Home » breads 'n biscuits » Extra Fudgy Double Chocolate Muffins 🍫 gluten free, keto & paleo

Extra Fudgy Double Chocolate Muffins 🍫 gluten free, keto & paleo


  1. Sherry says:

    I haven’t seen any mention of erythritol, is that suitable for this recipe? Is it stevia based? I know absolutely nothing about keto

  2. Patricia says:

    HI, these look so good! but I have to be egg free. Do you think a chia or flax egg would work in these? Th you for your help

  3. Holly says:

    5 stars
    Paola, do you measure the flax meal and then grind or vice versa? Mine’s already ground but I know it’s still too coarse. Thanks!

  4. Jenny says:

    5 stars
    O-M-G. These are amazing! I added Sensato sugar free mini chocolate chips. Baked at 350 for 15 min and turned out perfect! They don’t deflate at all. Perfect lovely dark chocolate muffins. I’m in LOVE!!!!!!

  5. Deborah Talbott says:

    5 stars
    These are now pretty much a staple at my house. I use a silicone mini muffin pan and with pecans and choc chunks I get about 20 with the 6-muffin batch. We freeze them after a day or so and they are absolutely magnificent!!!

  6. Chati says:

    5 stars
    These are amazing! Like you, I don’t like muffins much. These are definitely better than any non-keto muffins that I have tried. The flaxseed meal adds something to the texture that I really love. I’ve tried a few of your recipes including the chocolate ice-cream and chocolate brownies. Thank you for these amazing recipes! Excuse me while I make my second batch of your chocolate ice-cream.

  7. Sherry says:

    I’ve made these fudge muffins twice now and they are so good. I break one up in a bowl and sprinkle chia seeds and unsweetened shredded coconut on top and then pour heavy whipping cream over it. I give a few minutes for chia seed to soak up a little cream and then eat!!!
    So so yummy!!!!!

  8. Chris says:

    5 stars
    I just made these the other day, and my husband and son enjoyed them very much (I am vegan, so I couldn’t try them). It took a bit of time to make them (compared to a regular muffin recipe) but if the outcome is so delicious, it’s worth it ; )

  9. Sarah says:

    5 stars
    So hard to believe that one muffin only has 2g of net carbs. I chose not to put the nuts in and just added extra lilys dark chocolate chips and baked for about 16-17 minutes. These were amazing honestly even better then normal chocolate muffins if you’re not a huge fan of sugary sweets. These are very rich and moist and i would recommend trying out this recipe.

  10. Shawnna says:

    5 stars
    Daaaaaaaaang. I was sure these were going to be delicious, so I doubled the recipe when making them. I was RIGHT!! They are absolutely amazing. I didn’t have espresso powder so i skipped it, but oh my gosh. So very good. Thank you for this and all your recipes – they make LCHF sooo much easier!

  11. Lulu says:

    Going to try these this weekend! Loved your skillet pizza 🙂 Still not tried the basic tortilla recipe but I will.

    By the way, I see you always mention to keep xylitol away from ‘pups’, which is great but I feel I should point out that people may take that the wrong way. Xylitol is listed as harmful to many animal, including cats, and it has the same effect on them all – low blood sugar and possible liver damage and failure. It would be more cautious to just say ‘pets’ instead of ‘pups’ if you don’t mind changing it.

    • Paola says:

      Thank you Lulu! In some newer posts you’ll find an amended warning (I didn’t know until recently that it affected animals other than dogs, as warnings are generally for pups). But already spreading the word xo!

  12. Nancy says:

    Hi I am getting ready to make these to take on a girls trip! Quick question: will they freeze well? And also can I double the recipe? OR should I just make a couple of batches? Thanks so much!! They look sooo yummy 😋

  13. LaWanda says:

    Hi again Paola! I cannot find Lily’s Sweets dark chocolate bar locally. Can I substitue using Lily’s chocolate chips, and, if so, how much would I need? I have not been able to make the DOUBLE CHOCOLATE MUFFINS because I could not find espresso powder; I ended up having to order it on-line. I know the recipe says it is optional, but I want to make the recipe as is. Many thanks.

    • Paola says:

      Hi LaWanda! Just go ahead and use the chips then! Same amounts as the chocolate xo and hope you enjoy!

  14. dianamp says:

    5 stars
    I still cannot believe how good these were! As in not good just for keto, but PROPERLY GOOD! Do you think it would work well for a chocolate cake? I’m thinking of making a Matilda-style chocolate cake for my daughter’s birthday in a couple weeks.

    • Paola says:

      LOL that’s seriously awesome to hear! That chocolate cake is the dream, hope your daughter loves it! 😉 xo!

  15. Sophie says:

    5 stars
    These were seriously, lip-lickingly, Matilda-style chocolate all over our faces good! I halved the recipe and made four ‘fairy cakes’ as we call them in Scotland, a bit smaller than American muffin size, and reminiscent of brownies. My partner is a fiend for sweet treats and isn’t keto, but he swallowed them whole and desperately wanted more haha! Your tiramisu is also incredible, so a big thank you for your brilliant recipes: not one has let me down so far (and being let down is such a big issue when dealing with expensive ingredients and alternative baking). It’s just great to know I have a reliable source when I want to spend a day creating in the kitchen 🙂

    • Paola says:

      Oh Sophie that’s SO awesome to hear lol! What a wonderful review for these chocolate guys 🙂

      I also know fairy cakes a little too well as I went to uni in Scotland!! LOVE (looooove!) Scotland! You brought back so many wonderful memories with your comment, thank you! And so happy to hear that the recipes are working out so well for you xo!

  16. Gabriel says:

    5 stars
    Hi There,
    How many cupcakes should this recipe make? A dozen? Also, is it better to use granulated or confectioners type-sugar (Swerve)? I tried the recipe today and the batter was extremely thick as I was trying to ‘pour’ it into the baking cups. What might have I done wrong? Last, how much should the baking cups be filled to? 2/3? To the top? Half way. I love your site and so far, with the exception of this recipe, I have succeeded. They just didn’t rise and were more like chocolate hockey pucks! LOL! p.s. I’m not the greatest baker. Thank you for all you do. -Gabriel

    • Paola says:

      Oh no Gabriel, I’m sorry these didn’t work out for you! But hopefully I can help:
      – The recipe yields 6 (I always place yield number in the upper part of the recipe card)
      – It works with either granular or confectioners (just make sure to weigh if you are using confectioners)
      – The batter being very thick is generally an issue with your eggs not being at room temperature and solidifying the butter. You’d be surprised how even the slightest cold brings the butter back to solid, and once you add the almond flour it just turns into a brick. You also want to be sure that you really do whisk the eggs very thoroughly into the melted butter and cocoa mixture until you no longer see any visible sweetener granules.
      – I filled them up pretty much all the way to the rim (just divide the batter between 6 standard-sized muffins). They don’t rise too much and if you make them fudgy they collapse in the center.

      Baking (and particularly keto!) can take a little practice, so hopefully you wont despair lol! I can’t tell you the amount of times I messed up when I first started 😉 xo!

  17. Kathy says:

    5 stars
    These are REALLY GOOD! All 6 are nearly gone in a day between me and my non-low carb BF. Great recipe, super chocolatey and brownie-like, very easy to make.

    • Paola says:

      Oh that’s seriously awesome to hear Kathy!! So happy the two of you loved them so much 🙂 mission accomplished!

  18. Paula says:

    These look great and I can’t wait to try them! One thing though…I see warnings everywhere about xylitol being toxic to dogs and I appreciate the warning, but it is equally toxic to cats.

    • Paola says:

      Hi Paula! I had no idea! Thank you so much for the heads up!! Will be including them in the warnings for sure xo!

  19. Amanda says:

    5 stars
    Just made these!! So easy that my four year old even helped! I used swerve for sweetener and used 1 Tbsp coffee flour in place of the expresso (I’ve had a bag for over a year and this gives me and excuse to use it!) these are absolutely outstanding! So fudgy and taste just like brownies! These are a chocolate lovers dream come true! I paired it with the keto vanilla ice cream and the combo was nostalgic! Thank you so much for all your hard work that goes into these recipes!

    • Paola says:

      Oh hi Amanda!! Thanks so much for reporting back in detail on the blog, again SO HAPPY you loved these so much! And it’s my absolute pleasure to create recipes for you guys- always a blast! Big kiss!

    • Paola says:

      LOl definitely dark and fudgy! Valrhona cocoa also lends a beautifully dark hue 😉 p.s. I didn’t use chips for this one, just broke up a bar to get large chunks! xo Kelly!

  20. LaWanda says:

    Hi Paola. I have so many low carb chocolate recipes that, up until now, I could not decide on which one to make. This recipe has changed that. I am going to make your DOUBLE CHOCOLATE MUFFINS ASAP! I just have one question, and it will most likely come across as really silly (I am still learning about all the different kinds of sweeteners), but is xylitol the same as Swerve? Swerve and Monk Fruit in The Raw Sweetener is all I have. Oh, and thank you from the bottom of my heart, for all you do for us gluten free, keto, and low carbers. 🙂

    • Paola says:

      Hi LaWanda!! Swerve is erythritol, which also works great in this recipe. Xylitol is a different sugar alcohol (slightly higher GI, but works great for chocolate baking).

      And it is my absolute pleasure, always so happy to read your comments!! 🙂

  21. Teresa says:

    I have been living a low carb, then keto way of life for 18 years. I follow many blogs and my pantry is filled with keto cookbooks. It is great to find someone new who provides keto recipes in such a clean, well organized, and with beautiful presentation.
    The recipes I have tried so far are delicious and look forward to whats to come.

    Great Job!

    • Paola says:

      Teresa that’s so wonderful to hear!! Thank you for your lovely comment, and I hope you continue to enjoy the recipes and work 😉 xo!!

  22. Gila says:

    your photos are unbelievable…I can taste the food already…can’t wait to try this…whatever I have tried has come out great…just not quite as eye catching as the photos…LOL—thank you!!

    • Paola says:

      Oh LOL Gila! So happy to hear your enjoying the recipes so much (and loving the pics!!) Thank you for reading! 🙂

      • Kash says:

        Good to know! The flaxseed made the muffins taste a little ‘eartie’, if you know what I mean. Didn’t like it.

        I altered the recipe a bit. I used half of the needed almond meal, and replaced the other half, divided in two, with coconut flour. Added a splash of coffee for the coconut flour to soak up. The batter turned out great, and my wife loves the muffins. Thank you for sharing!

  23. Ana Maria says:

    5 stars
    I LOVE LOVE LOVE your brownies! Can’t wait to try these tomorrow 🙂 thank you for all the wonderful work that you do.

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