- 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
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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To turn the muffins into keto chocolate cupcakes, I linked my favorite keto chocolate frosting recipe earlier in the post. And if you’re a visual person, be sure to watch the video above showing how to make the muffins.
Calories: 44kcal