These super fudgy keto chocolate muffins are a perfect healthy breakfast or snack!
7 Ingredients
Healthy Breakfast
Easy To Make
Vegan & Gluten Free Options
The low carb chocolate muffins are great for throwing into a lunchbox or taking to work, and leftovers freeze well too.
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I like the recipe best as mini muffins because they have a lighter texture, but regular-sized muffins do also work.
It makes 7-8 mini or 2 regular sugar free chocolate muffins, so feel free to double, triple, or quadruple the recipe!
**You can also turn them into homemade keto chocolate cupcakes by frosting them with this low carb Basic Chocolate Cream Cheese Frosting.
Also be sure to try the original Keto Muffins
Flourless Chocolate Muffins
I wanted to take a second to highlight an incredibly important baking fact, because readers often leave comments on my posts to say they substituted a different type of flour in a recipe and experienced a negative turnout.
The recipes on this site have been formulated to work with the specific flour types listed, and substituting any other type of flour not listed as an option is going to be a risk. Sometimes you’ll get great results… and other times they will not work at all!
Absolutely please feel free to experiment; but if you want results without the risk, be sure to use only one of the flours listed in the recipe ingredients.
This is especially important with coconut flour and almond flour, both of which are unique and usually cannot be substituted for any other flour in a 1-to-1 ratio in a recipe.
I wouldn’t recommend using coconut flour for these muffins, because they will probably taste like chocolate sand! (Try these Coconut Flour Cookies instead.)
Almond flour is not actually flour at all. Also known as almond meal, it’s often called flour due to the flour-like texture, but it is both grain free and gluten free.
How To Make Sugar Free Chocolate Muffins
Start by preheating the oven to 350 degrees Fahrenheit and greasing or lining a mini muffin tin. Set aside.
Combine all dry ingredients, and stir very well. Then stir in remaining ingredients to form a muffin batter.
Scoop into the muffin tins, about 2/3 of the way up, and bake for 10 minutes on the oven’s middle rack. (For regular size muffins, bake 15 minutes.)
Remove from the oven and let cool, during which time they continue to firm up. carefully go around the sides with a knife to pop out.
Leftovers can be left out overnight, loosely covered. I like to then store them in the fridge or freezer for freshness.
To make the muffins vegan: The recipe works with flax eggs. Or stir together 1 tbsp Bob’s Red Mill egg replacer with 3 tbsp water, and use that in place of 1 egg.
Above – watch the video how to make keto chocolate muffins!
Keto Chocolate Muffins
Ingredients
- 2 tbsp cocoa powder
- 1/2 cup fine almond flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1 tbsp powdered erythritol or 2 tbsp sugar
- 2 tbsp milk of choice
- 1 large egg, including the vegan options listed earlier in the post or 1 flax egg
- optional 1-2 tbsp mini chips or sugar free chocolate chips
Instructions
- I like the recipe best as mini muffins because they have a lighter and less dense texture, but regular-sized muffins do also work. Feel free to scale up the recipe to make a larger amount!Preheat oven to 350 F. Grease a mini muffin tin very well. Combine dry ingredients (stirring well), then stir in wet. Scoop into muffin tins, about 2/3 of the way up. Bake 10 minutes on the middle rack (or 15 minutes for regular-sized muffins). Remove and let cool an additional 10 minutes, during which time they will continue to firm up. Carefully go around the sides of each with a knife and pop out. The muffins are even sweetener the next day.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
MORE KETO RECIPES:
Keto Ice Cream – Low Carb Recipe
Charlotte says
newly subscribed and loving it!!!!
Chocolate Covered Katie says
Thank you so much!
Steve Jones says
Hi Katie,
Love your recipes and blog! I’ve made many of them. One question: The second ingredient in this recipe just says “1/2 cup”; a half cup of what?
Thanks,
Steve Jones
Baltimore, MD
Jason Sanford says
Hi Steve, what browser are you using? The second ingredient is a link to almond flour. It’s pink text on my screen using Chrome or IE. Let me know what you’re seeing!
Jason
Gail Maupin says
Delicious. I made the recipe as is except I added a teaspoon of vanilla. We loved the first batch so much, I tripled the recipe!!❤️
Chocolate Covered Katie says
Thank you so much for making them… I think you are the first person! 🙂
Paige Cassandra Flamm says
These muffins look amazing! I can’t wait to try them out!
Paige
kundan says
Awesome!
Dee Gee says
Thanks so much for the recipe! I’m so glad I found your site. It’s challenging finding Keto Vegan treats, I made a triple batch and we LOVE them! Will definitely be making more.
Maurits says
Love the recipe! A nice touch to the current diet I am following right now. I’ve been trying out keto dieting for the last couple of months now and I must say that it works very well for me!
Sugarfreeuzzy says
Hi! I followed your recipe and liked the muffin but felt it tasted alot like almond. Do you recommend adding any flavouring?
Jason Sanford says
Sure you could – you could add a few drops of peppermint extract (a little goes a long way), orange extract, or vanilla extract to the batter before baking. Or some orange zest would be nice!
Jason
Sheri Smith says
Thanks for sharing, Katie! YUMMY! This is literally one of the BEST blogs I have come across.
Dana says
Love your site and have used it for years – can you replace regular flour without compromising on taste? TIA!
Jason Sanford says
Hmm, I would just make an entirely different recipe, such as this one (for muffins, you could probably get away with lowering the sugar by a tbsp or two) https://chocolatecoveredkatie.com/vegan-chocolate-cupcakes-recipe/
Kelly benson says
Absolutely delicious! Your recipes by far are the best keto recipes I have found so far❤️
CCK Media Team says
Thank you so much for making them!
Riley says
Hello! I love this recipe and your page! Are the nutrition facts provided for one mini muffin or one big muffin?
Candice says
Taste was too bland needed more flavor honestly, texture was great though. Next time I will add maybe more flavor or less cocoa powder?
Diana Walker says
These muffins are so delicious! My 6 year old is doing a very strict diet for a yiest overgrowth and he’s been invited to a birthday party. I was so sad he was going to miss on having any sweets. He hasn’t had any in almost 30 days, not even honey or syrup. Our doctor said monk fruit was ok so I just made this so he can have them at the party tomorrow and they’re so delicious! I omitted the chocolate chips but the organic cocoa powder and monk fruit made this special treat so yummy. I can’t wait for him to try it tomorrow! Thank you for such a wonderful recipe.
CCK Media Team says
This made us so happy!! 🙂
Pegi says
These are really good! I made a batch of mini size muffins and made your cream cheese & butter frosting with Lokato sweetener and vanilla. The vanilla frosting on the chocolate muffins was yummy. It’s nice to have a low sugar treat.
Christine says
These are unexpectedly out of this world! I was nervous making these because I have made some pretty awful keto recipes from other popular bloggers. The muffins are super moist. For a decadent treat, add a little bit of peantbutter to the top of a muffin.
jackiv says
I was directed here to make the BEST Keto chocolate cake into cupcakes. I do not see how long and at what temperature to bake regular size cupcakes. This should appear here AND on the other recipe. Frustrating.
Kate says
Could you substitute coconut flour for almond flour?
CCK Media Team says
We haven’t tried but don’t think that would work without adding extra liquid and maybe changing some of the other ingredients, because coconut flour is so different. If you experiment, be sure to report back! Katie is hoping to add more coconut flour recipes to the site in the near future. So far we only have the coconut flour cookies: https://chocolatecoveredkatie.com/coconut-flour-cookies/
Dimple says
Hi
These look delicious. I can’t have eggs I am going to try with flax egg. Have you tried them with flax egg? Do they hold well or may fall apart?
Thank you 🙂
CCK Media Team says
Hi! They work with flax eggs and will not fall apart 🙂