These super fudgy keto chocolate muffins are a perfect healthy breakfast or snack!
Easy To Make
Vegan & Gluten Free Options
The 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 muffins, so feel free to double, triple, or quadruple the recipe!
**You can also turn them into keto chocolate cupcakes – with this Basic Chocolate Cream Cheese Frosting.
Also be sure to try the original Keto 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!
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
- 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
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