate your tips.
Can you use paper liners for the muffin tin?