Keto Chocolate Muffins

These sugar free keto chocolate muffins are moist, rich, fudgy, and decadently chocolatey!

Keto chocolate muffins (1 gram net carbs)

Easy to make

Dairy free + gluten free

Healthy breakfast or snack

Just 7 ingredients

If you love chocolate but want to be healthy, absolutely give this recipe a try.

With a soft texture and dark chocolate flavor, they are possibly the best chocolate muffins you will ever taste, keto or not!

You may also like this Keto Cheesecake

Keto chocolate muffin ingredients

Cocoa powder – Use high quality unsweetened cocoa powder. Or substitute chocolate protein powder to make keto chocolate protein muffins.

Almond flour – Fine almond flour or almond meal is widely available at regular grocery stores, health food stores, Trader Joe’s, and Target. Blanched or unblanched almond flour both work for this recipe.

Sweetener – Choose powdered erythritol or monk fruit blend for sugar free chocolate muffins. Regular powdered sugar or unrefined powdered coconut sugar are great options too.

Water – You need two tablespoons of water. Or replace the water with another liquid, such as coconut milk or strong coffee or espresso (my favorite).

A few readers have also mentioned successfully substituting the water for an equal amount of cottage cheese, cream cheese, or Greek yogurt to increase the protein.

Egg or flax egg – For keto vegan chocolate muffins, swap the egg for a prepared flax egg. Another eggless option is to stir together one tablespoon of powdered egg replacer with three tablespoons of water.

Salt – A pinch will balance the sweetness and add depth to the cocoa flavor. However it does not change the texture if you are on a low sodium diet and need to omit the salt.

Baking powder – This is a leavening agent. It helps the muffins to rise and gives the texture a tender crumb.

Chocolate chips – I love to add optional mini chocolate chips to the tops or stir in a handful for double chocolate muffins.

While the oven is hot, make these Keto Donuts

Full recipe video

Fun flavor variations

Chocolate zucchini muffins: Instead of water, add two heaping tablespoons of finely shredded zucchini.

Pumpkin pie: Use canned pumpkin puree for the water. Add a fourth teaspoon of ground cinnamon and an optional pinch of pumpkin pie spice.

Chocolate banana: Follow the above pumpkin version, adding ripe mashed banana instead of the pumpkin.

Nutella: After baking, top each muffin with low carb Homemade Nutella.

Peanut butter cup: Stir in a tablespoon of softened peanut butter or almond butter.

Not a chocolate fan? Try the original Keto Muffins or these Almond Flour Muffins.

Flourless chocolate muffins?

I wanted to take a second to highlight an incredibly important baking fact, because I often receive comments from readers who tried to swap almond flour for coconut or wheat flour in a recipe and experienced a negative turnout.

All recipes on this site are formulated and carefully tested with the specific ingredients listed. Making substitutions is a risk. Sometimes you 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 and sweeteners listed in the 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.

I do not 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. However, it is both grain free and gluten free.

Ok, glad we got that out of the way!

How to make sugar free chocolate muffins

1. Start by preheating the oven to 350 degrees Fahrenheit and greasing or lining a mini muffin tin. Set aside.
2. Combine all dry ingredients, and stir very well. Then stir in remaining ingredients to form a muffin batter.
3. I like the recipe best as mini muffins because they have a lighter texture, but traditional muffins do also work. It makes eight mini or two large sugar free chocolate muffins, so feel free to double, triple, or quadruple the recipe.
4. 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.)
5. 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.
6. Leftovers can be left out overnight, loosely covered. I like to then store them in the fridge or freezer for freshness.
7. The low carb chocolate muffins are great for throwing into a lunchbox or taking to work, and leftovers freeze well too.
8. You can also turn them into homemade keto chocolate cupcakes by frosting the tops with this Basic Chocolate Cream Cheese Frosting.

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