Chocolate Avocado Muffins (5 Ingredients, Keto)
These Chocolate Avocado Muffins are healthy fudgy low-carb chocolate muffins with only 3.5 grams of net carbs per serving.
They are 100% Vegan, Paleo, and Gluten-free, and you can make them easily with 5 simple, wholesome ingredients.
What Are Chocolate Avocado Muffins?
Chocolate Avocado Muffins are super simple, healthy, low-carb muffins that use the creaminess of avocados to create a rich chocolate batter.
They are keto-friendly muffins with no avocado taste, but all its goodness.
Why You’ll Love This Recipe
Avocado and Chocolate make the best combination for Keto recipes! This secret chocolate avocado muffin recipe is a delicious treat for a keto dessert or keto snack.
There are 3 main reasons to make them!
- An easy healthy muffin recipe. 5 simple, wholesome ingredients that we all have in our kitchen.
- A chocolate treat with no guilt. This recipe contains very few calories, only healthy fats from avocado and no sugar, provided you are using sugar-free maple syrup as I do. If not, it is still refined-sugar-free, so it is still a good healthy choice.
- An allergy-friendly muffin recipe. These keto muffins tick all the diet boxes, gluten-free, dairy-free, vegan, paleo, and keto. Of course, they are not nut-free because they use Almond flour, but if you really can’t have nuts, go for oat flour instead of almond meal.
How To Make Avocado Chocolate Muffins
All you need is 5 simple ingredients, plus 2 optional ingredients.
- Avocado – choose soft, ripe avocados and remove any dark spots if needed.
- Unsweetened cocoa powder
- Almond meal – or almond flour. The difference between almond meal and almond flour is that almond flour is made with peeled almonds while an almond meal is made with whole almonds. Both will work in this recipe. To learn more about keto-friendly flours, read my article on keto flours!
- Liquid sweetener – use your favorite! I love sugar-free maple-flavored syrup from Lakanto. If you are not on a keto diet, other options work, like brown rice syrup or regular maple syrup, but carbs will be much higher!
- Baking soda – This is optional. It works without it, but the texture is slightly dryer and less ‘fluffy,’ so I highly recommend it.
- Sugar-free chocolate chips – you can use fewer chocolate chips – 1/3 cup is enough, but I used 1/2 cup to fully cover the avocado flavor. The less you are using, the more you will taste the avocado! I am using vegan sugar-free chocolate chips to make this recipe vegan-friendly. You can make the recipe with the chips you love.
- Vanilla – again the recipe would work without vanilla, but that is a nice addition to the chocolate flavor!
There are two options for making this recipe, either with a food processor only or with a bowl.
Option 1. Food Processor
It works, but the batter is thick and sticky, so it is not the best option – a lot of clean-up later on!
The batter sticks to the S blade attachment of the food processor, and it is a nightmare to clean. It requires soaking in hot water and rubbing the jug.
Options 2: Food Processor + Bowl
You can also make the avocado cream in the food processor, then combine it with the rest of the dry ingredients into a bowl.
You will have two bowls to clean up, but you will avoid the cleaning of a food processor blade covered with sticky chocolate muffin batter!
Trust me. It is not fun. I was making the recipe this way at first, and it was too messy. So follow the recipe below for success with no mess.
More Keto Chocolate Avocado Recipes
I recommend you try my other chocolate avocado desserts like:
Chocolate Avocado Muffins
Want My Kitchen Equipment?
- ½ cup Avocado (usually 1 avocado)
- ¼ cup Sugar-Free Maple Syrup or liquid sweetener or your choice
- 2 teaspoons Vanilla Extract
- ½ cup Unsweetened Cocoa Powder
- ⅓ cup Almond Flour
- ½ teaspoon Baking Soda
- ½ cup Sugar-free Chocolate Chips
- Preheat oven to 350°F (180°C). Line a mini muffin tray with muffin paper cups. Set aside.
- In a food processor, add the avocado, liquid sweetener, and vanilla extract.
- Blend at high speed until it forms a cream. It should take about 30 seconds. Feel free to stop the food processor every 15 seconds, scrape down the side of the bowl and repeat until a creamy shiny green avocado batter forms with no lumps.
- Transfer the avocado cream into a clean bowl, add almond meal, unsweetened cocoa powder, and baking soda.
- Combine with a spatula until all the ingredients come together into a thick, sticky, and shiny chocolate batter. It usually takes less than a minute to form the batter.
- Stir in the chocolate chips of your choice, then scoop one tablespoon of batter and form a ball with your hands. The batter is a bit sticky, so you can rub your hands with a tiny bit of vegetable oil, like coconut oil, before rolling to keep your hands clean.
- Add each ball of muffin batter to the prepared muffin tin – I highly recommend using muffin paper cups for this recipe. It is much easier to unmold the muffins when baked.
- Bake for 12-15 minutes max at 350°F (180°C). It is ready when the top of the muffins are cooked.
- Cool them down in the muffin pan for 10 minutes. I set up a clock to make sure it is cooling down for 10 minutes. This process will firm up the muffins and keep the fudgy texture in the middle.
- Transfer to a cookie rack to fully cool down.
- Store well in the pantry for up to 3 days or even in the fridge for an extra fudgy texture.
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Preparation:5 Ingredients Or LessUnder 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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Delicious muffins….I changed it a bit by adding banana and some egg whites, with a bit more coconut and almond flour. So good😋
Can I swap prepackaged avocado mash for fresh acacado?
This recipe use fresh mashed avocado and I didn’t try anything else yet. So I am not sure how prepackaged or frozen avocado would work in this recipe.
These are great since I also have egg allergy.
I am planning to make these this weekend. Would they turn out ok if I add in some small pieces of raspberries in addition to chooclate chips?
I’d love to make this as a “bread” (in a loaf/brownie pan instead of muffins) – do you think this would be possible by tweaking the liquid/solid ratio or baking time/temp?
Would love any advice!
I don’t think it will hold very well in a large shape since it has no eggs.
Hi, can i sub almond flour to coconut flour? If yes, 1/3 cup almond flour to how many of coconut flour. New to keto baking, would love to try this.
No, read my post about keto flours for tips to start your keto baking journey. You can’t swap coconut flour by almond flour in any recipes
My husband loves these, and he’s not even keto! I made these for a treat for myself. Now I’ll make double the recipe. Thanks for the original and creative recipes you have here, Carine!
Really good! Thanks for this amazing recipe. The muffins are so tasty and fluffy. Thank you, thank you, thank you!
Hi, I love your blog because my son is keto and has an egg allergy! Thank you so much for opening up a world of dessert for him ????
I am wondering how much swerve you would recommend to replace the maple? I noticed one person used granular swerve plus coconut oil, but I have no idea how much to try ???? hoping to make this his bday “cup-cakes” ????
So glad you found my blog for him! I have plenty of egg free keto recipes around here for you to try with him. You can use my keto sweetener converter to get a clear conversion of one sweetener to another. But as a general rule, in keto baking we tend to avoid swapping crystal sweetener for maple and the opposite. It impacts the texture too much.
Can these muffins be frozen?
Sure! freeze in zip bags and defrost the day before. Enjoy! XOXO Carine
This was DELICIOUS and so EASY!! I didn’t have liquid sweetener or chocolate chips in hand, so I used granular Swerve mixed with a bit of coconut oil to mimic the ‘liquid’ ingredient, and used a chocolate bar that I broke into chunks. Turned out amazing!!I am making this recipe for the second time now. I am so glad to have found your website and very excited to try other of your Keto vegan gluten recipes. Thank you ????
Thank you ! I am so glad you found my blog. Enjoy all the keto vegan recipes around here. XOXO Carine.
I NEEDED A GLUTEN FREE, DAIRY FREE AND HEALTHY RECIPE FOR A SMALL SNACK AND THIS RECIPE WAS PERFECT. THANKS FOR THE RECIPE.
My pleasure Livi, I am glad you love them. XOXO Carine.
Thanks for the recipe, looks amazing I will try it sooon but I only have coconut flour, can l swap the almond flour with coconut flour?
No I am sorry you can’t use coconut flour with the same ratio, it will be a totally different recipe as coconut flour has 10 times more fibre than almond flour it required lots more liquids, usually eggs to make things hold/not crumbly. Enjoy the recipe, XOXO Carine.
Could I sub oat flour for the almond flour?
Sure usually both can be swap in same amount. Enjoy the recipe. XOXO Carine.
Love this recipe!! Do you think it’ll be ok to double the portion? Would definitely love to make more for friends & family 🙂
Sure ! No problem at all. Enjoy the muffins. XOXO Carine.
Really great recipe, thank you! I’m happy to finally find a recipe for sweets without coconut flour or coconut sugar.
I didn’t have time to roll all the individual muffins with a three year old assistant so I spread the batter in an 8×8 glass dish well greased with palm shortening. Baked at 350 for around 20 minutes. The “brownie” style of baking these also gives me rhe option for small bite portion control for the little one.
I am so glad you love it ! I have got plenty of sweet recipes that doesn’t involve those two ingredients so you should be very happy here! I am very glad your little one loves them too Thanks for this beautiful comment. XOXO Carine.
Is this one avocado PLUS 1/2 cup avocado, or is it that 1 avocado is supposed to equal 1/2 cup? The wording is confusing.
It is 1/2 cup of avocado which is usually the size of 1 avocado in New Zealand, I know avocado can be larger in Mexico, that is why I am adding this extra info. Enjoy the muffins. XOXO Carine.
I will try some of the recipes and see how well they turn out or taste. Thank you.
I am very happy to read that ! Enjoy the recipes ! Thanks for following the blog. XOXO Carine.
Just tasted this yummy muffin! It was so tasty and moist!
I am so happy to read your comment! Enjoy the recipes on the blog and thanks for taking a minute to share! XOXO Carine.
Do these bake at 350 F? I was wondering because the recipe never specified
Yes ! 180C (350F). I updated the recipe card, I am very sorry for missing that crucial information while writing the recipe on the blog! Thanks SO much for noticing me. XOXO Carine.