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.
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.
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
Ingredients
- 2 cups almond flour
- 3/4 cup unsweetened cocoa powder
- ½ cup sweetener
- 2 teaspoons 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
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
Christina Scott
Saturday 12th of October 2024
These are very good and so easy to make! Could you add protein powder to these?
staysnatched
Sunday 13th of October 2024
Sure, it will probably dry them out, so you should add small amounts of water to the batter as well.
Ert
Saturday 30th of December 2023
Tasty!
staysnatched
Tuesday 2nd of January 2024
So glad you enjoyed them!
KW
Tuesday 12th of December 2023
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
Monday 18th of December 2023
I'm so glad you enjoyed them!
Christine
Sunday 27th of August 2023
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
Sunday 27th of August 2023
Glad to hear it.
Julia
Friday 19th of May 2023
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
Tuesday 6th of June 2023
So glad to hear it!