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Keto Chocolate Muffins

These low carb keto chocolate muffins are delicious for breakfast or a healthy sugar free dessert.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 10 minutes
Total Time 10 minutes
Yield 8 mini or 2 regular 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

Readers also love this Keto Pumpkin Bread.
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. 
 

Nutrition Information

Calories: 44kcal