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.
Table of Contents
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
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 cups almond flour
- ¾ cup unsweetened cocoa powder
- ½ cup sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter melted
- ¼ 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
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Nellie Tracy says
Love a good muffin recipe! Delicious!
Sandra says
I usually stash all the Keto sweets for myself, but this time my husband got a hold of these and love them as much as I do! Perfect Choco,ate treat!
Taylor W. says
I've been looking for a low carb muffin recipe! Definitely trying this out...looks delicious!
Anonymous says
Great muffin recipe! I would definitely make it again.
staysnatched says
I'm so glad you enjoyed them!
Shermin says
This is solute let perfect. The muffins turned out perfect.
staysnatched says
I'm so glad you enjoyed them!
Devon says
Just made a batch using your recipe and they came out perfectly!
staysnatched says
So glad you enjoyed them!
Karla says
The recipe asked for 2 cups of almond flour and your video shows less than 2 cups used. The instructions are incorrect. So now I have to double my recipe.
staysnatched says
No, you are sadly mistaken. Both the video and written instructions are correct. Follow the recipe.
Keto4Life says
Delicious...and so easy to make. I did not use cupcake liners and mine were absolutely fabulous....a little crunchy on the outside and moist and tender on the inside!
staysnatched says
Thanks for trying the recipe!
Tami says
Can I use swerve confectioners?
staysnatched says
No, not for these muffins.
kay says
why not?
staysnatched says
texture
Melanie says
If you are craving chocolate this is it! Wonderfully chocolate and great flavor. Thank you for a super easy and great recipe,
dot says
please tell me what type of butter salted or unsalted
staysnatched says
I've used both. Your preference.
Carol says
What are the nutrients for this recipe? What are the Net Carbs, Sugar, Any Protein, Calories for each muffin?? thanks
staysnatched says
Scroll to the top of the post. This information is provided for every recipe.
Ericka says
These were so good I couldn’t believe they are only 2g net carbs! I have calculated the net carbs myself and I’m getting 8g net carbs per muffin. Maybe I’m doing something wrong? I never was a math genius lol!
I get this:
360 total carbs-152 fiber-108 erythritol= 100 g net carbs/12 muffins= 8.3 net carbs per muffin
Please correct me if I’m wrong! Thanks!!
staysnatched says
What brands are you using in the recipe? I use Nature's Eats blanched almond flour. If you do not use the exact brands I use, your macros will differ.
Joanna says
Can i use erythritol as sugar substitute? Thanks
staysnatched says
Yes.
Sandy says
Amazing! Thank you for the recipe.
Bay says
Just finished making these... delicious! I followed the recipe and mine made 12 regular sized muffins and 24 mini muffins. Was running low on regular sized muffin cups. Ha. Great recipes Brandi! Thanks again!!!
staysnatched says
You’re welcome! I love how you improvise!
Jessica says
These were very good!
staysnatched says
I'm so glad you enjoyed them!
Beth says
Question please... why cant you use confection sugar in the recipe. I had a helper and they dumped it in before I knew it
staysnatched says
It will modify the texture. Confectioners is used in recipes like whipped toppings.
Harini Hospitals – Best Liver and Gastro Center in Vijayawada says
These are so good!!! Will make again for sure!
staysnatched says
I'm so glad you enjoyed them!
Gwen Rambo says
I followed recipe exactly. They were dry and tasteless.
staysnatched says
Sorry you didn’t like them. Ours are moist and loaded with flavor.
Antonio says
Hola y gracias por compartir. Deliciosos!!!!!
staysnatched says
So glad you enjoyed it!
Bonita Peltier says
Can I use a mini cupcake pan to make more and how many would equal 1 regular cupcake.
staysnatched says
I’ve never done this. But I assume you can.
Onilda says
Just tried the recipe and the texture was awesome and looked just like yours, but they way too bitter to eat I'm not sure what I did wrong.
staysnatched says
You should add more sweetener if you like them really sweet.
Margaret says
Thank you for this recipe. Perfectly hit the spot. I halved the recipe so I wouldn’t have 12 chocolate muffins taunting me! Haha. It worked perfectly.
staysnatched says
ha ha! I love that!
Joan Williamson says
Can I substitute Spenda baking blend and how much would I use?
staysnatched says
I don’t use artificial sweeteners so I’m not sure. The sweetener I use measures 1:1 for table/sugar and refined sugar. Refer to the packaging and labels to see what the standard sugar conversion is.
Rashida says
Can I use regular milk in place of the almond milk
staysnatched says
Sure if you want, but regular milk has sugar.
Audrey Barnhart says
@staysnatched, what about skim milk?
staysnatched says
Do you want a keto recipe? That will dictate the answer.
Caz says
These are absolutely delicious, by far the best keto treat I have found, thank you!
staysnatched says
You're welcome. Glad you enjoyed them!
Jessica M says
I saw this post on your IG today. I already had all of the ingredients in my pantry. Picked up some Lily’s chocolate chips on the way home & it was on.. easiest low carb chocolate chip muffins I’ve ever made! Super yummy! Thanks!
staysnatched says
Yay! I'm so glad you enjoyed them!
Chris says
I tried this recipe but all I have to cook is an air fryer toaster oven. Overall it was ok but at the recommended temp they started to burn on top at 10 min. Also was a little strong on the cocoa flavor and not quite sweet enough. Also mine didn’t come out fluffy. They were very dense. Any recommendations? I can tweak the flavor but was wondering if you have any ideas as far as temp and time
staysnatched says
I haven't tested these in the toaster oven, so I don't have any specific guidance for you. They likely started to burn because your temperature was too high. When this happens, I test the recipe again and lower the temperature.
Todd Watrous says
I made 18 cup cakes instead of muffins,it did take 8 minutes longer in oven, but taste great,can’t wait to put vanilla ice cream on top...
staysnatched says
That sounds so good!
Todd watrous says
I use monkfruit ,came out great..
staysnatched says
Glad you enjoyed them!
Sally says
This is my second time making these muffins and every time they come out better than before. Add a scoop of ice cream and you’re good to go! I advise everyone to try them. They are sooooo easy to make!
staysnatched says
I love the ice cream idea!
Suzanne says
Absolutely flawless chocolate muffin recipe, they don’t taste fake or keto. Texture is not too dense and they’re not super sweet which I love. I think you created the perfect chocolate keto treat! These are going into my regular rotation for sure!!!! Thank you!
staysnatched says
Thank you! I'm glad you enjoyed them!
Pamela Garcia says
These are amazing!! I think I may have over stirred, even though I tried not to do it.(stirring and mixing is so therapeutic) Anyway, they taste amazing warmed up in the microwave for 10 seconds. Taste like a 3000 calorie Costco version! Share a muffin with friend who loved it immediately. Try it today.
staysnatched says
Yay! Thank you. I'm glad you enjoyed them.
Deborah says
Hey what is your muffin tray and each muffin diameter and height? Can i add chocolate protein powder? Replace each white egg with 2 egg whites? Replace butter with skyr yogurt? Add pitted Canned cherries instead of choco chips? Thx
staysnatched says
I haven't tested any of these options with this recipe. I recommend searching for an egg white protein muffin recipe.
Deborah says
Hey should i go by cups or weight if my Cocoa and almond flour are significantly lighter than yours for the same amount of cups? Thx
staysnatched says
You can try weight.
Audrey Barnhart says
Made these for the first time.I got 18 muffins..filled halfway...what did I do wrong?
staysnatched says
I don't know what you did, so I can't tell you what you did wrong. It also doesn't sound like you were too far off to be concerned.
PrinnyswOrld says
Just baked a batch !!! Truly chocolatey goodness!! I used choczero white chocolate chips because that’s what I had on hand !!! Love them !!!!
staysnatched says
Wonderful! So glad you enjoyed them.
Alicia Nott says
Mine turned out pretty chunky and the consistency of mud so I added a little more almond milk. I followed this recipe to the T so I’m not sure what happened... however I added the Lily’s butterscotch baking chips instead and they’re still super delicious!
staysnatched says
If you followed the recipe exactly to a T then the consistency is what it should have been without additional milk. Im glad you enjoyed them!
Kirsten says
How did you get 2 carbs? I put this recipe into carb manager and it comes out saying each muffin is 5 carbs when accounting for 12 muffins. The recipe taste is good but the macros seem to be off.
staysnatched says
They aren’t off. I did the same thing you did and used my macros calculator and the branded ingredients I used in the recipe. You shouldn’t expect us to get the same exact count as we did not use the exact same branded ingredients. That’s why you calculate your own macros for accuracy in what you personally used in the recipe.
Keli says
Was looking for something to satisfy my sweet tooth. This chocolate muffin absolutely fit the bill. My nine year old and I followed the recipe to the letter and they came out amazing. The taste is rich and they are soft. Brandi never disappoints. Another amazing recipe.
staysnatched says
Thank you! I'm glad you enjoyed them.
Rachael Snell says
Made this this afternoon, I had the batter put together before my oven was preheated. They were so good and chocolately & the hubby agreed. Mine didn't want to say together, not dry just crumbly. I thought it was because of how dry AZ is, but I used Swerve, didn't have monkfruit. Reading through the comments Brandi said it would change the texture, so that might be why they were crumbley, but I didn't care, they were still good, and I'll make them again with Monkfruit next time.
staysnatched says
I'm glad you enjoyed them! It could have been a cooling issue as well. Be sure to allow them to cool.
Rachel says
Made these muffins today and can confidently say they are my new go to. As a Type 1 diabetic I appreciate the low carb recipes Brandi offers but truly this recipe tastes better than a regular chocolate muffin. The texture and flavor is great. Another amazing recipe!!!
staysnatched says
Wonderful! So glad you enjoyed the muffins.
Meggie says
These are chocolate heaven! Like a brownie without the stomach ache/sugar crash. I love baking with the monk fruit sweetener !
staysnatched says
I love baking with it, too!
Allison says
These sweet, rich and very chocolatey muffins are more like cupcakes and would work well with low-carb frosting! (I mean, is a chocolate muffin ever NOT a cupcake? :-)) Warming them for 10 seconds in the microwave and spreading some organic natural PB was a good choice. I’ll make these again!
staysnatched says
YAY! SO glad to hear it.
Dawn says
How can you make them moist not so dry... they were good, but a little dry.
staysnatched says
Use finely blanched almond flour and don’t overbake them. It sounds like you baked them too long or didn’t use quality ingredients. Mine are never dry.
Kim says
I’d came across this recipe when looking for another. Made one adjustment, used toll houses dark chocolate chips. They came out rather dry, I’d add applesauce to these next time. But I would make these again to satisfy my cravings.
staysnatched says
Thanks for sharing. If you add applesauce it won't be keto, FYI. They will turn out dry if you overbake them.
Kim says
@staysnatched, thanks I’m not on a strict Keto diet. Just making better choices. Aiming to reduce bad carbs and unrefined sugars. Making again with these adjustments: 1/4 cup monk fruit; 1/2 cup TJs unsweetened applesauce; 6 oz Tollhouse dark chocolate chips. 🤞
Jay68 says
As a Type 2 diabetic who’s decided to lose weight to be healthier, I missed muffins. I don’t have to anymore b/c these are delicious. Thank you🥰!
staysnatched says
I'm so happy you enjoyed them.
Sunny T. says
Omg!This was so easy to make and tasted incredible! I did a google search for keto chocolate chip muffins and when this recipe popped up I decided to give it a try. I was skeptical at first because I've previously tried several other keto muffin recipes that turned out to be inedible, but this recipe right here is bomb! I added some coconut flakes and the recipe still came out incredibly tasty and delicious. My only concern is my ability to not eat the entire batch in one sitting! Thank you for this great recipe. You definitely have a new follower in me.
staysnatched says
I love that idea. Glad you enjoyed them.
Rite says
Followed recipe exactly as written. My batter was very thick not moist looking like your video? Muffins turned out very dry. Is there possibly too much almond flour? Also seemed like a lot of cocoa powder. Not sure what went wrong?
staysnatched says
You overmixed the muffin batter. Muffin batter has to be mixed until combined otherwise they are tough and dry.
D Y says
I’m about to make these. I read through the previous comments and some of your responses had me dying lol! I’m sure I’ll enjoy them as I have your other recipes. Keep up the great work and stay snatched girl!!!
staysnatched says
I love to hear it!
D Y says
@staysnatched,
✊🏽✊🏽✊🏽
D Y says
Follow up: They came out perfect!!! I added a bit of espresso powder and pecans, but otherwise I followed the recipe to a tee. Absolutely decadent! Thanks sis! 💯
staysnatched says
That sounds so good!