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.